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In recent years, zucchini has surged in popularity as a versatile and healthy vegetable, finding its way into dishes across various cuisines. This remarkable squash is not just a staple in summer gardens; it's also celebrated for its ability to adapt to countless cooking methods, making it a favorite among home cooks and chefs alike. One of the most delightful ways to enjoy zucchini is through the recipe for Crispy Parmesan Crusted Zucchini Wedges. This dish transforms the humble zucchini into a delicious, crunchy snack or side dish that is both satisfying and nutritious.

Crispy Parmesan Crusted Zucchini Wedges

Discover the deliciousness of Crispy Parmesan Crusted Zucchini Wedges, a healthy snack that's perfect for any occasion! This simple recipe transforms fresh zucchini into crunchy, savory bites with a delightful mix of Parmesan, garlic, and Italian herbs. Ideal for dipping or as a flavorful side dish, these wedges are not only tasty but also packed with nutrients. Enjoy a guilt-free treat that makes it easy to incorporate more veggies into your diet!
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Ingredients
  

2 medium zucchinis

1 cup breadcrumbs (preferably panko for extra crunch)

1/2 cup grated Parmesan cheese

1 teaspoon garlic powder

1 teaspoon dried Italian herbs (oregano, basil, thyme)

1/2 teaspoon paprika

Salt and pepper to taste

2 large eggs

1 tablespoon water

Olive oil spray or 2 tablespoons olive oil for drizzling

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup and to prevent sticking.

    Prepare the Zucchini: Wash and dry the zucchinis. Trim the ends and cut each zucchini in half lengthwise. Then, cut each half into wedges (about 4-6 wedges per zucchini, depending on size).

      Make the Breading Mixture: In a bowl, combine the breadcrumbs, grated Parmesan cheese, garlic powder, Italian herbs, paprika, and a pinch of salt and pepper. Mix well to combine.

        Prepare the Egg Wash: In another bowl, whisk together the eggs and water until well blended.

          Bread the Zucchini: Dip each zucchini wedge into the egg wash, ensuring it’s fully coated. Then, roll it in the breadcrumb mixture, pressing gently to adhere the crumbs to the zucchini. Repeat until all wedges are coated.

            Arrange on Baking Sheet: Place the coated zucchini wedges on the prepared baking sheet in a single layer. If desired, lightly spray the tops with olive oil spray or drizzle with a little olive oil for added crispiness.

              Bake: Bake in the preheated oven for 20-25 minutes, or until the zucchini wedges are golden brown and crispy. Flip halfway through baking for even browning.

                Serve: Once baked, remove from the oven and let cool for a couple of minutes. Serve warm with a dipping sauce of your choice, such as marinara or ranch dressing.

                  Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Makes 4 servings