Roasted Zucchini Wedges

  • Author: Kate Nolan
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 minutes
  • Yield: 2-3 1x
  • Category: Side
  • Cuisine: American


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


  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.


These are best the day of, but reheat well in a toaster oven.
You can also mix in some parmesan cheese or minced fresh herbs to the panko to “up” the flavor, but sometimes simple just works.