Zucchini has a way of sneaking into every summer meal, but let’s be honest—sometimes it needs a little help to shine. Enter these parmesan-crusted zucchini wedges: crispy, cheesy, and packed with herbs and flavor. They’re baked, not fried, making them a lighter option that still delivers that golden crunch. Whether you’re looking for an easy side dish or a snack to dip into your favorite sauce, these are a guaranteed hit.

A childhood garden and the never-ending zucchini supply

Growing up, my family had a backyard vegetable garden that seemed to produce an endless supply of zucchini. No matter how much we picked, more would appear the next day, as if the plants had a secret plan to overrun our kitchen. My mom would get creative, making everything from zucchini bread to stir-fries, but my absolute favorite was when she coated the wedges in a crispy, cheesy crust and baked them to perfection.

I remember standing by the oven, peeking through the glass, watching the parmesan turn golden and smelling the irresistible mix of garlic and herbs. The moment they were out, I’d grab one (ignoring my mom’s warnings that they were hot), blow on it impatiently, and take a bite. That first crunch, followed by the tender, juicy zucchini inside, was pure bliss. To this day, it’s my favorite way to eat zucchini, and I can’t wait for you to try it too.

The magic of parmesan-crusted zucchini

Zucchini is often dismissed as bland, but this recipe proves otherwise. When roasted with a crispy, cheesy crust, it transforms into something utterly addictive. Parmesan adds a rich, nutty depth, while panko breadcrumbs give that extra crunch. A blend of dried herbs and garlic powder ties everything together, making each bite flavorful.

Unlike fried zucchini, which can feel heavy, these baked wedges stay light and fresh. Plus, they’re incredibly easy to prepare—no messy batter or frying oil required. Just coat, bake, and enjoy.

Let’s talk ingredients: what makes these so good?

Zucchini: The star of the show! Look for small to medium zucchinis, which are more tender and less watery. If you’re out, yellow squash works just as well.
Panko breadcrumbs: These Japanese-style breadcrumbs create an airy, crisp coating. Regular breadcrumbs work too, but the texture won’t be quite as crunchy.
Parmesan cheese: Freshly grated is best, as it melts and browns beautifully. Pre-grated parmesan tends to be drier and doesn’t crisp up as well.
Dried herbs (parsley, oregano, basil): These add depth and an Italian-inspired flavor. If you have fresh herbs, feel free to use them—just double the amount.
Garlic powder: Brings a mild garlic kick without overpowering the dish. Fresh minced garlic can be used, but it may burn slightly during baking.
Mayonnaise & olive oil: This duo helps the breading stick while adding moisture and richness. Greek yogurt can work as a lighter alternative, though it won’t brown quite as well.
Kosher salt & black pepper: Essential for bringing out the flavors. Don’t skip them!

Kitchen tools: what you need (and what you can skip)

A few simple tools will make this recipe foolproof:

Baking sheet with a rack: Elevating the zucchini helps air circulate, making them crispier. No rack? Just flip them halfway through baking.
Pastry brush: Helps spread the mayo mixture evenly. In a pinch, use the back of a spoon.
Mixing bowls: One for the breadcrumb mixture and one for the mayo mixture.
Aluminum foil & cooking spray: Keeps cleanup easy and prevents sticking.

Step-by-step: my foolproof method for perfect wedges

1. Prep your oven and pan

Set your oven to 375°F and position the rack in the top third—this ensures better browning. Line a baking sheet with foil and place a rack on top. Give it a light spray with cooking oil.

2. Cut the zucchini into wedges

Trim the ends off each zucchini, then cut them lengthwise into quarters. You’ll end up with long, fry-like pieces—perfect for dipping later.

3. Mix the crunchy coating

In a large bowl, stir together the panko, parmesan, salt, pepper, and dried herbs. The parmesan should be evenly distributed so each wedge gets its fair share.

4. Make the magic binding mixture

In a small bowl, whisk together the mayonnaise and olive oil. This acts like glue for the breadcrumbs while also keeping the zucchini moist and flavorful.

5. Coat and bread the zucchini

Lay the wedges cut-side up on a cutting board. Using a pastry brush, spread a thin layer of the mayo mixture over the tops. Then, one by one, hold each wedge over the breadcrumb bowl and sprinkle the coating on, pressing gently to help it stick.

6. Bake to crispy perfection

Arrange the breaded wedges on the prepared baking rack, cut-side up. Lightly spray the tops with cooking spray (this helps with crisping), then bake for 15 minutes. Rotate the pan and bake for another 15 minutes. If they need extra color, broil them for 1-2 minutes at the end.

7. Serve immediately

Zucchini is best hot and crispy, so dig in right away!

Variations and fun twists to try

Make it spicy: Add ½ teaspoon of red pepper flakes or a pinch of cayenne to the breadcrumb mixture.
Go gluten-free: Use gluten-free panko or crushed cornflakes.
Try different cheeses: Swap parmesan for pecorino romano or asiago for a new flavor twist.
Add fresh herbs: Stir in chopped fresh basil or parsley for an extra pop of freshness.
Make them extra crispy: Double-coat the wedges by dipping them in the mayo mixture twice before breading.

Serving ideas: how to enjoy these crunchy bites

These wedges are delicious on their own, but even better with a dip! Try them with:

Marinara sauce for a classic Italian touch
Garlic aioli for a creamy, garlicky bite
Ranch dressing for an herby, tangy pairing

They also make a fantastic side for grilled chicken, pasta, or even burgers.

What to drink with them?

A light, crisp white wine like Sauvignon Blanc or Pinot Grigio pairs beautifully with the parmesan and herbs. If you prefer beer, a pale ale or a citrusy wheat beer complements the flavors well. And if you’re keeping it non-alcoholic, a sparkling lemonade is a refreshing choice.

Storage and reheating tips

If you somehow have leftovers (which is rare in my house!), store them in an airtight container in the fridge for up to 2 days. To reheat, place them in a 375°F oven for 5-7 minutes to crisp them back up. Avoid microwaving, as it will make them soggy.

Need to scale the recipe?

This recipe easily scales up or down. Just keep the coating ratio the same and don’t overcrowd the baking sheet—otherwise, they’ll steam instead of crisp up.

FAQs

1. Can I make these ahead of time?
They’re best fresh, but you can prep the zucchini and mix the coating in advance. Just bread them right before baking.

2. Do I need to peel the zucchini?
Nope! The skin adds texture and nutrients.

3. Can I use fresh garlic instead of garlic powder?
Yes, but be careful—it can burn easily in the oven.

4. How do I make them crispier?
Use a baking rack and don’t skip the light spray of oil on top.

5. What dipping sauces go best with these?
Marinara, ranch, garlic aioli, or even a spicy sriracha mayo.

Now, it’s your turn! Give these a try and let me know how they turn out. Happy cooking!