Oven-Baked Zucchini and Cheese
This dish features tender zucchini slices baked in a creamy, cheesy mixture with golden, bubbly topping. It’s naturally low in carbs, kid-friendly, and can be easily customized with your favorite cheese or herbs.
Time Overview:
Prep Time: 10 minutes
Cook Time: 25–30 minutes
Total Time: ~40 minutes
Ingredients:
2 medium zucchinis, thinly sliced
1 cup shredded cheese (cheddar, mozzarella, Gruyere, or a mix)
1/2 cup grated Parmesan
2 large eggs
1/2 cup milk (or cream for richer version)
1 tsp garlic powder
1/2 tsp onion powder
Salt & pepper, to taste
1 tbsp olive oil (for greasing or added flavor)
Optional: breadcrumbs or almond flour for a crispy topping
Optional herbs: thyme, parsley, or oregano for garnish
Instructions
1. Preheat Oven:
Preheat to 375°F (190°C). Lightly grease a baking dish (8×8-inch or similar).
2. Prepare Zucchini:
Slice zucchini thinly (1/4 inch or thinner). You can lightly salt them and let them sit for 10 minutes to release moisture, then blot with paper towels — optional but recommended for a less watery bake.
3. Mix the Custard:
In a bowl, whisk eggs, milk (or cream), garlic powder, onion powder, salt, and pepper.
4. Assemble:
Layer zucchini slices in the dish. Pour egg mixture over.
Sprinkle shredded cheese evenly, then Parmesan.
Optional: add breadcrumbs or almond flour for texture.
5. Bake:
Bake uncovered for 25–30 minutes, or until golden on top and set in the center.
6. Finish & Serve:
Let cool 5 minutes. Garnish with herbs and serve as a side or light main.
Tips & Notes:
Avoid watery texture: Pre-salt and blot zucchini, or bake uncovered to allow steam to escape.
Customize it: Add chopped tomatoes, mushrooms, spinach, or herbs like basil or thyme.
Cheese options: Gruyere adds nutty flavor, cheddar gives sharpness, and mozzarella melts beautifully.
Skip breadcrumbs or use almond flour instead.
Frequently asked questions FAQ:
Q: Can I make it ahead?
A: Yes! Assemble and refrigerate for up to 1 day before baking. Add 5–10 extra minutes to bake time if cold.
Q: Can I freeze this?
A: It’s best fresh, but leftovers can be frozen for 1 month. Reheat in oven for best texture.
Q: Can I make it without eggs?
A: Yes, use a thick Bechamel -inch white sauce or mix ricotta and cream as a binder instead.
Nutrition Information
Calories: ~230
Protein: 13g
Carbs: 6g
Fat: 17g
Fiber: 1.5g
Sugar: 3g
Sodium: ~400mg