Baked Zucchini Wedges


To continue my quest for tasty ways to prepare and actually eat those prepared veggies, I found another great way to enjoy Zucchini. I didn’t create this recipe, I saw it on Pinterest from and thought that it looked pretty easy and tasty. Go here to check out the original recipe. There’s always all kinds of great recipes floating around from that website. You can change up the seasonings to whatever flavor you like, but the idea of lightly coating zucchini wedges with a little olive oil and then coating them with spices and parmesan cheese is the basics. Baking these in the oven with a finish on the clock under the broiler helps to keep the outside a little crispy and they work well as a side or even an appetizer.

I kept the same ingredients and may have just varied a bit with assembling the dish. The wedges turned out great and we all liked them a lot. One thing I noticed is these seem to be a one and done type meal. I don’t think they’d do too well reheated as leftovers and still be able to retain the crispy outside you are aiming for.

Baked Zucchini Wedges



4 Zucchini quartered lengthwise (unpeeled)

1/2 C grated Parmesan Cheese

1/2 teas dried thyme

1/2 teas dried oregano

1/2 teas dried basil

1/4 teas garlic powder

1/2 teas Kosher Salt

1/2 teas black pepper

2 or so TBS olive oil


Preheat Oven to 350 degrees F.

Combine all the spices and cheese in a bowl.


Cut the zucchini lengthwise and quarter them. I cut my wedges in half so they were shorter.


Place the wedges on a greased baking sheet. I also covered my baking sheet with foil to help speed up cleanup.

Brush or Drizzle lightly with olive oil.


I (I mean my helper) then dunked each wedge in the bowl with the cheese and spices. You could also just sprinkle them as the original recipe calls for.


Bake in the oven for 15-20 minutes. Then broil on high for 2-3 minutes until the outside is golden brown and crispy.


Transfer to serving dish and sprinkle with a little more parmesan cheese and serve immediately.



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