Description
Discover the ultimate recipe for Irresistible Baked Zucchini and Cheese, and master the art of creating this delicious, cheesy dish that’s perfect for any occasion.
Ingredients
- 2 medium zucchini, cut in slices or half-moon slices
- 2 medium yellow squash, cut in slices or half-moon slices
- 4 T chopped fresh basil (more or less, depending on how much you like the flavor of basil)
- 2 T thinly sliced green onion
- 1/2 tsp (3 ml). dried thyme
- 3/4 tsp (4 ml). garlic powder
- 1 cup (240 ml) grated moz zarella cheese (see notes)
- 1/2 cup (120 ml) coarsely grated Pecorino Romano, plus a little more for the top if desired
- Salt and fresh ground black pepper to taste
Instructions
- Set your oven to 350°F/180°C to preheat. Coat an 8″ x 8″ or 8″ x 11″ baking pan with olive oil or a non-stick spray for easy cleaning. (I used to opt for the smaller dish, but now I lean towards the slightly larger one.)
- Rinse the squash thoroughly, then slice into rounds or half-moon shapes.
- Clean the basil leaves, then dry them using a salad spinner or paper towels, before chopping or slicing them finely. (I find a mini salad spinner handy for drying and Herb Scissors convenient for slicing.)
- Thinly slice the green onions.
- In a bowl, mix the squash slices, chopped or sliced basil, sliced green onions, dried thyme, garlic powder, half of the grated mozzarella, and half a cup of coarsely grated Pecorino Romano. Stir until the vegetables are evenly coated with cheese and the herbs are spread throughout. Add salt and freshly ground black pepper to your liking.
- Transfer the mixture into the prepared baking dish and place it in the oven, uncovered, for approximately 25-30 minutes, or until the zucchini can be easily pierced with a fork.
- Once the zucchini is nearly tender, remove the casserole from the oven and sprinkle the remaining half cup of grated mozzarella on top, adding a little more Pecorino Romano if you wish.
- Return the dish to the oven and continue baking for an additional 10-15 minutes, or until the cheese is fully melted and golden brown, and the zucchini is cooked through. Enjoy it while hot.
- This dish can be stored in the refrigerator overnight, and in my experience, it was finished by the following day, so I can’t attest to its longevity beyond that!
Notes
- Ensure even seasoning by salting zucchini and squash slices, then drying them after 10 minutes
- Chop basil gently to maintain its aroma and prevent bruising
- For a crispy cheese layer, broil the dish for 2-3 minutes, keeping an eye on it