Zucchini Wedges Recipe
Summer and the squash are coming in quickly. So I have learned to use it in so many different things. I baked these to a crisp finish and serve with a bit of ranch dressing. They are light crisp and so good.
Ingredients
- 1/2 Cup shredded Parmesan cheese
- 1/2 Cup Italian bread crumbs
- 2 Tsp. Oregano
- 1 Tsp garlic powder
- 1/2 Tsp salt and pepper
- Olive oil
- 6 Zucchinis quartered lengthwise
Directions
- Wash zucchini and slice in 4 strips. Dry the squash and place in a bowl, drizzle with olive oil .
- Blend the cheese, bread crumbs, oregano, garlic powder, salt and pepper, place in a shallow bowl.
- Dip each slice into the cheese mixture and place on a cookie sheet, covered with parchment, and bake in the oven 20 minutes, then put on broil for 5 minutes. Serve warm..
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1219g | |
| Calories 573 | |
| Calories from Fat 140 | 24% |
| Total Fat 16.04g | 20% |
| Saturated Fat 8.1g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 29mg | 10% |
| Sodium 2349mg | 98% |
| Potassium 3136mg | 90% |
| Total Carbs 80.98g | 22% |
| Dietary Fiber 15.9g | 53% |
| Sugars 23.44g | 16% |
| Protein 36.56g | 58% |
