I had help from a client with this recipe. She’s brought zucchini in the past few weeks and mentioned that she cooked these wedges just last week. This recipe is a big hit in our house!
Baked Zucchini Wedges
2 medium zucchini
1 cup Italian bread crumbs
1/4 cup grated parmesan cheese
Salt to taste
Pepper to taste
2 teaspoons garlic powder
Cut the zucchini in half, and keep cutting halves the long way until you form wedges that are 1/4 inch thick. Whisk the eggs in a bowl easy enough for dipping the wedges. Combine dry ingredients on a plate. Line a cookie sheet with foil or lightly coat with a non-stick spray. Heat oven to 425.
Dip the zucchini in the egg and then lightly coat with bread crumb mixture. Place each wedge on the cookie sheet. In other recipes, a plastic zip lock bag has been used for the bread crumb mixture. Either way will work.
Bake the zucchini on 425 for 25 minutes. You can heat up pasta sauce and use it to dip the wedges or eat them plain.