“Cheesy Zucchini Bake: So Satisfying, You Won’t Miss the Meat!”

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  • 2–3 medium zucchinis, thinly sliced

  • 1 cup shredded mozzarella cheese

  • ½ cup grated Parmesan cheese

  • 2 eggs

  • ½ cup milk or cream

  • 1 garlic clove, minced

  • Salt and pepper to taste

  • 1 teaspoon Italian herbs (optional)

  • *Olive oil for greasing and drizzling

Preparation

  1. Preheat your oven to 375°F (190°C). Lightly grease a baking dish with olive oil.

  2. In a bowl, whisk together eggs, milk (or cream), garlic, salt, pepper, and herbs. Set aside.

  3. In the prepared baking dish, arrange the zucchini slices in overlapping layers.

  4. Pour the egg mixture evenly over the zucchini.

  5. Sprinkle with mozzarella and Parmesan cheese, making sure to coat the top generously.

  6. Drizzle a little olive oil over the cheese for golden crispiness.

  7. Bake for 30–35 minutes, or until the top is bubbly and golden and a knife slides easily through the zucchini.

  8. Let it cool for 5–10 minutes before slicing and serving.

Serving and Storage Tips

  • Serve hot with a fresh salad, crusty bread, or as a side to pasta or grains.

  • Garnish with fresh basil or parsley for a pop of color and freshness.

  • Store leftovers in an airtight container in the fridge for up to 3 days.

  • Reheat in the oven or microwave — best enjoyed warm.

  • This dish is also delicious cold or at room temperature as part of a picnic or lunchbox.

Variants

  • Spicy version: Add crushed red pepper flakes or diced jalapeños for a kick.

  • Add protein: Mix in cooked lentils, chickpeas, or crumbled tofu for extra heartiness.

  • Low-dairy option: Use plant-based cheese or reduce the cheese and increase herbs and garlic.

  • Tomato twist: Add sliced tomatoes or a layer of tomato sauce for a lasagna-like effect.

  • Breadcrumb topping: Add a layer of seasoned breadcrumbs mixed with Parmesan before baking for a crispy finish.

FAQ

Q: Can I make this recipe ahead of time?
A: Yes! You can assemble it in advance and refrigerate. Just bake when ready, adding 5–10 extra minutes to cooking time if it’s cold.

Q: What kind of cheese works best?
A: Mozzarella and Parmesan are classic, but cheddar, feta, or gouda work well too for different flavor profiles.

Q: Is this dish gluten-free?
A: Yes — as long as no breadcrumbs are added, it’s completely gluten-free.

Q: Can I freeze it?
A: It’s best enjoyed fresh, but you can freeze portions for up to 1 month. Reheat in the oven for best texture.

Q: Do I need to salt the zucchini first?
A: You can, especially if your zucchinis are large or very watery. Salt slices, let sit for 10 minutes, then blot dry before layering.

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