Oven Baked Zucchini and Cheese
A delightful baked dish combining fresh zucchini with a creamy, cheesy blend that is both comforting and nutritious, perfect for family gatherings or weeknight dinners.
Servings: 6 servings
Calories: 300kcal
Ingredients
Main Ingredients
- 3 medium zucchinis, thinly sliced Select firm zucchinis for best texture.
- 1 cup shredded mozzarella Provides a gooey, stretchy quality.
- 1/2 cup grated Parmesan Adds nutty flavor and richness.
- 1 cup ricotta or cottage cheese Contributes to a silky base.
- 2 cloves garlic, minced Infuses the dish with aromatic flavor.
- 1 large egg Binds the cheese mixture together.
- 1 tsp dried thyme or Italian seasoning Adds fragrant touch to the dish.
- Salt and black pepper, to taste Enhances the natural flavors.
Optional Ingredients
- 1/4 cup seasoned breadcrumbs For an extra crunch on top.
- Red pepper flakes for heat Optional for added spice.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Lightly grease your baking dish with olive oil or cooking spray.
Mixing
- In a large bowl, combine the ricotta, mozzarella, Parmesan, minced garlic, beaten egg, dried thyme, salt, and pepper. Mix until smooth.
Layering
- Layer zucchini slices in the baking dish. Start with a layer of zucchini, followed by a layer of the cheese mixture, and repeat until all are used.
- Finish with a generous layer of cheese on top.
Toppings and Baking
- If using, sprinkle the seasoned breadcrumbs evenly over the top layer of cheese.
- Bake uncovered for 30–35 minutes, or until bubbling and golden brown.
- Optionally, broil for an extra 1–2 minutes for a crisp finish.
Serving
- Let the dish cool for 5–10 minutes before serving. Garnish with fresh herbs if desired.
Notes
Choose firm zucchinis for the best texture. You can experiment with different cheeses or add other vegetables for variety. Leftovers can be stored in the fridge for up to 3 days.