Description
Creamy, cheesy zucchini bake that transforms the humble vegetable into the star of your dinner table. No one can resist that golden, bubbly topping.
Ingredients
Scale
- 4 medium zucchini (about 2 pounds), sliced into ¼-inch rounds
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 teaspoon dried Italian herbs
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 cups shredded mozzarella cheese (8 ounces)
- 1 cup freshly grated Parmesan cheese (3 ounces)
- ½ cup panko breadcrumbs
- 2 tablespoons fresh basil, chopped (for garnish)
- ¼ teaspoon red pepper flakes (optional, for heat)
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Slice zucchini into ¼-inch rounds, place on paper towels, sprinkle with salt, and let sit for 15 minutes. Pat dry thoroughly.
- In a large bowl, combine olive oil, garlic, Italian herbs, salt, and pepper. Add zucchini and toss to coat evenly.
- Arrange half the zucchini in a single layer in the baking dish. Sprinkle with 1 cup mozzarella and ¼ cup Parmesan.
- Layer remaining zucchini on top and sprinkle with remaining mozzarella.
- Mix remaining Parmesan with breadcrumbs and sprinkle over the top. Add red pepper flakes if using.
- Bake for 25-30 minutes until zucchini is tender and cheese is golden. For extra browning, broil for the final 2-3 minutes.
- Let rest for 5 minutes before serving. Garnish with fresh basil.