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

ciKitchen

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.

INGREDIENTS

  • 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

DIRECTIONS

  • 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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