Oven Baked Zucchini with Family to Table’s, Natalie Kenny Marquez


Guest chef, Natalie Kenny Marquez, is back with a recipe perfect for all that zucchini you’ll be growing this summer.

Be sure to visit Natalie’s blog for other farm, fresh recipes.

Oven Baked Zucchini

There’s 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.

Copyright 2021 Nexstar Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

Follow ciLiving on Social Media

Facebook Social IconTwitter Social IconInstagram Social IconPintrest Social Icon