If your kiddos squawk at the sight of zucchini, these roasted parmesan zucchini wedges are a game changer. Use them as a low-carb side option for any chicken or seafood dinner.

Serves: 4 servings


2 zucchini
¼ cup grated Parmesan cheese
2 garlic cloves, minced
1 tbsp olive oil
1 tsp oregano
½ tsp salt
¼ tsp pepper


Preheat the oven to 425F. Line a baking sheet with parchment paper.
Cut zucchini lengthwise into quarters and put in a bowl.
Pour olive oil over zucchini and add minced garlic. With your hands, rub the garlic and olive oil all over the zucchini.
Put the zucchini on the baking sheet in a single layer, skin side down.
Sprinkle the zucchini with salt, pepper, Parmesan cheese and oregano.
Put the zucchini in the oven on the top rack, and bake for 15 minutes.
Switch the oven to Broil, and bake for another 4 minutes, or until zucchini is golden brown.
Serve warm. Optionally, you can sprinkle zucchini with an extra 1 tbsp Parmesan cheese right before serving.

Recipe courtesy of Melanie Cooks



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