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.