Zucchini Recipe | Parmesan Zucchini Wedges
I love Summer and the delicious local produce that comes along with it! Zucchini is one of my favorite vegetables of all time. I love Zucchini Chocolate Chip Bread and zucchini casserole {need to share that recipe soon!}.
I’m always looking for new ways to get veggies into my four year old. He loves roasted broccoli, so I decided to give roasted zucchini a try. He loved the Parmesan Zucchini Wedges that we made…especially dipped in ketchup!
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DROOL!
Zucchini Recipe | Parmesan Zucchini Wedges
- 3 medium zucchini
- 1/2 teaspoon real salt
- 1/8 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/4 cup grated parmesan cheese
- 1 teaspoon fresh snipped rosemary
- olive oil or coconut oil
Preheat oven to 400 degrees.
Mix salt, pepper, garlic powder and parmesan cheese in a small bowl. Cut zucchini ends off and then in half lengthwise. Cut each half into three wedges. Place wedges on an oiled baking stone. If you don’t have a stone, you can use a bar pan covered with foil. Be sure to oil it too.
Brush wedges with olive oil or coconut oil. {I’m lazy and often use my organic EVOO spray.}
Sprinkle evenly with cheese mixture. Top with fresh rosemary.
Place in the oven for 15 minutes. Then broil for 3-5 just until wedges are beginning to brown.
Remove from oven and serve immediately.
Enjoy!
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Do you like zucchini? What’s your favorite way to fix it?
xoxo
Myra
Sharing at: TidyMom, Chic & Crafty & Weekend Wrap Up Party!
Ooh, I like that this doesn’t take too long in the hot oven! Doable on hot summer evenings. Thanks for sharing 🙂
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The only way I like veggies is when they are roasted! Must try this!
This works really well for asparagus too–the only way we eat it 🙂 I like pretty much any veggie—peppers, onions, mushrooms, eggplant are the best—roasted with oil, garlic, and parmesan. Yum!
I love zucchini just about any way!! The rosemary, parmesan, garlic combination sounds delicious, will be trying this out soon!
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A girl after my own heart — I love zucchini and this looks delicious! Pinning and stumbling. xo
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OK, I don’t like veggies. I gave this a try last night simply because a neighbor brought over some zucchini from their garden and I didn’t want to be wasteful. OHMGOSH! It was so good! I took a token bite and went ahead and ended up eating 3 of the wedges. Those who know me know that is practically unheard of. Thanks for sharing this! So good!
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This looks so good. I love that you left them in spears instead of cutting them into tiny pieces.
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Oh I bet these are so good!
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Great way to use an over abundance of zucchini which I always seem to have this time of year!
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Used your recipe as a base, but here’s what I did on a grill 🙂 :
I used EVOO (thanks Polly for the acronym!) and the above ingredients to taste – about 1/4 cup of the Kraft fake stuff (didn’t have time to grate the real stuff in our fridge ) and used the ‘grinder’ version of the salt & pepper from McCormick (fine grind salt, coarse grind pepper) and then used McCormick’s Garlic & Onion mix to round it off for garlic powder. Mix these ingredients in shallow bowl/container for dipping/coating. Cut the zucchini in half through length and circumference ( math words! – Gina) then cut in about 1/8 – 1/4-inch thick ‘slabs’. Brush w/ EVOO and dip in mixture, coating both sides. Preheat grill on med.-high to high. Place slabs on grill, maybe 5-7 min. per side (I don’t know – I did it by sight, not time) and when done, place in covered bowl to let sit & the spices ooze into zucchini. Serve warm. DELISH! Just thought I’d share and say thanks, esp. when my wife finishes off her vegetables!! 🙂
My wife really loves zucchini. I want to make this for her – hope I’ll do this recipe justice. Thanks for sharing. 😀
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