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  • Jennifer Hoglin

Cheesy Baked Zucchini

Updated: Jan 16, 2021

It has become a joke: the gardener with so much zucchini that they can't even give it away. There is a reason everyone has heard it before. Zucchini grows really well here, and one plant can result in hordes of the summer squash, especially if you let each one grow to gargantuan size before you pick it.


These are medium sized and can get much bigger if left to grow.

This is not just another recipe to use up zucchini, although that is why I originally tried it. It is a super tasty, comforting hug for your tummy. It is warm and cheesy and tomatoey with herby Italian flavours, the perfect fall food. Like any good comfort food, this is not a low fat dish, although it is keto friendly. It has a ton of mozzarella and ricotta. Fair warning, it is also quite sloppy, so it is best served on pasta or rice, or in individual casserole dishes. Wait for a cool, crisp fall evening and give this recipe a try. Your whole family will love it!



Ingredients


8 oz zucchini, cut into batons, sticks or large dice (approximately 3 cups)

1 cup diced yellow onion

3/4 cup shredded mozzarella

1/3 cup ricotta

1 cup tomato sauce (use your favourite, especially if it is homemade)

2 tsp olive oil

1 tsp chopped or minced garlic

1 tsp dried basil

1 tsp dried oregano

1/2 tsp crushed red pepper flakes

1/2 tsp salt

1/2 tsp ground black pepper


Directions


Preheat oven to 350 F.


Cut the zucchini into medium dice, batons or half moons (whatever your preference). Leave the skins on if they are not too hard, they are good for you!


In a large skillet, sauté onions in olive oil over medium high heat until soft and slightly translucent.


Reduce heat to medium and add zucchini, garlic, basil, oregano, crushed red pepper, salt and pepper. Combine well. Sauté for 5-6 minutes until zucchini begins to soften.

Stir in tomato sauce and ricotta, mixing well. Add 1/4 cup mozzarella, stir well and immediately remove from heat.

Transfer to one large casserole dish or 6 mini casserole dishes and top with remaining mozzarella.


Bake at 350 F for 10 minutes, then turn oven to broil and cook an additional 5-10 minutes until nice and browned. Serve warm and gooey from the oven.


Makes 6 servings.


Yummy gardening everyone!



Note: This recipe is based on 'Baked Zucchini' from the blog Cooking with Cakes (which has since been changed to Cookies For Love). I can no longer find the original recipe online to give credit, but you can visit Cookies for Love here.

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