Description
This cheesy zucchini bake is a simple, savory dish made with thinly sliced zucchini, gooey mozzarella, nutty Parmesan, and fresh herbs. It’s the perfect way to use up garden zucchini for a flavorful side or light main course.
Ingredients
Scale
- 4 medium zucchinis, thinly sliced
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Optional Add-ins:
- Crushed red pepper flakes
- Marinara sauce between layers
- Cooked ground turkey or chicken
Instructions
- Preheat oven: Set the oven to 375°F (190°C).
- Salt and prep zucchini: Place zucchini slices in a colander, sprinkle with salt, and let sit for 15–20 minutes to release moisture. Pat dry with paper towels.
- Season: In a bowl, toss the zucchini with olive oil, minced garlic, salt, and pepper.
- Layer: In a baking dish, place half the zucchini slices. Sprinkle with half the mozzarella and Parmesan cheese.
- Repeat: Add remaining zucchini slices and top with the rest of the cheese.
- Bake: Bake for 25–30 minutes until the cheese is golden and bubbling.
- Garnish and serve: Top with chopped parsley and serve hot. Optional: Add a drizzle of marinara or a sprinkle of red pepper flakes for added flavor.
Notes
- Letting the zucchini sit with salt helps reduce water content and avoids a soggy bake.
- Add cooked ground turkey or marinara sauce for a more filling casserole-style dish.
- Use a mandoline for even slicing.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dish, Main Course
- Method: Baked
- Cuisine: Vegetarian, Low-carb
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 4g
- Sodium: 330mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 25mg