Zucchini Wedges

My mom introduced me to this recipe last week and we made it again for supper tonight!  It's a great way to use up some of the zucchini that grew amazingly big this year.  This is a much healthier version of pub-style food and satisfies that craving without the greasiness you get with deep frying.

Panko Crusted Wedges (left) and Shake 'N Bake Wedges (right)

I wanted to try two different coatings for the wedges so I used Shake 'N Bake (on the right) and made my own coating with panko crumbs and Epicure's Lemon Dilly spice mix (on left).  My preference? The Shake 'N Bake by far were the favorite in our house.  The color was more appealing, it had more flavor (which most definitely means a lot more added salt), and I really liked the texture.  The panko crumbs are made from only the inside of white bread (no crusts), which is why the color is so light, and whereas the crunch is usually quite nice - it just didn't compare to Shake 'N Bake!

Zucchini Wedges
3 cups zucchini, cut into wedges that are about 1"x3"and about 1/2 inch thick.
1 egg, beaten
1 package Shake 'N Bake Crispy Coating

Preheat oven to 350 degrees F.  Dip zucchini wedges in egg, and then toss to coat in breadcrumbs.  (can use plastic bag and shake it around or in a bowl and just flip it around to coat all sides).  Place on greased baking sheet.  Repeat until all zucchini wedges are coated.  Bake at 350 deg F for 25 minutes, or until fork pierces easily through zucchini.

*You could use this for other kinds of vegetables as well!  Get creative!