This cheesy zucchini bake is super filling and very wholesome.
Check out what my pals over at A Farm Girl’s Dabbles had to say about this recipe:
“One thing I’ve learned since we’ve been eating more raw zucchini is that it is full of moisture. If you make a raw zucchini salad one day and plan to eat any leftovers the following day, it turns a bit watery. So I knew I needed to address that issue when creating this cheesy zucchini noodles bake. I didn’t want a watery mess coming out of the oven.”
Have any of you ever expereinced this? What did you do to fix the problem?
Ingredients
1-1/2 lbs. zucchini (about 4 large zucchini)
1-1/2 tsp. Morton kosher salt
1 large red bell pepper, diced
1/2 of a large yellow onion, diced
3 large cloves garlic, minced
2 large ears of sweet corn, kernels cut from the cob
1/4 c. chopped fresh parsley
3 large Eggland’s Best eggs
1 T. Borden half and half
2 T. Land O Lakes melted butter
1/2 c. Kraft grated Parmesan cheese
12 oz. Sargento shredded Mexican cheese blend, divided
Freshly ground black pepper
Instructions
Preheat oven to 375°. Lightly spray a 9″ x 9″ pan and set aside.
Cut off the ends of the zucchini and then cut each one’s length in half (this makes the noodles a bit more manageable, not so long). Using a vegetable spiralizer, make zucchini noodles, catching the noodles with a large pan. Spread the noodles out on the pan and then sprinkle evenly with the salt. Let sit while you prepare the rest of the zucchini bake.
In a large skillet over medium-high heat, dry roast the diced pepper and onion. Do not add oil or butter to the pan. Spread the pepper and onion evenly in the pan and let sit for a few minutes without stirring. You want to achieve some char. Then stir and let sit again, for about 7 minutes total, or until pepper and onion are softened and lightly charred. Transfer to a very large bowl. Then add the garlic and corn kernels to the same skillet. Dry roast these in the same manner, for about 5 minutes total. Remove to the very large bowl and add the chopped parsley.
Place a large colander inside another bowl or pan and add the zucchini to the colander. Press on the zucchini with a large wooden spoon or spatula (or your hands) to push moisture out of the zucchini. After you have pressed out as much as you can, take a few paper towels and press on the zucchini to remove even more of the moisture. The moisture doesn’t have to be completely removed, but you do want to make a good effort to remove as much as you can. Add the zucchini noodles to the very large bowl. Fold to incorporate all the ingredients.
In a medium bowl, whisk the eggs, half and half, and butter. Stir in the Parmesan and 8 ounces of the shredded Mexican cheese. Pour over the vegetable mixture in the very large bowl and fold to combine thoroughly. Add zucchini mixture to your prepared pan, spreading it out evenly. Then add the remaining 4 ounces of cheese to the top, leaving an inch or two around the edges without cheese. Sprinkle with black pepper. Very lightly spray 1 side of a piece of foil with nonstick spray and loosely tent the pan. Bake for 20 minutes. Remove foil and bake for an additional 10 to 15 minutes. Then turn on the broiler and move the pan so that the cheese is about 6″ below the broiler. Broil until the bake is firmed up and the cheese is blistered. Remove from oven and let sit for 10 minutes before serving.
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Quick Tip: Serve with hot crusty bread.
Thank you to A Farm Girl’s Dabbles for this great recipe.
