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Herb-Roasted Zucchini Wedges

Crispy Herb-Roasted Zucchini Wedges You’ll Crave Daily

These Herb-Roasted Zucchini Wedges are crispy, flavorful, and perfect for a healthy diet.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 wedges
Course: Dinner
Cuisine: American
Calories: 80
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Zucchini Wedges
  • 2 medium Zucchinis The key ingredient that brings great texture
  • 2 tablespoons Olive Oil Essential for achieving a golden-brown crust
  • 1 teaspoon Garlic Powder Provides a mellow garlic flavor
For the Herb Blend
  • 1 teaspoon Dried Oregano Adds earthy flavor
  • 1 teaspoon Dried Thyme Brightens up the zucchini
  • 1 teaspoon Dried Rosemary Offers a strong, aromatic element
For Seasoning
  • 1 teaspoon Salt Enhances overall flavor
  • 1 teaspoon Black Pepper Adds a kick
For Optional Topping
  • 1/4 cup Parmesan Cheese Creates a savory, cheesy crust
  • 2 tablespoons Chopped Parsley For garnish, adding freshness

Equipment

  • Oven
  • Baking Sheet
  • Mixing bowl
  • Whisk

Method
 

Cooking Instructions
  1. Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
  2. In a mixing bowl, mix olive oil, garlic powder, oregano, thyme, rosemary, salt, and black pepper to form a herb-infused oil.
  3. Slice the washed zucchinis into wedges and toss them in the mixing bowl with the herb-infused oil until evenly coated.
  4. Spread the zucchini wedges in a single layer on the prepared baking sheet, ensuring they do not overlap.
  5. If using, sprinkle Parmesan cheese over the tops of the zucchini wedges.
  6. Roast the zucchini wedges for 15-20 minutes, flipping halfway through until golden-brown and tender.
  7. Remove from oven, let cool slightly, and garnish with parsley before serving.

Nutrition

Serving: 1wedgeCalories: 80kcalCarbohydrates: 6gProtein: 2gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gSodium: 180mgPotassium: 300mgFiber: 2gSugar: 2gVitamin A: 300IUVitamin C: 25mgCalcium: 50mgIron: 1mg

Notes

For best results, cut zucchini into uniform wedges and avoid overcrowding on baking sheet for crispiness.

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