Irresistible Baked Zucchini and Cheese

Description

This Irresistible Baked Zucchini and Cheese dish is a creamy, cheesy, and satisfying side or light main course that makes zucchini the star of the show. Thin slices of fresh zucchini are layered with a rich blend of cheeses, herbs, and a touch of cream, then baked until bubbly and golden brown. It’s perfect for weeknight dinners, potlucks, or as a delicious way to use up summer garden zucchini.

Ingredients for Irresistible Baked Zucchini and Cheese

• 4 medium zucchinis (about 1½–2 lbs), thinly sliced

• 2 tbsp olive oil or melted butter

• 1 tsp salt

• ½ tsp black pepper

• ½ tsp garlic powder

• ½ tsp dried Italian seasoning (or oregano/basil mix)

• 1 cup shredded mozzarella cheese

• ½ cup shredded cheddar cheese

• ½ cup grated Parmesan cheese

• ½ cup heavy cream (or half-and-half)

• 2 tbsp bread crumbs (optional, for topping)

• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat oven to 375°F (190°C). Lightly grease a baking dish (about 9×13 inches).

2. Prepare zucchini: Wash and slice zucchini into thin, even rounds (about ¼-inch thick).

3. Season: In a large bowl, toss zucchini slices with olive oil, salt, pepper, garlic powder, and Italian seasoning.

4. Layer: Arrange a layer of zucchini slices in the baking dish. Sprinkle with a mix of mozzarella, cheddar, and Parmesan cheeses. Repeat layers until all zucchini and cheese are used.

5. Add cream: Pour heavy cream evenly over the layered zucchini.

6. Top it off: Sprinkle breadcrumbs on top (if using) for extra crunch.

7. Bake: Cover with foil and bake for 20 minutes. Remove foil and bake an additional 15–20 minutes, until top is golden brown and bubbly.

8. Serve: Garnish with chopped parsley and serve warm.

Notes

• For a richer flavor, substitute some of the mozzarella with Gruyère cheese.

• If you like more bite, add a pinch of red pepper flakes to the seasoning.

• You can prepare this ahead and refrigerate; bake just before serving.

• For a lighter version, use low-fat milk and cheese.

Tips

• Even slices: Use a mandoline slicer for perfectly uniform zucchini slices to ensure even cooking.

• Avoid sogginess: Lightly salt zucchini slices and let them sit for 10 minutes before layering to draw out excess moisture; pat dry with paper towels.

• Extra crisp: Broil for 2–3 minutes at the end for a golden, crispy top.

• Herb boost: Fresh basil or thyme can elevate the flavor.

Servings

• Serves: 6 as a side dish, 4 as a main course

• Portion size: About 1–1½ cups per serving

Nutritional Information (per serving, based on 6 servings)

• Calories: 210

• Protein: 9g

• Carbohydrates: 7g

• Fat: 16g

• Saturated Fat: 8g

• Fiber: 2g

• Sugar: 3g

• Sodium: 390mg

Benefits

• High in antioxidants: Zucchini provides vitamin C, beta-carotene, and other antioxidants.

• Low-carb option: Great for those watching carbohydrate intake.

• Calcium-rich: The cheese adds bone-strengthening calcium.

• Good for digestion: High fiber from zucchini supports gut health.

• Versatile: Works as a side or vegetarian main dish.

Q&A

Q: Can I use yellow squash instead of zucchini?
A: Yes! Yellow squash works well or you can use a mix for extra color.

Q: Can I freeze this dish?
A: It’s best fresh, as zucchini tends to release water when thawed. If freezing, underbake slightly and reheat in the oven.

Q: How do I make it keto-friendly?
A: Use heavy cream and full-fat cheese; skip breadcrumbs.

Q: What can I serve this with?
A: Pairs perfectly with grilled chicken, steak, roasted fish, or a fresh green salad.

Q: Can I make it dairy-free?
A: Use dairy-free cheese and coconut cream for a similar creamy texture.