Delicious cheesy zucchini, an easy and quick side dish to prepare. A wonderful recipe with a different cooking method from marinated zucchini, parmesan zucchini, and zucchini sautéed with tomatoes. It’s a simple, tasty, and economical recipe perfect for using up zucchini.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Energy 189.03 (Kcal)
- Carbohydrates 11.97 (g) of which sugars 1.03 (g)
- Proteins 12.72 (g)
- Fat 10.57 (g) of which saturated 1.83 (g)of which unsaturated 1.32 (g)
- Fibers 1.53 (g)
- Sodium 429.81 (mg)
Indicative values for a portion of 90 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 12 oz zucchini
- 3.5 oz scamorza cheese
- 1 oz parmesan cheese
- to taste extra virgin olive oil
- to taste salt
- 1.75 oz breadcrumbs
Steps
Start by trimming the zucchini, then slice them very thinly, about 1/8 inch.
Oil a baking dish and sprinkle it with breadcrumbs.
Arrange the zucchini side by side, slightly overlapping.
Next, fill them with diced scamorza and grated parmesan cheese.
Drizzle with a little olive oil and bake in the oven at 375°F for about 15 minutes.
Remove from the oven and serve your delicious cheesy zucchini hot and melty!
Storing Cheesy Zucchini
You can store them until the next day in the refrigerator inside an airtight container.
Are there any variations to the Recipe?
You can add a couple of tablespoons of tomato sauce; you can substitute the zucchini with eggplant or bell peppers.
Watch the video recipe:
