Description
Baked Zucchini and Cheese
This baked zucchini and cheese dish is a classic comfort food that’s easy to make, delicious, and incredibly versatile. Whether you’re looking for a keto-friendly, gluten-free, or simply a low-carb vegetarian option, this recipe has you covered. It’s the perfect way to use up summer zucchini while indulging in cheesy goodness. Serve it as a side dish or light dinner, and it’s sure to please everyone, even the kids!
2 large zucchinis, diced
1 onion, chopped
1 cup grape tomatoes, halved
1 green bell pepper, diced
2 tbsp olive oil
1 tsp garlic powder
1 tsp Italian seasoning
1/2 tsp salt
1 tsp black pepper
1 cup grated mozzarella cheese
1 tbsp parsley, for garnish
1/2 tsp crushed chili pepper flakes, for garnish
Directions:
1. Preheat oven to 375ºF (190ºC).
2. In a baking dish, mix zucchini, bell pepper, onion, tomatoes, spices, half the cheese, and olive oil.
3. Bake for 20 min, sprinkle with remaining cheese, then bake for 10 min more. Garnish and serve.
Prep Time: 10 min
Kcal: 200 kcal
Step-by-Step Guide
Follow these detailed instructions for perfect results every time.
- Preheat and Prep: Preheat your oven to 375°F (190°C). While it heats, wash and dry all vegetables thoroughly.
- Chop Vegetables: Dice the zucchinis and green bell pepper into uniform, bite-sized pieces. Chop the onion. Halve the grape tomatoes. Consistent sizing ensures even cooking.
- Combine in Dish: In a large mixing bowl, combine the diced zucchini, bell pepper, onion, and tomatoes. Add the olive oil, garlic powder, Italian seasoning, salt, and black pepper. Toss until all pieces are evenly coated.
- Initial Bake: Transfer the vegetable mixture to a 9×13 inch (or similar) baking dish. Spread into an even layer. Sprinkle with half (1/2 cup) of the grated mozzarella cheese. Bake on the middle rack for 20 minutes.
- Add Final Cheese: Carefully remove the dish from the oven. Sprinkle the remaining 1/2 cup of mozzarella cheese evenly over the top.
- Final Bake: Return the dish to the oven and bake for an additional 10 minutes, or until the cheese is fully melted and bubbly with light golden spots.
- Garnish and Serve: Remove from oven. Let it rest for 2-3 minutes. Garnish with fresh parsley and chili flakes before serving hot.
Serving Suggestions
This versatile dish pairs beautifully with various meals. Serve it as a hearty, low-carb main with a side salad dressed in a light vinaigrette. It makes an excellent side dish for grilled chicken, fish, or steak. For a brunch option, top it with a fried or poached egg. Leftovers are delicious reheated for lunch the next day.
How-to Summary
In short: Chop zucchini, bell pepper, onion, and tomatoes. Toss with oil and spices. Bake at 375°F for 20 minutes. Add remaining cheese and bake 10 more minutes. Garnish and serve.
Frequently Asked Questions
Can I use other types of cheese? Absolutely. Cheddar, Monterey Jack, or a Parmesan-Asiago blend work wonderfully for different flavor profiles.
How do I prevent the dish from becoming watery? Salting the diced zucchini and letting it drain in a colander for 15-20 minutes before mixing can remove excess moisture. Pat dry before using.
Can I add protein to make it a full meal? Yes. Stir in cooked, diced chicken, ground turkey, or canned (drained) white beans before the first bake.
Is this recipe freezer-friendly? It’s best enjoyed fresh. Freezing and reheating can make the zucchini mushy and the cheese texture grainy.
Can I make this in an air fryer? Yes. Cook the vegetable mixture (without cheese) in batches at 370°F for 10-12 minutes until tender. Transfer to a dish, top with all cheese, and air fry for 2-3 minutes to melt.
Common Mistakes to Avoid
- Uneven Chopping: Large pieces won’t cook at the same rate as smaller ones, leading to some being raw and others mushy.
- Skipping the Oil: The oil is crucial for roasting the vegetables and preventing them from drying out. Don’t reduce it.
- Overcrowding the Pan: Using too small a dish steams the vegetables instead of roasting them. Use a large enough dish for a single layer.
- Adding All Cheese at Once: Adding cheese in two layers ensures a deliciously cheesy interior and a perfectly melted, golden top.
Conclusion
This Baked Zucchini and Cheese recipe is a testament to how simple ingredients can create a truly satisfying meal. It’s adaptable to dietary needs, packed with flavor, and an excellent way to enjoy seasonal produce. With the detailed steps and tips provided, you’re equipped to avoid common pitfalls and create a delicious, comforting dish that will become a regular in your recipe rotation. Enjoy the process and the cheesy, vegetable-packed result!