Simple Baked Zucchini Wedges

Simple Baked Zucchini Wedges

These Simple Baked Zucchini Wedges are so easy to make and are packed full of flavour. They make a great side to any meal or are great on their own as a healthy snack.

4.75 from 4 votes

Category: Appetizers

Cuisine: Western

Keyword: gluten free, sides, wedges, zucchini

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings:

Calories: 81kcal

Author: Vanessa Gengaroli

Ingredients

2 zucchini medium or large
2 garlic cloves minced or sliced thinly
2 tablespoons olive oil
2-3 sprigs rosemary
Pinch of salt

Instructions

Pre-heat oven. Pre-heat your oven to 220 C | 430 F
Slice the zucchini into wedges. Slice each zucchini in half lengthways, then half lengthways again. Then slice across the middle and then into wedges. Try to ensure that the wedges are fairly even in size.
Mix the flavours. Add the wedges, olive oil, garlic, rosemary and salt to a large bowl and mix thoroughly.
Add wedges to a baking tray. Place the wedges on baking tray lined with baking paper. Add any remaining olive oil, garlic, rosemary and salt that is remaining in the bowl to the baking tray.
Bake in oven. Place the baking tray on the middle rack of oven and cook for 20-25 minutes until the edges start to turn golden.
Serve immediately.

Notes

You can use either fresh or dried herbs in this recipe. My favourite way is using fresh rosemary, but oregano, chives or mixed herbs work well too.
You can use either fresh garlic or garlic powder in this recipe. If using garlic powder, then use 2 teaspoons to replace 2 garlic cloves
You may need to turn the tray around if you notice the wedges cooking quicker on one side of your oven.
Serve with garlic aioli or they are pretty tasty on their own.

GARLIC AIOLI

INGREDIENTS

½ cups blanched almonds or cashews soaked for a minimum 4 hours
1-2 cloves garlic minced
1 tablespoon organic dijon mustard
2 tablespoons lemon juice
2 tablespoons olive oil
¼ - ½ cup water as needed
¼ teaspoon sea salt

HOW TO MAKE

Place all the ingredients (except the water) in a high speed blender and blend until well combined. Then slowly add the water and blend until the garlic aioli has a nice and creamy consistency.

Nutrition