This hot zucchini cheese bake is weeknight comfort at its bubbliest. Diced zucchini, potatoes, and mushrooms get tossed with garlic, herbs, and soy sauce, then blanketed in cheese and baked until golden and bubbling. If you enjoy vegetable-forward dishes like our Zucchini Fritters with Pickle-Yogurt Sauce and Trout or Salad with Crispy Eggplant, this easy baked dinner will be right up your alley.
Ingredients
- Potatoes, diced
- 1 zucchini, diced
- Cheese (any kind), grated
- Mayonnaise
- Thyme
- Sweet paprika
- Garlic, minced
- Soy sauce
- Fresh parsley, chopped
- Mushrooms (oyster mushrooms work well)
Instructions
- Toss all the ingredients together in a baking dish.
- Use a 1:1:1 ratio of cheese to mayonnaise to mushrooms.
- Bake at 200°C (400°F) for 20 minutes, until bubbly and golden.
Tips
- Dice the potatoes small so they cook through in the 20-minute bake.
- Grate the cheese finely — it melts faster and browns more evenly.
- Let the bake rest for 5 minutes before serving; it sets up and slices more cleanly. For more baked vegetable dinners, browse allrecipes.com.
Nutrition: per 100 g — 130.8 kcal, protein 5.2 g, fat 5.6 g, carbs 14.9 g. Values are estimates; see usda.gov for official reference data.
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