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Cheesy Zucchini Bake

Tammy Circeo
Cheesy Zucchini Bake is a simple layering of zucchini with some onion and cheese topped with buttered bread crumbs on top! Delicious!
5 from 1 vote
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8 servings

Ingredients
  

  • 1 medium onion cut into a ½-inch dice
  • 4 medium zucchini sliced into ¼-inch slices
  • 6-8 ounces Gruyere cheese shredded (See notes)
  • 1 cup whole milk
  • 4 cups sourdough breadcrumbs See notes
  • 4 Tablespoons butter melted
  • Salt and pepper to season

Instructions
 

  • Preheat oven to 350°F.
  • In a medium skillet over medium-medium high heat, saute the onion in a little oil. Cook till the onion is translucent. Season with salt.
  • Oil or butter a baking dish, and layer half of the zucchini slices in. Some slices will be overlapping. Salt and pepper the layer.
  • Put the sauteed onions on top of the zucchini layer, then add half of the cheese in a layer.
  • Layer the rest of the zucchini slices over the cheese layer and season with salt and pepper.
  • Put the rest of the cheese on the zucchini, then pour the milk over the whole dish.
  • Mix the breadcrumbs with the melted butter and put the mixture on top of the last cheese layer.
  • Bake for 30 minutes or until it's tender and toasty.

Notes

The recipe calls for Gruyere cheese, but you could substitute Emmental or even sharp cheddar. I feel that the sharpness is needed to balance the subtle flavor of the zucchini.
I process homemade sourdough bread that is nearly stale, then dry the crumbs and keep them in the freezer. You can do the same with any bread that you like, even gluten-free versions. You can also use store-bought crumbs or stuffing mix. In my book, nothing beats homemade, though!
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