Baked Zucchini and Cheese
Transform your weeknight dinner or side dish with this irresistible Baked Zucchini and Cheese recipe—a simple yet flavor-packed combination of tender zucchini, golden breadcrumbs, and a luscious blend of mozzarella and Parmesan cheeses. Seasoned with garlic powder, oregano, and freshly ground black pepper, this easy-to-make dish requires just 15 minutes of prep time before it bakes to perfection in under half an hour. The crispy, cheesy topping perfectly complements the zucchini’s natural sweetness, while a drizzle of olive oil ensures a melt-in-your-mouth texture. Perfect as a crowd-pleasing side dish or a delightful light vegetarian main course, this recipe is as versatile as it is delicious. Garnish with fresh parsley for a touch of color and flavor, and watch this wholesome, oven-baked delight become a new household favorite! Keywords: baked zucchini, cheesy zucchini, zucchini casserole, vegetarian side dish, easy zucchini recipes.
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Recipe Information
Ingredients
- 3 medium zucchini
- 1.5 cups shredded mozzarella cheese
- 0.5 cups grated Parmesan cheese
- 0.75 cups breadcrumbs
- 1 teaspoons garlic powder
- 1 teaspoons dried oregano
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C). Lightly grease a baking dish with a bit of olive oil or cooking spray.
Wash the zucchinis well and slice them into 1/4-inch thick rounds.
In a mixing bowl, combine the shredded mozzarella, grated Parmesan, breadcrumbs, garlic powder, dried oregano, salt, and black pepper. Mix thoroughly to blend the cheese and seasonings.
Arrange the zucchini slices in a single layer in the prepared baking dish, slightly overlapping them if necessary.
Drizzle the zucchini slices evenly with the olive oil to help them roast and develop flavor.
Sprinkle the cheese and breadcrumb mixture evenly over the top of the zucchini, ensuring all slices are well-covered.
Place the dish in the preheated oven and bake for 20–25 minutes, or until the zucchini is tender and the top is golden brown and bubbling.
Remove the dish from the oven and let it cool slightly for 5 minutes before serving.
Garnish with freshly chopped parsley, if desired, for an added burst of color and freshness.
Serve warm as a side dish or a light vegetarian main course.
Nutrition Facts
Calories |
1488 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.3 g | 106% | |
| Saturated Fat | 34.8 g | 174% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 160 mg | 54% | |
| Sodium | 9874 mg | 429% | |
| Total Carbohydrate | 115.4 g | 42% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 46.5 g | ||
| Protein | 76.3 g | 153% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1802 mg | 139% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1330 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
