Zucchini Wedges

Looking for a new side for your next BBQ? Try these simple and delicious zucchini wedges with wasabi mayo.

In less than 30 min you can have your very own crispy wedges, high in fibre and full of flavour.

 

They taste…

Seasoned, but not too salty, crispy on the outside, soft and juicy on the inside.

Ingredients: Serves about 24 wedges

  • 2 large zucchini
  • 1 egg, scrambled
  • 1/2 cup flour
  • 2 tsp. cornstarch
  • 1 tsp. turmeric
  • 1 tsp. onion salt
  • 1/2 tsp. paprika
  • 2 tsp. olive oil (for drizzling on wedges near the end)
  • freshly cracked pepper

Supplies:

  • Baking sheet
  • Parchment paper
  • 2 bowls
  • cutting board
  • knife

Make them like so…

  1. Slice 2 large zucchini widthwise into thirds and then slice each section into quarters to create roughly 12 wedges per zucchini (total 24 wedges)
  2. Scramble 1 egg in a bowl raw zucchini wedges in egg
  3. In another bowl combine 1/2 cup flour + 2 tsp cornstarch + 1 tsp turmeric + 1 tsp onion salt + 1/2 tsp paprika and freshly cracked pepper
  4. Toss egg-dipped zucchini into flour mix and coat evenly
  5. Bake for 20-22 min at 425 on a parchment lined baking sheet, turning 1x
  6. Remove from oven and drizzle 1-2 tsp olive oil over wedges and return to oven for 5 more min. *I don’t like to cook them in olive oil if I don’t have to. It helps to preserve the health benefits of olive oil if it’s drizzled on near the end)
  7. Serve hot and enjoy with wasabi mayo or on their own

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