Elevate your vegetable side dishes with this Cheesy Baked Zucchini with Tomatoes and Gouda. It’s a simple yet flavorful recipe that layers fresh zucchini and juicy Roma tomatoes with gooey gouda cheese, crispy panko breadcrumbs, and a hint of Italian seasoning. This dish is perfect for family dinners, potlucks, or even a light lunch when you want something comforting and healthy. It’s a delicious way to use up summer vegetables while adding a rich, cheesy twist that everyone will love.
Ingredients:
- 2 medium zucchinis (about 8 inches long each)
- 2 large Roma tomatoes, thinly sliced (about 16 slices total)
- Salt, to taste
- 4 tablespoons butter or light butter, melted
- 1/4 teaspoon garlic salt
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried Italian seasoning
- Black pepper, to taste
- 1 1/2 cups shredded gouda cheese
- 1/4 cup panko breadcrumbs
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons fresh chopped basil
Instructions:
- Preheat the oven: Set your oven to 375°F (190°C) and lightly grease a baking dish with a little butter or non-stick spray.
- Prepare the zucchini: Cut the zucchinis into 1/4-inch thick rounds or lengthwise slices, depending on your preference. Lay the slices on a clean surface, lightly sprinkle with salt, and let them sit for 10 minutes. This step helps remove excess moisture from the zucchini. After 10 minutes, gently pat the slices dry with a paper towel.
- Season the butter: In a small bowl, combine the melted butter, garlic salt, onion powder, and Italian seasoning. Stir well to mix.
- Layer the zucchini and tomatoes: In the prepared baking dish, layer the zucchini and tomato slices alternately, slightly overlapping them in rows or a spiral pattern.
- Brush with seasoned butter: Generously brush the zucchini and tomato slices with the seasoned melted butter. Make sure the vegetables are evenly coated for extra flavor.
- Add the gouda: Evenly sprinkle the shredded gouda cheese over the layered vegetables, ensuring that all the slices get a cheesy topping.
- Top with panko and Parmesan: In a separate small bowl, mix together the panko breadcrumbs and grated Parmesan cheese. Sprinkle this mixture evenly over the gouda-covered vegetables for an extra crispy finish.
- Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the zucchini is tender and the cheese is bubbly and golden brown on top.
- Garnish with basil: Once out of the oven, let the dish cool slightly before sprinkling the fresh chopped basil over the top for a burst of color and freshness.
Conclusion:
This Cheesy Baked Zucchini with Tomatoes and Gouda is a delicious and versatile side dish that brings together the best of summer vegetables with the indulgence of gooey gouda cheese. The crunchy panko topping and flavorful basil make it even more irresistible. Whether served alongside a main dish or enjoyed on its own, this easy-to-make bake is sure to become a favorite at your table!