Cheesy Zucchini Bake (Printer-Friendly)

Savory zucchini and tomatoes baked with melted cheese and herbs for a delicious, comforting dish.

# The Ingredients You'll Need:

→ Main Ingredients

01 - 4 medium zucchini, sliced into 1/4-inch rounds
02 - 1 cup cherry tomatoes, halved
03 - 2 cloves garlic, minced
04 - 1/2 teaspoon salt
05 - 1/4 teaspoon ground black pepper
06 - 1 teaspoon dried oregano
07 - 1 teaspoon dried basil
08 - 1 tablespoon olive oil

→ Cheese and Topping

09 - 2 cups shredded mozzarella cheese
10 - 1/2 cup grated Parmesan cheese
11 - 1/4 cup breadcrumbs, optional
12 - 1/4 cup chopped fresh parsley

# Step-by-Step Instructions:

01 - Preheat oven to 375°F (190°C).
02 - In a large mixing bowl, combine sliced zucchini, halved cherry tomatoes, and minced garlic.
03 - Add salt, black pepper, oregano, and basil to the vegetables. Toss until evenly coated.
04 - Drizzle olive oil over the mixture and toss to coat all vegetables lightly.
05 - In a 9x13-inch baking dish, spread half of the seasoned vegetable mixture evenly.
06 - Sprinkle 1 cup mozzarella and 1/4 cup Parmesan evenly over the first vegetable layer.
07 - Spread the remaining vegetable mixture over the cheese layer.
08 - Add the remaining mozzarella and Parmesan evenly on top.
09 - If using, sprinkle breadcrumbs over the top for added crunch.
10 - Place dish in the preheated oven and bake for 25–30 minutes until cheese is bubbly and golden brown.
11 - Remove from oven and let rest for 5 minutes. Garnish with chopped parsley before serving.

# Extra Tips:

01 - This dish works well as a vegetarian main or as a savory side to grilled proteins.
02 - Add red pepper flakes for a spicy variation.
03 - Substitute half the zucchini with yellow squash for added color and flavor complexity.
04 - For a gluten-free version, omit the breadcrumbs or use a gluten-free alternative.

Back