Baked Parmesan Zucchini Marinara

Baked Parmesan Zucchini Marinara.

It’s Zucchini time of year!

Though this is one vegetable folks usually get an abundance of when they plant it, we have had a little “challenge” in our garden this year…

His name starts with a “C” and ends with an “E.”   He has stubby eyebrows, floppy ears, and a white-tipped brown tail….

Have you guessed yet?

None other than the infamous Charlie, who has figured out a way to wiggle through the locked gate of our fenced-in garden during the day while we are at work!

We have barely been able to harvest a handful of cucumbers and tomatoes from our tiny little garden this year.  As soon as I see a blossom, then the fruit/vegetable begins to ripen, and I anticipate a few more days until it is ready to pick, it is gone!

Charlie sure has been enjoying some healthy treats this summer!

I did manage to grab two zucchini so far, so was very excited to be able to enjoy one the other evening for dinner.

I simply cut it into spears, drizzled with some olive oil, sprinkled with some Parmesan cheese, seasonings, and my new go-to secret ingredient – Trader Joe’s Everything but the Bagel Seasoning.  I baked them until tender-crisp, then dunked/smothered them in marinara sauce.

Not the prettiest dish to photograph, but it was a super simple, delicious, healthy, light, filling vegetarian dinner for a hot, summer evening.  I loved it!

Here is how I made it.

How do you like to prepare your zucchini?

Baked Parmesan Zucchini Marinara

  • Servings: 1 as main course, 2-4 as side
  • Print



Preheat oven to 350 degrees F.

Combine Parmesan and seasonings in a small bowl.

Cut zucchini in half, then each half into 6-8 wedges, depending on size of zucchini.  Place on stoneware baking sheet or cookie sheet.  (I always using baking stones!)  Drizzle with olive oil.  Sprinkle with Parmesan and seasoning blend.

Bake for approximately 15 minutes until tender.

Raise heat in oven to 450 and bake for 5-10 more minutes until crisp and brown.

Dunk or smother in marinara sauce.


Cheers & Hugs,

30 thoughts on “Baked Parmesan Zucchini Marinara

  1. Charlie is Vegan!?! What a clever fellow, though more’s the pity for the two-footed dwellers living with him! I love fresh zucchini and this recipe is perfect, but needs one wee tweak…a substitute for that “Everything But the Bagel Seasoning”! The detested onions are surely to be found hidden amidst the mix! I shall have to give some thought to another more favorable seasoning and then make this recipe. Thank-you!

    Liked by 1 person

    • Charlie is a scavenger! Will eat anything! When we rescued him, we were told he was picked up off the streets and afraid of everyone. I think he had to scavenge for food, and I don’t think that feeling has ever left him. You would think he was starving the way he eats when food is in front of him LOL


      • Isn’t it sad that dogs, much like their human counterparts, are never quite able to completely let go of those ingrained fears and habits acquired from necessity? The only trait that Charlie and I share in food is the fear (for him) and the detesting (by me) of onions! Benjamin will love this photo of Charlie, as he had just mentioned him “yesterday” whilst reading your recent pumpkin post! Thank-you!

        Liked by 1 person

      • Charlie is not a huge fan of onions either. Very few things he doesn’t like but that is one. I’m guessing you love that!!! πŸ˜‰πŸ€£πŸ‘β€οΈ


  2. I’m so glad to know that Charlie has been “helping” you manage your garden. ( You know Finn would approve!) And thanks for sharing the delicious recipe. It’s time to enjoy the fruits of the season, before Winter comes and we’re back to frozen or canned vegetables and fruits!


  3. I made this recipe yesterday, Jodi. It was delicious and will surely become a new “regular” in the line-up. Can’t tell you how many “Jodi” recipes have become favorites. Thank you for generously sharing your many gifts!

    Liked by 1 person

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