Description
Baked Zucchini and Cheese – where cheesy goodness meets the freshness of summer squash! This irresistible dish is the perfect way to enjoy the abundance of zucchini during the warmer months. Tender slices of zucchini are coated in a blend of melty mozzarella and tangy Parmesan, then baked to bubbly perfection.
Ingredients
Scale
- 3 medium zucchini
- 2 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs (optional)
- 1/4 cup chopped parsley (optional)
Instructions
- Preheat your oven to 400°F. Lightly grease a baking dish or line a sheet pan with parchment paper.
- In a large bowl, toss the sliced zucchini with olive oil, minced garlic, Italian seasoning, salt, and pepper until evenly coated.
- Spread the seasoned zucchini slices in a single layer in the prepared baking dish. Sprinkle the mozzarella and Parmesan cheeses evenly over the top. If using breadcrumbs, sprinkle them on now.
- Bake for 18 to 22 minutes, or until the zucchini is tender and the cheese is melted and bubbly.
- For a golden, crispy topping, you can broil the dish for 1 to 2 minutes, keeping a close eye to prevent burning.
- Allow the Baked Zucchini and Cheese to rest for 5 minutes, then serve warm, garnished with chopped parsley if desired.
Notes
Leftover Baked Zucchini and Cheese can be stored in the refrigerator for up to 3-4 days. Reheat in the oven or microwave until hot and bubbly.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 3g
- Sodium: 380mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 25mg