Description
A delicious vegetarian zucchini dish that can be prepared ahead of time and customized to be vegan-friendly.
Ingredients
Scale
- 4 medium zucchini, thinly sliced
- 2 cups mozzarella cheese (or vegan cheese alternative)
- Salt for drawing out moisture
- Fresh herbs for seasoning
- Olive oil for cooking
- Black pepper to taste
- Optional: nutritional yeast for vegan version
Instructions
- Slice zucchini into 1/8-inch thick rounds using a mandoline or sharp knife
- Salt the zucchini slices and let sit for 15 minutes
- Pat dry with paper towels to remove excess moisture
- Layer the zucchini slices in a baking dish
- Add cheese between layers
- Season with herbs and pepper
- Bake until golden and bubbly
Notes
- Can be assembled up to 24 hours in advance
- Add 5-10 minutes to baking time if cooking from refrigerated
- Yellow squash can be substituted for zucchini
- For vegan version, use vegan cheese and nutritional yeast
- Use a mandoline for best slicing results
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 4g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 20mg
Keywords: zucchini bake, vegetarian casserole, make-ahead dish, healthy vegetable dish
