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Baked Zucchini and Cheese

Crispy Baked Zucchini and Cheese: A Flavorful Twist

This Baked Zucchini and Cheese is a quick, satisfying dish that incorporates veggies into a cheesy delight, perfect for family and friends.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dishes
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Zucchini
  • 2 large zucchinis slice them into ¼-inch rounds for even cooking and crispy edges.
For the Cheese Mixture
  • 1 cup shredded mozzarella cheese this cheese melts beautifully.
  • ½ cup grated Parmesan cheese adds a nutty flavor.
For the Coating
  • 1 cup breadcrumbs use seasoned breadcrumbs for extra flavor.
  • 2 tablespoons olive oil helps the zucchini crisp up.
  • 1 teaspoon garlic powder infuses the dish with a savory aroma.
  • 1 teaspoon dried oregano brings an herby note.
  • ½ teaspoon salt balances the dish.
  • ¼ teaspoon black pepper adds a subtle kick.
For Garnish
  • 1 tablespoon chopped fresh parsley optional, for a fresh touch.

Equipment

  • Oven
  • Baking Sheet
  • Mixing Bowl
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and prepare a baking sheet.
  2. Combine olive oil, garlic powder, oregano, salt, and pepper in a mixing bowl.
  3. Add zucchini slices to the oil mixture and toss to coat.
  4. In another bowl, mix mozzarella, Parmesan, and breadcrumbs.
  5. Dip each zucchini slice in the cheese mixture, pressing to ensure it sticks.
  6. Arrange the coated slices on the baking sheet.
  7. Bake for 20-25 minutes until golden brown and crispy.
  8. Let them cool for a few minutes and garnish with parsley before serving.

Nutrition

Serving: 1servingCalories: 220kcalCarbohydrates: 20gProtein: 10gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 25mgSodium: 450mgPotassium: 230mgFiber: 3gSugar: 3gVitamin A: 250IUVitamin C: 20mgCalcium: 250mgIron: 1mg

Notes

For best results, use firm zucchinis and avoid low-fat cheese to ensure proper melting.

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