Parmesan Zucchini Bake Recipe

We planted Dark Star zucchini for the first time this year and it totally took off. Apparently one zucchini plant can provide you 9 pounds of zucchini! Most varieties of zucchini should be picked at around 8 inches before it gets seedy and stringy. I keep forgetting to pick my zucchini and keep ending up with zucchini monstrosities.

Today’s recipe is actually the first thing I ever learned to cook. For years, this was the only thing I knew how to cook and it was my go-to recipe for potlucks and parties.

Serves 6

Ingredients 

• 2 to 3 large zucchini’s, sliced in 1/2” rounds
• 1 onion, sliced in thin rounds
• 2 garlic cloves, minced
• 2 TBS olive oil
• 1/4 cup shredded Parmesan cheese
• A few sprigs of fresh thyme and oregano
• Salt and pepper to taste.

Make It

1. Preheat oven to 350F
2. Arrange onion and garlic at the bottom of baking dish with a drizzle of olive oil;
3. Arrange the zucchini slices, season with salt and pepper, drizzle with olive oil
4. Top with the shredded Parmesan and herbs;
5. Bake at 350F for 25 minutes
6. Voila! Dinner is served...

Buen provecho,

Laura