Parmesan-Thyme Zucchini Wedges

By ajiann

These crunchy wedges work well as a side dish to poultry or fish, and when paired with your favorite herb dipping sauce, make a striking summer appetizer.

Ingredients

• 1 cup panko breadcrumbs
• 1/3 cup freshly grated parmesan cheese
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1 1/2 pounds zucchini (about 3 medium), seeded and cut into 1/2-inch by 4-inch sticks
• 2 eggs, beaten

Preparation

Step 1

Preheat to 475 degrees F. Line a baking sheet with parchment paper.


In a medium bowl, stir together the panko, parmesan, thyme, salt and pepper. Dip the zucchini slices in the egg then gently toss in the bowl to coat. Line them up, not touching one another, on the baking sheet.


Bake for about 15 minutes, turning once, until crust is lightly browned and zucchini is cooked through but still firm.