Vegan Baked Zucchini Wedges with Nut Parmesan

Detoxifying ingredients can also be very versatile when it comes to healthy and delicious choices, and these zucchini wedges are proof. The nut parmesan enhances the discrete flavor of the baked zucchini, also creates a contrast between the soft texture of the vegetable and its crunchy coating. There’s also built-in health benefits, because the healthy monounsaturated fat in the nuts helps for better absorption of the carotenoid antioxidants in zucchini. Delicious flavor is always an added bonus!

Crunchy Zucchini Bites
Crunchy Zucchini Bites

Vegan Baked Zucchini Wedges with Nut Parmesan

  • Yield: 4


2 medium zucchini, cut into wedges size

1 tsp coconut oil

½ cup sunflower seeds

¼ cup cashews

2 garlic cloves, crushed

1 tbsp nutritional yeast

A pinch sea salt

Freshly ground black pepper



Preheat the oven to 175°C/347°F.

Line a baking sheet with parchment paper, then add the zucchini wedges.

In a food processor add the sunflower seeds, almond, garlic, nutritional yeast, coconut oil and salt, and process to obtain a fine crumble.

Add the crumble over the zucchini, and toss to coat evenly.

Bake for 20 minutes, until they become golden brown.

Remove from the oven and set aside to cool.

Season with salt and pepper and serve.


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