Cheesy Zucchini with Peppers and Mozzarella (Print version)
Tender zucchini, bell peppers, onion, tomatoes, and mozzarella baked until bubbly, golden, and easy to scoop.
# Ingredients:
Vegetables
01 -
2 large zucchini, diced into 3/4-inch pieces
02 -
1 large green bell pepper, diced
03 -
1 medium yellow onion, diced
04 -
1 cup (150 g) grape tomatoes, halved
Seasoning and cheese
05 -
2 tablespoons extra-virgin olive oil
06 -
1 teaspoon garlic powder
07 -
1 teaspoon Italian seasoning
08 -
1/2 teaspoon fine salt, plus more to taste
09 -
1/2 teaspoon black pepper
10 -
1 1/2 cups (170 g) shredded mozzarella cheese, divided
11 -
1 tablespoon chopped fresh parsley
12 -
1/4-1/2 teaspoon crushed red pepper flakes, optional
# Instructions:
01 -
Preheat the oven to 375°F. Lightly oil a 9x13-inch baking dish or coat it with cooking spray.
02 -
In a large bowl, toss the zucchini, bell pepper, onion, and tomatoes with olive oil, garlic powder, Italian seasoning, salt, and black pepper until evenly coated.
03 -
Add 3/4 cup of the mozzarella and toss gently so the cheese is mixed through the vegetables.
04 -
Spread the mixture in the prepared baking dish. Bake uncovered for 20 minutes, until the zucchini is just tender and the tomatoes have started to soften.
05 -
Sprinkle the remaining 3/4 cup mozzarella over the top. Return to the oven for 8-10 minutes, until the cheese is melted and lightly golden at the edges.
06 -
Let the bake rest for 5 minutes. Sprinkle with parsley and red pepper flakes, then serve warm.
# Good to know:
01 -
Best served warm after a 5-minute rest.
02 -
Cut vegetables into similar sizes so they cook evenly.
03 -
For a browner top, broil for 1-2 minutes at the end and watch closely.