Cheesy Baked Zucchini Dish (Print Version)
# Ingredients:
→ Vegetables
01 -
600 g fresh zucchini, sliced into 0.5 cm rounds
→ Cheese
02 -
90 g sharp cheddar cheese, coarsely shredded
03 -
40 g Parmigiano Reggiano, finely grated
→ Topping
04 -
60 g breadcrumbs (use gluten-free breadcrumbs if required or panko for extra crunch)
→ Seasonings and Aromatics
05 -
2 cloves garlic, minced
06 -
2 tablespoons extra virgin olive oil
07 -
0.5 teaspoon sea salt
08 -
0.25 teaspoon freshly ground black pepper
# Instructions:
01 -
Set oven to 190°C. Brush a large ceramic or glass baking dish lightly with olive oil to prevent sticking and encourage even browning.
02 -
Combine zucchini rounds, minced garlic, olive oil, salt, and pepper in a large bowl. Toss thoroughly so each slice is evenly coated.
03 -
Spread seasoned zucchini slices into the prepared dish, overlapping them slightly and ensuring the bottom is fully covered for uniform cooking.
04 -
Distribute shredded cheddar and grated Parmesan evenly over the zucchini layer. Sprinkle a uniform layer of breadcrumbs on top to maximize crunch.
05 -
Bake for 25–30 minutes. The zucchini should be just tender when pierced and the topping browned and bubbling.
06 -
Let stand for 5 minutes after baking to allow cheese to set before serving generous portions warm.
# Notes:
01 -
For extra flavour, add a few tablespoons of chopped fresh basil, parsley, or thyme to the breadcrumb topping before baking.
02 -
Use freshly grated cheese for superior melting and a silken texture.
03 -
If using gluten-free breadcrumbs, verify they are unseasoned to avoid altering the flavour balance.
04 -
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat uncovered in the oven to restore a crisp top.