Cheesy Baked Zucchini Delight (Print Version)
# Ingredients:
→ Vegetables
01 -
3–4 medium zucchinis, sliced into 0.5 cm rounds
→ Cheeses
02 -
120 g shredded mozzarella cheese
03 -
60 g grated Parmesan cheese
04 -
60 g shredded cheddar cheese (optional, for extra richness)
→ Seasonings & Aromatics
05 -
2 cloves garlic, minced
06 -
0.25 tsp dried oregano
07 -
0.25 tsp dried basil
08 -
Salt, to taste
09 -
Black pepper, to taste
10 -
Red pepper flakes, as desired (optional)
→ Coating & Garnish
11 -
60 g breadcrumbs (panko or regular)
12 -
2 tbsp olive oil or melted butter
13 -
Fresh parsley or chives, finely chopped (for garnish)
# Instructions:
01 -
Preheat oven to 200°C. Lightly grease a 23 x 23 cm baking dish with olive oil or butter.
02 -
Slice zucchinis into rounds 0.5 cm thick. Pat slices dry with paper towel to remove excess moisture.
03 -
In a large bowl, toss zucchini slices with olive oil or butter, minced garlic, salt, black pepper, dried oregano, and dried basil until evenly coated.
04 -
Arrange zucchini slices in prepared baking dish in overlapping layers or flat, according to preference. Sprinkle evenly with mozzarella and optional cheddar cheese.
05 -
Distribute grated Parmesan and breadcrumbs evenly over the cheese-topped zucchini.
06 -
Bake uncovered for 20–25 minutes, until zucchini is tender and top is golden and bubbling.
07 -
For a crispier finish, broil for 2–3 additional minutes, monitoring closely to avoid burning.
08 -
Remove from oven, garnish with fresh parsley or chives and optional red pepper flakes. Serve warm as a side or with crusty bread.
# Notes:
01 -
Mix yellow squash with zucchini for added colour and variety.
02 -
Incorporate cooked bacon bits or diced tomatoes for extra flavour and texture.
03 -
For a creamier dish, spread a thin layer of béchamel or a dollop of sour cream before baking.