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This gooey cheese and zucchini bake is just what you need for those chill nights when you want something cozy but not fussy. The zucchini stays a little snug while the cheesy layer melts and browns on top. Trust me, it's a summer regular in my place.
This first turned into a family favorite when I needed to use up a big garden haul for a potluck. Everybody wanted the secret after that. Now, it's just what I bring out for weeknight guests or whenever it's family dinner time.
Ingredients
- Fresh basil (for garnish): totally your call—it adds color and a garden-fresh vibe—go for lively green leaves
- Pepper: give a crank of your pepper grinder for a zingy finish
- Salt: makes the zucchini's natural flavors pop
- Dried oregano: classic Italian sparkle—pick the good stuff if you can for those herby notes
- Garlic: chopped up; brings that bold, savory kick (fresh is best, jarred is fine in a pinch)
- Olive oil: splash enough to coat—helps caramelize and gives a little fruity kick (extra virgin just smells better)
- Breadcrumbs: throw on for a golden crunch—DIY with old bread if you want to level up
- Parmesan cheese: go for freshly grated—it gives a sharper, nuttier hit
- Mozzarella cheese: shredded low-moisture shreds make for those perfect gooey strings
- Zucchini: four medium, slice up firm, bright zucchini—they hold together best
Easy Step Guide
- Cool Off and Add Basil:
- Come out of the oven and just let it sit for a few—it helps the cheese stay in place. Toss on basil leaves if you want for a fresh boost and dish it up while it's warm.
- Bake It Up:
- Scoot your dish onto the middle oven rack. Give it twenty to twenty-five minutes. Stick a fork in to check if the zucchini's nice and soft, and peek for that bubbling, browned cheese on top.
- Stack It All:
- Layer half your seasoned slices in, snuggle them on top of each other a bit, sprinkle over half your cheesy breadcrumb mix, then finish with the rest of your zucchini and the last of the topping. Make sure you're covering to the edges.
- Mix Cheesy Crunch:
- Grab a bowl and toss in the mozzarella, parmesan, and breadcrumbs. Mix so you're not left with cheese clumps and the top browns even all over.
- Season Your Zucchini:
- Move your cut zucchini into a jumbo bowl. Drizzle olive oil over and toss in garlic, oregano, salt, and pepper. Slosh it all around so every piece gets some love.
- Slice and Prep Zucchini:
- Give the zucchini a quick rinse and dry, then go ahead and cut into slices about a quarter inch thick—try to keep them all about the same size so they cook at the same pace.
- Oven and Dish Ready:
- Preheat to 375°F (190°C). Generously grease up a baking dish with olive oil (or line it with parchment paper) so everything comes out easy and cleanup is a breeze.
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Good to Know
I always love to finish with a shower of fresh basil snipped from the garden. That sweet herbal smell reminds me of weekends helping my grandma, picking basil right off the windowsill.
Saving and Reheating
Let your zucchini bake cool off before sealing and sticking in the fridge. It'll keep great for up to three days. Warm it back up in a low oven or microwave a slice at a time. Want that crispy crust again? Broil a minute right before eating and you're set.
Swap Ideas
No gluten? Crush up your favorite gluten free crackers or shake on almond flour instead of breadcrumbs. Out of mozzarella? Cheddar brings a nice sharp vibe. If you're looking for plant-based swaps, try your best vegan cheese and a spoonful of nutritional yeast for the cheesy kick.
Fun Serving Ideas
Pair it up with a side salad, some crunchy bread, or give it a toss with hot pasta for serious comfort. It's even tasty tucked inside a sandwich for a cozy lunch.
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Quick Backstory
Zucchini with cheese baked up like this is a longtime classic around the Mediterranean. My crew always uses the first summer zucchinis for this tasty dish, and it never lasts long once it's on the table.
Common Questions
- → How do I keep my zucchini from turning out slimy?
Make sure your zucchini slices are the same size. Toss them with oil and spices, then bake at a higher temp. That’ll drive off extra liquid, so you get tender, not mushy, results.
- → Can I swap in different cheeses?
Go for it! Mozzarella and parm are awesome, but you can grab cheddar, Gruyère, or Monterey Jack if that’s what you have.
- → Does this work for meal prepping ahead?
Definitely! Wait for it to cool, pack it up in sealed containers, and heat it back up in the oven or microwave. The top still stays nice and crisp.
- → What if I need gluten-free breadcrumbs?
Try using crushed-up gluten-free crackers or almond flour instead of breadcrumbs. You still get a satisfying crunch on top.
- → What’s the secret for a crunchy crust?
Spread out your cheese and breadcrumbs so everything bakes up crispy. Don’t overcrowd your pan and you’ll get that perfect golden top.
- → Can I toss in other veggies?
Absolutely! Layer in some sliced tomato, strips of bell pepper, or a bit of onion for more flavor and extra color.