Irresistible Baked Zucchini and Cheese with Crisp Topping (Print version)
Tender zucchini baked with garlic, cheddar, Parmesan, and buttery breadcrumbs for a golden, cheesy side dish.
# Ingredients:
For the zucchini
01 -
3 medium zucchini, about 1 1/2 lb (680 g), sliced into 1/4-inch rounds
02 -
2 tablespoons olive oil
03 -
2 cloves garlic, minced
04 -
1/2 teaspoon kosher salt
05 -
1/4 teaspoon black pepper
06 -
1/2 teaspoon Italian seasoning
For the cheese and crisp topping
07 -
1 cup (115 g) shredded sharp cheddar cheese
08 -
1/2 cup (50 g) grated Parmesan cheese
09 -
3/4 cup (45 g) panko breadcrumbs
10 -
2 tablespoons unsalted butter, melted
11 -
1 tablespoon chopped fresh parsley, plus more for serving
# Instructions:
01 -
Preheat the oven to 375°F (190°C). Lightly grease a 9-inch square or similar shallow baking dish.
02 -
Add the zucchini slices to a large bowl with olive oil, garlic, salt, pepper, and Italian seasoning. Toss until evenly coated.
03 -
Spread the seasoned zucchini in the prepared baking dish in a loose, even layer. Avoid packing the slices tightly.
04 -
Sprinkle cheddar over the zucchini. In a small bowl, mix Parmesan, panko, melted butter, and parsley, then scatter the crumb mixture evenly over the cheese.
05 -
Bake for 25-30 minutes, until the zucchini is fork-tender and the topping is crisp and golden. Broil for 1-2 minutes at the end if more color is needed.
06 -
Let the dish rest for 5 minutes before serving. Finish with extra parsley if desired.
# Good to know:
01 -
Best served warm after a 5-minute rest.
02 -
Use a shallow baking dish for the crispest topping.
03 -
For gluten-free servings, use certified gluten-free panko.