The Scoop
Easy Cheesy Zucchini Bake is a quick, comforting college-inspired dish great for budget-friendly meals.
During my first year of college, I found myself in a jarring dance between newfound independence and the harsh reality of student budgeting. One brisk autumn evening, the campus library buzzed with impending exam woes. My growing hunger was unmistakable. A quirky campus cafe cornered the market on overpriced sandwiches, so my roommate and I gravitated towards our shared love for quick, comforting meals. As we shuffled through our meager pantry, two forgotten zucchinis caught my eye. Armed with a block of mozzarella and a whisper of dried thyme, we embarked on a culinary experiment.
The zucchini endeavor began with cautious slicing into half-moons, which splayed across a battered baking dish like a mosaic. Our borrowed basil and a sprinkle of garlic powder joined the assembly. Equal parts eager and nervous, we mixed in the mozzarella, saving a little to crown the dish later. As the squash softened gently in the oven, I marveled at how simple ingredients could transform with a little patience and a generous handful of parmesan.
Finally, the bubbling blend emerged golden and aromatic—our first triumph in self-sufficient culinary arts. It was a dish that constantly reminded me to top squashes with cheese only as they near perfection, ensuring a crisp, caramelized finish. Every semester since, this cheesy zucchini bake has surfaced in fleeting moments between deadlines and adventures, a reliable ally in my modest journey into adulthood.
Ingredients
- 2 medium zucchinis, cut in slices or half-moons
- 2 medium yellow squash, cut in slices or half-moons
- 4 tablespoons fresh basil, finely chopped
- 2 tablespoons green onions, thinly sliced
- 1/2 teaspoon dried thyme
- 3/4 teaspoon garlic powder
- 1 cup mozzarella cheese, grated, divided
- 1/2 cup parmesan, coarsely grated, plus more, for topping
- salt, to taste
- fresh ground black pepper, to taste
Directions
- Preheat the oven to 350 degrees F.
- Spray an 8x8-inch or 8x11-inch oven-safe glass dish with nonstick spray.
- Combine the zucchini, the squash, the basil, the green onions, the thyme, the garlic powder, 1/2 of the grated mozzarella cheese, and the 1/2 cup of the parmesan cheese, stirring it all together until the zucchini is evenly coated.
- Season the zucchini mixture with the salt and the ground black pepper.
- Place the zucchini mixture into the prepared baking dish.
- Bake for about 25-30 minutes. You can cook them for a little bit longer if you want the zucchini to be softer.
- When the dish is almost cooked through, transfer the dish from the oven and top with the remaining mozzarella cheese and the remaining parmesan cheese.
- Place the dish back into the oven and bake until the cheeses have melted and are golden-brown, about 10-15 minutes.
- Serve hot.
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