This Cheesy Zucchini Bake is the perfect easy side dish or light meal. It’s comforting, packed with flavor, and a fantastic way to use up fresh zucchini. You’ll love how simple it is to put together!
Key Ingredients & Substitutions:
- Zucchini: Fresh is best! Yellow squash works well as a substitute.
- Cheese: Mozzarella and Parmesan are key for that classic cheesy pull. Cheddar or Gruyere are also delicious options.
- Breadcrumbs: Panko breadcrumbs give the best crisp. Regular breadcrumbs or even crushed crackers can be used.
- Onion & Garlic: These aromatics build the flavor base. Onion powder and garlic powder can be used in a pinch.
Ingredients:
Main:
* 4 medium zucchinis (about 2 lbs), ends trimmed
* 1 tablespoon olive oil
* 1 small yellow onion, finely chopped
* 2 cloves garlic, minced
* 1 (14.5 ounce) can diced tomatoes, drained
* 1/2 cup vegetable broth
* 1 teaspoon dried Italian seasoning
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 1 cup shredded mozzarella cheese, divided
* 1/2 cup grated Parmesan cheese, divided
* 1/4 cup Panko breadcrumbs
How Much Time Will You Need?
- Total Time: 45 minutes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Servings: 4-6
- Calories per serving: Approximately 210 calories
- Tools Needed: Large skillet, 9×13 inch baking dish
Step-by-Step Instructions:
1. Prepare the Zucchini
Wash your zucchinis and slice them into 1/4-inch thick rounds. If your zucchinis are very wide, you can cut the rounds in half. Set them aside for now.
2. Sauté Aromatics
Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
3. Build the Sauce
Add the drained diced tomatoes, vegetable broth, Italian seasoning, salt, and pepper to the skillet. Bring the mixture to a simmer, then reduce heat and let it cook for about 5 minutes to allow the flavors to meld.
4. Assemble the Cheesy Zucchini Bake
Preheat your oven to 375°F (190°C). Spread half of the tomato sauce mixture evenly in the bottom of your 9×13 inch baking dish. Arrange half of the sliced zucchini over the sauce, then sprinkle with half of the mozzarella and Parmesan cheeses. Repeat with the remaining sauce, zucchini, and cheese.
5. Bake to Perfection
In a small bowl, mix the remaining 1/4 cup mozzarella cheese with the Panko breadcrumbs. Sprinkle this mixture evenly over the top of the zucchini bake. Bake for 25-30 minutes, or until the zucchini is tender and the topping is golden brown and bubbly.
Storage Instructions:
Store any leftover Cheesy Zucchini Bake in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can microwave individual portions or warm it in an oven at 350°F (175°C) until heated through.
Frequently Asked Questions (FAQ):
Q: Do I need to peel the zucchini?
A: No, you don’t need to peel the zucchini. The skin is tender and packed with nutrients.
Q: Can I use frozen zucchini?
A: While fresh zucchini is best, you can use frozen. Make sure to thaw and drain it very well to prevent a watery bake.
Q: How do I prevent the zucchini bake from being watery?
A: Draining the canned tomatoes thoroughly and not overcooking the zucchini will help. Fresh zucchini has a high water content, but baking helps reduce it.
Q: Can I add other vegetables to this cheesy zucchini bake?
A: Absolutely! Bell peppers, spinach (wilted and drained), or mushrooms would be delicious additions.
Q: Is this dish freezer-friendly?
A: It’s best enjoyed fresh, as freezing can change the texture of the zucchini and make the dish watery when thawed.