Cheesy Zucchini Bake
Instructions
- 1
Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish with a small amount of the olive oil.
- 2
Wash the zucchini and slice them into 1/4-inch thick rounds. Pat them dry with paper towels to remove excess moisture.
- 3
Heat the remaining olive oil in a large skillet over medium heat. Add the diced onion and sauté for 5 minutes until softened.
- 4
Add the minced garlic and cook for another minute until fragrant, then remove from heat.
- 5
In a large bowl, beat the eggs and mix in 1.5 cups of the mozzarella cheese, half of the parmesan, oregano, and basil. Season with salt and pepper.
- 6
Add the cooked onion and garlic mixture to the egg mixture and stir to combine.
- 7
Arrange half of the zucchini slices in the prepared baking dish, overlapping slightly. Pour half of the egg mixture over the zucchini.
- 8
Repeat with the remaining zucchini slices and egg mixture, creating two layers.
- 9
In a small bowl, combine the breadcrumbs with the remaining mozzarella and parmesan cheese. Sprinkle this mixture evenly over the top.
- 10
Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes until the top is golden brown and the casserole is set.
- 11
Let the bake rest for 10 minutes before serving to allow it to set properly.
Chef's Note
"This cheesy zucchini bake transforms humble summer squash into a crowd-pleasing side dish that pairs beautifully with grilled meats or stands alone as a light lunch. The golden, bubbly cheese crust will have even the pickiest eaters asking for seconds!"
