Zucchini And Cheese Bake
This Zucchini And Cheese Bake is a comforting, cheesy casserole that's easy to make and perfect as a side or light main. A delicious way to enjoy fresh zucchini!
Servings: 4 servings
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
- Start by washing your zucchinis thoroughly. 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 about 10 minutes. Then gently pat them dry with paper towels.
- In a large mixing bowl, combine the cottage cheese, shredded mozzarella, grated Parmesan, and the beaten eggs. Add the dried oregano and garlic powder, then season with salt and pepper. Stir until well incorporated.
- 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. Pour half of the cheese mixture over the zucchini, spreading gently to cover. Repeat with remaining zucchini and cheese mixture to create two layers.
- Drizzle the tablespoon of olive oil over the top, then sprinkle the breadcrumbs evenly to create a crisp, golden crust as it bakes.
- Bake in the preheated oven for about 30-35 minutes, or until the top is golden brown and bubbly, and the center is set but still moist.
- Let the bake cool for a few minutes before slicing. Serve warm as a side dish or light main course.
Equipment
- Baking Dish
- Mixing Bowl
- Colander
- Paper Towels
- Oven
Notes
- Slice the zucchini evenly using a mandoline slicer for uniform cooking.
- Salting zucchini slices before assembling helps reduce moisture and prevents sogginess.
- For an extra crispy top, broil the bake for the last 2-3 minutes, watching carefully to avoid burning.