Baked Zucchini and Cheese

 Baked Zucchini and Cheese

A simple side dish that tastes delicious!  We made this for the main dish and served with a side salad but you could easily have this as an appetizer or side dish.

Want more recipes like this?  Check out my Leisure Adventure cookbook at:


Serves: 2

Bake at 350 degrees in the oven or 325 degrees in convection oven.  Time: 20 minutes for side dish.

Flip zucchini after the 20 minutes above and bake another 10 minutes if serving as a soft chip or appetizer.


2 medium zucchini

3/4 cup 1% milk

3/4 – 1 cup grated parmesan cheese

3/4 – 1 cup panko bread crumbs


Set up a breading station with a bowl for the milk, another for the cheese and the final bowl for the panko bread crumbs.

Rinse zucchini and slice and discard both ends of each squash.  Slice zucchini in 1/2″ rounds.  Dunk the squash into the milk each mixture, then coat with parmesan, then the panko.  Place the zucchini rounds on a parchment covered baking sheet or as an alternate, spray the baking sheet with PAM or use a silpat mat.  Bake for 20 minutes inn a pre heated oven.    Let the zucchini rest for 5 minutes after baking and then serve.


Mary Jane Curry

Mary Jane Curry and husband Jeff love RVing and travel in a 2013 Roadtrek RS Adventurous motorhome. She is a Nurse Practitioner, Physician Assistant and Registered Nurse in Emergency and Occupational Medicine, and is nearing retirement and has great enthusiasm for the travels and adventures awaiting. Her love of food science and food presentation led her to pursue a secondary career about 10 years ago when she became a certified Personal Chef and owner of Custom Cuisine in Southern California. She received her training and certification through the United States Personal Chef Association, an organization with Personal Chef membership in both the US and Canada. She plans to share many recipes here for RVers!

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