Cheesy Zucchini Bake (Printer-Friendly Format)

Rich zucchini bake with tomatoes and melted cheeses perfect for weeknight dinners and gatherings.

# Ingredients Needed:

→ Vegetables

01 - 4 medium zucchini sliced into 1/4 inch rounds
02 - 1 cup cherry tomatoes halved
03 - 2 cloves garlic minced
04 - 1/4 cup chopped fresh parsley

→ Seasonings

05 - 1/2 teaspoon salt
06 - 1/4 teaspoon black pepper
07 - 1 teaspoon dried oregano
08 - 1 teaspoon dried basil

→ Cheeses

09 - 2 cups shredded mozzarella cheese
10 - 1/2 cup grated Parmesan cheese

→ Other

11 - 1 tablespoon olive oil
12 - 1/4 cup breadcrumbs optional

# Step-by-Step Directions:

01 - Preheat oven to 375°F and lightly grease a 9x13 inch baking dish with olive oil or cooking spray. Wash and slice zucchini into uniform 1/4 inch rounds. Halve cherry tomatoes and set aside to release some juice.
02 - In a large bowl, combine zucchini, cherry tomatoes, and garlic. Sprinkle salt, black pepper, oregano, and basil over vegetables. Toss thoroughly to coat evenly and begin drawing out moisture from zucchini.
03 - Drizzle olive oil over seasoned vegetables and toss again to coat. Spread half of the mixture evenly across the bottom of the prepared baking dish.
04 - Sprinkle 1 cup shredded mozzarella and 1/4 cup grated Parmesan evenly over the vegetable layer, allowing cheese to melt and create pockets of flavor during baking.
05 - Spread remaining vegetable mixture evenly over cheese layer, then top with remaining mozzarella and Parmesan. If using, sprinkle breadcrumbs evenly on top for added crunch.
06 - Bake in preheated oven for 25 to 30 minutes until cheese is bubbly, golden brown, and slightly caramelized. Zucchini should be tender but not mushy. Remove and rest for 5 minutes before serving.

# Extra Suggestions:

01 - Salt sliced zucchini and let sit for 10 minutes before mixing to reduce excess moisture.
02 - Use a mix of fresh and aged mozzarella for enhanced melting and flavor.
03 - Rest the bake after cooking to allow layers to set and improve slicing.
04 - Store leftovers tightly covered in refrigerator up to 4 days. Reheat covered in 350°F oven for 15 minutes.

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