Name: Baked Zucchini Cheese: A Delicious & Easy Recipe
Prep time: 25 min
Cook time: 30 min
Total time: 65 min
Yield: 6-8 servings
Ingredients: 2 medium zucchini, about 1 pound total, washed and trimmed; 1 medium yellow onion, finely chopped; 2 cloves garlic, minced; 1/4 cup olive oil, extra virgin; 1 (14.5 ounce) can diced tomatoes, undrained; 1/2 teaspoon dried oregano; 1/4 teaspoon red pepper flakes (optional, for a little heat); Salt and freshly ground black pepper to taste; 1 cup ricotta cheese, whole milk or part-skim; 1/2 cup grated Parmesan cheese, divided; 1/4 cup chopped fresh basil leaves; 1 large egg, lightly beaten; 1 cup shredded mozzarella cheese; Optional: Breadcrumbs for topping (about 1/4 cup)

Baked Zucchini Cheese, a symphony of summer flavors and comforting textures, is about to become your new favorite dish! Imagine sinking your fork into tender zucchini, embraced by a blanket of melted, bubbly cheese. It's a culinary hug on a plate, and trust me, you'll want seconds (and maybe thirds!).

Zucchini, a humble vegetable often associated with abundance and late-summer harvests, has found its way into cuisines worldwide. While its exact origins are debated, zucchini, as we know it today, was developed in Italy, a country renowned for its simple yet flavorful dishes. The addition of cheese elevates this simple vegetable to a satisfying and crowd-pleasing meal.

What makes Baked Zucchini Cheese so irresistible? It's the perfect balance of textures – the soft, yielding zucchini against the gooey, melted cheese. The mild, slightly sweet flavor of the zucchini is beautifully complemented by the savory richness of the cheese. Plus, it's incredibly easy to prepare, making it a weeknight winner. Whether you're looking for a vegetarian main course, a delicious side dish, or a way to use up that overflowing zucchini from your garden, this recipe is a guaranteed hit. Get ready to experience the magic of simple ingredients transformed into something truly special!

Ingredients:

2 medium zucchini, about 1 pound total, washed and trimmed
1 medium yellow onion, finely chopped
2 cloves garlic, minced
1/4 cup olive oil, extra virgin
1 (14.5 ounce) can diced tomatoes, undrained
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes (optional, for a little heat)
Salt and freshly ground black pepper to taste
1 cup ricotta cheese, whole milk or part-skim
1/2 cup grated Parmesan cheese, divided
1/4 cup chopped fresh basil leaves
1 large egg, lightly beaten
1 cup shredded mozzarella cheese
Optional: Breadcrumbs for topping (about 1/4 cup)

Preparing the Zucchini and Tomato Sauce

Preheat your oven to 375°F (190°C). This is crucial to ensure even cooking. While the oven heats, you can proceed with the next steps.
Prepare the zucchini. Slice the zucchini into 1/4-inch thick rounds. You can use a mandoline for even slices, but a sharp knife works just fine. Try to keep the slices consistent in thickness so they cook evenly.
Sauté the onion and garlic. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning.
Add the garlic. Add the minced garlic to the skillet and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
Incorporate the tomatoes and seasonings. Pour in the diced tomatoes (undrained) into the skillet. Add the dried oregano, red pepper flakes (if using), salt, and pepper. Stir well to combine.
Simmer the sauce. Bring the sauce to a simmer, then reduce the heat to low and let it simmer for about 15-20 minutes, stirring occasionally. This allows the flavors to meld together and the sauce to thicken slightly. Taste and adjust seasonings as needed. I usually add a pinch more salt and pepper at this stage.

Preparing the Ricotta Cheese Mixture

Combine the ricotta, Parmesan, and basil. In a medium bowl, combine the ricotta cheese, 1/4 cup of the grated Parmesan cheese, and the chopped fresh basil.
Add the egg. Add the lightly beaten egg to the ricotta mixture. The egg acts as a binder, helping the mixture hold together during baking.
Mix well. Stir the ricotta mixture until everything is well combined and smooth. Season with a pinch of salt and pepper.

Assembling the Baked Zucchini Dish

Grease your baking dish. Lightly grease a 9x13 inch baking dish with olive oil or cooking spray. This will prevent the zucchini from sticking to the bottom of the dish.
Layer the ingredients. Spread a thin layer of the tomato sauce on the bottom of the prepared baking dish.
Arrange the zucchini slices. Arrange a layer of zucchini slices over the tomato sauce, overlapping them slightly.
Spread the ricotta mixture. Spread half of the ricotta cheese mixture evenly over the zucchini layer.
Sprinkle with mozzarella. Sprinkle half of the shredded mozzarella cheese over the ricotta mixture.
Repeat the layers. Repeat the layers: tomato sauce, zucchini slices, ricotta cheese mixture, and mozzarella cheese.
Top with remaining Parmesan and breadcrumbs (optional). Sprinkle the remaining 1/4 cup of Parmesan cheese over the top. If you're using breadcrumbs, sprinkle them evenly over the Parmesan cheese. The breadcrumbs will add a nice crispy texture to the top.

Baking the Zucchini Cheese

Bake in the preheated oven. Bake in the preheated oven for 30-40 minutes, or until the zucchini is tender and the cheese is melted and bubbly and lightly golden brown.
Check for doneness. To check if the zucchini is done, insert a fork into the center of the dish. It should be easily pierced. If the top is browning too quickly, you can loosely cover the dish with aluminum foil for the last 10-15 minutes of baking.
Let it rest. Remove the baking dish from the oven and let it rest for about 10-15 minutes before serving. This allows the dish to set slightly and makes it easier to slice and serve.

Serving Suggestions

This baked zucchini dish is delicious served as a side dish or as a light vegetarian main course. You can serve it with a side salad or some crusty bread for dipping in the sauce. It's also great reheated the next day!

Tips and Variations:

Add other vegetables: Feel free to add other vegetables to the dish, such as sliced bell peppers, mushrooms, or eggplant. Sauté them along with the onion and garlic.
Use different cheeses: You can substitute other cheeses for the mozzarella, such as provolone or fontina.
Make it spicy: Add more red pepper flakes or a pinch of cayenne pepper to the tomato sauce for a spicier dish.
Add meat: For a heartier dish, you can add cooked ground beef, Italian sausage, or shredded chicken to the tomato sauce.
Make it ahead: You can assemble the dish ahead of time and store it in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time.
Use different herbs: Experiment with different herbs, such as thyme, rosemary, or parsley.
Breadcrumb variations: Use panko breadcrumbs for extra crispiness. Mix the breadcrumbs with melted butter and garlic powder for added flavor.

Nutritional Information (approximate, per serving):

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients used.

Calories: Approximately 300-350
Fat: 20-25g
Protein: 15-20g
Carbohydrates: 15-20g

Conclusion:

So, there you have it! This Baked Zucchini Cheese recipe is truly a must-try, and I'm not just saying that. It's the perfect way to sneak in some extra veggies, even for the pickiest eaters, and it's so incredibly satisfying. The combination of tender zucchini, gooey cheese, and those perfectly browned, crispy edges is simply irresistible. It's quick enough for a weeknight dinner, yet elegant enough to serve to guests. Trust me, once you make this, it will become a regular in your rotation. But the best part? It's incredibly versatile! Feel free to experiment with different cheeses. A sharp cheddar would add a bolder flavor, while a creamy Gruyere would elevate it to something truly special. You could even mix in some crumbled feta for a salty, tangy twist. And don't be afraid to play around with the seasonings. A pinch of red pepper flakes will add a little heat, or you could try adding some dried herbs like oregano or thyme for a more Mediterranean flavor.

Serving Suggestions and Variations

Think of this Baked Zucchini Cheese as a blank canvas for your culinary creativity! Serve it as a side dish alongside grilled chicken, fish, or steak. It's also fantastic as a vegetarian main course, especially when paired with a fresh salad and some crusty bread. Here are a few more ideas to get you started: * Add some protein: Mix in some cooked sausage, ground beef, or shredded chicken for a heartier meal. * Make it a casserole: Layer the zucchini and cheese mixture with cooked pasta or rice for a complete casserole. * Spice it up: Add some chopped jalapenos or a dash of hot sauce for a fiery kick. * Go Italian: Use mozzarella cheese, add some sun-dried tomatoes, and sprinkle with fresh basil after baking. * Make it a dip: Bake the zucchini and cheese until very soft, then mash it all together and serve with tortilla chips or crackers. I've personally tried several variations, and each one has been a winner! The key is to have fun and experiment until you find your perfect combination. I truly believe that this recipe is a winner, and I can't wait for you to try it! It's simple, delicious, and a great way to use up all that zucchini that's probably overflowing in your garden right now. So, what are you waiting for? Head to the kitchen, gather your ingredients, and get ready to bake up some deliciousness. I'm confident that you'll love this Baked Zucchini Cheese as much as I do. And most importantly, I want to hear about your experience! Did you try any variations? What did you think of the recipe? Share your photos and comments below. I'm always eager to see what you create and learn from your culinary adventures. Happy baking! Let me know what you think of this recipe, and if you have any questions, don't hesitate to ask. I'm here to help you every step of the way. Enjoy!