Baked Zucchini and Cheese (Print Version)
Zucchini and mozzarella with peppers and tomatoes, baked until golden, perfect as a warm savory side or light main.
# Ingredients:
→ Vegetables & Seasoning
01 -
2 large zucchinis, diced
02 -
1 green bell pepper, diced
03 -
1 onion, chopped
04 -
1 cup grape tomatoes, halved
05 -
2 tablespoons olive oil
06 -
1 teaspoon garlic powder
07 -
1 teaspoon Italian seasoning
08 -
1/2 teaspoon salt
09 -
1 teaspoon freshly cracked black pepper
→ Cheese & Garnish
10 -
1 cup grated mozzarella cheese, divided
11 -
1 tablespoon chopped fresh parsley
12 -
1/2 teaspoon crushed red chili pepper flakes (optional)
# Instructions:
01 -
Preheat the oven to 375°F (190°C).
02 -
In a large mixing bowl, combine diced zucchini, diced green bell pepper, chopped onion, halved grape tomatoes, olive oil, garlic powder, Italian seasoning, salt, and black pepper. Toss thoroughly to coat vegetables with oil and seasonings.
03 -
Fold half of the grated mozzarella cheese into the seasoned vegetable mixture and mix until evenly distributed.
04 -
Transfer the vegetable mixture to a 9×13-inch baking dish, spreading it evenly.
05 -
Bake in the preheated oven for 20 minutes, until the zucchini begins to soften.
06 -
Remove the dish from the oven and evenly sprinkle the remaining mozzarella cheese on top.
07 -
Return the dish to the oven and bake for 10 minutes more, or until the cheese is fully melted and lightly golden.
08 -
Remove from the oven and garnish with chopped fresh parsley and crushed red chili pepper flakes if desired. Serve warm.
# Notes:
01 -
Pat zucchini dry before dicing to prevent excess moisture in the finished dish.