Cheesy Roasted Zucchini Video
As summer draws to a close, I’m still taking full advantage of the vegetable surplus availability this time of year and sharing one of the most easiest recipes for zucchini. This video will probably always be one of my favorites. While editing it and watching it over and over again to make sure I got it all right, I couldn’t stop smiling and getting this warm and fuzzy feeling washing all over me.
You might be wondering why I sound so giddy and elated and I have a very simple explanation – we filmed this recipe at my parents’ house, where I’m always so happy and feel completely at peace. It seemed perfectly fitting to share a recipe that my Mom came up with to make good use of her overabundant supply of zucchini and of course, I used all the ingredients from her garden too.
To read my blog post about our trip to NY as well as see a ton of pictures, click here – Trip to NY.
My sister vlogged our trip too! Watch her video and you’ll see a more personal and in depth look of our childhood home and the great time we had as a family: https://youtu.be/o7LYuTYdvus
2 1/2 – 3 lbs zucchini, cut into 1/2 – 1 inch pieces
2-3 garlic cloves
1 Tablespoon fresh parsley, chopped
2-3 Tablespoons oil (avocado, olive, etc.)
salt, ground black pepper, to taste
3/4 – 1 cup Mozzarella cheese, grated (or any other cheese that you like, Monterey Jack, Cheddar, Swiss, Gruyere, etc.
1/4 cup Parmesan cheese, grated
Preheat the oven to 400 degrees Fahrenheit.
In a large bowl, mix the zucchini, garlic, parsley, salt, pepper and oil.
You can also add some chopped, (seeded) tomatoes, yellow squash (chop it the same size as the zucchini, finely minced onion or shallot, sliced mushrooms and/or any other herbs that you like to this dish.
Place all the ingredients into a 9×13 inch baking dish in an even layer. Top the zucchini with the grated cheese.
Roast the zucchini in the preheated oven, uncovered, for about 20 minutes. Broil for about 3 – 5 minutes at the end, just to get the cheese some golden brown color.
- 2½ - 3 lbs zucchini, cut into ½ - 1 inch pieces
- 2-3 garlic cloves
- 1 Tablespoon fresh parsley, chopped
- 2-3 Tablespoons oil (avocado, olive, etc.)
- salt, ground black pepper, to taste
- ¾ - 1 cup Mozzarella cheese, grated (or any other cheese that you like, Monterey Jack, Cheddar, Swiss, Gruyere, etc.
- ¼ cup Parmesan cheese, grated
- Preheat the oven to 400 degrees Fahrenheit.
- In a large bowl, mix the zucchini, garlic, parsley, salt, pepper and oil. Place all the ingredients into a 9x13 inch baking dish in an even layer. Top the zucchini with the grated cheese.
- Roast the zucchini in the preheated oven, uncovered, for about 20 minutes. Broil for about 3 - 5 minutes at the end, just to get the cheese some golden brown color.
Olga I share your love of zucchini too !! 🙂 my fav recipe is zucchini sautéed with onion, salt, pepper and a couple cloves minced garlic and of course olive oil to sauté.
It’s a light , tasty meal.
That is delicious too, Martha. I sauté zucchini quite often too. Isn’t zucchini so versatile?
I did make this delicious recipe yesterday Olga 🙂 thank you for another delicious way to use up zucchini 🙂 my whole family loved it !!
Yay! I’m thrilled to hear that. Thanks so much for taking the time to write, Martha.
This looks so yummy. We love zucchini, I’ll definitely have to try this soon 🙂
I hope you enjoy it as much as we did, Olga.
Olga, you are so cute!!! Thank you for including Nathaniel in the video, I literally chuckled out loud when he just grabbed that tomato! 🙂 Babies always want to put everything in their mouth, ha! This sounds like a wonderful recipe and I will try making it sometime soon! Thank you for taking the time to make a video out of it, I love watching all of your video recipes. God bless!
Thank you for taking the time to write, Luba. It means a lot to hear your nice feedback.
What a simple and awesome recipe! Love your video with the garden and best of all Nathaniel! Great job
Thank you, Nata. That’s my favorite part too:).
Valya @ Valya' s Taste of Home
Oh, you are so right about if you are gardening you don’t know what to do with your zucchini. After finishing this comment, I’m heading to my garden and I will give this recipe a try. I don’t have coconut oil, but will use olive oil. Thanks Olga. 😉
Love your blog updates too 🙂
I hope you enjoy it, Valya.
Valya @ Valya's Taste of Home
Olga my daughter made this for dinner today. I posted the picture on my Instagram, you can check it out. 🙂
I just saw your instagram post:). Looks lovely. Thank you for sharing.
Olga, I made this yesterday for the whole family & my mom said “Так вкусно, можно проглотить язык”. Just thought it was fun to share 🙂 Thank you for the recipe
Wow! That’s awesome, Galya. Thank you for taking the time to write:).
Hello Olga, you make the most beautiful recipe videos. It seems likes I am in the kitchen with you because they are so inviting and full of love. Thank you for your work.
Awww…. Your comment really made my day. I was seriously just now sitting here wondering if all the work of making the videos was worth it.
Thank you so much for taking the time to encourage me, Lily.
P.S. i just made this dish and it is super tasty!
Just made these for dinner to go with salmon.. I also added mushrooms and WOW. I am so impressed. So amazingly delicious. Will make these again and again. Thank you for the recipe.
That’s great to hear, Valentina! Mushrooms are a great combination with zucchini. I’m happy to hear that you enjoyed the recipe.
Looks so yummy! Great idea for our dinner tomorrow. Thank you! 🙂
That’s great, Tatyana. I’d love to hear what you think.
Olga, thanks so much for this recipe! My 8yo daughter made this today (well with a little bit of mom’s help!)
It turned out delicious and beautiful !!!
Your video is amazing too! Beautiful you and your baby!!
What a great helper you have, Julie! That’s awesome. I’m so glad you enjoyed the recipe and the video:). I hope to be sharing many more videos with all of you in the future.
I would like to thank you for grouping your recipes into different categories; it’s truly a life saver. I’m a nurse by trade and work full time but I also enjoy cooking. That being said working 12 hr shifts can be exhausting, but your simple and healthy recipes are a life saver. I made this zucchini recipe tonight, and it was incredible. The only thing I changed was I doubled the garlic.
I’m thrilled to meet another nurse, Lilly. I know how little time there is to prepare meals after working those long 12 hour shifts. Working full time is hard and when I was doing it, I only did super easy recipes on the nights that I was working. (I normally worked 3 nights in a row.)
Wow zucchini and cheese what could be better looks so good yummm and I must say very eye catching also gurl you have a really very cute energetic co star and just love your parents garden looks similar to my aunt and uncles garden when they lived in upstate ny my aunt would grow her own tomatoes cucs peppers onions zucchini herbs and soooooo many other yummy healthy goodies will hafta try maybe with zucchini and yellow squash or zucchini and mushrooms you should seriously do a video or teleconference would be gr8 hun
Thank you so much, Tzivia.
It sounds like your aunt and uncle had a wonderful garden.
Super delicious. Thanks for an easy but amazing recipe!