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.
Growing up in Chisinau, one of my favorite traditions after school was meeting my cousin at our go-to pizzeria. We’d always order the same thing-crispy, golden zucchini wedges, perfectly seasoned and so satisfying, paired with a creamy chees It became a ritual we looked forward to, chatting and laughing over our shared plate. As I transitioned to a plant-based lifestyle, I couldn’t help but crave those familiar flavors. So, I decided to recreate them, and I’m so excited to share this crispy zucchini wedge recipe with you—it’s the perfect blend of nostalgia and plant-based goodness!
Why You’ll Love These Crispy Zucchini Wedges
- Crispy & Flavorful – Perfectly seasoned and golden brown, these zucchini wedges are irresistibly crunchy.
- Healthier Alternative – Baked instead of fried, making them a lighter option without sacrificing taste.
- Easy to Make – Simple ingredients and minimal prep time for a quick, delicious snack or side.
- Vegan & Customizable – Naturally plant-based and easy to make gluten-free with a simple swap.
- Great for Dipping – Pairs perfectly with marinara, vegan ranch, or your favorite dipping sauce.
Here’s a delicious recipe for Crispy Zucchini Wedges:
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 (like almond or oat 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).
Enjoy your crispy, golden zucchini wedges!
Crispy Zucchini Wedges
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).
I love how these crispy zucchini wedges bring back memories of those after-school pizza shop visits in Chisinau. They’re crunchy, flavorful, and perfect for dipping—just like I remember! I hope you enjoy this recipe as much as I do. Let me know if you give it a try!