Zucchini wedges

 zucchini wedges | Roxanashomebaking.com

Some might say Labor day is the end of summer.

Some will consider September 21st the last day of summer.

I’m in between. I love summer but I’m ready for fall. I’ve already started the fall baking.

Last weekend I found some beautiful zucchini at the farmers market.

We love zucchini and despite trying different zucchini recipes we seem to come back to this zucchini quiche. I’ve made it so many times even hubby knows how to make it.

zucchini wedges | Roxanashomebaking.com
Browsing through a cookie cookbook I found a recipe for zucchini wedges.  They looked and sounded pretty good so I decided to give them a try.

But of course I had to put my twist on them.

Instead of sesame seeds I added sunflower seeds.

I also added some grated Parmesan and while mixing the ingredients I realized the mixture was a little on the dry side so I mixed some flax-egg.

zucchini wedges | Roxanashomebaking.com
They turned out better than I expected.

They were soft and a little on the chewy side. I served them with a little tartar sauce but some horseradish sauce would work as well if you like it.

If i have to change something it would be the amount of salt.

I thought the grated Parmesan cheese would add enough salt and I only added 1/4 tsp.

I was wrong. Usually I’d make the recipe again before sharing in on the blog but this Saturday I have a dentist appointment so I’ll skip farmers market and I doubt they’ll have some in two weeks from now on.

Shredded carrot might be a good substitute also.

Zucchini wedges

Prep Time: 20 minutes

Cook Time: 23 minutes

1 hour

Yield: 2X6 inch cast iron panns

Zucchini wedges

Zucchini wedges - soft and a little on the chewy side, packed with rolled oats and sunflower seeds, these wedges make a great addition to your lunch/brunch.


  • 1 stick (113grams) butter
  • 2 generous cups of grated zucchini
  • 1 1/2 cups rolled oats
  • 3 tbsp sunflower seeds
  • 2/3 cup (80 grams) whole wheat flour
  • 1/2 tsp salt
  • 1/4 cup (20 grams) grated Parmesan
  • 2 tbsp flaxmeal
  • 6 tbsp water


  1. Add the zucchini and the butter to a frying pan and, over low heat, cook for few minutes until soften.
  2. Leave to cool slightly.
  3. Heat the oven to 375F. Grease 2X6 inch cast iron pans or a bigger one.
  4. In a small bowl mix the flaxseed meal with the water. Stir and leave aside. Soon it will have a gelatinous consistency.
  5. When the oven reaches the desired temperature, that should take about 10 minutes, start measuring the dry ingredients.
  6. In a big bowl add the flour, oats, Parmesan, sunflower seeds, salt. Add the softened zucchini and the flaxmeal.
  7. Spoon the mixture in the prepared cast iron pan(s) and bake in preheated oven for about 23 minutes. (they will continue to cook in the pan for few more minutes)
  8. Leave to cool completely before removing and cut them into wedges.
  9. Enjoy

zucchini wedges | Roxanashomebaking.com

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    Hello! My name is Roxana and I'm a self-taught baker, wanna-be photographer and the writer behind Roxana's Home Baking, where I share original and adapted scratch recipes. 

Here you'll find no fuss, no hassle easy recipes with ingredients you most likely already have in your kitchen.  Read more ....


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  1. says

    What a fantastic use for zucchini! I love how unique these beautiful zucchini wedges are! So full of healthy things too, it would make the perfect healthy snack.

  2. Aggie says

    Wow, I could snack on these all day. Love!!! Its funny, I feel like I’ve been cooking more zucchini this past week than all summer for some reason. I have been putting it in everything!!

  3. Lisa says

    Noo..I’m don’t write..just ‘talk’ with my fingers :) No technical creative writing….just me. That said..these look delicious and now that some friends are dropping of bags of zucchini..what a perfect way to make use of some! The healthy part is a huge bonus!

  4. says

    Where do you get all your original recipes?? You have the best sources around, Roxana! Everything you produce here on your blog is AMAZE-balls! Can I come live with you and taste your creations day-in and day-out?

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