Description
A delicious and easy dish perfect for family dinners, featuring tender zucchini, gooey cheese, and crispy breadcrumbs.
Ingredients
Scale
- 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