This Lemon Basil Zucchini Bake is a delightful way to enjoy the abundance of summer zucchini. The bright, zesty flavors of lemon and basil pair perfectly with the mild zucchini and creamy cheeses, creating a dish that's both comforting and refreshing. It's easy to prepare and makes a great side dish or light vegetarian main course. I remember, one time, when I prepared it for a potluck and it was gone in minutes! Who knew zucchini could be so popular?
What makes this zucchini bake special is the combination of fresh ingredients and simple preparation. The ricotta cheese adds a creamy texture, while the Parmesan provides a savory depth. The lemon zest and juice brighten up the flavors, and the fresh basil adds a fragrant, herbal note. It's a symphony of flavors that dance on your palate. Plus, it's a great way to sneak in some extra veggies without anyone complaining. Think of it as a sophisticated casserole that even the kids will love... okay, most kids.
It's also incredibly versatile. Feel free to add other vegetables like bell peppers, onions, or mushrooms. You can even toss in some cooked chicken or sausage for a heartier meal. The possibilities are endless! I've even tried adding a pinch of red pepper flakes for a little kick. So, next time you're looking for a simple, flavorful, and crowd-pleasing dish, give this Lemon Basil Zucchini Bake a try. You won't be disappointed... unless you really hate zucchini, in which case, maybe try a different recipe altogether. But hey, give it a shot!
Required Equipments
- Baking Dish (9x13 inch)
- Mixing Bowls
- Cheese Grater
- Whisk
- Knife
- Cutting Board
Lemon Basil Zucchini Bake: Frequently Asked Questions
Lemon Basil Zucchini Bake
This Lemon Basil Zucchini Bake is a flavorful and easy-to-make dish perfect for using up summer zucchini. The combination of lemon, basil, and cheese creates a delicious vegetarian option for any occasion.
⏳ Yield & Time
Yield: 6 servings
Preparation Time: 15 minutes
Cook Time: 35 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Get started by preheating your oven to 375°F (190°C). While the oven heats up, lightly grease a 9x13 inch baking dish. *Trust me*, don't skip the greasing part, unless you want half the bake stuck to the dish later.
- Wash the zucchini and slice them into roughly 1/4-inch thick rounds. I prefer using a mandoline for uniform slices, but a knife works just fine. Just try and keep them as even as possible.
- In a large bowl, whisk together the eggs, ricotta cheese, grated Parmesan cheese, minced garlic, lemon zest, lemon juice, chopped fresh basil, salt, and pepper. Don't be shy with the basil; it makes *all* the difference.
- Add the zucchini slices to the bowl and gently toss to coat them evenly with the cheese mixture. Make sure every slice gets its fair share of cheesy goodness. I like to use my hands for this part, but a spatula works too!
- Pour the zucchini mixture into the prepared baking dish, spreading it out in an even layer. Top with the shredded mozzarella cheese. If you're feeling fancy, you can arrange a few extra zucchini slices on top for presentation.
- Bake in the preheated oven for 30-40 minutes, or until the top is golden brown and bubbly. A toothpick inserted into the center should come out clean. Keep an eye on it towards the end to prevent burning. Ovens vary, you know?
- Let the bake cool for a few minutes before slicing and serving. This allows the flavors to meld together a bit more, and it's less likely to fall apart when you cut into it. Garnish with extra fresh basil leaves, if desired. Enjoy this amazing creation, it is worth the wait.
📝 Notes
🍎 Nutrition
Calories: 250 kcal
Protein: 15g
Fat: 15g
Carbohydrates: 10g
Fiber: 2g
Calcium: 200mg
