Parmesan Baked Zucchini Wedges
Baked Zucchini Wedges
- 2 medium sized zucchini
- 2 tbsp. olive oil extra light
- 1/4 tsp. garlic powder
- 1 tbsp. grated parmesan cheese or romano
- salt and pepper to taste
Preheat oven to 350°F. Cut the zucchini lengthwise into into quarters.
Place the quartered zucchini skin side down onto a greased or lined cookie sheet.
Brush the top side of the zucchini with olive oil. Then sprinkle with the garlic powder, parmesan, and salt and pepper. Bake for 20 minutes or until zucchini begins turn golden brown. Serve Immediately.
This zucchini recipe is a good side dish for most all of your chicken and fish recipes.
Did you know: The world's largest zucchini on record was 69 1/2 inches long and weighed 65 pounds. Bernard Lavery of Plymouth Devon, U.K. grew this humongous veggie. You would likely need a band saw to quarter that baby.