I started making this on late summer weekends when zucchini seems endless and suddenly everyone fights over the last scoop. The cheesy top gets perfectly golden and nobody ever complains about eating their veggies.
Ingredients
- Zucchini: sliced, fresh and firm zucchini hold up best and slice evenly for good texture
- Cheddar cheese: shredded, sharp cheddar brings creamy tang and rich color, look for a block and shred it yourself for meltiness
- Parmesan cheese: grated, adds bold nutty flavor and a salty finish, choose real Parmigiano Reggiano for depth
- Breadcrumbs: adds crunch on top, homemade or panko types both work well, go for fresh or lightly toasted
- Garlic: minced, fresh garlic boosts savory depth and blends into the topping
- Olive oil: coats the zucchini and helps the topping brown, extra virgin has the fruitiest taste
- Salt and pepper: seasoning is key, taste the mix before baking for perfect balance
