Breaded Zucchini Wedges

Do you buy a bunch of stuff at the farmer’s market and then realize that you have no idea what to do with it? (awesome… me too!)

I get super over-excited when I go to the farmer’s market every Sunday – there are bins of corn, tables of tomatoes, and baskets over flowing with every herb/lettuce/leafy green available, all waiting to be transformed into some delicious meals. When I am at the farmer’s market, I am definitely not a good food shopper… I just grab a bunch of stuff (in vast quantities) and figure out what to do with it later.

Like buying four zucchinis and promptly forgetting about them until I opened my fridge Sunday night after getting home from my visit with my friends this past weekend. I decided that I was finally going to use up my zucchini (and get my vitamin C for the day!), but I was so not in the mood for baking, grilling, or roasting it. So I decided make breaded zucchini wedges, and it was probably the best decision ever.

It starts with zucchini.

I cut four zucchini in half length-wise and then in half width-wise. The I cut each half-moon into three even wedges length-wise. I like this size because it creates a nice zucchini wedge that is crispy on the outside and tender on the inside.

Now it’s time to bread them!

I first coated the zucchini in some egg whites.

And then rolled them in a combination of seasoned and panko breadcrumbs that have some additional salt and pepper mixed in.

Then I placed the breaded zucchini on a rimmed baking sheet that is lined with parchment paper that has been lightly sprayed with cooking spray. Bake the zucchini at 350 degrees for 20-25 minutes until golden and crispy, flipping the zucchini over once halfway through.

Breaded zucchini deliciousness… a great way to use up ALL that zucchini that’s hanging out in your fridge.

(not to mention they are super tasty!)

So, what’s your favorite way to eat zucchini?

oxox,

Catherine

Breaded Zucchini Wedges

 

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Prep time

20 mins

Cook time

25 mins

Total time

45 mins

 

Simply A (RD) Fact: Zucchini is a good source of vitamin C, which is important for wound healing!

Serves: 8 servings

Ingredients

• 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

Instructions

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

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