Potluck Stamp of Approval: Mediterranean Zucchini Bake
April has brought nothing but showers here in Texas the last four days, and I know we aren’t the only ones in the country having some dreary weather. So let’s transport ourselves to the Mediterranean. This zucchini bake is fairly easy to make, especially if you have a mandolin slicer. This handy tool is one of my favorites in the kitchen. Perfect for getting nice, thin zucchini slices for this dish (or making Homemade Baked Potato Chips). If you don’t currently have one, just make sure to use a sharp knife and carefully cut thin slices of zucchini for this recipe.
Mediterranean Zucchini Bake
3 lg zucchini
3 oz sun dried tomatoes, julienne cut
3 oz feta cheese, crumbled
3 oz mozzarella cheese, grated
3 cloves garlic, minced
1 oz fresh oregano, finely chopped plus more for topping
Kosher salt, to taste
Cracked black pepper, to taste
1 oz parmesan cheese
3/4 cup fine bread crumbs
Extra Virgin Olive oil
Preheat the oven to 375 degrees.
Combine feta, mozzarella, garlic, oregano, salt, and pepper in a medium bowl. Set aside.
Thinly slice zucchini with a mandolin, or sharp knife.
Coat a baking dish (I used a 9 x 13) with a little bit of extra virgin olive oil.
Layer the bottom of the baking dish with zucchini slices. Do a row and then slightly overlap the next row and then the next, until the entire bottom of the pan is covered.
Pour 1/3 of the cheese mixture over the zucchini. Spread so that it is evenly coating.
Top cheese mixture with 1 oz of sun-dried tomatoes, evenly across the pan.
Repeat the process with the zucchini slices, followed by another 1/3 of the cheese and 1 oz of sun-dried tomatoes until there are two more layers of each.
Combine the bread crumbs and parmesan cheese. Top the entire dish with the bread crumb mixture until fully and evenly covered.
Sprinkle a little bit more of chopped fresh oregano on top.
Top with aluminum foil and bake for 25 minutes. Remove foil and bake for another 20 minutes, or until top is crusty and vegetables are tender.