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Roasted Zucchini Wedges

Farmshare Chronicles | eatatkates.com - Summer is sneaking towards fall, so it's time to put together the End of Summer Bucket List to take advantage of the season! Plus, a farmshare update.
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These roasted zucchini wedges are the tastiest and crispiest way to use up that glut of end-of-season zucchini you have hanging around. You can keep the seasoning simple like I have here or mix in some parmesan cheese or minced fresh herbs to boost the flavor. Either way, you won't be sad to have these on your dinner plate

  • Author: Kate Nolan
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 minutes
  • Yield: 4 1x
  • Category: Side
  • Method: Oven
  • Cuisine: American

Ingredients

Scale
  • 2 medium zucchini
  • 1 egg white
  • 1/2 C Panko bread crumbs

Instructions

  1. Trim and quarter the zucchini.
  2. Slice the “peak” of the zucchini off to create a flat wedge. [I find that this is always the soggy, mostly flavorless part of the zucchini, so I trim and compost it.]
  3. Cut each quarter in half to end up with eight pieces.
  4. Season with salt, pepper, and garlic powder.
  5. One by one, dip each piece first in egg white and then the panko crumbs
  6. Place on a parchment or foil lined baking sheet.
  7. Baked at 450 for 25 minutes until they were golden brown.

Notes

These are best the day of, but reheat well in a toaster oven.

Find it online: https://eatatkates.com/farmshare-chronicles-end-of-summer-bucket-list/