Baked Zucchini with Mozzarella


The zucchini craze has begun at my house!  My zucchini plant know has zucchini.  In the past few days, I now have 4 zucchini sitting on my counter waiting to have something done with them.  The other day one of my good blogging friends , Jamie from Jamie Cooks It Up, posted one of her favorite zucchini recipe so I had to give it a try.  It is simple and easy plus so tasty.

Baked Zucchini with Mozzarella

  • 2 medium sized (or about 5 small) zucchini
  • Johnny’s Garlic Spread & Seasoning (I found it at Costco or Sam’s)
  • salt
  • 2 C shredded mozzarella cheese (thought I had mozzarella but I didn’t so I used a bled of Monterrey and cheddar and I didn’t measure the cheese, just put on what looked good)

1. Slice your zucchini up into 1/2 inch rings.
2. Lay them out flat on a large cookie sheet. Sprinkle with Johnny’s Garlic Seasoning and a bit of salt.
3. Bake in the oven at 350 for about 10-15 minutes or until crisp tender.
4. Take the hot pan out of the oven and sprinkle the zucchini with cheese. Turn the oven to broil, throw that cookie sheet back into the oven and let the cheese get all bubbly and a bit browned. This should only take about 3-5 minutes. Be careful here. Broiling things in the oven can get out of control in a fast hurry. (my trick for broiling is to not move the rack up, I just keep it in the middle of the oven and things are less likely to burn.  It may take a minute longer, but no burnt food)

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30 comments on “Baked Zucchini with Mozzarella

  • maybe you shouldnt be cooking if you can’t mess with a recipe on your own. Garlic SPREAD pretty much describes it.Cooking makes me happy……

  • This recipe looks delicious! I love zucchini and I think I might make this for the husband and I one day soon. I might add a light layer of tomato sauce and serve with a pasta.

  • This recipe is totally useless, as there is no Costco or Sam’s where I live. Could you perhaps have given some sort of description and/or home recipe for what constitutes \Johnny’s Garlic Spread & Seasoning?\ Is it a paste? A powder? What’s in it besides garlic?

    I hate when cooks submit recipes calling for specific brands which may not be available everywhere. At least offer a substitute recipe so that a reasonable facsimile can be created with readily-available products.

  • Made these today–ate the whole pan myself! I used garlic powder on some, italian seasoning on some, and seasoned salt and some, and the seasoned salt were my favorite.

  • Ca à l’air trop bon ! So Yummi !!

  • we have so many zucchini squash in our little garden. This recipe will be greatly used. I like it because it is baked. We like the pan fried which isn’t great for you. I give this an A+ (:-)

  • I tried this and love it. So delicious and very easy to prepare. I share it on my blog in Turkish by referring to you and my followers like this recipe. Thanks a lot.

  • This looks yummy. I must use your recipe for my zucchini this summer. Thanks.

  • Ok – I have not actually made this yet, but I have printed off the recipe and plan to soon. It just looks incredibly good….we do eat lots of veggies in my home and zucchini is always a favorite and with the cheese, I know my crew will be happy I found the recipe.

  • Wow – I have always adored zucchini but added with the cheese and then baking it is literally as mouth-watering as it sounds! :o) Seriously, my family loves zucchini and I am always looking for different ways to make it so they will keep eating it! Thanks for posting – this one is definitely a keeper in my family!

  • I made this last night and it was a great side to our usual boring spaghetti. I substituted a generic brand of Garlic Bread Seasoning that had basically the same ingredients as the Spread you used. Turned out so yummy! I loved it! Thanks for sharing!

  • We tried this today for a family gathering and it turned out great. You were right, you really got to watch the broiling stage. Thank you.

  • I made these yesterday and they were so good that I’m making another batch today!If you don’t mind I’d like to repost the recipe on my blog?
    Thanks!
    Amy~

  • I made this last night and I think the next time I make it I will let the zucchini drain. It was delicious, but very wet.

  • Yum! These look great. You should stop by my blog because I have something for you that you might enjoy. :D See you soon!

  • Hi!
    I just made zucchini bread today, and I wanted to share my favorite recipe with you. I’m not sure where you live, but this one is for high altitude, and it is SOOOO good:
    http://www.food.com/recipe/high-altitude-zucchini-bread-411042
    The only difference is I use half unsweetened applesauce for half the oil, no nuts, and I omit the OJ.

  • Thanks for the tip on not putting the pan up on the highest rack, I never thought of doing that. I should probably always put mine on the lowest rack, because I often have burnt issues when broiling.

  • Those look yummy!! I have some zucchini in the fridge and now I know what to do with them. :)

  • this looks wonderful! we will be trying this out :)

  • Zucchini abounds here too! This looks like a quick dish and easy to prepare.

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