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Baked Zucchini and Cheese: A Delicious, Keto-Friendly Vegetarian Side Dish

Baked Zucchini and Cheese
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This Baked Zucchini and Cheese recipe is a simple, flavorful, and healthy dish that’s perfect for a quick side or light meal. Tender zucchini is baked with juicy tomatoes, bell peppers, and melty mozzarella, all seasoned with Italian herbs and a hint of spice. It’s low-carb, vegetarian, and gluten-free, making it a versatile option for many diets. Plus, it’s easy to prepare and ready in just 40 minutes!

Ingredients

Scale
  • 2 large zucchini, diced
  • 1 onion, chopped
  • 1 cup grape tomatoes, halved
  • 1 green bell pepper, diced
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1 teaspoon black pepper
  • 1 cup mozzarella cheese, divided
  • 1 tablespoon parsley, chopped (for garnish)
  • 1/2 teaspoon chili flakes (optional, for garnish)

Instructions

  1. Preheat the Oven: Preheat your oven to 375°F (190°C).
  2. Prepare the Vegetables: In a large mixing bowl, combine the diced zucchini, chopped onion, halved grape tomatoes, and diced bell pepper.
  3. Season and Mix: Add the olive oil, garlic powder, Italian seasoning, salt, and black pepper to the vegetables. Toss everything together until evenly coated.
  4. Add Cheese: Stir in half of the mozzarella cheese (1/2 cup) into the vegetable mixture.
  5. Bake: Transfer the mixture to a baking dish and spread it out evenly. Bake uncovered for 20 minutes, or until the vegetables are nearly tender.
  6. Top with Cheese: Remove the dish from the oven and sprinkle the remaining mozzarella cheese (1/2 cup) over the top. Return to the oven and bake for another 10 minutes, or until the cheese is melted and golden brown.
  7. Garnish and Serve: Once baked, garnish with chopped parsley and chili flakes (if desired). Serve warm and enjoy!

Notes

  • Prevent Soggy Zucchini: Salt the diced zucchini lightly and let it sit for 10 minutes before baking. Pat it dry with a paper towel to remove excess moisture.
  • Extra Flavor: Add a sprinkle of grated parmesan cheese before baking for a richer taste.
  • Customize: Feel free to add other vegetables like mushrooms or spinach for extra nutrition.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or microwave before serving.

Nutrition

Find it online: http://recipes.swedishinarabic.net/baked-zucchini-and-cheese-a-delicious-keto-friendly-vegetarian-side-dish/