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.
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.
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 - 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.
Ingredients
- 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
Instructions
- Add the zucchini and the butter to a frying pan and, over low heat, cook for few minutes until soften.
- Leave to cool slightly.
- Heat the oven to 375F. Grease 2X6 inch cast iron pans or a bigger one.
- In a small bowl mix the flaxseed meal with the water. Stir and leave aside. Soon it will have a gelatinous consistency.
- When the oven reaches the desired temperature, that should take about 10 minutes, start measuring the dry ingredients.
- In a big bowl add the flour, oats, Parmesan, sunflower seeds, salt. Add the softened zucchini and the flaxmeal.
- 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)
- Leave to cool completely before removing and cut them into wedges.
- Enjoy
Sending love your way,
Roxana
{ 22 comments… read them below or add one }
This looks so interesting, Roxana! I’m glad I saw it on triberr!! I want to try this when I get back home.
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.
It looks fantastic to me. You think I’d be able to get it by Dudette?
Those look AWESOME Rox! What a cool idea. Personally, I consider the first day of school the end of summer. Which was today. Bye-bye summer!
What a great idea, love these!
I’ve seen zucchini muffins and bread but never seen wedges like this before. I love the crunchy texture so I will definitely enjoy this! Healthy and delicious, great recipe as always!
These look interesting! I have never seen anything like it. Wonder if I can still find zucchini!
Wow! These wedges look scrumptious, Roxana!
WOW that sounds like a great healthy savory bite. At the first look, I thought it was granola bar!
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!!
What a great way to use that abundant summer vegetable! Thank you for sharing these with me. Just brilliant!
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!
Adding sunflower seeds is a great variation. These zucchini wedges look great. The fact that they’re healthy just makes them perfect.
What a fun and unique way to use zucchini!!
These look super interesting. Love all the ingredients. I love zucchini too and we have a small zucchini plant growing. Maybe Ill try these out with the bounty!!!
Roxana, you are truly a genius in creating delicious snacks. These zucchini wedges look marvelous.
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?
Roxana, I like the look of these zucchini wedges and I would pair these with a green salad, of course-followed by a piece of chocolate cake;-)
What a tasty wedge of goodness! I can just imagine with a salad and glass of sauvignon blanc! Tasty!!!
sounds great Roxana! love all the oats in this and the nutritious zucchini, great job.
Oh these look fantastic…what a fun and delicious recipe! My kids would love this for their after school snack. Beautiful Roxy!
A great idea on what to do with all this zucchini I have here. I like the idea of shredded carrots, too:)Delicious!
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