Baked Zucchini and Cheese: A Cheesy, Comforting Veggie Delight!


 

1. Prep the Zucchini

  1. Preheat oven to 375°F (190°C).

  2. Toss zucchini slices with olive oil, salt, pepper, and garlic powder.

  3. Arrange in a single layer on a baking sheet and roast for 10 minutes (removes excess moisture).

2. Make the Cheese Sauce

  1. In a saucepan, melt butter over medium heat.

  2. Whisk in flour and cook for 1 minute (roux should be bubbly).

  3. Slowly pour in milk, whisking constantly until smooth.

  4. Stir in cheddar, mozzarella, mustard powder, and paprika until melted and creamy.

3. Assemble & Bake

  1. Layer half the zucchini in a greased baking dish.

  2. Pour half the cheese sauce over it. Repeat layers.

  3. Mix breadcrumbs, Parmesan, melted butter, and herbs—sprinkle on top.

  4. Bake 20–25 minutes until golden and bubbly.

4. Broil for Crispiness (Optional)

  • Broil 1–2 minutes for extra crunch (watch closely!).

Pro Tips for the Best Bake

🔥 Pre-roasting zucchini – Prevents a watery casserole.
🧀 Cheese variations – Try Gruyère, Gouda, or pepper jack for a twist.
⏳ Make ahead – Assemble (unbaked) and refrigerate overnight. Add 5–10 mins to bake time.

Serving Ideas

  • With grilled chicken – A complete low-carb meal

  • Over pasta – Like a veggie-loaded Alfredo

  • As a side – Next to roasted meats or fish

FAQ

Q: Can I use frozen zucchini?
A: Yes, but thaw and squeeze out excess water first.

Q: How do I store leftovers?
A: Keeps 3–4 days in the fridge. Reheat in the oven for best texture.

Q: Can I make this dairy-free?
A: Use vegan cheese and butter, and swap milk for unsweetened almond milk.

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