I made this up as I went along and it turned out great. Like most of my recipes, there is a lot of room for interpretation and experimenting. Use the spices you like.
Spicy Baked Zucchini Wedges
4 small zucchini
1-2 tbsp. olive oil
1/2 tsp. chili powder (I used Ancho chili powder from Penzey’s)
1/4 tsp. adobo seasoning (from Penzey’s)
1/4 tsp. ground chipotle (also from Penzey’s)
1/4 to 1/2 tsp. salt
Other spices you could use–cumin, cayenne, black pepper, paprika, garlic or onion powder, Old Bay seasoning, etc.
Preheat oven to 400 degrees F. Line a baking sheet with foil or parchment paper and spray with non-stick cooking spray. (I probably wouldn’t use a silicone baking mat for this unless you have one specifically for this kind of thing.)
Cut the zucchini in half through the middle (width) and then into wedges lengthwise to create “fries” about 4″ long and 1/2″ thick.
Mix the oil, spices and salt together in a large bowl. Add the zucchini wedges and toss to coat with the spice mixture.
Place the zucchini on the prepared baking sheet, leaving any excess oil/spice mixture in the bowl. Bake the wedges for about 10 to 15 minutes, or until they are tender, but not mushy. (Trust me, you don’t want them to be mushy!)