Description
A simple, satisfying side dish or light vegetarian main, this oven-baked zucchini and cheese recipe brings tender zucchini rounds together with a crispy, golden cheese topping. Perfect for summer dinners or anytime you need a quick and flavorful veggie bake.
Ingredients
Scale
- 4 medium zucchinis, sliced into rounds
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Instructions
- Preheat the oven:
Preheat your oven to 375°F (190°C). - Prepare the zucchini:
Place the zucchini rounds in a large bowl. Drizzle with olive oil and toss with garlic, salt, pepper, and oregano until evenly coated. - Assemble the dish:
In a separate bowl, combine the mozzarella, Parmesan, and breadcrumbs. Layer the zucchini slices in a lightly greased baking dish, sprinkling the cheese mixture between and over the top of the layers. - Bake:
Bake in the preheated oven for 20 to 25 minutes, or until the zucchini is tender and the top is golden and bubbly. - Serve and enjoy:
Remove from the oven, garnish with fresh basil if using, and serve warm.
Notes
- For a gluten-free version, swap the breadcrumbs with gluten-free breadcrumbs or crushed rice crackers.
- Add a pinch of red pepper flakes to the breadcrumb mixture for a subtle kick.
- This dish pairs beautifully with grilled meats or can be served as a light lunch on its own.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side dish, Vegetarian
- Method: Baked
- Cuisine: Mediterranean-inspired, American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 210 kcal
- Sugar: 3 g
- Sodium: 380 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 20 mg
Keywords: baked zucchini, cheesy zucchini bake, easy veggie side, zucchini casserole