Baked Zucchini with Cheese and Tomato (Print version)
Fresh zucchini baked with tomato slices, garlic, mozzarella, parmesan, and a crisp breadcrumb topping.
# Ingredients:
For the zucchini bake
01 -
4 small to medium zucchini, about 1 1/2 lb (680 g), halved lengthwise
02 -
2 tablespoons olive oil, divided
03 -
2 cloves garlic, finely minced
04 -
3/4 teaspoon kosher salt, divided
05 -
1/4 teaspoon black pepper
06 -
3 Roma tomatoes, thinly sliced and blotted dry
07 -
1 cup (115 g) shredded low-moisture mozzarella cheese
08 -
1/3 cup (30 g) grated parmesan cheese
09 -
1/3 cup (25 g) panko breadcrumbs
10 -
1 teaspoon dried Italian seasoning
11 -
2 tablespoons chopped fresh basil, for serving
# Instructions:
01 -
Preheat the oven to 400°F (200°C). Lightly oil a shallow 9x13-inch baking dish.
02 -
Halve the zucchini lengthwise and score the cut sides in a shallow crosshatch. Slice the tomatoes, sprinkle them with a pinch of the salt, and blot dry after a few minutes.
03 -
Mix 1 tablespoon olive oil with the garlic, remaining salt, and black pepper. Brush it over the cut sides of the zucchini and place them cut side up in the dish.
04 -
Bake the zucchini for 12 minutes, until it begins to soften but still holds its shape.
05 -
Top each zucchini half with tomato slices. Sprinkle with mozzarella, parmesan, panko, and Italian seasoning. Drizzle with the remaining 1 tablespoon olive oil.
06 -
Return to the oven and bake for 15-18 minutes, until the zucchini is fork-tender and the cheese is melted. Broil for 1-2 minutes for a deeper golden top if desired.
07 -
Let the baked zucchini rest for 5 minutes. Sprinkle with fresh basil and serve warm.
# Good to know:
01 -
Best served warm after a 5-minute rest.
02 -
Use low-moisture mozzarella for less liquid in the baking dish.
03 -
Nutrition is an estimate per serving.