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
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,