Parmesan Encrusted Zucchini Wedges


When Summer rolls in, it seems that everyone is always looking for creative ways to use zucchini fresh from the garden. Even if your zucchini comes fresh from the grocery or farmer’s market, it’s a great vegetable to use for some tasty keto treats. This recipe is by far, one of the best ways to eat zucchini, and a great way to get the kids to eat their veggies. With a simple sprinkling of parmesan cheese and a few seasonings like garlic and basil, zucchini becomes a tasty, crunchy treat. Once you try zucchini encrusted with parmesan, you may want to eat it prepared this way all the time.

You should enjoy the food you eat because it tastes good and satisfies the craving, if it doesn’t do that, why eat it? This recipe certainly succeeds in taste and satisfaction. You may want to experiment with the seasonings on this one, using all or just some of the suggested herbs. There are many flavor variations that could be created from this one recipe, and you can change it up depending on your mood, or to complement the other things you are serving with zucchini. For an added flavor, use ranch dressing as a dipping sauce!

Parmesan Encrusted Zucchini Wedges

Parmesan Encrusted Zucchini Wedges

Craving finger food? Here you go!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Side Dish
Cuisine: American
Keyword: parmesan, zucchini
Servings: 2 Servings
Calories: 245.1kcal


  • 236 grams small Zucchini
  • 1/2 cup Parmesan Cheese
  • 1/4 tsp Garlic Powder
  • 2 tbsp Olive Oil
  • ¼ tsp Ground Thyme optional
  • ¼ tsp Ground Oregano optional
  • ¼ tsp Ground Basil optional
  • 1 Tbsp Parsley optional


  • Preheat oven to 350ºF and line a baking sheet with parchment paper.
  • In a bowl, combine thyme, oregano, basil, garlic powder, salt, pepper and half the amount of 3/4 of parmesan.
  • Cut zucchini quartered lengthwise and place into a ziplock bag.
  • Add oil and parmesan mixture into ziplock bag.
  • Shake bag well until zucchini is coated well with mixture.
  • Remove from bag and spread zucchini spears onto prepared baking sheet.
  • Sprinkle the remaining parmesan cheese on top.
  • Place tray into the oven and bake for 15 minutes or until tender.
  • Broil for 2-3 minutes or until crisp and golden brown.
  • Garnish with chopped parsley.



Calories: 245.1kcal | Carbohydrates: 5.2g | Protein: 10.6g | Fat: 20.9g | Saturated Fat: 6.2g | Cholesterol: 17mg | Sodium: 411.8mg | Potassium: 331mg | Fiber: 1.2g | Sugar: 3.2g | Vitamin A: 599.7IU | Vitamin C: 23.8mg | Calcium: 314.9mg | Iron: 1.1mg
Tried this recipe?Let us know how it was!

Since I am not a Registered Dietitian or Nutritionist, I use a WordPress plug-in to calculate the nutritional information provided in this recipe card.

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