Crispy Zucchini Wedges with Ranch Dip

Before you dive into baking your zucchini wedges, preheat your oven to 425°F (220°C). Proper preheating is crucial as it ensures that your zucchini wedges begin cooking immediately upon entering the oven. This not only helps achieve that coveted crispiness but also promotes even cooking throughout. The high temperature contributes to the Maillard reaction, which enhances the flavor and creates a golden-brown exterior.

Discover the perfect healthy snack with Zesty Crispy Zucchini Wedges paired with a creamy ranch dip. This easy recipe turns delicious zucchini into a crispy treat that’s both nutritious and flavorful, making it an excellent addition to game day gatherings or just a quick bite at home. Low in calories and packed with vitamins, zucchini is a versatile ingredient that can elevate any meal. Try these flavorful wedges today for a guilt-free indulgence.

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Ingredients

For the Zucchini Wedges:

2 medium zucchinis

1 cup panko breadcrumbs

1/2 cup all-purpose flour

2 large eggs

1/2 cup grated Parmesan cheese

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

1/2 teaspoon salt

1/4 teaspoon black pepper

Olive oil spray

For the Ranch Dip:

1/2 cup sour cream

1/2 cup mayonnaise

1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon lemon juice

Salt and pepper to taste

Instructions

Preheat your oven: Set your oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup.

Prepare the zucchini: Wash and dry the zucchinis. Cut them into wedges by slicing each zucchini in half lengthwise, and then cut each half into quarters.

Set up the dredging stations: In one bowl, place the flour combined with a pinch of salt and pepper. In a second bowl, whisk the eggs until well beaten. In a third bowl, combine the panko breadcrumbs, Parmesan cheese, garlic powder, onion powder, smoked paprika, and a bit more salt and pepper.

Coat the zucchini wedges: Dredge each zucchini wedge in flour, shaking off any excess. Next, dip it in the beaten eggs, allowing any excess to drip off. Finally, roll it in the panko mixture, pressing gently to ensure a good coating. Place the coated wedges on the prepared baking sheet.

Add olive oil: Once all wedges are coated, lightly spray them with olive oil spray to enhance crispiness.

Bake the wedges: Place the baking sheet in the preheated oven and bake for 20-25 minutes, flipping halfway through, until the wedges are golden brown and crispy.

Prepare the ranch dip: While the zucchini is baking, in a mixing bowl, combine the sour cream, mayonnaise, dill, garlic powder, onion powder, lemon juice, and a pinch of salt and pepper. Mix well until creamy and smooth. Adjust seasoning to taste. Chill in the refrigerator until ready to serve.

Serve: Once the wedges are crispy and golden, remove them from the oven and let them cool for a few minutes. Serve warm with the ranch dip on the side for a delicious snack or appetizer.

Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4