Cheesy Baked Zucchini (Printable Version)
Soft slices of zucchini nestle under cheese and herbs, finished with a golden, crispy top for real comfort in every bite.
# What You'll Need:
→ Vegetables
01 -
4 mid-sized zucchinis, cut into slices around a quarter inch thick
→ Cheeses
02 -
1 cup mozzarella, shredded up
03 -
1/2 cup Parmesan, grated finely
→ Breadcrumbs
04 -
1/2 cup plain breadcrumbs
→ Oils and Seasonings
05 -
2 tablespoons olive oil
06 -
1 garlic clove, chopped up
07 -
1 teaspoon oregano, dried
08 -
Pinch of salt, or more if you want
09 -
Sprinkle of black pepper, to your liking
→ Garnish
10 -
Chopped fresh basil, throw some on top if you want
# Step-by-Step Guide:
01 -
Fire up your oven to 375°F (190°C) and prep a baking dish — a quick rub of oil or a sheet of parchment makes clean up a breeze.
02 -
Give the zucchinis a good rinse, then cut them into thick coins about a quarter inch wide. Pile them into a big bowl.
03 -
Pour olive oil all over the zucchini slices. Throw in the garlic, oregano, pepper, and salt. Toss it all together so every piece gets some flavor.
04 -
In another bowl, dump in your breadcrumbs along with the grated Parmesan and shredded mozzarella. Mix everything up so it’s all tangled together.
05 -
Throw half your seasoned zucchini slices into the baking dish — overlap them a bit. Sprinkle on half the breadcrumb-cheese blend right on top.
06 -
Stack on the rest of the zucchini slices for another layer. Add the last bit of cheesy breadcrumbs to cover it up — you want it nice and even so you get that toasted bite all over.
07 -
Slide the dish into the middle rack. Let it bake for around 20 to 25 minutes. The cheese should melt and bubble, and the zucchini will be soft when you poke it with a fork.
08 -
Take the dish out and let it settle for a bit so it’s not molten hot. Sprinkle over some fresh basil before serving if you feel like it. Dig in while it’s still nice and warm.
# Additional Notes:
01 -
Swap out breadcrumbs for gluten-free crackers or almond flour if you’re skipping gluten. Let everything rest a few minutes after coming out of the oven — it’ll cut cleaner that way, and it looks nicer too.