Thinly sliced zucchini layered with cheddar, Parmesan, and golden breadcrumbs — a simple yet flavorful side dish that’s crispy on top and tender inside.
Prep Time: 10 minutes
Cook Time: 25–30 minutes
Total Time: ~40 minutes
Servings: 4–6
Dietary: Vegetarian
Ingredients
For the zucchini base:
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Zucchini – 3 medium, sliced
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Garlic – 2 cloves, minced
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Olive oil – 2 tbsp
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Salt – to taste
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Black pepper – to taste
For the cheesy topping:
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Cheddar cheese – shredded (120 g)
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Parmesan cheese – grated (50 g)
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Breadcrumbs – (100 g)
Instructions
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Preheat the oven: Set to 190°C (375°F). Grease a baking dish with olive oil or non-stick spray.
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Season the zucchini: In a mixing bowl, toss zucchini slices with minced garlic, olive oil, salt, and black pepper.
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Assemble the dish: Spread zucchini evenly in the baking dish. Sprinkle with cheddar and Parmesan, then top with breadcrumbs.
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Bake: Cook for 25–30 minutes, until zucchini is tender and the topping is golden brown.
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Cool & serve: Let rest for a few minutes before serving warm.
Quick Notes & Pro Tips
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Slice evenly: Uniform zucchini slices ensure even cooking.
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Extra crispy: Broil for 1–2 minutes at the end for a deeper golden crust.
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Cheese swap: Try mozzarella or Gruyère for a different flavor.
Why You’ll Love It
This casserole transforms simple zucchini into a cheesy, crunchy side dish that pairs beautifully with grilled meats, pasta, or roasted chicken. It’s quick, hearty, and a great way to use up summer zucchini.
Ingredient Details & Substitutions
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Breadcrumbs: Use panko for a lighter, crunchier texture.
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Cheese: Swap cheddar for a milder mozzarella or use sharp Parmesan only for a bolder taste.
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Add-ins: Mix in chopped herbs like basil or thyme for freshness.
Variations & Serving Suggestions
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Make it spicy: Add chili flakes or smoked paprika to the breadcrumb mix.
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Add protein: Sprinkle cooked, crumbled bacon or sausage over the zucchini before baking.
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Pair it: Serve alongside grilled chicken, steak, or pasta for a full meal.
Storage & Make-Ahead
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Refrigerate: Store leftovers in an airtight container for up to 3 days.
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Reheat: Warm in the oven at 180°C (350°F) for 10 minutes to keep the topping crisp.
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Make-ahead: Assemble up to 12 hours ahead; bake just before serving.
FAQs
Q: Can I use yellow squash instead of zucchini?
A: Yes — or use a mix of both for color and flavor variety.
Q: Can I make this gluten-free?
A: Swap regular breadcrumbs for gluten-free panko.
Q: How do I prevent watery zucchini?
A: Salt slices and let them rest for 10 minutes, then pat dry before assembling.
Personal Note
This dish started as a way to use up garden zucchini, but it’s become a go-to side at family dinners. The cheesy, garlicky topping makes even picky eaters happy.