Tasty zucchini with cheese

This melt-in-your-mouth zucchini dish topped with a tasty blend of three cheeses has become a summer staple in my kitchen, especially when the markets are bursting with fresh zucchini.

This dish became a must-make at my house after I whipped it up during an impromptu dinner with friends. The way the cheese melts over the zucchini creates such a yummy flavor combo that even veggie-haters couldn't resist.

What You'll Need

• 4 medium zucchini: pick firm ones with shiny skin for the best texture
• 1 cup shredded mozzarella: gives that irresistible stretchy pull
• 1/2 cup grated parmesan: adds salty notes and crispiness
• 1/2 cup crumbled goat cheese: brings a creamy, tangy touch
• 1/2 cup thick sour cream: binds everything together nicely
• 2 minced garlic cloves: for a subtle flavor boost
• 1 tablespoon olive oil: extra virgin works best for its fruity flavor
• 1 teaspoon dried thyme: pairs wonderfully with zucchini
• Salt and pepper: to taste, sea salt adds more character

How To Make It

Get your oven ready:

Set to 375°F, using convection if you can for even baking. Getting the right temperature from the start helps achieve that golden-brown top.

Prep your zucchini:

Wash them well but don't peel them to keep their nutrients and pretty green color. Slice into thin rounds about 1/4 inch thick for even cooking. If you've got jumbo zucchini, scoop out the watery centers.

Add flavors:

Toss your zucchini slices in a big bowl. Drizzle with olive oil, then add your finely chopped garlic, thyme crumbled between your fingers, a good pinch of salt, and some black pepper. Gently mix with your hands to coat each slice.

Arrange in baking dish:

Lightly oil a 12x8 inch baking dish. Spread your seasoned zucchini evenly without packing them too tightly so heat can flow through. Try placing them in a slightly overlapping pattern rather than stacking them.

Pour on the cream:

Drizzle sour cream over all the zucchini. Gently tilt the dish in all directions to spread it around, or use the back of a spoon to spread it carefully.

Layer on the cheese:

First sprinkle the mozzarella evenly, then the parmesan, and finish by dotting the goat cheese in small chunks across the top. This layering creates different textures and flavors in every bite.

Bake until golden:

Put the dish in the middle of your preheated oven and bake for 20-25 minutes. Keep an eye on it after 15 minutes - you want it golden but not too dark. If needed, pop it under the broiler briefly for extra browning.

Let it cool slightly:

Take it out and let it sit for 5 minutes before serving. This cooling time lets the flavors develop and keeps you from burning your mouth on bubbling cheese.

I found out the real magic in this dish comes from the quality of the goat cheese. Once I used fresh goat cheese from my local cheese shop and wow, what a difference! The way it paired with the mild zucchini turned this simple baked dish into something you'd expect at a fancy restaurant.

Storing & Reheating

This cheesy zucchini bake stays good in the fridge for 2-3 days in an airtight container. When you want to eat the leftovers, warm it in the oven at 325°F for 10-15 minutes. Don't use the microwave - it'll make the zucchini mushy and the cheese rubbery. If you want to freeze it, do so before baking, then add about 10 extra minutes to the cooking time when you're ready to make it.

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Tasty Twists

You can switch this dish up in so many ways. Try swapping goat cheese for blue cheese if you want a stronger flavor, or toss in fresh herbs like basil when it's done cooking. For a heartier version, mix in thin slices of potato or halved cherry tomatoes. If you're watching calories, use Greek yogurt instead of sour cream.

Serving Ideas

This three-cheese zucchini bake goes perfectly with a simple green salad dressed with olive oil and lemon. It's also amazing alongside white meats like roast chicken or turkey cutlets. For a complete vegetarian meal, serve it with quinoa or brown rice. A glass of dry white wine like Sancerre or Chablis really complements all those Mediterranean flavors.

Frequently Asked Questions

→ What cheeses work best for this dish?

You can combine mozzarella, parmesan, and goat cheese for a bold and creamy flavor. Feel free to swap as you like.

→ How can I stop the zucchini from being watery?

Sprinkle a bit of salt over the zucchinis and let them sit before cooking to drain extra water.

→ Can I prepare this bake ahead of time?

Sure, you can set it up a few hours early and bake it fresh right before serving.

→ Can I substitute zucchinis with another veggie?

Yes, you can swap zucchini for eggplants or potatoes for a delicious change.

→ What drink pairs well with this dish?

A dry white wine or a lightly lemony sparkling water pairs nicely with this dish.