Baked Parmesan Zucchini Wedges
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
One medium zucchini1 large Egg, fresh, whole, raw - beaten w/ 1 TBS water0.5 cup Parmesan Cheese, grated 1 serving 2 tsp Italian Seasoning (by JULIE1933) 0.5 tsp Garlic powder
Preheat oven to 400F.
Cut zucchini into wedges lengthwise.
Beat egg in large, flat bowl w/ 1 TBS water.
Mix parmesan and herbs in separate large, flat bowl.
Dip each wedge of zucchini in egg mixture, then dredge in/press in parmesan mixture.
Place wedges pointy edge up on greased baking pan.
Bake at 400F for 15 minutes, or until crispy and brown on edges, and fork-tender inside.
Serving Size: 1/4 of medium zucchini
Cut zucchini into wedges lengthwise.
Beat egg in large, flat bowl w/ 1 TBS water.
Mix parmesan and herbs in separate large, flat bowl.
Dip each wedge of zucchini in egg mixture, then dredge in/press in parmesan mixture.
Place wedges pointy edge up on greased baking pan.
Bake at 400F for 15 minutes, or until crispy and brown on edges, and fork-tender inside.
Serving Size: 1/4 of medium zucchini
Nutritional Info Amount Per Serving
- Calories: 82.2
- Total Fat: 5.0 g
- Cholesterol: 56.4 mg
- Sodium: 251.7 mg
- Total Carbs: 2.3 g
- Dietary Fiber: 0.6 g
- Protein: 7.1 g
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