Easy Baked Zucchini Parmesan Recipe

Zucchini is easy to grow when starting your first garden. This easy baked zucchini parmesan recipe goes great with a side of spaghetti and marinara sauce.

This spring, we decided to start our family’s first garden. For years, we’ve always just stuck to container gardens. We had a quite a few environmental concerns in our area, and weren’t willing to grow anything in the ground. After many years, we were finally able to sell our home (hooray!) and we moved to an adorable little cottage on a large piece of property with plenty of room for a garden!

Last winter, when I was waist deep in packing tape and cardboard boxes, I had a thought. I realized that after 10+ years of being a proud homeowner, I would finally be able to plant a garden in the ground. I was so excited to be able to plant all of the fun veggies that I never had a chance to grow. I’ve always had a lot of luck growing tomatoes, strawberries and garden herbs, but I couldn’t wait to branch out and try something new.

We quickly and easily cleared a 6 x 12 space in our yard and started planning out our little garden. We decided on strawberries, tomatoes, eggplant and zucchini. Last summer, I was the lucky recipient of a neighbor’s zucchini bumper crop and while I’ve mastered quite a few zucchini recipes over the years – like breads, muffins, and even cupcakes – I was looking forward to growing my own zucchini.

Now that I have plenty of my own to eat, I’ve been determined to find a way to work it into dinner. This Easy Baked Zucchini Parmesan popped into my head one night and I knew that if served with a side of spaghetti and marinara, it would be a perfect, light, summer dinner. This oven baked zucchini recipe is a quick and easy way to use up any extra zucchini that hasn’t found it’s way into a baked good.