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Our recipe for Crunchy Baked Zucchini Wedges is delicious, and a great way to use zucchini. Once baked the zucchini will have a barely soft center and a golden crunchy crust bursting with flavor. This recipe is perfect as an after school snack or a side dish for dinner. These tasty wedges are great when paired with a dipping sauce like marinara or ranch. Make some today!!!


  • 4 small or 2 medium zucchini, wedged
  • 2 Tbsp. olive oil
  • 1/2 cup seasoned panko bread crumbs
  • 1/4 tsp. garlic powder
  • 2 Tbsp. grated parmesan cheese
  • 2 Tbsp. fresh parsley, chopped
  • Salt and pepper, to taste
Main Ingredient(s): Zucchini


  • Preheat oven to 350ºF. Coat a cooling rack with nonstick cooking spray and place on a lined baking sheets; set aside.
  • Wash zucchini and pat dry. Trim zucchini and cut into wedges; 4 wedges for small; 6 to 8 wedges for medium. Make sure sizes are uniform to ensure even cooking.
  • In a bowl, combine panko, garlic powder, parmesan cheese, olive oil and parsley. Mix well.
  • Place zucchini wedges onto the prepared baking sheets, lightly spray zucchini with cooking spray to help panko mixture stick. Sprinkle zucchini with panko mixture. Place in oven and bake until tender and golden brown. About 25 minutes or bake for 15 minutes and then broil for 2-3 minutes.
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VT Fresh is funded in part by the USDA’s Supplemental Nutrition Assistance Program (SNAP). USDA is an equal opportunity provider and employer. In Vermont, SNAP is called 3SquaresVT. It can help low income people buy foods for a better diet. To find out more, contact the Vermont Foodbank toll-free at 855-855-6181.

Published On: September 14, 2022