Description
Savor the perfect blend of tender zucchini and gooey cheese in this easy, healthy baked dish. It’s a quick, comforting meal for any day!
Ingredients
Scale
- 4 medium zucchini (about 2 pounds), sliced into ¼-inch rounds
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried Italian herbs
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1½ cups shredded mozzarella cheese (6 ounces)
- ¾ cup freshly grated Parmesan cheese (about 3 ounces)
- ⅓ cup panko breadcrumbs
- 2 tablespoons fresh basil, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Place zucchini slices on paper towels, sprinkle lightly with salt, and let sit for 15 minutes to draw out moisture. Pat dry.
- In a large bowl, toss zucchini with olive oil, garlic, Italian herbs, salt, and pepper until evenly coated.
- Combine mozzarella and Parmesan cheeses in a bowl, reserving ¼ cup of each for topping.
- Arrange half the zucchini in the baking dish, slightly overlapping slices.
- Sprinkle half the cheese mixture over the first layer of zucchini.
- Add remaining zucchini in another layer.
- Mix reserved cheeses with panko breadcrumbs and sprinkle evenly over the top.
- Bake uncovered for 25-30 minutes until zucchini is tender and top is golden brown.
- For extra crispiness, broil for the final 2-3 minutes, watching carefully.
- Let stand for 5 minutes before serving. Garnish with fresh basil.