Parmesan-Thyme Zucchini Wedges
- Active Time 15m
- Total Time 30m
These crunchy wedges work well as a side dish to poultry or fish, and when paired with your favorite herb dipping sauce, make a striking summer appetizer.
Tip: You can line the baking sheet with parchment paper instead of greasing it, which will make the wedges crispier -- but watch out for the paper starting to brown under the high heat, which is necessary to prevent the wedges from getting mushy.
- 1 cup panko breadcrumbs
- 1/3 cup freshly grated parmesan cheese
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 1/2 pounds zucchini (about 3 medium), seeded and cut into 1/2-inch by 4-inch sticks
- 2 eggs, beaten
Preheat to 475 degrees F. Line a baking sheet with parchment paper.
In a medium bowl, stir together the panko, parmesan, thyme, salt and pepper. Dip the zucchini slices in the egg then gently toss in the bowl to coat. Line them up, not touching one another, on the baking sheet.
Bake for about 15 minutes, turning once, until crust is lightly browned and zucchini is cooked through but still firm.
Recipe reprinted by permission of Cooking.com. All rights reserved.
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