May 30, 2022

Baked zucchini with parmesan

By vany66

This baked zucchini casserole loaded with Parmesan cheese is not only a cinch to make but also utterly delicious! It makes a wonderful side dish, or you can serve it as a vegetarian entree. It’s perfect for your next dinner party, weeknight dinner with the family or potluck! See below for the full recipe.

When I mean easy, I mean easy! Slice your zucchini into ¼-inch rounds, toss with tomato sauce, herbs, garlic, onions, Parmesan cheese and flour. The flour prevents the dish from turning watery. I like to shingle the zucchini pieces nicely in the casserole dish and then top with more Parmesan cheese. Bake until the cheese turns a beautiful golden brown, and you’re done!

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BAKED ZUCCHINI WITH PARMESAN CASSEROLE

3 pounds thinly sliced zucchini (sliced into ¼-inch rounds)

4 tablespoons flour

2 cups tomato sauce

1 cup thinly sliced onion

2 tablespoons minced garlic

1 tablespoon roughly chopped fresh oregano

4 tablespoons roughly chopped fresh basil

2 teaspoons salt

3 cups shredded Parmesan cheese

Preheat oven to 375 degrees Fahrenheit.

In a large mixing bowl, combine everything from zucchini to salt. Mix in 1 cup of Parmesan cheese.

Neatly arrange zucchini mixture in a 3-quart casserole dish.

Sprinkle remainder of Parmesan cheese evenly over the top.

Bake uncovered for 30 minutes, or until zucchini is tender and cheese is bubbling and golden brown.

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