Sooner or later, you’re going to want to get zucchini into the mouths of babes. Those babes would be your children: The vegetable haters, the ones who treat all things green with suspicion. You could fry it, of course. But that turns nice, nutritious vegetables into fattening fried food—a Faustian bargain, at best.
Here’s what you need: Baked zucchini wedges, from Learn to Cook 25 Southern Classics 3 Ways by North Carolina-based author (and mother of four) Jennifer Brulé. Coated with a breading that has a little cheese flavor, just enough seasoning to be interesting, and a crisp texture that doesn’t require frying, they’re sort of like the pizza of vegetable dishes. The hardest part about this recipe is grating a cup of Parmesan cheese. Don’t resort to pre-grated Parmesan—it’s won’t melt and crispen up as well.
Toss a small cup of ranch dressing on the side and these zucchini wedges are hard to resist—golden brown with no hot oil required.