Oven Baked Parmesan and Wild Herb Zucchini

We tasted these at a friend's dinner party and these crisp, tender zucchini wedges are just so good! They are truly addictive and one of the best ways by far to cook zucchini. It’s healthy, nutritious and completely more-ish!

This recipe will make 4 serves as a side dish - but they are so good just on their own!


4 zucchini, washed, dried and quartered lengthwise 

1/2 cup freshly and finely grated Parmesan

1/2 teaspoon Anisata

1/2 teaspoon Lemon Myrtle 

1/2 teaspoon Mountain Pepper

1/2 teaspoon thyme 

1/4 teaspoon garlic powder 

Wild herb Salt and freshly ground black pepper, to taste 

2 tablespoons olive oil 

2 tablespoon chopped fresh parsley leaves 

Preheat oven to 160C

Prepare a sheet of baking paper on a large oven tray and spray lightly with Olive Oil.

In a small bowl, combine Parmesan,Anisat, Lemon Myrtle, Mountain Pepper and thyme, garlic powder, Wild Herb Salt and pepper, to taste. 

Place zucchini onto prepared baking sheet. Drizzle with olive oil and sprinkle with Parmesan/Herb mixture. Place into oven and bake until tender, about 15 minutes.

Place the oven tray under the grill and cook for a further for 2-3 minutes, or until crisp and golden brown.

Serve immediately, garnished with fresh parsley.

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