Diane Riehm, Inspired by Slender Kitchen

Extra Thoughts:
This recipe can be roasted in your oven or made in an Air Fryer.


4 zucchini or summer squash
3 eggs
1/ 2 cup Parmesan cheese
1/ 2 cup Panko bread crumbs
1 teaspoon Italian seasoning
teaspoon garlic powder
Salt & Pepper, to taste
Cooking spray

1. Preheat the oven to 425 degrees. Or air fryer to 400 degrees. Cut the zucchini/summer squash into wedges and season with salt and pepper. Whisk together the egg and place in a shallow dish and set aside. 

2. Combine the breadcrumbs, garlic powder, Parmesan cheese, Italian seasoning and place in a shallow dish.

3. Dip the zucchini/summer squash into the egg and then into the breadcrumbs mixture. Coating on each side.

4. Place on a parchment lined baking sheet 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.

5. Bake for 18-22 minutes or until wedges are cooked through and golden brown. OR Air fry at 400°F for 9 minutes.

Riehm Produce Farm, LLC.
7244 N. State Route 53
Tiffin, OH 44883