Irresistible Baked Zucchini Cheese (Printer-Friendly Version)
Tender zucchini baked with cheddar, Parmesan, and a crunchy breadcrumb topping. Comforting and full of flavor.
# What You'll Need:
→ Vegetables
01 -
4 medium zucchini, sliced into 1/4-inch rounds
→ Aromatics & Seasoning
02 -
2 cloves garlic, finely minced
03 -
2 tablespoons extra virgin olive oil
04 -
1/2 teaspoon kosher salt
05 -
1/4 teaspoon freshly ground black pepper
→ Cheese
06 -
1 cup sharp cheddar cheese, freshly shredded
07 -
1/2 cup Parmesan cheese, freshly grated
→ Topping
08 -
1/2 cup panko breadcrumbs
# Steps to Follow:
01 -
Preheat oven to 375°F and lightly grease a 2-quart baking dish with olive oil to prevent sticking.
02 -
In a large bowl, combine zucchini slices, minced garlic, olive oil, salt, and pepper. Toss thoroughly to coat each piece evenly.
03 -
Arrange the seasoned zucchini slices in a single, overlapping layer in the prepared dish.
04 -
Evenly distribute shredded cheddar and grated Parmesan over the zucchini, then sprinkle panko breadcrumbs to fully cover the cheese for a crisp crust.
05 -
Bake uncovered for 25 to 30 minutes, until zucchini is tender and the topping is golden brown and bubbling.
06 -
Let the dish stand for 5 minutes before serving to allow flavors to settle and portions to hold together.
# Additional Tips:
01 -
For a crunchier crust, use panko breadcrumbs and bake until deeply golden browned. Shredding cheese fresh enhances flavor and melt.
02 -
Allowing the casserole to rest after baking ensures clean, cohesive servings.
03 -
Leaving zucchini skin on preserves nutrients and adds color, but you may peel for a softer bite.
04 -
Store refrigerated in an airtight container for up to 3 days; reheat in the oven to maintain a crisp topping.