Cranberry Zucchini Wedges
Elevate your appetizer or side dish game with these irresistible Cranberry Zucchini Wedges—a crispy, golden-baked treat bursting with savory and sweet flavors! Fresh zucchini wedges are coated in a Parmesan-panko crust infused with garlic and spices, then baked to perfection for a crunchy exterior and tender interior. A finishing touch of tart dried cranberries adds a delightful pop of sweetness, beautifully balanced by a garnish of fresh parsley. Ready in just 40 minutes, this vibrant dish is not only quick and easy but also offers a unique twist on traditional vegetable snacks. Perfect for parties, family dinners, or a healthy anytime treat, these zucchini wedges are simple, delicious, and full of flavor.
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 2 medium zucchini
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup panko breadcrumbs
- 0.25 cup grated Parmesan cheese
- 0.25 cup dried cranberries
- 1 tablespoon fresh parsley
- 1 large egg
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone baking mat.
Rinse the zucchini thoroughly and pat dry. Cut each zucchini in half lengthwise, then slice each half into wedges, approximately 1/2 inch thick.
In a small bowl, beat the egg and set aside. In a separate shallow dish, combine the panko breadcrumbs, Parmesan cheese, garlic powder, salt, and black pepper.
Dip each zucchini wedge first into the egg, then coat it with the breadcrumb mixture. Place the coated wedges onto the prepared baking sheet, spacing them evenly.
Drizzle the wedges lightly with olive oil for an extra crispy texture.
Bake in the preheated oven for 20 minutes. After 20 minutes, sprinkle the dried cranberries evenly across the wedges, then return to the oven for an additional 5 minutes.
Once golden and crispy, remove the zucchini wedges from the oven. Transfer them to a serving platter and garnish with freshly chopped parsley.
Serve immediately and enjoy your Cranberry Zucchini Wedges as a warm and delicious snack or side dish!
Nutrition Facts
Calories |
201 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.0 g | 13% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 52 mg | 17% | |
| Sodium | 466 mg | 20% | |
| Total Carbohydrate | 21.6 g | 8% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 9.0 g | ||
| Protein | 6.5 g | 13% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 91 mg | 7% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 314 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
