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Cheesy Zucchini Bake Recipe

Photo by: Taste of Home Cheesy Zucchini Bake Recipe

This recipe was born out of frustration as to what I was going to do with a bumper crop of zucchini one year. It was an instant hit! Now I prepare this autumn casserole for church dinners and family gatherings.

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Cheesy Zucchini Bake Recipe

Prep: 10 min. Bake: 45 min.

Yield: 6-8 Servings

10 45 55

Ingredients

2 medium tomatoes, peeled and cut into wedges
2 small zucchini, sliced
2 small yellow summer squash, sliced
1/8 teaspoon dried thyme
1/2 teaspoon dried basil
Dash garlic powder
1/2 cup shredded cheddar cheese
1/2 cup grated Parmesan cheese
1/3 cup dry bread crumbs
1 cup (4 ounces) shredded mozzarella cheese

Directions

Combine tomatoes, squash, seasonings and cheddar cheese. Place in a 1-1/2-qt. casserole. Top with the Parmesan cheese and bread crumbs. Bake at 350° for about 45 minutes or until vegetables are tender. Sprinkle with mozzarella cheese and let stand for 5 minutes before serving. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 each) equals 127 calories, 7 g fat (4 g saturated fat), 22 mg cholesterol, 232 mg sodium, 9 g carbohydrate, 2 g fiber, 8 g protein.

Originally published as Cheesy Zucchini Bake in Country Extra September 1991, p47

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Reviewed on Mar. 06, 2011 by fluffy213

This was really good! I didn't have any tomatoes on hand so I omitted them, but it still came out great! I think the tomatoes would have added the little bit of moisture that it was lacking so I think I will try it with them next time. If not you could probably add a little olive oil or butter (whichever your preference) and it would be just as great. I also added an extra dash of garlic powder, but I probably could have even used a little more(although my fiance always makes fun of me for using so much garlic!!). I also put some fresh ground black pepper in with the other herbs as well. Might even try a little rosemary in the herb mix next time too:-) Definitely a VERY yummy dish, and I will most certainly be making it again!