Zucchini Cheese Bake (Printable Version)
# What You'll Need:
→ Vegetables
01 -
4 regular zucchinis, cut into 1/4-inch thick circles
→ Cheeses
02 -
1 cup mozzarella, shredded
03 -
1/2 cup Parmesan, grated
→ Breadcrumbs
04 -
1/2 cup plain breadcrumbs
→ Oils and Seasonings
05 -
2 tablespoons olive oil
06 -
1 clove garlic, chopped small
07 -
1 teaspoon oregano, dried
08 -
Salt as you like
09 -
Black pepper as you like
→ Garnish
10 -
Chopped fresh basil for topping (if you want)
# Steps to Follow:
01 -
Set your oven to 375°F (190°C). Get a medium baking dish ready—rub it with oil or use parchment so cleanup's a breeze.
02 -
Rinse your zucchinis really well, then chop them into about 1/4-inch thick coins. Toss them all into a big bowl.
03 -
Pour olive oil over the zucchini slices. Throw in the chopped garlic, sprinkle in oregano, salt, and pepper. Mix it all up so every piece gets some of that goodness.
04 -
Stir together the mozzarella, Parmesan, and breadcrumbs in another bowl until they're all mixed up.
05 -
Put half your seasoned zucchinis at the bottom of the dish—they can overlap a bit. Scatter on half your cheesy breadcrumb mix.
06 -
Layer the last of the zucchini on top, then pour on the rest of the cheese-breadcrumb blend so everything's covered and will crisp up.
07 -
Pop your dish onto the middle oven rack. Let it cook about 20 to 25 minutes—you're looking for soft zucchini and a bubbling, browned topping.
08 -
Take it out of the oven and let it cool a little. Add fresh basil if you want. Serve while it's still warm and gooey.
# Additional Tips:
01 -
Need to skip gluten? Just swap the breadcrumbs with almond flour or gluten-free crackers. Let the casserole settle for a few minutes after it comes out so it's easier to cut and stays together.