Oven Baked Cheesy Zucchini
Oven Baked Cheesy Zucchini
This recipe is one of the first we make every summer when zucchini comes into season. It’s one of the more family friendly ways to enjoy this staple summer veg and we think you might be hard pressed to keep from eating it right off the baking tray when it’s fresh from the oven.
It’s cheesy, Italian herb infused, garlicky and simple enough for a yummy side dish to any busy weeknight dinner.
Serves 4
Prep Time: 10 minutes | Cook Time: 12 minutes | Total Time: 22 minutes
INGREDIENTS |
3 cloves garlic
3 medium zucchini, washed and ends trimmed
2 tablespoons avocado oil or olive oil
1 tablespoon Italian Seasoning (or Spicy Italian Seasoning if you like)
1/4 cup shredded cheddar cheese
1/4 cup finely shredded parmesan cheese
1 teaspoon artisanal salt (see note)
freshly ground black pepper, to taste
INSTRUCTIONS |
Preheat oven to 420 degrees. Line a large rimmed baking sheet with parchment paper.
Peel and mince garlic and place into a large mixing bowl. Cut zucchini into 1/4” rounds and add to mixing bowl along with the garlic.
Drizzle the avocado oil over the garlic and zucchini and use a large wooden spoon to gently fold the ingredients together until they are evenly incorporated.
Place the garlic & oil coated zucchini into a single layer on the prepared baking sheet. Sprinkle the Italian Seasoning evenly overtop the zucchini. Evenly sprinkle on the cheddar cheese and then the parmesan. Add salt and pepper.
Bake for 10 to 12 minutes, until the cheese is melted and delicious and the zucchini is slightly softened.
NOTES |
Smoked Garlic Artisanal Salt, Romesco Garlic Salt, and Roasted Garlic & Herb Salt are all excellent choices for this recipe.
If you would prefer to broil the zucchini for the last couple of minutes to crisp up the cheese a bit, be sure to line your baking sheet with foil instead of parchment paper. Parchment paper can burn under the broiler. If using foil instead, apply a thin layer of oil to it before putting the zucchini on so that it won’t stick.