Cheesy Zucchini Bake Recipe

5 2 4
Cheesy Zucchini Bake Recipe
Cheesy Zucchini Bake Recipe photo by Taste of Home
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Cheesy Zucchini Bake Recipe

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5 2 4
Publisher Photo
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.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. Bake: 45 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. Bake: 45 min.

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

Nutritional Facts

1 each: 127 calories, 7g fat (4g saturated fat), 22mg cholesterol, 232mg sodium, 9g carbohydrate (3g sugars, 2g fiber), 8g protein.

  • 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
  1. 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.
Originally published as Cheesy Zucchini Bake in Country Extra September 1991, p47

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fluffy213 User ID: 5772206 37130
Reviewed Mar. 6, 2011

"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!"

MY REVIEW
goosie_loo User ID: 1647410 41178
Reviewed Nov. 24, 2010

"This is delicious!!! I have made this several times and everyone raves about it!"

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