Cheesy Zucchini

Zucchini is misunderstood.  It’s one of my favorite vegetables, yet I only seem to get it in the summer and do the same things with it; grill it or stir fry it.  I’ve been trying to find ways to expand my zucchini repertoire.  I bought a spiralizer and tried to convince the kids that the zoodles were regular noodles.  They didn’t buy it for an instant.

The other day I bought a zucchini at the farmers market that was bigger than a bottle of wine.  I think I only bought it for that exact reason.  That and I like zucchini.  So I decided to try something new; oven roasted with cheese.  I thought the cheese would help me get the tiny humans to eat it.  Weirdly, only one of them ate it, but it was still pretty good.  You could use any kind of cheese for this recipe and honestly, it was so easy, I will definitely be making it again.

Here’s my ginormous zucchini.  *weird fact: ginormous is actually a word…it’s slang for extremely large and the origins of the word can be traced back to WWII.


Slice the zucchini into coins and layer it in a glass baking dish.


Drizzle with olive oil and season with salt and pepper.


Sprinkle with cheese (any kind).  I used shredded Mexican blend cheese, but I think next time I will use Parmesan cheese.


Bake in a 375 degree oven for about 35-40 minutes, until the zucchini is tender and the cheese is melted.


1 large (or 2-3 small) zucchini
olive oil
1/2 cup shredded cheese (any kind)

Slice zucchini into coins.  Layer zucchini into a 9 x 9 square glass baking dish.  Drizzle with olive oil and sprinkle with salt and pepper.  Sprinkle cheese over the top.  Bake in a 375 degree oven for 35-40 minutes.

Serve and enjoy!