PARMESAN ZUCCHINI WEDGES

-


My zucchini has taken over.  For some unknown reason I forget every garden season how it can take over but it only lasts so long.  That means we must make the most of it while we have it in abundance.  

 Scott is currently making fritters.  His version which is as delicious as mine.  His are just a bit different with the batter he uses.  I use flour and panko.  Scott just uses flour.  His are also more peppery then mine or it might just be my taste buds are so totally off due to this cold I have.  

 While in Texas I was thinking about the zucchini chips I have made and how good they are that they do not last long after cooking them.  I was brainstorming and wanted more of bite to my zucchini.  Meaning I wanted more zucchini in my mouth in hopes that it would last longer.  I came up with the thought of zucchini wedges.  Afterall, we make potato chips, fries and wedges why not make wedges out of some of the zucchini from my garden.  


What is so great about this recipe, is the fact I have all the ingredients on hand.  Which means I do not have to go to the store.  Plus I am baking these little pieces of heaven to make them healthier.  

 Cut the zucchini in quarters.


Dip in egg wash.


Dip in parmesan and spices.


Put on a foil-lined baking sheet.


Bake at 400 degrees for 20 to 30 minutes.




Take out and allow to cool.


BAKED PARMESAN ZUCCHINI WEDGES

Ingredients
  • Enough zucchini to make 16 pieces or wedges (about 4 small to medium or 2 large)
  • 1/2 cup fresh grated parmesan
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon fresh ground pepper
  • 1 egg
  • 2 tablespoons water
  • olive oil spray
Directions
  • Preheat oven to 350 degrees.  Foil line a baking sheet.
  • Slice zucchini into wedges.
  • Combine water and egg to make an egg wash.
  • Combine all other ingredients in a bowl.
  • Dip zucchini wedges into egg wash and then into dry ingredients.
  • Spray each wedge with olive oil.
  • Cook for 15 minutes then put on broil for a couple of minutes to brown.
These are simply delicious.  A bonus benefit is you are baking them so you are not drowning them in oil.

Enjoy!!

Comments

Post a Comment

Popular posts from this blog

COPY CAT ORTEGA TACO SAUCE

-
Image
Tacos, everyone loves tacos.  I mean why else do we have Taco Tuesdays?  Well, that is exactly what we had last night for dinner.  Tacos!!!  After fixing them I realized I was out of this wonderful sauce.  I normally keep a few jars canned in the basement but I used the last jar a few weeks back.   Needless to say, I needed to make more since I had the tacos already cooking.  I am so glad it is very easy to make.  Quick and simple.  I will admit though it is better if you let it sit a few days I did but not have the time for that last night.  After all, it was Taco Tuesday in the Cristina's household. Gather your spices together.  Measure out each into a small mixing bowl. Mix it all together. Add tomato sauce and apple cider vinegar. Mix together. Here is a secret ingredient that I add to make it taste yummy.  Lemon pepper seasoning.  It takes the level up a bit and makes it taste so much more like Ortega.   COPY CAT ORTEGA TAC
Read more

TOMATO SOUP (CANNING RECIPE)

-
Image
I made this a couple of weeks back and I am finally getting around to post about it.  I always say life gets in the way and it truly does.  I stay so busy that I sometimes have a hard time finding the time to sit down and write or type a blog post.  It is not that I do not want to, it really is hard to carve out a bit of time to sit down.  Now with all that said.... We are bracing for Hurricane Florence in my neck of the woods.  Thank goodness it has been downgraded to a Cat 2 but you just never know.  I am saying all of that to say it is always good to have some stuff canned.  Oh, I know you can go to the grocery store and buy just about anything but have you given any thought to what is in that tin can you buy?  Or that frozen entree?  Think hard about what you are putting into your body.  Just last night our friend Matt stopped by and he another friend, Dusty that when he runs out of food he is coming to my house.   I have never canned tomato soup.  I really have never thoug
Read more

HOW TO MAKE CRISPY PICKLED JALAPENOS

-
Image
I have struggled to find a recipe to make pickled jalapenos that were nice and crisp.  My pickled jalapenos were mushy and could only be used as a spice, like in chili or some Mexican dish.  I wanted my pickled jalapenos to have a crunchy bite to them.  I wanted to feel the crisp when I bit into it.  Being frugal I could not just toss them out so of course I still used them.   The last few years I have found a way to make sure they are crunchy and nicely crisp.  I use 2 products, Pickling lime and pickle crisp.  Yeah, I double do it but it works!! My jalapenos came at a lark this year.  Our friend Wade gave us some pepper plants that he had started from seed.  I think he felt sorry for us because we did not have a good turnout with our own seedlings.  We thought we were getting scotch bonnet peppers but it turned out we got 4 jalapeno pepper plants instead.  There is a joke behind planting seeds, do not drink and label your seeds.  It is funny how things turn out becau
Read more