Cabinet Cooks

Cabinet Cooks: Baked Zucchini

zucchini, healthy, easy, fast, parmesan, recipe

Prep Time: 5 Minutes

Cook Time: 30 Minutes

All Together: 35 Minutes

This baked zucchini recipe can be used as a fancy side dish or as an entrée itself if your cabinet is bare enough. I’m not above eating zucchini for dinner, but I’m not above a lot of things.

Things You Definitely Need

  • Zucchini (think 1/2 per person)
  • Bread Crumbs (Preferably panko)
  • Oil (Preferably olive)

Things That Would Be Nice to Have

  • Black Pepper, to taste
  • Salt, to taste
  • Parmesan Cheese, 1/4 cup
  • Fresh Basil


Preheat the oven to 350 degrees.

Coat the bottom of a baking dish with a teaspoon of olive oil. Slice zucchini into quarter-inch pieces. Set aside. Mix panko breadcrumbs, salt, pepper and Parmesan cheese in a bowl. Add 1 tablespoon of olive oil and mix together until crumbs are coated.


Overlap zucchini slices in baking dish. Thoroughly cover with the breadcrumb mixture. Cook for 30 minutes. Once finished, zucchini will be tender and the breadcrumbs will be golden and crispy. Add some fresh basil on top and serve.

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