Baked Mozzarella Zucchini Slices Topped with Bacon and Tomatoes

These Baked Mozzarella Zucchini Slices are really easy-to-make and something that my entire family enjoys eating…even the kids! Since zucchinis come in different sizes the recipe is pretty generic in regards to measurements. You may need a little less or more depending on the size that you’re using.

We enjoy these as an appetizer during the summer and early fall season every year when zucchini is in-season in the northeast. If you have any leftovers, you’ll want to store them in an airtight container in your refrigerator. You can reheat them in the microwave for 15-25 seconds. They’re best when served warm.

Mom’s Baked Mozzarella Zucchini Slices Topped with Bacon and Tomatoes

1 Fresh Zucchini, Sliced
Olive Oil
2 Large Eggs
Seasoned Bread Crumbs
Cherry Tomatoes, Halved
Shredded Mozzarella Cheese
5-8 Slices Bacon, Fried and Crumbled
Aluminum Foil

Line a baking sheet with aluminum foil. Drizzle olive oil onto the foil, spread it around in an even coat using a paper towel. Set aside.

Preheat oven 350 degrees F.

Place eggs in a measuring cup, whisk together lightly with a fork. Place seasoned bread crumbs on a plate. Stir in shredded Mozzarella Cheese. I like to use about 1/2 cup seasoned bread crumbs per 1/8 cup of shredded cheese.

Halve the cherry tomatoes and place in a bowl. Fry and crumble bacon, place in a separate bowl.

Dip each zucchini slice in egg, coating both sides. Drudge slice through the mixture of bread crumbs and shredded cheese. Place on prepared baking sheet. Sprinkle crumbled bacon on top. You can place 1-3 halved cherry tomatoes on top, depending on the size of the round. Smaller slices I use one, medium I use two and for larger rounds I’ll add three halves.

Place baking sheet in a preheated 350 degree oven for 10-14 minutes. They’re done when the zucchini is fork tender. Remove. Let sit on the baking sheet for an additional minute before serving.

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