INGREDIENTS
- 4 quartered lenghtwise zucchini
- 1/2 cup freshly grated parmesan
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1/4 tsp garlic powder
- Kosher salt
- black pepper
- 2 Tbsp olive oil
- 2 Tbsp fresh parsley leaves chopped
Aioli
METHOD
Zucchini Wedges
Preheat oven to 400F (200C). Coat a cooling rack with non-stick spray and place on a baking sheet. Set aside. In a small bowl, combine Parmesan, thyme, oregano, basil, garlic powder, salt and pepper to taste. Drizzle zucchini wedges with olive oil, then dip in Parmesan mixture to coat. Place zucchini onto prepared baking sheet. Place into oven and bake until tender, about 10 minutes. Then broil for 2-3 minutes, or until crisp and golden brown.
Aioli
Combine all ingredients together in a small bowl.
Serve zucchini immediately, garnished with aioli and parsley.
