Go Back
In recent years, there has been a significant shift towards healthier eating habits, with more individuals seeking out nutritious snack options that don't compromise on taste. Among the myriad of options available, crispy zucchini wedges have emerged as a popular choice, offering a delightful alternative to traditional fried snacks. These golden, oven-baked delights are not only a hit for their crunch but also for their ability to satisfy cravings without the guilt. When paired with a creamy and flavorful homemade ranch dip, these zucchini wedges transform into an irresistible snack that can be enjoyed by everyone, from health enthusiasts to family members looking for a tasty treat.

Crispy Zucchini Wedges with Ranch Dip

Discover the delight of crispy zucchini wedges paired with a creamy ranch dip—a delicious and healthy snack that satisfies cravings without the guilt. These oven-baked zucchini wedges are easy to make, featuring a crunchy panko coating and the savory goodness of Parmesan cheese. Perfect for sharing at gatherings or enjoying solo, this recipe is a versatile addition to any culinary repertoire. Unlock new flavors and enjoy a guilt-free treat everyone will love!
Print Recipe Pin Recipe

Ingredients
  

For the Zucchini Wedges:

2 medium zucchinis

1 cup breadcrumbs (preferably panko for extra crunch)

1/2 cup grated Parmesan cheese

1 teaspoon garlic powder

1 teaspoon paprika

1 teaspoon Italian seasoning

Salt and pepper to taste

2 large eggs

1/2 cup flour (all-purpose or gluten-free)

For the Ranch Dip:

1/2 cup sour cream

1/4 cup mayonnaise

1 tablespoon lemon juice

1 teaspoon dried dill

1 teaspoon garlic powder

Salt and pepper to taste

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy clean-up.

    Prepare the Zucchini: Wash and dry the zucchinis. Cut each zucchini in half lengthwise, then slice those halves into wedges (about 4-6 wedges per half, depending on size).

      Set Up Breading Station: In three separate shallow bowls, place the flour in the first, beat the eggs in the second, and mix together the breadcrumbs, Parmesan cheese, garlic powder, paprika, Italian seasoning, salt, and pepper in the third.

        Coat the Zucchini Wedges: Dip each zucchini wedge first into the flour, shaking off the excess, then into the beaten eggs, and finally into the breadcrumb mixture, pressing gently to ensure the coating sticks. Place the coated wedges on the prepared baking sheet.

          Bake the Wedges: Once all wedges are coated, spray the tops lightly with cooking spray or drizzle with a bit of olive oil to promote crispness. Bake in the preheated oven for 20-25 minutes or until the wedges are golden brown and crispy, flipping halfway through for even cooking.

            Make the Ranch Dip: While the zucchini is baking, prepare the ranch dip. In a mixing bowl, combine sour cream, mayonnaise, lemon juice, dried dill, garlic powder, salt, and pepper. Stir until well mixed. Adjust seasoning to taste, adding more garlic or dill if desired. Chill in the refrigerator until ready to serve.

              Serve the Zucchini Wedges: Once the wedges are done baking, remove them from the oven and let them cool for a couple of minutes. Serve warm with the ranch dip on the side for dipping.

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