Description
This cheesy zucchini bake is so good it might make you forget you’re eating vegetables! Crispy on top, tender inside, and absolutely addictive with every cheesy bite.
Ingredients
Scale
- 4 medium zucchini (about 2 pounds), sliced into ¼-inch rounds
- 1 small yellow onion, finely diced (about 1 cup)
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 2 cups shredded cheese (a mix of mozzarella and cheddar)
- ½ cup grated Parmesan cheese
- ½ cup Italian seasoned breadcrumbs
- 1 teaspoon dried Italian herbs
- ½ teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 2 tablespoons fresh basil or parsley, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13 inch baking dish. Place sliced zucchini in a colander, sprinkle with salt, and let sit for 15-20 minutes to release moisture. Pat dry with paper towels.
- Heat olive oil in a skillet over medium heat. Sauté onion until translucent (3-4 minutes), then add garlic and cook for 30 seconds more. Remove from heat.
- In a large bowl, combine zucchini, onion-garlic mixture, 1½ cups shredded cheese, ¼ cup Parmesan, Italian herbs, red pepper flakes, salt, and pepper. Toss to combine.
- Transfer mixture to prepared baking dish. In a small bowl, mix remaining cheese, Parmesan, and breadcrumbs. Sprinkle evenly over zucchini.
- Bake uncovered for 25-30 minutes until zucchini is tender and top is golden brown. Optional: broil for final 2-3 minutes for an extra crispy top.
- Let rest 5-10 minutes before serving. Garnish with fresh herbs.