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Oven Baked Zucchini

Updated: Apr 21, 2019


When I was growing up I ate a lot of zucchini - or as I would call it "doo-skinny". Zucchini is a very versatile veggie, don't you think? I love zucchini bread with a hearty cream cheese icing. I also love cheese, which is star ingredient in this family favorite recipe - Oven Baked Zucchini.

Did you know?

  • Summer squash can mean a variety of different squashes depending on who you ask...but you can pretty much use the different summer squash varieties interchangeably. This is NOT the case for winter squash.

  • Zucchini is a member of the cucumber and melon family! 

  • It is one of the most widely recognized squash as it's a favorite of home gardeners. 

  • Why is it so popular? Think zucchini bread, zucchini cake, Disney's Ratatouille, and the classic French recipe which includes zucchini.

  • Zucchini lasts for about 3-5 days on the counter and about week in the fridge.

In this recipe I combine fresh basil, salty parmesan cheese, crunchy bread crumbs, and farm-fresh zucchini to make a delicious summer side dish. I love the smell of basil, especially when I catch the scent of it walking through the aisles of the farmers market. And when our crusty bread begins to get a little too hard...we crumble it up to make/bake our own breadcrumbs.

I've noticed that when I involve my kids in cooking they are more likely to actually eat and enjoy the food. Involve your kids when you prepare this recipe. Take the time to let them smell the basil, sample the cheese, and go through the preparation of the recipe. Food memories are a delight to the senses and the soul!

I've put an * by the items I can purchase at my Illinois farmers market.


  • 1 1/2 tablespoons olive oil*

  • 2 zucchini (about two medium sized)*

  • 1/3 cup freshly grated parmesan cheese

  • 1/3 cup breadcrumbs*

  • 1/4 cup fresh basil leaves, finely chopped and packed*

  • 1/4 teaspoon garlic powder

  • Pinch of Maldon salt

  • Pinch of black pepper, freshly ground


  • Pre-heat your oven to 400 degrees.

  • Line a baking sheet with parchment paper.

  • Slice the zucchini into quarter inch thick rounds. Throw them all in a large bowl and toss with olive oil.

  • In a separate bowl, combine all other ingredients.

  • Take each round of zucchini and press into the cheese mixture to coat the front and back. Place each round on the parchment paper, in a single layer without any overlapping.

  • Bake for 25-30 minutes or until the coating is crisp.

Serving size: Serves a family of four as a side dish.


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