Breaded Zucchini Wedges
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
Simply A (RD) Fact: Zucchini is a good source of vitamin C, which is important for wound healing!
  • 4 medium-sized zucchinis
  • 2 egg whites, lightly beaten
  • ½ cup seasoned breadcrumbs
  • ½ cup panko breadcrumbs
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • Cooking spray
  1. Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment paper and lightly spray the parchment with cooking spray.
  2. To prep the zucchini - cut the zucchini in half length-wise and then in half width-wise. Then cut each half-moon into three equal wedges.
  3. To prep the dredging station - pour lightly beaten egg whites into one bowl and the breadcrumbs (both seasoned and panko), salt, and pepper in another.
  4. Dip each zucchini wedge into the egg white and then roll in the breadcrumb mixture. Shake off the excess breadcrumbs and then place the breaded zucchini wedge onto the baking sheet.
  5. Bake the zucchini wedges for 20-25 minutes until golden and crispy, flipping the wedges over halfway. Eat immediately!
Nutrition Information
Serving size: 1 serving (6 wedges) Calories: 68 calories Fat: < 1gm Saturated fat: < 1gm Carbohydrates: 12gm Sodium: 277mg Fiber: 1.5gm Protein: 4gm Cholesterol: < 1mg
Recipe by Simply A (RD) Foodie at