How To Make Baked Zucchini Wedges, The “Pizza” of Vegetable Dishes
By Jennifer Brule
INGREDIENTS
1 tablespoon coconut, vegetable, or olive oil
2 large or 3 medium zucchini
1 cup all-purpose flour
3 eggs
1 cup freshly grated Parmesan cheese
1 cup panko-style bread crumbs
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon red pepper flakes
1 teaspoon kosher or sea salt
2 teaspoons Italian seasoning
PREPARATION
Preheat oven to 425 degrees.
Using a paper towel, grease a sheet pan with the oil.
Trim off both ends of each zucchini, then cut each one in half lengthwise, then in half lengthwise again to form thick wedges. (If you want them long and thin, you could cut them in half lengthwise once more.) Cut each wedge into 3- to 4-inch-long segments.
Place the flour in a pie plate. In a second pie plate, beat the eggs. In a third, combine the Parmesan, bread crumbs, onion powder, garlic powder, pepper flakes, salt and Italian seasoning.
Working in batches, toss 4 to 6 wedges at a time into the flour, shake off the excess, dip them in beaten egg to coat (use a fork or your fingers to turn them), then into the breadcrumb mixture. (To keep from gunking your fingers up with large amounts of dough, try to remember to use one hand in the flour and bread crumbs and the other hand with the egg. In restaurant kitchens, it’s called “Standard Breading Procedure.”)
Place each coated wedge on one flat side on the baking sheet. Bake for 15 minutes, flip the wedges over to the other flat side and continue baking for 10 to 15 minutes, until brown. Serve hot.
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GUEST BIO:
My name is Jenny Brulé. I think about food all the time. I’m either shopping for food, cooking it, eating it, talking about it, researching it, writing about it, or day dreaming of it. Thoughts of cooking and food consume me. I met an astrologer once who told me that in a past life I starved to death and have spent every lifetime since then trying to feed people. Fair enough.
I develop recipes for national magazines, like Cooking Light, Shape, Fitness and Draft Magazine. I also write for regional magazines. I am an on-air chef for the Carolina’s largest NBC affiliate, WCNC as well as a regular on ABC Charleston, and the Food Network chose me to be in 5 cooking videos for their website. I am excited right now to be writing my second cookbook for UNC Press due out autumn 2018. And I recently opened my first restaurant, Davidson Ice House, outside of Charlotte.
