Directions:
1. Preheat oven to 375°F (190°C). Line a baking sheet or rectangular pan with parchment paper and lightly grease it with olive oil.
2. Place grated zucchini in a colander and toss with 1 teaspoon salt. Let it sit for 10–15 minutes to release excess water, then squeeze out as much moisture as possible using a clean kitchen towel or cheesecloth.
3. In a large bowl, whisk together eggs, flour, baking powder, garlic powder, black pepper, and oregano.
4. Fold in the drained zucchini, mozzarella, Parmesan, and chopped green onions. Mix until well combined.
5. Spread the mixture evenly on the prepared baking sheet into a rectangle about 1/2 inch thick.
6. Bake for 30–35 minutes or until golden and set.
7. Let cool for a few minutes, then slice and serve warm or at room temperature.
Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes
Kcal: 210 kcal | Servings: 6 servings
Tips & Serving Suggestions:
– Add chili flakes or chopped jalapeño for a spicy kick.
– Great as a side dish, or serve with a green salad for a light lunch.
– Leftovers can be stored in the fridge and reheated in the oven or air fryer.
– For extra crispness, broil for 2 minutes at the end.
Conclusion:
Cheesy zucchini bake is an easy, flavorful, and family-approved dish that celebrates the versatility of zucchini. It’s golden, cheesy, and absolutely irresistible straight out of the oven.
