Baked Zucchini and Cheese (Print Version)
Zucchini and mozzarella plus tomatoes and peppers baked until bubbly and cheesy, awesome as a cozy side or a light main dish.
# Ingredients:
→ Cheese & Garnish
01 -
1 tablespoon chopped parsley, fresh
02 -
1/2 teaspoon red chili flakes, crushed (if you want)
03 -
1 cup mozzarella, shredded and split up
→ Vegetables & Seasoning
04 -
1 teaspoon cracked black pepper, fresh
05 -
1/2 teaspoon salt
06 -
1 teaspoon Italian herbs blend
07 -
1 teaspoon garlic powder
08 -
2 tablespoons olive oil
09 -
1 cup grape tomatoes, cut in half
10 -
1 onion, chopped up
11 -
1 green bell pepper, diced
12 -
2 big zucchinis, diced up
# Instructions:
01 -
Pull your dish out of the oven and toss on the fresh parsley and chili flakes, if you want some spice. Dish it up while it’s still hot.
02 -
Pop the baking dish back in so everything gets melty and the cheese goes a little golden, about ten more minutes.
03 -
Take the dish out quick, then spread the rest of your mozzarella all over the veggies.
04 -
Slide your dish into the oven you got ready earlier and bake for twenty minutes so the zucchinis start to get soft.
05 -
Scoop everything into a 23x33 cm dish and level it out so it cooks nice and even.
06 -
Mix about half your mozzarella into all the veggies and make sure it’s spread all around.
07 -
Toss your diced zucchinis, green bell pepper, onion, and tomato halves with olive oil, garlic powder, those Italian herbs, salt, and black pepper. Make sure it’s all covered.
08 -
Get your oven going at 190°C before you start anything else.
# Notes:
01 -
If you want your dish to pop with flavor, grab mozzarella and grate it yourself. Taste and tweak the seasoning before popping it in the oven.