Description
A delicious and easy-to-make baked zucchini cheese dish that combines grated zucchini with cheddar and Parmesan cheeses, flavored with garlic and herbs, perfect as a healthy side or light main course.
Ingredients
Scale
Zucchini Mixture
- 2 medium zucchinis, grated
- 1/2 teaspoon salt (for draining zucchini)
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup all-purpose flour (or almond flour for low-carb)
- 2 eggs, beaten
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon dried oregano (optional)
Other
- Cooking spray or olive oil (for greasing)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and lightly grease a baking dish or line it with parchment paper to prevent sticking.
- Prepare Zucchini: Grate the zucchinis and place them in a colander. Sprinkle with 1/2 teaspoon salt and let sit for 10 minutes to draw out excess moisture, ensuring the baked dish is not soggy.
- Drain Zucchini: Using a clean towel or cheesecloth, squeeze out as much liquid as possible from the zucchini to help the mixture bind well.
- Combine Ingredients: In a large bowl, mix the drained zucchini with shredded cheddar, grated Parmesan, flour, beaten eggs, garlic powder, black pepper, and dried oregano if using. Stir well to evenly combine everything.
- Transfer to Baking Dish: Spread the mixture evenly into the prepared baking dish and smooth the top with a spatula for even baking.
- Bake: Bake in the preheated oven for 25 to 30 minutes or until the top is golden brown and the mixture is set firmly.
- Cool and Serve: Let the baked zucchini cheese cool slightly before slicing to allow it to firm up further, then serve warm.
Notes
- For a low-carb version, substitute all-purpose flour with almond flour.
- Make sure to squeeze out all excess moisture from zucchini to avoid a watery bake.
- Add herbs like thyme or basil as variations to enhance flavor.
- Use parchment paper for easier cleanup and to prevent sticking.
- Allow the dish to cool before cutting for cleaner slices.
