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In recent years, the culinary landscape has witnessed a significant shift toward healthier snacking options and vegetable-based dishes. Home cooks and food enthusiasts alike are increasingly seeking alternatives that not only satisfy cravings but also support a balanced diet. Among these, Crispy Parmesan Crusted Zucchini Wedges stand out as a delightful option that bridges the gap between indulgence and health. This recipe offers a crunchy texture and savory flavor, making it an excellent substitute for traditional fried snacks without sacrificing taste or nutrition.

Crispy Parmesan Crusted Zucchini Wedges

Looking for a delicious yet healthy snack? Try these Crispy Parmesan Crusted Zucchini Wedges! This recipe transforms simple zucchini into a crunchy, savory delight that satisfies your cravings without the guilt. With a perfect blend of panko breadcrumbs, Parmesan cheese, and a mix of seasonings, these wedges are easy to make and incredibly versatile. Enjoy them as a snack, appetizer, or side dish, and savor the flavors while reaping the health benefits of this nutritious vegetable!
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Ingredients
  

2 medium zucchinis, cut into wedges

1 cup breadcrumbs (preferably panko for extra crunch)

½ cup grated Parmesan cheese

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon dried oregano

½ teaspoon paprika

Salt and pepper to taste

2 large eggs, beaten

Olive oil spray (or 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.

    Prepare the Zucchini: Wash the zucchinis thoroughly, then slice them into wedges (about 4-6 wedges per zucchini). Pat the wedges dry with paper towels to remove excess moisture.

      Set Up the Breading Station: In one bowl, combine the breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, dried oregano, paprika, salt, and pepper. Mix well to combine. In another bowl, beat the eggs.

        Coat the Zucchini Wedges: Dip each zucchini wedge into the beaten eggs, allowing the excess to drip off. Then, coat the wedge in the breadcrumb mixture, pressing gently to ensure the coating adheres.

          Arrange on Baking Sheet: Place the coated zucchini wedges on the prepared baking sheet in a single layer. Make sure they are not overcrowded to ensure crispiness.

            Spray or Drizzle Oil: Lightly spray the tops of the wedges with olive oil spray, or drizzle a small amount of olive oil over them. This will help them achieve a golden, crispy texture.

              Bake: Bake in the preheated oven for 20-25 minutes, flipping the wedges halfway through, until they are golden brown and crispy.

                Serve: Remove from the oven and let them cool for a few minutes. Serve warm as an appetizer or side dish with marinara sauce, ranch dressing, or your favorite dipping sauce!

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