Cheesy Zucchini Bake (Printable Version)
Super simple zucchini and veggies baked with stretchy mozzarella—cheesy, tasty, and something everyone can dig into.
# What You'll Need:
→ Cheese & Garnish
01 -
1 tablespoon fresh parsley, chopped
02 -
1/2 teaspoon red chili flakes, crushed (if you want more spice)
03 -
1 cup mozzarella cheese, shredded, split in half
→ Vegetables & Seasoning
04 -
1 teaspoon freshly cracked black pepper
05 -
1 cup grape tomatoes, sliced in half
06 -
2 tablespoons olive oil
07 -
1 green bell pepper, diced up
08 -
1 teaspoon dried Italian herbs
09 -
1 onion, chopped small
10 -
1/2 teaspoon salt
11 -
1 teaspoon garlic powder
12 -
2 large zucchini, in chunks
# Step-by-Step Guide:
01 -
Toss on the chopped parsley and those chili flakes if you're in the mood, then scoop it up while it's still nice and hot.
02 -
Pop the baking dish back in for about 10 minutes, just until that top cheese looks all gooey and starts to turn golden.
03 -
Take it out and cover everything with the rest of your mozzarella so the top gets perfectly cheesy.
04 -
Stick the pan in the oven for 20 minutes, so your zucchini can start to get a little soft but not mushy.
05 -
Dump all that good veggie-cheese mix into your 9×13-inch pan and spread it out so it's nice and even.
06 -
Mix in half of the shredded mozzarella so it melts together with your veggies.
07 -
Toss the zucchini, green pepper, onion, tomato halves, olive oil, salt, black pepper, Italian herbs, and garlic powder in a big bowl until they're all glossy and seasoned.
08 -
Heat up your oven to 375°F (about 190°C) so it's ready when you are.
# Additional Notes:
01 -
For crunchier veggies, grab zucchini that's nice and firm. Let everything cool for a few minutes before cutting in—makes a difference!