I started making this on late summer weekends when zucchini seems endless and suddenly everyone fights over the last scoop. The cheesy top gets perfectly golden and nobody ever complains about eating their veggies.
Ingredients
- Zucchini: sliced, fresh and firm zucchini hold up best and slice evenly for good texture
- Cheddar cheese: shredded, sharp cheddar brings creamy tang and rich color, look for a block and shred it yourself for meltiness
- Parmesan cheese: grated, adds bold nutty flavor and a salty finish, choose real Parmigiano Reggiano for depth
- Breadcrumbs: adds crunch on top, homemade or panko types both work well, go for fresh or lightly toasted
- Garlic: minced, fresh garlic boosts savory depth and blends into the topping
- Olive oil: coats the zucchini and helps the topping brown, extra virgin has the fruitiest taste
- Salt and pepper: seasoning is key, taste the mix before baking for perfect balance
Instructions
- Prep the Oven and Dish:
- Set your oven to 375 degrees Fahrenheit and lightly grease a good sized baking dish with a bit of olive oil to prevent sticking and help the bottom crisp
- Season the Zucchini:
- Toss the prepped zucchini rounds with minced garlic olive oil salt and pepper mixing thoroughly with your hands to make sure every piece is flavored
- Layer the Zucchini:
- Lay the seasoned zucchini slices into the greased baking dish letting them overlap slightly but covering the bottom evenly for even cooking
- Top with Cheese and Breadcrumbs:
- Evenly scatter the shredded cheddar and grated Parmesan over the zucchini then finish with a layer of breadcrumbs so every bite gets crispy and cheesy
- Bake to Perfection:
- Transfer the dish to the oven and let it bake for twenty five to thirty minutes until the zucchini is fork tender and the topping is sizzling and deeply golden
- Cool Slightly and Serve:
- Let the dish stand a few moments out of the oven so the cheese sets before scooping out generous portions to enjoy warm
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