Parmesan Crusted Zucchini Wedges Recipe
When zucchini is in season, there’s no better way to celebrate its fresh flavor than by transforming it into crispy, golden Parmesan-crusted zucchini wedges. This recipe has become a favorite in my kitchen, especially during summer months when zucchini seems to multiply overnight! These wedges are not just easy to make, but they’re also wonderfully versatile – a great side dish, snack, or even a light meal when paired with a salad. Let’s dig in!
My zucchini discovery (or why this recipe won me over)
I remember the first time I tried this recipe – it was one of those “use what you’ve got” kind of dinners. I had a pile of zucchini from the farmer’s market and a lingering craving for something crunchy and savory. The moment I pulled the golden wedges out of the oven, the smell of toasted Parmesan and herbs filled the kitchen. My husband wandered in, snagged one straight off the tray, and simply said, “You need to make these again.” Now, these wedges have earned their spot in our weekly rotation.
A quick dive into zucchini’s charm
Zucchini has been gracing kitchens for centuries. Originating from the Americas, this humble squash traveled to Europe, where Italians perfected its use (the name “zucchini” is Italian, after all). What’s truly special about zucchini is its mild flavor and ability to pair with just about any seasoning or cooking method. The crispy, cheesy coating in this recipe gives it a deliciously indulgent twist without losing the natural sweetness of the vegetable.
Let’s talk ingredients: The magic in the mix
Each ingredient in this recipe pulls its weight, ensuring maximum flavor and crunch. Here’s why they matter:
- Zucchini: The star of the show. Look for smaller zucchini; they’re less watery and have a firmer texture, which holds up better when baked. Can’t find zucchini? Try yellow squash!
- Panko breadcrumbs: These create the perfect crunchy coating. Regular breadcrumbs work too, but they’ll give a slightly less airy texture.
- Parmesan cheese: Adds saltiness and a rich, nutty flavor. Always go for freshly grated Parmesan – it melts better and tastes superior to the pre-grated stuff.
- Herbs and garlic powder: The parsley, oregano, basil, and garlic powder create a fragrant, Italian-inspired seasoning blend. Fresh herbs work beautifully too if you have them on hand.
- Mayonnaise and olive oil: This duo acts as the “glue” for the breadcrumb mixture while keeping the zucchini moist and flavorful. Greek yogurt can work as a lighter alternative.
- Kosher salt and black pepper: Enhances the natural flavors and brings balance to the dish.

What you’ll need in the kitchen
You won’t need anything fancy for this recipe, but a few key tools will make the process easier:
- A sheet tray and rack: The rack elevates the zucchini, allowing heat to circulate and ensuring even browning. Don’t have a rack? No problem – you can bake directly on parchment paper, but you may need to flip the wedges halfway through.
- Pastry brush: For spreading the mayo mixture evenly. In a pinch, use the back of a spoon or your fingers.
- A sharp knife: Makes trimming and slicing the zucchini a breeze.
- Mixing bowls: One for the breadcrumbs and another for the mayo mixture. Trust me, keeping them separate keeps things tidy!
Step-by-step: Making Parmesan-crusted zucchini wedges
Prepping the zucchini
Start by preheating your oven to 375°F and positioning a rack in the top third – this helps with browning. Line your sheet tray with foil and set a rack on top, spraying it with cooking spray to prevent sticking.
Trim the ends off your zucchini, then cut each one into quarters lengthwise. You’ll end up with 32 long wedges. If the zucchini are larger, you might want to scrape out some of the seeds for a firmer texture.
Mixing up the coating
In one large bowl, combine the panko breadcrumbs, Parmesan cheese, kosher salt, black pepper, parsley, oregano, basil, and garlic powder. Give it a good toss to distribute the flavors evenly.
In a small bowl, whisk together the mayonnaise and olive oil. This mixture will act as the base for the breadcrumbs to stick to.
Coating the zucchini
Lay the zucchini wedges cut-side up on your cutting board. Using a pastry brush, lightly coat the exposed sides with the mayo mixture. Be generous but not sloppy – you want a thin, even layer.
To bread the zucchini, hold a wedge over the breadcrumb bowl and sprinkle the coating over it with your other hand. Press gently to ensure the crumbs stick. Repeat until all the wedges are beautifully coated, then arrange them on your prepared tray, cut-side up.
Baking to perfection
Once all the wedges are lined up, lightly spray them with cooking spray. This step helps them crisp up in the oven. Bake for 15 minutes, then rotate the tray and bake for another 15 minutes. If they’re not golden and crispy enough, pop them under the broiler for a minute or two – but watch them closely to avoid burning!
Serve these beauties immediately while they’re hot and crisp.

Variations and fun twists
- Gluten-free option: Swap the panko for gluten-free breadcrumbs or crushed rice crackers.
- Vegan version: Use dairy-free Parmesan and replace the mayo with a vegan alternative like Vegenaise.
- Spicy kick: Add a pinch of cayenne pepper or red chili flakes to the breadcrumb mixture for a spicy twist.
- Herb swap: Experiment with thyme, rosemary, or dill for a different flavor profile.
- Cheese swap: Try Pecorino Romano or a mix of Parmesan and sharp cheddar for a unique cheesy flavor.
I once tried adding a dash of smoked paprika to the breadcrumbs – it added a smoky depth that paired surprisingly well with the zucchini’s natural sweetness!
Serving and presentation ideas
These wedges are perfect as a snack or side dish. Pile them onto a platter with a small bowl of marinara or ranch dressing for dipping. Garnish with a sprinkle of fresh parsley or extra Parmesan for a pop of color. If you’re serving them as part of a meal, they pair beautifully with grilled chicken, fish, or even pasta.
Drinks that hit the spot
For a casual evening, a crisp white wine like Sauvignon Blanc or Pinot Grigio complements the light, savory flavors. Beer lovers might enjoy a light lager or pilsner. If you’re keeping it non-alcoholic, try a sparkling water with a squeeze of lemon or lime.
Storage and reheating tips
These wedges are best enjoyed fresh out of the oven, but leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, place them in a 350°F oven for 10-12 minutes to regain their crispiness. Avoid microwaving, as it makes them soggy.
Scaling the recipe
Whether you’re cooking for two or a crowd, this recipe scales easily. For smaller batches, halve the ingredients. For larger groups, double or triple the quantities, but be sure to bake in batches or use multiple trays to avoid overcrowding.
Troubleshooting: Tips from my kitchen
- Breadcrumbs not sticking? Make sure the zucchini is fully coated in the mayo mixture and press the breadcrumbs gently but firmly.
- Wedges too soggy? Larger zucchini can hold more moisture, so try to pick smaller ones. Baking on a rack also helps prevent sogginess.
- Not browning? Give them a quick spray of cooking oil before baking, and use the broiler if needed.
Let’s get cooking!
I can’t wait for you to try these Parmesan-crusted zucchini wedges. They’re quick, versatile, and packed with flavor – a guaranteed crowd-pleaser. Whether you’re a zucchini enthusiast or just looking for a new way to enjoy veggies, this recipe is bound to become a favorite. Give it a try and let me know how it turns out

FAQs
1. Can I use yellow squash instead of zucchini?
Absolutely! Yellow squash works just as well and has a similar texture and flavor.
2. Can I make these in an air fryer?
Yes! Cook them in a preheated air fryer at 375°F for about 10-12 minutes, flipping halfway through.
3. What’s the best dipping sauce for these wedges?
Marinara, ranch dressing, or even a garlic aioli pairs wonderfully with these wedges.
4. Can I freeze them?
Freezing isn’t recommended, as the zucchini becomes watery when thawed. Fresh is best!
5. Can I make these ahead of time?
You can prep the zucchini and breadcrumbs in advance, but coat and bake them just before serving for the best texture.

Parmesan Crusted Zucchini Wedges Recipe
Crispy Parmesan-crusted zucchini wedges make the perfect snack or side dish! Easy to make and packed with flavor.
- Total Time: 45 minutes
- Yield: 4 1x
Ingredients
- 8 small to medium zucchini
- 1 cup panko breadcrumbs
- 1 cup freshly grated parmesan cheese
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 teaspoons dry parsley
- 1 teaspoon dry oregano
- 1 teaspoon dry basil
- 1/2 teaspoon garlic powder
- 1/4 cup mayonnaise
- 2 tablespoons extra virgin olive oil
- Cooking/pan spray
Instructions
Prepping the zucchini
Start by preheating your oven to 375°F and positioning a rack in the top third – this helps with browning. Line your sheet tray with foil and set a rack on top, spraying it with cooking spray to prevent sticking.
Trim the ends off your zucchini, then cut each one into quarters lengthwise. You’ll end up with 32 long wedges. If the zucchini are larger, you might want to scrape out some of the seeds for a firmer texture.
Mixing up the coating
In one large bowl, combine the panko breadcrumbs, Parmesan cheese, kosher salt, black pepper, parsley, oregano, basil, and garlic powder. Give it a good toss to distribute the flavors evenly.
In a small bowl, whisk together the mayonnaise and olive oil. This mixture will act as the base for the breadcrumbs to stick to.
Coating the zucchini
Lay the zucchini wedges cut-side up on your cutting board. Using a pastry brush, lightly coat the exposed sides with the mayo mixture. Be generous but not sloppy – you want a thin, even layer.
To bread the zucchini, hold a wedge over the breadcrumb bowl and sprinkle the coating over it with your other hand. Press gently to ensure the crumbs stick. Repeat until all the wedges are beautifully coated, then arrange them on your prepared tray, cut-side up.
Baking to perfection
Once all the wedges are lined up, lightly spray them with cooking spray. This step helps them crisp up in the oven. Bake for 15 minutes, then rotate the tray and bake for another 15 minutes. If they’re not golden and crispy enough, pop them under the broiler for a minute or two – but watch them closely to avoid burning!
Serve these beauties immediately while they’re hot and crisp.
Notes
Serving and presentation ideas
These wedges are perfect as a snack or side dish. Pile them onto a platter with a small bowl of marinara or ranch dressing for dipping. Garnish with a sprinkle of fresh parsley or extra Parmesan for a pop of color. If you’re serving them as part of a meal, they pair beautifully with grilled chicken, fish, or even pasta.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: dinner