zucchini side dish

Easy, oven baked zucchini rounds that are tossed in oil and spices, sprinkled with fresh grated Parmesan and roasted to perfection!

Oven Roasted Zucchini

2-3 medium to large Zucchini, sliced 1/4" thick rounds

tbsp Olive Oil

Garlic powder

Paprika

Salt and Pepper to taste

Parmesan cheese

Preheat oven to 375 and line a baking...

Preheat oven to 375 and line a baking sheet with foil or parchment paper.

Place zucchini rounds in a medium sized bowl...

Place zucchini rounds in a medium sized bowl (or gallon Ziploc bag). Add oil and spices to bowl and toss zucchini to coat.

Lay zucchini on prepared baking sheet in a...

Lay zucchini on prepared baking sheet in a single layer

Bake for 10 minutes. Remove from oven and...

Bake for 10 minutes. Remove from oven and sprinkle with Parmesan cheese. Return to oven for 5 more minutes

Optional, broil for 2-3 minutes to give the...

Optional, broil for 2-3 minutes to give the outer edge a little crispier and cheese a golden brown color

This Zucchini, Tomato &amp; Eggplant Gratin is the perfect vegetarian side dish baked to perfection with a crispy herb and garlic topping. 

Zucchini Tomato &amp; Eggplant Gratin

tomatoes

zucchini

eggplants

salt

olive oil

onions

garlic (finely minced)

thyme

oregano

salt and pepper

breadcrumbs

garlic powder

melted butter ((use margarine of vegan butter, if desired))

Preheat your oven to 425 degrees Fahrenheit.

Using a sharp knife, carefully slice the tomatoes, zucchini and eggplant into slices about 3/4 inch thick. Lay the zucchini and eggplant slices out on a large cutting board and sprinkle with the salt (set the tomatoes aside separately). Try your best to select vegetables that will create slices with a similar diameter.

While the zucchini and eggplants sit, heat a large oven-safe skillet over medium heat (I like to use my cast iron skillet for this).

Add the olive oil to the skillet along with the onions, garlic, thyme, oregano and salt and pepper.

Saute, stirring often until the onions are soft and transluscent.

Remove the pan from the heat and make sure the onion mixture forms a smooth base (that everything is evenly distributed in the bottom of the pan).

Pat the zucchini and eggplant slices dry with some kitchen paper towel.

Arrange the tomato, zucchini, and eggplant slices in a spiral formation, alternating the slices in a pattern (tomato slice, then zucchini slice, then eggplant slice, and so on).

Continue arranging until the skillet is full, working from the outside of the pan to the inside.

Combine the Panko breadcrumbs in a bowl along with the salt, oregano and garlic powder.

Add the melted butter or vegan butter to the bowl and stir well to moisten all the crumbs.

Sprinkle the Panko mixture over the veggie slices in an even layer.

Bake at 425 degrees Fahrenheit for about 20-25 minutes, or until the topping is golden brown and the veggies are just fork tender.

For the topping:

Bursting with oregano, thyme, basil, and garlic, this simple vegetable side dish bakes in 30 minutes and doesn’t require any pre-cooking. To avoid a soggy dish, draining/blotting the zucchini in step 1 is crucial.

Zucchini Casserole Side Dish

lbs (about 680 grams) zucchini (about 3-4 medium)

(60 milliliters) heavy cream

(60 grams) chopped onion

garlic,

salt,

black pepper

dried oregano (or 2 teaspoons fresh)

fresh thyme leaves (or 1/2 teaspoon dried)

basil

(100 grams) crumbled feta cheese

(35 grams) Panko breadcrumbs, divided

Tablespoons cheese feta cheese

red pepper flakes

Slice zucchini into 1/2-inch thick slices and then quarter each slice. You should have a little over 6 cups or 600-700g of quartered/chopped zucchini. Sprinkle lightly with salt (reserve the 1/4 teaspoon of salt for step 3&#8230; this is just a light sprinkle). Line a colander with a clean kitchen towel or paper towels. Place zucchini in lined colander. Let sit for just 10 minutes. Blot dry as best you can.

Preheat oven to 400°F (204°C). Grease a 2.5-quart baking dish. (See Note below for recommendations on best pans to use.)

In a large bowl, whisk the heavy cream and egg together. Stir in the the onion, garlic, salt, pepper, oregano, thyme, basil, feta cheese, and 3 Tablespoons (21g) breadcrumbs. Stir in the zucchini. Spread mixture into prepared baking dish. Top evenly with remaining breadcrumbs.

Bake, covered lightly with aluminum foil, for 25 minutes. Uncover and sprinkle with 2 Tablespoons parmesan cheese or crumbled feta cheese. Return to the oven, uncovered, and bake for 5 more minutes or until zucchini is tender. For a crispier/browner top, switch the oven to broil and broil for the last 30 seconds. (If skipping the cheese topping, you still want to bake the dish for 5 minutes uncovered.)

Remove from the oven and sprinkle lightly with red pepper flakes, if desired. Leftovers keep well in the refrigerator in an airtight container for up to 5 days. Reheat as desired.

I have made this recipe 3 times now.  Excellent!!

Last week I made this for supper as a side dish and we loved it! I didn’t have feta so I used cheddar. The left-overs were delicious the next day.

For some reason I was thinking it would be more like a quiche, but it stayed more separated. It was absolutely delicious and everyone loved it. My only comment would be that the onions were still a little crunchy. I think I would probably sauté my onions a little first next time to bring out more flavor.

Fantastic recipe! Followed recipe exactly as written and it turned out great. Definitely a keeper!

Perfect!  I knew when i saw this was a ‘Sally’s’ recipe, I thought it was bound to be good, and it was.  Definite Repeat. I used red onion, fresh minced garlic, driied herbs (skipped the thyme), added the red pepper flakes and parmesan to finish, as suggested in the recipe.  Thank you!.

1.5 lbs. (about 680 grams) zucchini (about 3–4 medium)

Slice zucchini into 1/2-inch thick slices and then quarter each slice. You should have a little over 6 cups or 600–700g of quartered/chopped zucchini. Sprinkle lightly with salt (reserve the 1/4 teaspoon of salt for step 3&#8230; this is just a light sprinkle). Line a colander with a clean kitchen towel or paper towels. Place zucchini in lined colander. Let sit for just 10 minutes. Blot dry as best you can.

This was a hit! I have to admit that U didn’t have cream and I substituted spreadable cream cheese.

I have successfully made this with zucchini several times, but tonight I only had (some rapidly fading) Chinese eggplant on hand. It needed a little longer to bake, as I expected, but was also quite delicious! Another winner.

Delicious! But...your timing for baking might be longer than 25 minutes. I used garden zucchini and had to bake it for 40 minutes and then finish it in the microwave for a few minutes. Ending with parmesan and panko under the broiler gave it a nice crust. It could be that my pieces were larger than the desired size, and maybe the 1/2" really should be a little smaller. In the picture the pieces look less than 1/2" thick. I used fresh herbs, and the combination with the feta and other ingredients was just right. My husband suggested combining the zucchini with another vegetable such as cauliflower.. Overall, I would make it again!

Aside from zucchini bread, this is THE BEST way I have ever eaten zucchini. Loved every bite.

This was delicious! We are sick at home with a virus, so I cooked with what we had on hand and in the pantry. We substituted butter, milk and a bit of cornstarch for the cream, stovetop stuffing mix for the panko, dried Italian herb mix and smoked paprika for the suggested spices. We had only a tablespoon of parmesan and then added shredded cheddar. The casserole baked as directed and it was delightful. I bet it's even better prepared wholly as written but my sick family loved it alongside a turkey that baked itself in the Nesco oven while we all recuperated. Thanks for saving dinner. The casserole made from one very large zucchini was perfect.

This is a great alternative to using the plethora of zucchini from the garden.  I've tried it with the feta as the recipe calls for but my kids were not big fans.  The next time I made it, I used sharp white cheddar and it was much more their liking.  I appreciate the ease and variety.  It is a great dish to take to a gathering.  I've so twice now.

I made this yesterday. It's so easy and delicious. I added spinach as well. It's a keeper. Thanks.

Delicious! This recipe is a great way to use up extra garden zucchini! ❤️ that you can freeze it. The addition of red pepper flakes was a perfect touch! I will definitely be making this recipe again!

Really enjoyed this recipe. I used scallions instead of onions and Parmesan cheese instead of feta. I added two tablespoons of Parmesan to the egg mixture and two on the top with the breadcrumbs. Everyone enjoyed it and will make agin.

https://www.youtube.com/watch?v=AcuEWrBl_2c

If you’re searching for an easy and flavorful dish to use up your zucchini, look no further than this garlic herb and feta cheese zucchini casserole. This simple vegetable side dish bakes in 30 minutes and doesn’t require any pre-cooking.

Get the full recipe: https://sallysbakingaddiction.com/zucchini-casserole-recipe/

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