Active Time:20 minsTotal Time:20 minsServings:4
Active Time:20 mins
Active Time:
20 mins
Total Time:20 mins
Total Time:
Servings:4
Servings:
4
Photographer: Stacy k. Allen, Props: Christina Brockman, Food Stylist: Julian Hensarling
Cook Mode(Keep screen awake)Ingredients2largezucchinis(about 10 ounces each)2tablespoonsextra-virgin olive oil1tablespoonfinely choppedfresh rosemary, plus more for garnish1teaspoononion powder1/2teaspoongarlic powder3/4cupshredded low-moisture part-skim mozzarella cheese2ouncesfeta cheesein brine, drained and crumbled (about 1/2 cup)1tablespoonhothoney
Cook Mode(Keep screen awake)
Ingredients
2largezucchinis(about 10 ounces each)
2tablespoonsextra-virgin olive oil
1tablespoonfinely choppedfresh rosemary, plus more for garnish
1teaspoononion powder
1/2teaspoongarlic powder
3/4cupshredded low-moisture part-skim mozzarella cheese
2ouncesfeta cheesein brine, drained and crumbled (about 1/2 cup)
1tablespoonhothoney
Directions
Preheat oven to 450°F. Slice zucchinis on an angle into 24 (1/2-inch-thick) slices and place in a large bowl. Add oil, rosemary, onion powder and garlic powder; toss until the zucchini is well coated. Arrange in a single layer on a large rimmed baking sheet. Roast until tender-crisp, about 5 minutes.
Meanwhile, stir mozzarella and feta together in a small bowl until combined. Remove the zucchini from the oven; flip the slices and top with the cheese mixture.
Increase oven temperature to broil. Broil the zucchini until the cheese is browned and melted, about 3 minutes. Drizzle with hot honey; garnish with rosemary, if desired.
Nutrition InformationServing Size: 6 slicesCalories 207, Fat 15g, Saturated Fat 6g, Cholesterol 26mg, Carbohydrates 11g, Total sugars 8g, Added sugars 4g, Protein 9g, Fiber 1g, Sodium 284mg, Potassium 435mg
Nutrition Information
Serving Size: 6 slicesCalories 207, Fat 15g, Saturated Fat 6g, Cholesterol 26mg, Carbohydrates 11g, Total sugars 8g, Added sugars 4g, Protein 9g, Fiber 1g, Sodium 284mg, Potassium 435mg
Serving Size: 6 slices
Calories 207, Fat 15g, Saturated Fat 6g, Cholesterol 26mg, Carbohydrates 11g, Total sugars 8g, Added sugars 4g, Protein 9g, Fiber 1g, Sodium 284mg, Potassium 435mg
Frequently Asked QuestionsDespite beinga good source of several nutrients, including fiber, vitamin C, potassium, magnesium and folate, sometimes zucchini needs to be jazzed up a bit. This is exactly what we’ve done with these baked zucchini slices. It’s a great way to get your picky eaters to eat their veggies. Besides providing an ooey-gooey layer to these slices, the mozzarella cheese also gives you protein and calcium. And there’s just enough feta to add a briny, but not overpowering flavor. Finished off with the spices (which alsohave some health benefits!) and hot honey, you’ll want to make this recipe again and again.These baked zucchini slices can be enjoyed as a healthy appetizer or as a side dish. If you’re serving them as appetizers, they will go well with ourSkillet Sun-Dried Tomato Dipwith an assortment of crackers and sliced baguette. As a side dish, pair with seafood, like ourScallops with Lemon-Basil SauceorClassic Crab Cakes. Zucchini goes well withchicken sandwichesfor lunch or with a beef entree, like ourBalsamic Steak & Mushroom Skewers, for dinner.Yes, you can make baked zucchini slices up to two days ahead. Store them in an airtight container in the fridge. However, they might not be as firm as the first day you baked them. One way to counteract this is to undercook the zucchini just a little and then let the reheating finish them off; reheat in a 375°F oven for about 5 minutes or until warm. Just be sure to watch them, so they don’t get overcooked and soggy.Absolutely. Zucchini has a similar texture and flavor to yellow summer squash and eggplant. Both of these can be subbed in for zucchini if you wish. Eggplants these days are grown to be less bitter, so there is no longer a need to salt them for an hour or so for that reason alone. However, salting is still recommended to get rid of their abundant moisture before baking.
Frequently Asked Questions
Despite beinga good source of several nutrients, including fiber, vitamin C, potassium, magnesium and folate, sometimes zucchini needs to be jazzed up a bit. This is exactly what we’ve done with these baked zucchini slices. It’s a great way to get your picky eaters to eat their veggies. Besides providing an ooey-gooey layer to these slices, the mozzarella cheese also gives you protein and calcium. And there’s just enough feta to add a briny, but not overpowering flavor. Finished off with the spices (which alsohave some health benefits!) and hot honey, you’ll want to make this recipe again and again.
These baked zucchini slices can be enjoyed as a healthy appetizer or as a side dish. If you’re serving them as appetizers, they will go well with ourSkillet Sun-Dried Tomato Dipwith an assortment of crackers and sliced baguette. As a side dish, pair with seafood, like ourScallops with Lemon-Basil SauceorClassic Crab Cakes. Zucchini goes well withchicken sandwichesfor lunch or with a beef entree, like ourBalsamic Steak & Mushroom Skewers, for dinner.
Yes, you can make baked zucchini slices up to two days ahead. Store them in an airtight container in the fridge. However, they might not be as firm as the first day you baked them. One way to counteract this is to undercook the zucchini just a little and then let the reheating finish them off; reheat in a 375°F oven for about 5 minutes or until warm. Just be sure to watch them, so they don’t get overcooked and soggy.
Absolutely. Zucchini has a similar texture and flavor to yellow summer squash and eggplant. Both of these can be subbed in for zucchini if you wish. Eggplants these days are grown to be less bitter, so there is no longer a need to salt them for an hour or so for that reason alone. However, salting is still recommended to get rid of their abundant moisture before baking.
EatingWell.com, May 2024
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