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Personal Note
I personally use and love these products in my kitchen. I only recommend what I trust!
I personally use and love these products in my kitchen. I only recommend what I trust!
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You know, I've always found that the simplest dishes are often the most satisfying. This zucchini bake is a perfect example. My Grandma used to make something like this every summer, using zucchini straight from her garden. The aroma alone brings back so many happy memories! It's funny how a simple dish can evoke such strong feelings, isn't it? I tweak the recipe from time to time, depending on what veggies I have, and I like to think she'd approve. I'm sure you'll find yourself making this dish again and again, especially when you have an abundance of zucchini during the summer months. It’s so easy to prepare and always a crowd-pleaser. I always mess up the spacing here, not sure what to do.
What I love most about this zucchini bake is its versatility. You can customize it with different herbs, cheeses, or even a sprinkle of breadcrumbs for added texture. One time, I added a pinch of red pepper flakes, and it gave the dish a lovely little kick! I also had a friend, she’s vegan, and she swapped the Parmesan cheese out for nutritional yeast, and she said it was pretty tasty! Try experimenting with different flavor combinations to find what works best for you. I find using a mandoline slicer is helpful, but be careful not to cut yourself! You don't need to be exact, this isn't brain surgery!
Required Equipments
- 9x13 inch baking dish
- Large bowl
- Cutting board
- Knife
- Measuring spoons
- Grater
Zucchini Bake with Chopped Shallots: Frequently Asked Questions
Zucchini Bake with Chopped Shallots
This Zucchini Bake with Chopped Shallots recipe is a delightful side dish, bringing together tender zucchini slices, aromatic shallots, and a touch of parmesan for a comforting and flavorful experience. It's a simple yet elegant way to enjoy summer's bounty.
⏳ Yield & Time
Yield: 6 servings
Preparation Time: 10 minutes
Cook Time: 30 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. Greasing prevents sticking, ensuring easy serving.
- Wash and trim the zucchini. Slice the zucchini into approximately 1/4-inch thick rounds. A mandoline slicer works well here, but watch those fingers!
- Peel and thinly slice the shallots. Shallots add a delicate, oniony flavor that complements the zucchini beautifully. Aim for thin slices for even cooking.
- In a large bowl, toss the zucchini and shallots with olive oil, salt, black pepper, and thyme. Make sure everything is evenly coated with the oil and seasonings. Don't be afraid to get your hands in there!
- Arrange the zucchini and shallots in the prepared baking dish in a single layer. Overlapping is fine, but try to keep it relatively even. More layers, more bake time!.
- Sprinkle the grated Parmesan cheese evenly over the top of the zucchini and shallot mixture. Parmesan adds a lovely salty, savory note. Don't skimp on the cheese!
- Bake for 25-30 minutes, or until the zucchini is tender and the shallots are lightly browned. Keep an eye on it, as oven temperatures can vary.
- Let the bake cool for a few minutes before serving. This allows the flavors to meld together a bit. Garnish with fresh thyme sprigs, if desired, for a touch of elegance.
- Serve warm as a side dish. This zucchini bake pairs well with grilled chicken, fish, or roasted vegetables. I like to put some salt on it!
📝 Notes
- For a vegan version, substitute nutritional yeast for Parmesan cheese.
- Add a pinch of red pepper flakes for a little heat.
🍎 Nutrition
Calories: 120 kcal
Protein: 5 g
Fat: 8 g
Carbohydrates: 8 g
Fiber: 2 g
Calcium: 80 mg
