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Baked Zucchini and Cheese

Baked Zucchini and Cheese: Your New Favorite Comfort Dish

Baked Zucchini and Cheese is a delicious, comforting dish celebrating wholesome ingredients, ready in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Veggies
  • 2 cups Zucchini Diced; substitute with yellow squash if desired.
  • 1 cup Bell Pepper Any color, optional.
  • 1 medium Onion Chopped; shallots or leeks can be used.
  • 1 cup Grape Tomatoes Halved; diced regular tomatoes or sun-dried tomatoes can be alternatives.
For the Mixing
  • 2 tablespoons Olive Oil Avocado oil can be used for a higher smoke point.
  • 1 teaspoon Italian Seasoning Fresh herbs like basil or oregano can heighten flavor.
  • 1 teaspoon Garlic Powder Fresh minced garlic can be substituted.
For the Cheesy Deliciousness
  • 2 cups Mozzarella Cheese Shredded; cheddar or vegan cheese can be used as alternatives.
  • 1 teaspoon Salt
  • 1 teaspoon Pepper

Equipment

  • Oven
  • Baking Dish
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375ºF (190ºC). Gather your ingredients.
  2. In a large baking dish, combine diced zucchini, bell pepper, chopped onions, and halved grape tomatoes. Sprinkle with Italian seasoning, garlic powder, salt, and pepper. Drizzle with olive oil, and mix thoroughly. Fold in half of the shredded mozzarella cheese.
  3. Place the baking dish in the preheated oven and bake uncovered for about 20 minutes.
  4. Remove from the oven and sprinkle the remaining mozzarella cheese over the veggies. Bake for an additional 10 minutes until the cheese is melted and golden brown.
  5. Remove the dish from the oven, let it rest, and serve warm, optionally garnished with parsley and red chili flakes.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 10gProtein: 12gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 30mgSodium: 400mgPotassium: 500mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 30mgCalcium: 200mgIron: 2mg

Notes

To avoid sogginess, salt the diced zucchini before cooking to draw out excess moisture. Can substitute mozzarella cheese with cheddar or a vegan alternative.

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