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Zucchini baked with gooey cheese hits the spot when you're after cozy food that's super chill to throw together. A layer of mozzarella turns bubbly and rich while the zucchini keeps some bite, which is exactly what I want all summer.
This one first made the rounds at a neighbor’s gathering when my garden exploded with zucchini. Since then, it’s a go-to for weeknight hangs and casual family nights.
Tasty Ingredients
- Fresh basil for topping: Not a must, but it’s a big flavor boost and makes the dish look beautiful—pick green, perky leaves
- Pepper: Try fresh cracked if you can. It gives a big pop.
- Salt: Brings out all the zucchini sweetness in a snap.
- Dried oregano: Classic Italian vibes—grab the good stuff for more kick
- Garlic: Mince it small for punchy flavor—fresh is best, but jarred garlic works in a pinch
- Olive oil: Helps brown everything, gives a tasty aroma—try extra virgin if you’ve got it
- Breadcrumbs: Crunchy layer—homemade from old bread packs in more taste
- Parmesan cheese: Go for fresh grated if you want a nutty and salty pow
- Mozzarella cheese: Shredded and low moisture melts nicely and stretches just right
- Zucchini: Around four medium, sliced—make sure they’re firm for best results
Simple How-To
- Cool and Add Basil:
- When it’s finished baking, chill out for a few minutes so the cheese firms up a little—it’ll be way easier to serve. Drop some fresh basil on top if you’re into it and dig in while it’s warm.
- Pop it in to Bake:
- Set the dish in the middle of your oven. Roasting time is about twenty to twenty five minutes. Poke a zucchini slice with a fork—soft means you’re good. The cheese should look golden with some bubbly bits.
- Stack it Up:
- Put half your seasoned zucchini in the dish with a bit of overlap. Throw on half that cheesy breadcrumb mix. Stack the rest of the zucchini on, then cover everything with what’s left of the cheese stuff. Make sure it hits every corner.
- Mix that Cheese Topper:
- Grab a clean bowl and stir together the mozzarella, parmesan, and breadcrumbs. You want everything mixed for even melting and browning.
- Season Your Zucchini:
- Dump the zucchini rounds in a big bowl. Drizzle over olive oil. Sprinkle in oregano, salt, pepper, and garlic. Toss it all so each bite gets coated with flavor.
- Slice Up Zucchini:
- Wash and pat dry the zucchini, then slice into rounds that are about a quarter inch thick. Cutting them the same size helps the whole dish cook evenly.
- Fire Up the Oven:
- Crank your oven to 375°F, or 190°C. Grease your baking dish well or lay down parchment paper. That way nothing sticks and cleanup is easy.
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Don’t Miss This
Topping with basil straight from my garden is the best part just before serving. The smell reminds me of my grandma, snipping basil from her window whenever we cooked anything special.
Storing Leftovers
Let it cool all the way before throwing a lid on and popping it in the fridge. It’ll last about three days chilled. For reheating, warm it in a low oven or nuke pieces in the microwave quick. If you love crunch, broil for a minute til crispy again right before serving.
Swap Outs
Gluten free? Try gluten free crackers or a dusting of almond flour instead of breadcrumbs. Want a sharper taste? Use cheddar instead of mozzarella. If you’re vegan, grab plant-based cheeses and a dash of nutritional yeast for that cheesy vibe.
Great Pairings
Serve with toasted bread, throw together a quick salad, or mix with cooked pasta if you want something filling. Even better, pile it on a sandwich for extra comfort.
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Backstory
Zucchini and cheese in the oven? That’s a favorite all over the Mediterranean. In my house, the season’s first zucchini always turns into this—never any left on the table by the end of the night.
FAQs About the Recipe
- → How do you prevent soggy zucchini?
Cut the zucchini into even slices, toss them with oil and spices. A hot oven helps keep the moisture down and makes the zucchini just right instead of mushy.
- → Can I use other types of cheese?
Go for it. While mozzarella and Parmesan are classic, cheddar, Gruyère, or Monterey Jack also work and mix things up.
- → Is this dish good for meal prep?
Totally! Cool it down, split into containers, and warm it up in your oven or microwave whenever. The crusty top still tastes great.
- → What are gluten-free breadcrumb options?
Try crushed gluten-free crackers or even almond flour if you’re swapping out breadcrumbs—both keep a nice crunch.
- → How do I get a crisp topping?
Spread cheese and breadcrumbs all the way to the edges—don’t pack the dish too full and your topping will stay crunchy and golden.
- → Can I add other vegetables?
Absolutely, stick in slices of tomato, a few peppers, or chopped onions to get even more flavor and color.