Zucchini and Cheese Bake Recipe

Introduction

This Zucchini and Cheese Bake is a simple and comforting dish perfect for using fresh summer zucchinis. Creamy cheeses combined with herbs create a flavorful and satisfying bake that works well as a side or a light main course.

Ingredients

• 2 medium zucchinis, sliced
• 1 cup cottage cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 eggs, beaten
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1/2 cup breadcrumbs

Instructions

1. Step 1: Wash the zucchinis thoroughly and slice them into thin rounds about 1/4 inch thick. Sprinkle a little salt over the slices and let them sit in a colander for 10 minutes. Then gently pat them dry with paper towels.
2. Step 2: In a large bowl, combine the cottage cheese, shredded mozzarella, grated Parmesan, and beaten eggs. Add the dried oregano, garlic powder, and season with salt and pepper. Mix everything until well combined.
3. Step 3: Preheat your oven to 375°F (190°C). Lightly grease a baking dish with olive oil. Layer half of the zucchini slices evenly in the dish, then pour half of the cheese mixture over them and spread gently to cover.
4. Step 4: Repeat with the remaining zucchini slices and cheese mixture to form two layers.
5. Step 5: Drizzle the tablespoon of olive oil over the top, then sprinkle the breadcrumbs evenly to form a crisp, golden crust during baking.
6. Step 6: Bake in the oven for 30-35 minutes, until the top is golden and bubbly and the center is set but still moist.
7. Step 7: Allow the bake to cool for a few minutes before slicing. Serve warm as a side dish or a light main course.

Tips & Variations

• For extra flavor, add a handful of fresh chopped basil or parsley to the cheese mixture.
• Try using different cheeses like cheddar or Gruyère for a twist.
• To make it gluten-free, substitute the breadcrumbs with crushed gluten-free crackers or omit them entirely.
• Lightly sauté the zucchini slices before assembling to reduce moisture and add a richer taste.

Storage

Store leftover zucchini bake in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through to maintain the crisp topping, or microwave if short on time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this bake ahead of time?

Yes, you can assemble the bake a day in advance and keep it covered in the refrigerator. Bake it fresh when ready to serve for the best texture and flavor.

What can I serve with zucchini and cheese bake?

This dish pairs nicely with a fresh green salad, crusty bread, or grilled chicken for a well-rounded meal.

Zucchini and Cheese Bake Recipe

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★★★★★

4.6 from 80 reviews

A delicious and comforting zucchini and cheese bake featuring layers of sliced zucchini combined with a creamy mixture of cottage, mozzarella, and Parmesan cheeses, seasoned with oregano and garlic powder, then baked to golden perfection with a crispy breadcrumb topping. This easy-to-make dish is perfect as a side or a light main course.

• Author: Ruby
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 2 medium zucchinis, sliced

Cheese Mixture

• 1 cup cottage cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 eggs, beaten

Seasonings

• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• Salt and pepper to taste

Other Ingredients

• 1 tablespoon olive oil
• 1/2 cup breadcrumbs

Instructions

1. Prepare the zucchinis: Wash the zucchinis thoroughly and slice them into thin rounds about 1/4 inch thick. Sprinkle lightly with salt and let them sit in a colander for 10 minutes to draw out moisture. Then gently pat dry with paper towels.
2. Make the cheese mixture: In a large bowl, combine cottage cheese, shredded mozzarella, grated Parmesan, and beaten eggs. Add dried oregano, garlic powder, and season with salt and pepper. Stir well until evenly incorporated.
3. Preheat and prepare baking dish: Preheat your oven to 375°F (190°C). Lightly grease a baking dish with olive oil to prevent sticking.
4. Assemble the bake: Arrange half of the zucchini slices evenly in the prepared dish. Pour half of the cheese mixture over the zucchini, spreading gently to cover. Repeat layering with remaining zucchini slices and cheese mixture to create two layers.
5. Add topping: Drizzle the tablespoon of olive oil evenly over the top layer, then sprinkle breadcrumbs to cover for a crispy, golden crust when baked.
6. Bake: Place the dish in the oven and bake for 30-35 minutes until the top is golden brown and bubbly, and the center is set but still moist.
7. Serve: Allow the bake to cool for a few minutes before slicing. Serve warm as a side dish or a light main course.

Notes

• Patting the zucchini dry helps prevent excess water, ensuring the bake doesn’t become soggy.
• You can substitute the breadcrumbs with gluten-free options if desired.
• Feel free to add fresh herbs like basil or thyme to enhance flavor.
• This dish can be prepared a day ahead and reheated before serving.
• For a crispier top, broil for the last 2-3 minutes, watching carefully to prevent burning.

Keywords: zucchini bake, cheese bake, vegetarian casserole, easy side dish, zucchini recipe, cheesy zucchini