Baked Garlic Parmesan Zucchini and Summer Squash Wedges - Slender Kitchen
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Baked Garlic Parmesan Zucchini and Summer Squash Wedges

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140
Calories 
15g
Carbs 
5g
Fat 
12g
Protein 
4
Weight Watchers® SmartPoints™
(4 PointsPlus®)

Recipes Content

Recipe

This will quickly become your new favorite healthy side dish - Baked Garlic Parmesan Zucchini and Summer Squash Wedges that are cheesy, crispy, and delish.

If you have someone you love that turns their nose to veggies, make these garlicky, panko and Parmesan crusted, zucchini and summer squash wedges immediately. The coating is crunchy, cheesy, and full of garlic and herbs. The zucchini and squash is tender and dunked in some marinara, skinny ranch, or basil pesto, it's pretty darn delicious.

True story. When I made these last week, we polished them off before they even made it to the table. It started with one, that quickly turned into two, and after about 5 minutes the tray was gone and we had dinner without a side dish. Poor lonely burgers...

Looking for more veggie fries and wedges? Try out these Rosemary Carrot Chips, Baked Skinny Fries (with potatoes and turnips!), Spicy Green Bean Fries, or Sweet and Spicy Sweet Potato Wedges.

Prep Time

Baked Garlic Parmesan Zucchini and Summer Squash Wedges

27
Prep Time: 
Cook Time: 
Total Time: 

Ingredients

4
  • 2 U zucchini
  • 2 U summer squash
  • 3 U egg whites
  • 1/2 cup Parmesan
  • 1/2 cup Panko breadcrumbs
  • 1 tsp Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/4 tsp red pepper flakes (optional)
  • Salt and pepper
  • Cooking spray

Nutritional Facts

Serving Size: 
1 cup
Amount Per Serving
Calories 140
Calories from Fat 42
% Daily Value *
Total Fat 5g
7%
Saturated Fat 3g
13%
Monounsaturated Fat 0g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 10mg
3%
Sodium 293mg
13%
Total Carbohydrate 15g
5%
Dietary Fiber 3g
13%
Sugars 7g
Protein 12g

Directions

  1. Preheat the oven to 425 degrees. Cut the zucchini into wedges and season with salt and pepper. Whisk together the egg whites and place in a shallow dish. Combine the breadcrumbs, Parmesan, Italian seasoning, garlic powder, red pepper flakes and place in a shallow dish.
  2. Dip the zucchini into the egg whites and then into the breadcrumbs mixture. coating on each side. Place on a baking sheet covered in foil (for easy clean up) and sprayed with cooking spray. Once you have all the wedges on the baking sheet, spray with cooking spray. This helps the wedges to stay crispy.
  3. Bake for 18-22 minutes or until wedges are cooked through and golden brown.
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Baked Garlic Parmesan Zucchini and Summer Squash Wedges
† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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