1 pound zucchini, quartered
1/4 cup olive oil
1/2 cup grated Parmesan cheese
1/2 teaspoon chicken bouillon granules
1/2 teaspoon dried parsley
Place zucchini, olive oil, cheese and chicken bouillon in a small saucepan with enough water to cover. Bring to a boil and cook, stirring constantly, for 2 minutes. Drain and cool.
In a medium bowl, mix zucchini, olive oil, Parmesan cheese, chicken bouillon, parsley and basil. Cover and refrigerate overnight.
Preheat oven to 350 degrees F (175 degrees C).
Bake in preheated oven for 40 minutes, or until zucchini is tender and cheese is bubbly.