Gremolata Pumpkin Wedges
40 min·Italian
Gremolata Pumpkin Wedges
Ingredients
- 1kg Kent pumpkin, uneeled, cut into thick wedges
- 1 tbsp extra virgin olive oil
- 2 tbsp Panko breadcrumbs
- 2 tbsp finely grated parmesan
- 2 tbsp fresh chopped continental parsley
- 1 tsp finely grated lemon rind
- Baby herbs, to serve (optional)
Instructions
4 steps
- 1
Preheat oven to 220C/200C fan-forced/ Line a baking tray with baking paper.
- 2
Arrange pumpkin wedges on the tray. Drizzle with oil. Season. Sprinkle with breadcrumbs and parmesan.
- 3
Bake for 30 minutes or until tender and golden.
30 min - 4
Sprinkle with parsley, rind and baby herbs if desired.
Progress
0 / 4 steps
Nutrition
Per serving (based on 6 servings)
Calories
16cal