These baked zucchini wedges are one of those simple recipes you’ll keep coming back to. With just a handful of pantry spices and a hot oven, zucchini transforms into a tender, flavourful side dish with lightly crisp edges. It’s quick, budget-friendly, and pairs perfectly with rice, grilled meat, or fish—ideal for everyday home cooking.
Baked zucchini is popular across Western and Asian-style home kitchens because
it’s reliable, flexible, and easy to season. Roasting at a high temperature
allows excess moisture to evaporate, keeping the zucchini soft inside without
turning soggy. Paprika, garlic, and onion powder add warmth and savoury depth
without overpowering the natural sweetness of the vegetable. Zucchini is low in
calories and high in water and fibre, making this dish light yet satisfying.
For best results, choose firm, heavy zucchini with smooth skin and bake just
until tender.
Key Ingredients & Their
Roles
• Zucchini (courgette) → The main ingredient; becomes tender
and lightly caramelised in the oven
• Olive oil → Helps seasoning stick and promotes browning
• Salt → Enhances flavour and draws out excess moisture
• Black pepper → Adds mild heat and balance
• Garlic powder → Provides savoury depth without burning
• Onion powder → Rounds out the overall flavour
• Paprika → Adds gentle smokiness and colour
Recipe Details
Prep Time → 5 minutes |Cook Time → 20 minutes |Total Time → 25 minutes |Cuisine → Western / Asian fusion | Estimated Calories → ~120 kcal per serving |Serving Size → 2–3 servings
π Ingredients
• Zucchini (courgette) → 1 large (about 1 kg / 2.2 lb)
• Olive oil → 1 tablespoon
• Salt → ½ teaspoon
• Black pepper → ¼ teaspoon
• Garlic powder → ¼ teaspoon
• Onion powder → ¼ teaspoon
• Paprika → ½ teaspoon
π¨π³ Instructions
1. Preheat
the oven to 200°C (400°F).
2. Wash the
zucchini and pat dry.
3. Trim off
both ends.
4. Cut the
zucchini in half crosswise (to make two shorter pieces).
5. Take
each piece and cut it in half lengthwise.
6. Cut each
half lengthwise again into 3–4 thick wedges, depending on
thickness.
7. Line a
baking tray with baking paper (parchment paper).
8. Place the zucchini wedges on the tray.
9. Add olive oil, salt, black pepper, garlic powder, onion powder, and paprika.
10. Toss well until all wedges are evenly coated.
11. Spread
the wedges out in a single layer.
12. Bake for
20 minutes, until tender with lightly golden edges.
13. Turn
once halfway through if desired.
14. Serve warm with rice, grilled meat, or fish.
Tips & Ingredient Substitutions
• Vegan & gluten-free → Naturally both
• Extra flavour → Finish with grated parmesan or chilli
flakes
• Crispier texture → Bake on a wire rack placed over the
tray
• Make it spicy → Add cayenne pepper or smoked paprika
FAQ Section
Q: Can I make this ahead of time? → It’s best enjoyed fresh,
but you can reheat leftovers in the oven to restore texture.
Q: How do I store leftovers? → Store in an airtight
container in the fridge for up to 2 days.
Q: Can I air-fry this instead of baking? → Yes. Air fry at
190°C (375°F) for 12–15 minutes, shaking halfway.
Wrap-Up
These baked zucchini wedges are proof that simple ingredients can still deliver big flavour. They’re quick to prepare, easy to customise, and perfect for busy weeknights. How would you season yours—extra spicy or cheesy?
If you
enjoy easy vegetable sides, try my spicy Enoki Mushroom next on
cookwithjuyea.blogspot.com.
Keywords (ν€μλ)
baked zucchini wedges, oven baked zucchini, easy zucchini
side dish, healthy zucchini recipe, roasted zucchini, μ£Όν€λ ꡬμ΄,
μ£Όν€λ μ리,
μ€λΈ μ£Όν€λ,
κ°λ¨ν λ°μ°¬
Comments
Post a Comment