Zucchini Shake & Bake– it’s not what you think.
Errr–it’s exactly what you think.
You shake it.
You bake it.
But there’s just a little more!
After taking a hiatus from the kitchen, I’ve been re-inspired. My family (and taste buds) are nudging me for more. I’ve revived some tried-and-true, easy-to-do, never-fail faves. Needing a side dish to feed a crowd, Zucchini Shake & Bake jumped the queue.
“Can you send me the gist of your summer zucchini recipe from this weekend,” a friend sent while I was writing this post. Yessss!
“I want the recipe for that yummy looking zucchini casserole that was in your story. Please don’t forget!” an Instafriend reminded. You betcha!
Just as simple to make for one or ten, Shake & Bake Zucchini takes no time at all. Little effort, huge return. And (like most meals) tastes great the next day!
Ingredients (Medium Batch)
5 Zucchini (I usually plan on 1/2-1 per person)
1/2 Cup Parmesan/Asiago mix
1/2 Cup Progresso Italian Bread Crumbs (I do think the brand matters)
6 tbsp Salted Butter
Salt, Pepper, & Garlic Powder to taste
Substitute with feta or simply add it to the mix!
Toss in sliced tomato or substitute some zucchini for summer squash to add color and flair!
Preheat Oven at 425
Wash & Slice Zucchini
Melt butter & drizzle on zucchini slices.
Mix in cheese & breadcrumbs, salt, pepper & garlic
Spray Pan with Pam.
For the Type-A home cook, you will line those suckers into the pan in an orderly fashion! It’s the only way! You may want to sprinkle a little extra cheese and crumbs to really wow the crowd. (Werk it, girl!)
For the Type-Z home cook (Z for Zucchini, duh) just dump them in the baking dish and call it a day!
Bake covered for 30 minutes. Remove foil & broil on low until the top is brown and bubbly.
There ain’t no magic other than that! It’s your turn!