Irresistible Baked Zucchini and Cheese (Print version)
Tender zucchini baked under mozzarella, cheddar, Parmesan, and buttery crumbs for a golden, cheesy side dish.
# Ingredients:
For the zucchini
01 -
2 lb (900 g) medium zucchini, cut into 1/4-inch rounds
02 -
1 teaspoon kosher salt, divided
03 -
2 tablespoons olive oil
04 -
2 cloves garlic, finely minced or grated
05 -
1 teaspoon dried Italian seasoning
06 -
1/4 teaspoon black pepper
For the cheese topping
07 -
1 cup (115 g) shredded low-moisture mozzarella
08 -
3/4 cup (85 g) shredded sharp cheddar
09 -
1/2 cup (50 g) grated Parmesan cheese
10 -
1/2 cup (30 g) panko breadcrumbs
11 -
2 tablespoons unsalted butter, melted
12 -
2 tablespoons chopped fresh parsley
13 -
Pinch of red pepper flakes, optional
# Instructions:
01 -
Toss zucchini rounds with 1/2 teaspoon kosher salt and let them stand for 10 minutes. Pat very dry with a clean towel.
02 -
Heat the oven to 425°F. Grease a 9x13-inch baking dish with a little oil or cooking spray.
03 -
Toss the dried zucchini with olive oil, garlic, Italian seasoning, black pepper, and the remaining 1/2 teaspoon salt. Spread evenly in the baking dish.
04 -
Bake for 15-18 minutes, until the zucchini is just tender. Carefully drain off any liquid from the dish.
05 -
Sprinkle mozzarella, cheddar, and Parmesan over the zucchini. Mix panko with melted butter and scatter it evenly over the cheese.
06 -
Bake for 8-10 minutes, until the cheese is melted and the topping is golden. Broil for 1-2 minutes for extra color if desired.
07 -
Let the dish 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 -
Drain liquid after the first bake for the best texture.
03 -
Leftovers keep refrigerated for 3-4 days.