Have you made something and loved it, then for whatever reason the recipe fell to the back of your memory? That’s the case with these delicious wedges. I’m happy we rediscovered them and this time they will not be forgotten.
When we camp with friends, we often will share meals. We cook our own meat and share the sides. These are the perfect dish for sharing. They are easy, healthy and will disappear in a flash.
I predict you’ll like them as much as we do, so will your friends at your next camping potluck.
Begin by washing the zucchini and cutting off the ends. Next, cut them in half then in half again yielding four wedges per zucchini.
In a small bowl, combine the mayonnaise and olive oil. You can use regular extra virgin or garlic olive oil for more punch of garlic flavor.
Grab a shallow bowl and add the Parmesan cheese, panko bread crumbs, salt, pepper, parsley, oregano, basil and garlic powder. Stir to combine.
Brush the mayonnaise mixture on the wedges and set into the cheese mixture. Using your hands, make sure the wedge is covered in the cheese mixture. Repeat for all wedges.
Cook in a preheated 375° oven for 30 minutes, turning at the halfway point.
We’ve cooked these a few ways.
My favorite way is to cover a cookie sheet with foil, place a cooking rack on top sprayed with cooking spray. I know most people don’t travel with a cookie sheet and matching size baking rack, we don’t. In the RV, I cover the glass plate in the micro-convection oven and put the zucchini directly on the cooking rack that came with the oven.
We’ve also forgotten the rack altogether and cooked them right on the foil lined cookie sheet. They are a tad bit softer this way but still delicious.
We’ve also cooked them on the grill. Still delicious, we just have to watch them so the Parmesan doesn’t burn.
The original recipe uses 8 zucchinis. That’s great for a crowd but way too much for just Mark and I. When it’s just us, I use two zucchinis and ½ the topping ingredients. In Mark’s world, more toppings the better.
Parmesan Zucchini Wedges
adapted from A Family Feast
- 8 zucchinis
- 1 cup panko bread crumbs
- 1 cup grated Parmesan cheese
- 2 teaspoons parsley
- 1 teaspoon kosher salt
- 1 teaspoon oregano
- 1 teaspoon dry basil
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/4 cup may0nnaise
- 2 Tablespoons extra virgin olive oil
- Preheat oven to 375°. Line a baking sheet with foil, top with baking rack and spray with cooking spray.
- Wash, trim ends off zucchinis. Cut in half lengthwise then cut again making four wedges per zucchini.
- Stir olive oil and mayonnaise together in a small bowl. Stir dry ingredients together in a shallow bowl.
- Brush the wedges with the mayonnaise mixture using a basting brush.
- Place each zucchini wedge in the cheese mixture and make sure both sides of the wedge are covered.
- Cook for 30 minutes, rotating the pan at 15 minutes.
Cover and refrigerate any leftovers.