Crispy Zucchini Wedges
Crispy zucchini wedges are a delicious and healthy snack or side dish. Coated in seasoned breadcrumbs and baked to perfection, these gluten-free wedges are easy to make and packed with flavor.
Ingredients
- 2 medium zucchinis
- 1/2 cup all-purpose flour (or chickpea flour for a gluten-free version)
- 1/2 cup breadcrumbs (use gluten-free if needed)
- 1/4 cup nutritional yeast
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- Salt and pepper to taste
- 1/4 cup unsweetened plant-based milk
- Olive oil spray (or your preferred oil)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
- Prepare the zucchini: Cut the zucchinis into wedges. You can slice them into rounds, but wedges work best for a crispy texture.
- Make the coating: In a shallow bowl, combine the flour, breadcrumbs, nutritional yeast, garlic powder, onion powder, paprika, salt, and pepper.
- Prepare the dipping station: In another shallow bowl, pour the plant-based milk.
- Coat the zucchini: Dip each zucchini wedge into the plant-based milk, ensuring it's fully coated. Then roll it in the breadcrumb mixture, pressing lightly to ensure it sticks.
- Arrange on the baking sheet: Place the coated zucchini wedges in a single layer on the baking sheet. Lightly spray them with olive oil to help them crisp up in the oven.
- Bake for 20-25 minutes, flipping halfway through, until the zucchini is golden brown and crispy on the outside.
- Serve: Remove from the oven and serve immediately with your favorite dipping sauce (like vegan ranch or marinara).