Parmesan Crusted Zucchini Wedges Recipe

There’s something about crispy, cheesy zucchini wedges that makes them completely irresistible. Whether you’re looking for an easy side dish, a healthier snack, or a fun appetizer, these parmesan-crusted zucchini wedges check all the boxes. They’re golden, crunchy, and full of flavor with a perfect balance of herbs, garlic, and nutty Parmesan. Plus, they’re baked—not fried—so you can enjoy all the crispiness without the extra oil.

this RECIPE

I first made these on a summer evening when I had way too much zucchini from the farmer’s market. I was searching for a way to make them exciting, and let’s be honest—everything tastes better with a crispy, cheesy crust. I played around with different coatings, but this blend of panko, Parmesan, and herbs created a crunch that was just too good to resist. Before I knew it, the entire batch had disappeared before dinner even started.

Where did this idea come from?

Breading and baking vegetables is nothing new, but zucchini is one of the best for this method because of its mild flavor and high water content. Italians have been frying and breading vegetables for centuries—think of dishes like fritto misto or eggplant Parmesan. This recipe keeps those classic flavors but skips the deep frying for a lighter approach. The combination of Parmesan, herbs, and crispy breadcrumbs gives each bite a bold, savory taste.

Let’s talk ingredients: what makes these wedges shine

• Zucchini: The star of the show! Choose small to medium zucchini for the best texture—larger ones tend to be watery. If you’re out of zucchini, yellow squash works too.
• Panko breadcrumbs: These give the coating extra crunch. Regular breadcrumbs work in a pinch, but panko makes a world of difference.
• Parmesan cheese: Freshly grated Parmesan melts beautifully and adds a rich, nutty flavor. Pre-grated varieties won’t stick as well.
• Herbs & spices: A mix of dried parsley, oregano, basil, and garlic powder brings in depth. Fresh herbs are great too, but dried ones hold up better in the oven.
• Mayo & olive oil: This may seem like an unusual combo, but it helps the breading stick while keeping the zucchini tender inside.

What you’ll need in the kitchen

• A sharp knife to cut the zucchini evenly
• A baking sheet with a rack to keep the wedges crispy
• A pastry brush for easy mayo application
• A mixing bowl for the breading
• Cooking spray to help with browning

If you don’t have a rack for your baking sheet, you can still make these! Just flip the wedges halfway through baking to ensure even crispiness.

Step-by-step: how to make crispy zucchini wedges

Preheat and prep

Start by heating your oven to 375°F and placing the rack in the top third—this ensures better browning. Line a baking sheet with foil and place a wire rack on top. Spray it with cooking spray to prevent sticking.

Trim the ends off each zucchini, then cut them into long quarters. You’ll end up with 32 zucchini wedges, perfect for coating.

Make the breading

In a large bowl, mix together the panko, Parmesan, salt, pepper, parsley, oregano, basil, and garlic powder. The smell alone will make you hungry!

In a separate small bowl, whisk together the mayonnaise and olive oil. This will act as the glue for the breading.

Coat the zucchini

Lay the zucchini quarters cut-side up on a cutting board. Using a pastry brush, spread a thin layer of the mayo mixture over the cut sides.

Hold each wedge over the breading bowl and sprinkle the coating over it, pressing lightly to help it stick. Don’t dunk them in the breading—this keeps it from clumping.

Place the coated wedges on your prepared baking sheet, cut side up, and give them a light spray of cooking oil. This helps them crisp up even more.

Bake to golden perfection

Bake for 15 minutes, then rotate the pan and bake for another 15 minutes. If they’re not golden enough, switch on the broiler for a minute or two, watching closely to prevent burning.

Variations to try (because experimenting is fun!)

• Gluten-free: Swap panko for gluten-free breadcrumbs.
• Spicy version: Add a pinch of cayenne or smoked paprika to the breading for a kick.
• Cheese swap: Try pecorino Romano for a sharper flavor.
• Air fryer option: Cook at 375°F for 10-12 minutes, shaking halfway.
• Low-carb: Skip the panko and use crushed pork rinds for a keto-friendly version.

Serving ideas: turn these into the ultimate side dish

These wedges are best served hot, straight from the oven. Pair them with a simple marinara sauce, ranch dressing, or garlic aioli for dipping. They also make a fantastic side dish for grilled chicken, steak, or pasta. Want to go fancy? Arrange them on a serving platter with fresh basil leaves and an extra sprinkle of Parmesan.

What to drink with them?

• White wine: A crisp Sauvignon Blanc or Pinot Grigio complements the flavors perfectly.
• Beer: A light lager or wheat beer pairs well with the crunch.
• Non-alcoholic: Try a lemon-infused sparkling water or homemade iced tea for a refreshing contrast.

Storing and reheating: keeping them crispy

These are best fresh, but if you have leftovers, store them in an airtight container in the fridge for up to two days. To reheat, pop them in a 375°F oven for about 5-7 minutes. Avoid the microwave—it’ll make them soggy.

Scaling the recipe for a crowd

Need more? Just double everything, but use two baking sheets to avoid overcrowding. Making a smaller batch? No problem—just keep the ratios the same.

Troubleshooting: what if something goes wrong?

• Breading isn’t sticking? Make sure to brush on a thin layer of mayo—too much can make it slide off.
• Not crispy enough? Broil for an extra minute or two.
• Soggy zucchini? Use small zucchini and avoid overbaking.

Give these a try!

This recipe is proof that simple ingredients can create something amazing. Whether you serve these as a snack, side, or appetizer, they’ll disappear fast. Try them, make them your own, and let me know how they turn out!

Frequently asked questions

1. Can I use regular breadcrumbs instead of panko?
Yes, but they won’t be as crispy. If you only have regular breadcrumbs, try mixing in some crushed cornflakes for added crunch.

2. Can I make these ahead of time?
You can prep the zucchini and breading mixture in advance, but wait to coat them until just before baking.

3. How do I make these dairy-free?
Swap the Parmesan for a dairy-free alternative or use nutritional yeast for a cheesy flavor.

4. Can I freeze these?
Freezing isn’t recommended since zucchini holds a lot of water, which makes them mushy when thawed.

5. What’s the best way to cut zucchini for this?
Quarter them lengthwise so they’re sturdy enough to hold the coating but still cook evenly.

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