Zucchini Bake
Roasted zucchini and onions are layered with mozzarella and baked into a light yet satisfying dish, with a soft, savory center and a golden-brown finish.
Servings: 4
Ingredients:
- 2 zucchinis, thinly sliced
- ¼ yellow onion, thinly sliced
- 2 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
Egg mixture
- 3 eggs
- 2 tbsp parmesan cheese, grated
- 2 tbsp panko breadcrumbs
For layering
- ¾ cup mozzarella cheese, shredded
- ¼ cup mozzarella cheese, shredded, for topping
Method:
Start Cooking- Preheat the oven to 400°F (200°C).
- Toss zucchini and onion with olive oil, salt, and black pepper.
- Spread on a baking sheet and roast for 20 minutes, until softened.
- Transfer the roasted zucchini to a plate.
- Reduce oven temperature to 350°F (180°C).
- In a bowl, whisk together eggs, parmesan, and panko. Add the roasted zucchini and mix to combine.
- Assemble in a greased 7×11-inch baking dish: add half of the zucchini mixture, spread ¾ cup mozzarella evenly, then add the remaining zucchini mixture.
- Top with ¼ cup mozzarella.
- Bake for 20-25 minutes, until set in the center.
- Optional: broil for 3–5 minutes until lightly golden.
- Let sit for 5–10 minutes before slicing. Bon appétit.
Kitchen Tools:
- Baking sheet lined with parchment
Notes:
From the kitchen
- Roast at high heat to soften zucchini and build flavor before baking.
- Transferring to a plate helps leave excess moisture behind.
- Don’t overmix after adding the zucchini to keep the texture intact.
- Bake just until set in the center to avoid a dry result.
- Let it rest before slicing for cleaner pieces.
- Add a small garlic clove or a pinch of garlic powder for extra depth.
- Swap mozzarella with feta or a mix of cheeses.
- Add chopped herbs like parsley or dill.
- Stir in cooked mushrooms or spinach.
- Add a pinch of chili flakes for heat.
- Serve warm or at room temperature.
- Pair with a simple yogurt sauce or a fresh tomato salad.
- Works well as a light main or a side.
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Nutrition:
Calories: 244 kcal | Carbohydrates: 8 g | Protein: 14 g | Fat: 18 g | Saturated Fat: 6 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 8 g | Trans Fat: 0.01 g | Cholesterol: 148 mg | Sodium: 351 mg | Potassium: 355 mg | Fiber: 1 g | Sugar: 3 g | Vitamin A: 585 IU | Vitamin C: 18 mg | Calcium: 217 mg | Iron: 1 mg
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Mention @thenavakitchen or tag #thenavakitchen!FROM THE PANTRY
Zucchini
WHY WE LOVE IT
Zucchini is a true kitchen chameleon, absorbing the savory flavors of garlic, onion, and cheese with ease. It turns a simple vegetable into a light yet satisfying, sliceable dish.
A LITTLE STORY
Zucchini, also known as courgette, traces its roots to Central and South America, but the variety we use today was cultivated in Italy. It became a staple across Mediterranean cooking, often sautéed with olive oil or baked into simple, rustic dishes like this one.
DID YOU KNOW?
Zucchini is over 90% water, which is why roasting it makes such a difference in both flavor and texture. It’s also rich in potassium, even more than a banana, making it a simple but powerful addition to everyday cooking.