One Pan Baked Zucchini Cheese (Print version)
Tender zucchini rounds covered in golden, bubbly mozzarella and parmesan, all done in one pan in under 25 minutes.
# Ingredients:
For the zucchini
01 -
3 medium zucchini (about 1.5 lbs / 680 g), sliced into 1/4-inch rounds
02 -
2 tablespoons olive oil
03 -
3 cloves garlic, minced
04 -
1/2 teaspoon Italian seasoning
05 -
1/2 teaspoon salt, plus more to taste
06 -
1/4 teaspoon black pepper
For the cheese topping
07 -
1 cup (100 g) shredded mozzarella, freshly grated from block
08 -
1/4 cup (25 g) freshly grated parmesan
09 -
Optional: pinch of red pepper flakes or fresh basil to finish
# Instructions:
01 -
Heat the oven to 400°F (200°C). Lightly grease a 9x13 inch baking dish or large rimmed sheet pan.
02 -
Slice zucchini into 1/4-inch rounds. Lay them on paper towels and press firmly dry on both sides. This removes surface moisture so the zucchini roasts instead of steams.
03 -
In a bowl, toss the dried zucchini rounds with olive oil, minced garlic, Italian seasoning, salt, and pepper until every slice is evenly coated.
04 -
Spread the seasoned zucchini in the prepared pan with no overlapping. Crowded slices will steam each other and soften.
05 -
Scatter shredded mozzarella evenly over the zucchini. Finish with a layer of grated parmesan on top.
06 -
Bake 18 to 22 minutes until the zucchini is fork-tender and the cheese is melted and lightly golden at the edges. For deeper browning, switch to broil for the last 2 to 3 minutes, watching closely. Serve immediately.
# Good to know:
01 -
Best served immediately while the cheese is still bubbly. Medium zucchini give better flavor and less water than large ones.