why make this recipe
Baked zucchini and cheese is a delicious and easy dish that is perfect for family dinners or gatherings. The combination of tender zucchini, gooey cheese, and crispy breadcrumbs creates a mouthwatering experience for everyone. This recipe is also a great way to include more vegetables in your diet while satisfying your taste buds. Plus, it’s simple enough for beginners to make and can easily be customized to your liking.
how to make baked zucchini and cheese
Ingredients:
- 4 medium zucchinis (sliced ¼ inch thick)
- 2 cups mozzarella cheese (shredded)
- ½ cup Parmesan cheese (grated)
- 1 cup panko breadcrumbs (for topping)
- 3 tbsp olive oil (for drizzling)
- 3 cloves garlic (minced)
- 1 tsp Italian seasoning (dried)
- ½ tsp salt (plus extra for draining)
- ¼ tsp black pepper (to taste)
- 2 tbsp butter (melted)
- 2 tbsp ranch seasoning mix (optional but delicious)
- Fresh basil (for garnish, optional)
Directions:
- Slice zucchini into ¼-inch rounds. Pat dry with paper towels to remove moisture. Arrange on a baking sheet, sprinkle with salt, and let it sit for 10 minutes. Pat dry again.
- In a mixing bowl, combine panko, Parmesan, Italian seasoning, ranch mix (if using), minced garlic, and melted butter. Stir until evenly coated.
- Grease a 9×13 baking dish. Arrange zucchini slices in a single layer. Drizzle with olive oil and season with salt and pepper. Sprinkle half of the mozzarella over the zucchini.
- Add the breadcrumb mixture evenly over the cheese. Top with the remaining mozzarella.
- Bake uncovered at 400°F (200°C) for 25–30 minutes, until the cheese is melted and the topping is golden.
- Turn on the broiler for 1–2 minutes at the end to brown the top if desired.
- Let cool for 5 minutes before serving. Garnish with fresh basil or green onions if you like.
how to serve baked zucchini and cheese
Serve baked zucchini and cheese hot from the oven as a flavorful side dish or a vegetarian main course. It pairs well with grilled meats, pasta, or even a fresh salad. You can also sprinkle extra cheese or herbs on top just before serving to enhance the flavors.
how to store baked zucchini and cheese
If you have leftovers, allow them to cool completely. Store the baked zucchini and cheese in an airtight container in the refrigerator for up to 3–4 days. To reheat, place it in the oven at 350°F (175°C) until warmed through. You can also use a microwave, but the oven will help retain its crispy topping.
tips to make baked zucchini and cheese
- Ensure to squeeze out excess moisture from the zucchini for a better texture.
- For added flavor, try different types of cheese like cheddar or pepper jack.
- Experiment with spices or herbs to suit your taste.
- Add cooked ground meat or sautéed vegetables for a heartier dish.
variation
You can customize baked zucchini and cheese by adding other vegetables like bell peppers or mushrooms. You can also switch the breadcrumbs for crushed crackers or make it gluten-free by using gluten-free breadcrumbs.
FAQs
-
Can I use frozen zucchini?
It’s better to use fresh zucchini for this recipe. Frozen zucchini tends to be too watery once thawed. -
Is this dish suitable for meal prep?
Yes! This dish stores well in the fridge, making it great for meal prep. -
Can I make this recipe ahead of time?
Yes, you can prepare it a day ahead, store it in the refrigerator, and bake it just before serving.
Baked Zucchini and Cheese
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A delicious and easy dish perfect for family dinners, featuring tender zucchini, gooey cheese, and crispy breadcrumbs.
Ingredients
- 4 medium zucchinis (sliced ¼ inch thick)
- 2 cups mozzarella cheese (shredded)
- ½ cup Parmesan cheese (grated)
- 1 cup panko breadcrumbs (for topping)
- 3 tbsp olive oil (for drizzling)
- 3 cloves garlic (minced)
- 1 tsp Italian seasoning (dried)
- ½ tsp salt (plus extra for draining)
- ¼ tsp black pepper (to taste)
- 2 tbsp butter (melted)
- 2 tbsp ranch seasoning mix (optional but delicious)
- Fresh basil (for garnish, optional)
Instructions
- Slice zucchini into ¼-inch rounds. Pat dry with paper towels to remove moisture. Arrange on a baking sheet, sprinkle with salt, and let it sit for 10 minutes. Pat dry again.
- In a mixing bowl, combine panko, Parmesan, Italian seasoning, ranch mix (if using), minced garlic, and melted butter. Stir until evenly coated.
- Grease a 9×13 baking dish. Arrange zucchini slices in a single layer. Drizzle with olive oil and season with salt and pepper. Sprinkle half of the mozzarella over the zucchini.
- Add the breadcrumb mixture evenly over the cheese. Top with the remaining mozzarella.
- Bake uncovered at 400°F (200°C) for 25–30 minutes, until the cheese is melted and the topping is golden.
- Turn on the broiler for 1–2 minutes at the end to brown the top if desired.
- Let cool for 5 minutes before serving. Garnish with fresh basil or green onions if you like.
Notes
For added flavor, try different types of cheese like cheddar or pepper jack. Squeeze out excess moisture from the zucchini for a better texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
