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Baked Zucchini and Cheese

Crispy Baked Zucchini and Cheese: A Cheesy Delight You’ll Love

Baked Zucchini and Cheese is a cheesy, crowd-pleasing delight that transforms humble veggies into a gourmet experience.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Easy Dinners
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Zucchini
  • 2 large zucchinis sliced into ¼-inch rounds
For the Cheese Mixture
  • 1 cup shredded mozzarella cheese creamy melt
  • ½ cup grated Parmesan cheese sharp, nutty flavor
For Coating
  • 1 cup breadcrumbs opt for seasoned breadcrumbs
  • 2 tablespoons olive oil for golden finish
  • 1 teaspoon garlic powder enhances taste
  • 1 teaspoon dried oregano add herbaceous note
  • ½ teaspoon salt enhances flavor
  • ¼ teaspoon black pepper for subtle kick
For Garnish
  • 1 tablespoon fresh parsley chopped, optional garnish

Equipment

  • Oven
  • Baking Sheet
  • large bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and grease a baking sheet or line it with parchment paper.
  2. In a large bowl, combine olive oil, garlic powder, dried oregano, salt, and black pepper.
  3. Add sliced zucchinis and toss gently until evenly coated.
  4. In another bowl, combine mozzarella cheese, Parmesan cheese, and breadcrumbs, mixing until well combined.
  5. Dip each zucchini slice into the cheese and breadcrumb mixture and arrange on the prepared baking sheet.
  6. Bake for 20-25 minutes until zucchini is tender and cheese is golden brown and bubbly.
  7. Remove from oven and let cool for a few minutes, then garnish with fresh parsley before serving.

Nutrition

Serving: 1servingCalories: 220kcalCarbohydrates: 14gProtein: 8gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 20mgSodium: 350mgPotassium: 250mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 250mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 3 days in the fridge or freeze for up to 2 months.

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