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Baked Zucchini with Cheese and Tomato Recipe

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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 4
Calories: 180
Ingredients Method Notes

Ingredients
  

  • * 2-3 medium zucchini cut into ½-inch thick rounds
  • * 2-3 medium Roma tomatoes cut into matching slices
  • * 1 cup low-moisture mozzarella cheese shredded
  • * ¼ cup Parmigiano-Reggiano freshly grated
  • * 2 tbsp extra virgin olive oil
  • * 2 cloves garlic finely minced
  • * 1 tsp dried oregano or Italian seasoning
  • * ½ tsp sea salt
  • * ¼ tsp freshly cracked black pepper
  • * 2 tbsp fresh basil or parsley finely chopped (for garnish)

Method
 

  1. Preheat oven to 400°F (200°C). Lightly brush a wide ceramic baking dish with extra virgin olive oil.
  2. (Optional Step for Best Texture) Lay zucchini rounds on paper towels, sprinkle lightly with sea salt, and let rest for 10 minutes to draw out excess moisture. Pat dry thoroughly with paper towels.
  3. In a small bowl, whisk extra virgin olive oil, minced garlic, dried oregano, sea salt, and black pepper.
  4. Arrange the zucchini rounds flat in the prepared baking dish. Brush or drizzle evenly with the garlic-infused oil.
  5. Layer half of the shredded mozzarella onto each round, place a tomato slice on top, and sprinkle generously with the remaining mozzarella and freshly grated Parmesan.
  6. Bake for 20 to 22 minutes until zucchini is fork-tender and cheese is bubbly and melted.
  7. Turn broiler on high for 2 minutes to brown the top cheese layer into a golden crust.
  8. Garnish with fresh chopped basil or parsley and serve warm immediately.

Notes

* Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat in an oven or air fryer at 375°F for 5 minutes. Do not freeze.
* Cheese Variety: Feel free to swap half of the mozzarella with crumbled Greek feta cheese for a sharper Mediterranean flavor profile.