An EASY way to eat and love your veggies, these Whole30 Zucchini Wedges are a fantastic quick side or snack. A great way to use up zucchini from your garden or leftover in your produce drawer. Plus, can veggies get any yummier with a healthy breading and fun dipping sauce?!
Why we love these Whole30 Zucchini Wedges:
First, they are allergen friendly by being gluten-free, dairy-free, keto, paleo, with nut-free, vegan, and egg-free options! A delicious dish to meet the needs of whoever is at your table.
Second, these wedges are easy (i.e. no breading them one at a time) and a delicious way to get in some green veggies. This mama doesn’t have time to bread nuggets and wedges one at a time! So, I included a reusable bag breading hack that saves so much dinner prep time. (PS – I also love using this method to bread chicken, like here in my Paleo Chick-fil-a Chicken recipe! I’ve had a professional chef once tell me this method is brilliant, and I quite agree!)
The sauce seals the deal, so don’t skip it! It has a mayo base, with a few simple ingredients to boost the flavor. It’s basically a chipotle mayo recipe that also can be delicious in wraps and sandwiches.
These can be made in the oven, but are extra delicious in the air fryer. An awesome add-on to any meal, or appetizer for a party. Can also be frozen and saved for later!
Ingredients to make these Whole30 Zucchini Wedges:
- Zucchini – Whether fresh from your garden or the store produce department, this is a delicious way to use up that zucchini and get in your veggies. You can also make this with yellow squash, if desired.
- Egg – Need an egg-free or vegan option? Instead of tossing the zucchini with egg, toss with 1/3 cup canned full-fat coconut milk. It’s nice and thick and will still help the batter stick to the zucchini wedges.
- Tapioca or arrowroot flour – Both work similarly here, so grab whichever is more accessible to you. I use tapioca a lot in my baked goods (gives paleo baked goods an awesome “stretch”), so that’s usually what I have on hand. I buy mine in the Winco bulk bins or on Amazon.
- Almond flour – I prefer “super-fine” almond flour to get the best texture. I like this one from Blue Diamond I can get at Sam’s Club or Amazon. See recipe notes for nut-free option!
- Salt – Just regular table salt is great here.
- Garlic powder – I actually prefer granulated garlic if you can find it, but either powder or granulated works great!
- Mayo – We love using my homemade 5-Minute Whole30 Mayo to keep this budget-friendly and accessible. You can also use any store-bought mayo that works for your dietary needs. If on a Whole30 and want store-bought, I recommend Primal Kitchen Mayo. If on a Whole30 or eat Paleo and need an egg-free or vegan mayo, I recommend this Vegan Mayo from Primal Kitchen. If you shop on primalkitchen.com, use code WHOLEFOODFOR7FAVORITES to save 20%!
- Chipotle Chili Powder – This gives a really flavorful kick to your sauce. I find it at my local Walmart. But, if you can’t find Chipotle Chili Powder, just traditional Chili Powder works too!
- Ketchup – I prefer Primal Kitchen Ketchup, if I am on a Whole30 (and see above code to save on your primalkitchen.com order!). Otherwise, use whatever ketchup suits your dietary needs!
Other Zucchini Recipes We Love!
- Paleo Zucchini Cake
- Whole30 Veggie Fritters
- Whole30 Chicken Zucchini Nuggets
- Whole30 Zucchini Lasagna Roll-ups
Need more veggie sides ideas? Here are some other favorites!
Veggies don’t have to be bland or difficult! Enjoy these easy tasty favorites, all of which are Whole30 and Paleo:
Zucchini Spears with Chipotle Sauce
- 3 medium zucchini
- 1 egg see notes for vegan option
- 1/2 cup tapioca or arrowroot flour
- 1/2 cup almond flour see notes for nut-free option
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 cup mayo*
- 1/8 teaspoon salt
- 1/2 teaspoon chipotle chili powder*
- 1 teaspoon paprika
- 1/4 cup ketchup*
- Cut off ends of zucchini and then cut into wedges. I do this by cutting it into half width-wise and then length-wise, then cutting each quarter created into 3 thick wedges. But you do you!
- Place all cut wedges into a bowl. Add tapioca flour and toss well to coat.
- Crack and whisk an egg into a small bowl. Then add whisked egg to flour coated wedges and stir till all are coated.
- Sprinkle egg coated wedges with almond flour and spices, then gently stir one more time until all are coated.
- AIRFRYER - The batter on these can stick to an air fryer basket. Two ways to prevent this: 1. Spray your airfryer basket REALLY well with oil. Like, really well. Also, place them skin side down on the basket. or 2. Line the basket of your air fryer with parchment paper. I rarely use parchment paper, but it can help in this recipe. BUT, parchment paper is flamable so trim it to fit your basket and *don't walk away* from the air fryer! Airfry at 325 for 20 minutes, flipping halfway. You will probably need to do this in 2-3 batches, depending on the size of your air fryer.
- OVEN - These also work really well in the oven and it's a great way to do them all at once. Preheat oven to 425. Line a large baking sheet with parchment and place coated wedges in a single layer on the parchment. Cook for 30 minutes, flipping halfway.
- While wedges are cooking, combine all chipotle sauce ingredients in a small bow. Chill until ready to serve.
- Extra wedges can be frozen in a single layer (then stored in a sealed container) for 3+ months. Reheat in the airfryer at 350 for 5 minutes or until heated through. Or, reheat in the oven at 425 for 12 minutes or until heated through. Sauce is good in the fridge for 2-3 weeks.