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Crispy Zucchini Wedges with Walnut Pesto
These crispy zucchini wedges are my favorite way to turn one humble zucchini into something you cannot stop eating. They are golden and crunchy on the outside, soft in the middle, and baked instead of fried. The creamy walnut pesto on the side is what really makes them sing.
The crunch comes from a simple coating of polenta and nutritional yeast. No deep frying, no eggs, no fuss. A little salting trick and a hot oven do all the work for you.
I make these whenever I have a zucchini sitting in the fridge and a craving for something crispy. They are perfect as a snack, a side, or a fun appetizer to share. One bite and you will see why they never last long in my kitchen.
Watch: How I Make These Zucchini Wedges
Want to see how they come together? Here is the whole thing in a quick reel.
What Are Crispy Zucchini Wedges Made From?
Crispy zucchini wedges start with one large zucchini, cut into thin wedges. You coat them in a mix of polenta, nutritional yeast, cumin, and paprika. Then you bake them until they turn golden and crunchy.
The walnut pesto comes together in the food processor in minutes. Just blend walnuts, olive oil, mustard, lemon, and parsley until smooth and creamy. The whole plate is vegan and naturally gluten-free.
The Secret to Crispy Baked Zucchini
Here is the trick I learned the hard way: zucchini holds a lot of water, and water is the enemy of crispy. So before anything else, I cut the wedges, sprinkle them with salt, and let them rest in the fridge for a few minutes.
The salt pulls the moisture right out. Once you drain it off and coat the wedges in polenta, they bake up beautifully crisp instead of soggy. It is a tiny step, but it makes all the difference.
Why You’ll Love This Recipe
Crispy without frying. The polenta coating bakes up crunchy with barely any oil.
Naturally gluten-free. Polenta and walnuts keep it light and wheat-free.
That walnut pesto. Creamy, nutty, and a little tangy, it pulls the whole plate together.
Quick and fun. Ready in under an hour and perfect for sharing.
How to Make Crispy Zucchini Wedges
Start by salting the zucchini wedges and letting them drain. While they rest, mix your polenta coating and blend the walnut pesto. Then toss the drained wedges in the coating until every piece is covered.
Bake them on a lined sheet until golden and crisp, about 25 to 30 minutes. Serve them warm with a generous bowl of walnut pesto for dipping. You will find the full measurements in the recipe card below.
Crispy Zucchini Wedges with Walnut Pesto
These crispy zucchini wedges are coated in golden polenta and baked, not fried, then served with a creamy homemade walnut pesto. They are vegan, naturally gluten-free, and so crunchy you will not believe they came out of the oven.
- Total Time50 min
- Yield3 servings 1x
Ingredients
- 1 large zucchini (or 2 small ones)
- 1/2 cup polenta (cornmeal)
- 2 tbsp nutritional yeast
- 1/2 tsp cumin
- 1/2 tsp paprika
- Salt and pepper, to taste
- 1/2 cup walnuts
- 5 tbsp olive oil
- 1 tsp mustard
- Juice of 1/2 lemon
- Zest of 1/2 lemon
- A handful of fresh parsley
- Salt and pepper, to taste
- Optional: 2 to 3 tbsp plant milk, for a creamier pesto
Instructions
Make the zucchini wedges
- Cut the zucchini into thin wedges. Sprinkle them with salt and let them sit in the fridge for 10 to 15 minutes. This pulls out the extra water and helps the wedges crisp up.
- In a bowl, mix the polenta, nutritional yeast, cumin, paprika, salt, and pepper.
- Once the zucchini has released its water, drain it well. Add the polenta mix and toss until every wedge is coated.
- Spread the wedges on a lined baking sheet. Bake at 200°C (400°F) for 25 to 30 minutes, until golden and crisp. Use the oven fan if you have one.
Make the walnut pesto
- Add all the pesto ingredients to a food processor. Blend until smooth.
- Pour in a little plant milk if you want it creamier. Serve the pesto next to the warm zucchini wedges and enjoy.
Notes
The secret to crispy wedges is salting the zucchini first and letting it drain. Do not skip that step. Nutrition is an estimate calculated from USDA FoodData Central values and will vary with brands and portion sizes.
- Prep Time: 20 min
- Cook Time: 30 min
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 4 g
- Sodium: 330 mg
- Fat: 35 g
- Saturated Fat: 4 g
- Unsaturated Fat: 31 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 6 g
- Protein: 8 g
- Cholesterol: 0 mg
What to Serve With Zucchini Wedges
These wedges are great on their own, but they love a little company:
- A big bowl of the walnut pesto for dipping
- A fresh green salad or sliced tomatoes
- Spoon any leftover pesto over creamy vegan mushroom pasta
- Serve them mezze-style next to my pinjur roasted pepper dip
How to Store and Reheat
These are best fresh and warm, when they are at their crispiest. If you have leftovers, store them in an airtight container in the fridge for up to 2 days.
To bring back the crunch, reheat them in the oven or air fryer for a few minutes. Skip the microwave, which turns them soft. The walnut pesto keeps in a sealed jar in the fridge for up to 4 days.
More Vegan Recipes to Try
Hungry for more? Here are a few more of my cozy vegan favorites:
Frequently Asked Questions
How do you make zucchini wedges crispy?
The secret is removing water before baking. Salt the wedges, let them sit for 10 to 15 minutes, then drain them well. A polenta coating and a hot oven do the rest.
Why are my zucchini fries soggy?
Soggy fries usually mean too much moisture. Salt and drain the zucchini first, do not crowd the baking sheet, and use the oven fan so the air can circulate.
Can I air fry the zucchini wedges?
Yes. Air fry them at about 200°C (400°F) for 12 to 15 minutes, shaking the basket halfway. They come out wonderfully crisp.
How do you cut zucchini for wedges?
Slice the zucchini in half lengthwise, then cut each half into long wedges or sticks. Keep them a similar size so they bake evenly. No need to peel them.
Is this recipe gluten-free?
It is. Polenta, nutritional yeast, and walnuts are all naturally gluten-free. Just double-check your mustard and any add-ins to be sure.
Can I make the walnut pesto ahead of time?
Absolutely. The pesto keeps in a sealed jar in the fridge for up to 4 days. Give it a stir before serving, and add a splash of plant milk if it needs loosening.
