Description
This Cheesy Zucchini Bake is a comforting dish with tender zucchini, juicy tomatoes, and aromatic garlic, all topped with a blend of mozzarella and Parmesan cheese. It’s a flavorful, vegetarian meal perfect for any occasion.
Ingredients
4 medium zucchini, sliced into ¼ inch rounds
1 cup cherry tomatoes, halved
2 cloves garlic, minced
½ teaspoon salt
¼ teaspoon black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
2 cups shredded mozzarella cheese
½ cup grated Parmesan cheese
1 tablespoon olive oil
¼ cup chopped fresh parsley
¼ cup breadcrumbs (optional)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Prepare the Vegetable Mixture: Combine sliced zucchini, halved cherry tomatoes, and minced garlic in a large bowl. Add salt, black pepper, oregano, and basil. Toss to combine.
- Add Olive Oil: Drizzle olive oil over the vegetable mixture and toss again to coat evenly.
- Layer the Dish: In a 9×13 baking dish, spread half of the zucchini mixture. Sprinkle with 1 cup of mozzarella cheese and ¼ cup of Parmesan cheese.
- Top with Remaining Vegetables and Cheese: Add the rest of the zucchini mixture, then top with remaining mozzarella and Parmesan cheese.
- Optional Breadcrumbs: Sprinkle breadcrumbs on top for extra crunch.
- Bake the Dish: Bake in the oven for 25-30 minutes, until cheese is bubbly and golden brown.
- Let it Rest: Allow the dish to rest for 5 minutes before serving. Garnish with chopped parsley.
Notes
Add red pepper flakes for a spicy twist.
Use yellow squash in place of zucchini for a variation.
To make the dish gluten-free, omit the breadcrumbs or use gluten-free breadcrumbs.
Nutrition
- Serving Size: 1 serving
- Calories: 270
- Sugar: 7g
- Sodium: 460mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 35mg
