Ingredients
Scale
- 3 cups sliced zucchini (slice it into half moons!)
- 1 cup chopped yellow onions
- 3 tbs olive oil
- salt & pepper
- 1 tbs italian seasoning (I prefer Penzey’s!)
- 1.5 cups marinara sauce (I prefer Rao’s)
- 12 ounces mozzarella cheese (I do 8 ounces of pre-shredded mozzarella + 4 ounces smoked fresh mozzarella)
Instructions
- Preheat your oven to 425°F. While it’s heating up, slice your zucchini into half-moons and chop the onions. Toss them in a bowl with olive oil, salt, pepper, and Italian seasoning. Pro tip: Make sure every piece is evenly coated so they roast up perfectly.
- Spread the veggies onto a half-sheet pan. Don’t overcrowd them—if the zucchini and onions are too close together, they’ll steam instead of roast. Roast for 25 minutes, or until the onions are soft and the zucchini is slightly golden.
- Add marinara sauce. Once your veggies are roasted, take the sheet pan out of the oven and pour the marinara sauce evenly over the top. Use a spoon to spread it out so everything is coated.
- Layer on the cheese. Sprinkle the shredded mozzarella first, then tear up the smoked mozzarella and scatter it on top. This gives you that perfect balance of gooey and slightly smoky.
- Bake until bubbly. Pop the tray back in the oven for about 5 minutes, or until the cheese is melted and golden. For an extra-crispy finish, turn the broiler on for the last couple of minutes—but watch it closely to avoid burning.
Notes
Serve it up: Presentation and pairing ideas
For a beautiful presentation, serve your Italian zucchini bake straight from the pan, family-style. Sprinkle fresh basil or parsley on top for a pop of color and freshness. Pair it with crusty garlic bread or a simple arugula salad with lemon vinaigrette. If you’re hosting, you can even portion it into small ramekins for individual servings—it looks fancy and keeps things neat.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: dinner