Zucchini Cheese Bake
Indulge in the comforting flavors of this Zucchini Cheese Bake, a perfect blend of tender zucchini, gooey mozzarella, and nutty Parmesan layered to perfection and topped with golden, buttery panko breadcrumbs. This easy-to-make casserole is seasoned with fragrant garlic and Italian herbs, bringing a deliciously savory touch to every bite. Ready in just 50 minutes, this low-carb-friendly dish is ideal as a flavorful weeknight dinner or an elegant side for your next gathering. Serve it straight from the oven with a sprinkle of fresh parsley for a pop of color and freshness. Perfect for zucchini lovers and cheese enthusiasts alike, this recipe promises to be a crowd-pleaser!
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Recipe Information
Ingredients
- 4 medium zucchini
- 2 tablespoons olive oil
- 2 cloves garlic
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon dried Italian seasoning
- 2 large eggs
- 1.5 cups shredded mozzarella cheese
- 0.5 cups shredded Parmesan cheese
- 0.5 cups panko breadcrumbs
- 2 tablespoons butter
- 2 tablespoons fresh parsley (optional)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x9-inch baking dish or similar-sized casserole dish with a bit of olive oil or nonstick spray.
Wash the zucchinis and slice them into 1/4-inch rounds. Pat them dry with a clean kitchen towel or paper towels to remove excess moisture.
In a large skillet over medium heat, add the olive oil. Mince the garlic and sauté it for about 30 seconds, or until fragrant.
Add the zucchini slices to the skillet in batches, if necessary. Sprinkle with the salt, black pepper, and dried Italian seasoning. Cook for 5-7 minutes, stirring occasionally, until the zucchini softens slightly but isn’t mushy.
In a small bowl, whisk the eggs until well beaten. Stir in 1 cup of the shredded mozzarella cheese and 1/4 cup of the Parmesan cheese.
Layer half of the sautéed zucchini in the prepared baking dish. Pour half of the egg and cheese mixture over the zucchini, spreading it evenly. Repeat with the remaining zucchini and egg mixture.
In a separate small bowl, combine the panko breadcrumbs, the remaining 1/4 cup Parmesan cheese, and melted butter. Mix until the breadcrumbs are evenly coated.
Sprinkle the breadcrumb mixture evenly over the top of the zucchini and cheese layers.
Bake the zucchini cheese bake in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbly.
Remove from the oven and let it cool for 5 minutes before serving. Garnish with fresh parsley if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
1695 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.0 g | 144% | |
| Saturated Fat | 50.0 g | 250% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 598 mg | 199% | |
| Sodium | 12107 mg | 526% | |
| Total Carbohydrate | 87.9 g | 32% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 56.8 g | ||
| Protein | 83.2 g | 166% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 1865 mg | 143% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1897 mg | 40% | |
*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.
