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Roasted Zucchini Wedges

This is a great vegetable side dish! It is so easy!

We also enjoy making these as an appetizer while cooking or BBQing dinner.

~ Gluten & Dairy Free ~

16 wedges


1 medium-large zucchini, cut into 16 wedges or coins

1 1/2 tbsp olive oil

1 tsp Italian seasoning

Dash of ground sea salt

2 tbsp dairy-free parmesan cheese

Garnish with more dairy-free parmesan cheese.

1) Preheat oven to 400 degrees. 

Line a baking sheet with parchment paper.

2) Wash and trim the ends off the zucchini. Either slice into coins or cut into wedges. To cut into wedges, cut the zucchini in half then in half again, then into 4 wedges.

3) Mix a tbsp of oil with the Italian seasoning and sea salt.  Add zucchini and stir around until all zucchini is coated in the oil mixture. Sprinkle 2 tbsp of dairy-free parmesan over the zucchini, stir again.  Place zucchini on a lined baking sheet. 

4) Bake for about 18-20 minutes then broil for 2 minutes. Sprinkle with a little more dairy-free parmesan, if you want. Serve right from the oven. They need to be eaten while they are hot. 

Zucchini wedges.JPEG
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