Parmesan Crusted Zucchini Wedges

Zucchini Wedges Worth FIGHTING Over 🍽️

Ever had one of those days where you just wanna snack—but like, a GOOD snack? Something crispy, cheesy, and kinda fancy but also super easy? Well, lemme tell ya about these Parmesan Crusted Zucchini Wedges. OMG, they’re a total game changer.

Okay, so let’s dive into this! You’ll be in and out of the kitchen before you can say “I love carbs!” 😂 But like, don’t worry if you’re not a master chef—these are literally foolproof.

Okay, Let’s Talk Ingredients

Alright, here’s the scoop for your grocery run (you know, the one where you also buy snacks you didn’t need):

– 8 small to medium zucchini (they’re like, the stars of the show)
– 1 cup panko breadcrumbs (crunchy goodness!)
– 1 cup freshly grated parmesan cheese (don’t skimp, it’s a MUST)
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground black pepper
– 2 teaspoons dry parsley (or fresh if you wanna feel fancy)
– 1 teaspoon dry oregano
– 1 teaspoon dry basil
– ½ teaspoon garlic powder (because duh)
– ¼ cup mayonnaise (the secret weapon)
– 2 tablespoons extra virgin olive oil (the liquid gold)
– Cooking/pan spray (to avoid a sticky situation)

So Here’s Why I Make This Constantly

Okay, real talk: I’m obsessed with these wedges. The first time I made them, I was having friends over for a “fancy dinner” (spoiler: pizza was also involved). I thought, “Let’s impress them!” So, I whipped out this recipe. My buddy Matt, who’s like, a total food snob, took a bite and didn’t stop raving about them. He was literally like, “Dude, these are next level!” I might’ve blushed. Or maybe just felt validated. Either way, they disappeared in, like, 10 minutes flat. 😅

The One Trick That Changes Everything

Listen up, this is the secret sauce (okay, not sauce, but you get it) that makes these wedges SUPER crispy: Brush the zucchini with that mayo mix. I know, I know, it sounds weird, but trust me. It’s like magic. The mayo traps all the flavors and helps the panko get all crunchy and golden.

Don’t Mess This Up (My Top Tips)

– Don’t overbake! Bake for 15 minutes, rotate, then 15 more. If they’re not golden yet, hit them with the broiler for a sec. Seriously, like, ONE minute tops—unless you want burnt offerings.
– Use fresh ingredients! That parm? Get the real deal, not the powdered stuff. Your taste buds will thank you!
– Don’t skip the rack! It helps with the air circulation, so you’re not just steaming your zucchini. We want CRUNCH.

How to Keep Them From Disappearing (Or, How to Store Them)

So, if you somehow have leftovers (not likely, but just in case), pop ’em in an airtight container. They’ll stay good for a couple of days in the fridge. To reheat, throw them in the oven for a few minutes—microwaving just turns them sad and soggy. 😭

If You Liked This, You’ll Probably Like These Too

If you’re digging these, you’ve gotta try my Air-Fried Buffalo Cauliflower or my Cheesy Garlic Breadsticks. They both have that “I need to share these” vibe, trust me.

So, what do you think? Ready to get your crunch on? Have you made anything cool lately? Hit me up! 🍴❤️