Zucchini is one of the easiest things to grow in a backyard garden. I can put in 2 plants and get 20-30 zucchinis from them! They don’t need a lot of maintaince as they grow…just some water a few times a week and you’re good! Last week I harvested 7 large zucchinis from our garden. I sliced up one of them to make this delicious appetizer. You can use any flavor of shredded cheese that you have on hand. I like to use a “mix” of Italian Cheese that I purchase at our local grocery store.
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Baked Zucchini and Cheese Appetizers Recipe
1 Fresh Medium Sized Zucchini
1 bag Italian Cheese Mix, Shredded
Olive Oil
Seasoned Italian Bread Crumbs
2-3 Large Eggs
Salt and Ground Pepper
Cherry Tomatoes, Sliced in Half
Line a baking sheet with aluminum foil. Spread a little bit of olive oil across the sheet using a paper towel. Set aside.
Preheat oven to 350 degrees F.
Wash and slice the fresh zucchini into thin rounds (about 1/8″ thick). In a small bowl whisk together 2-3 large eggs. Sprinkle in a dash of salt and ground black pepper into the egg mixture. Pour bread crumbs onto a plate. Wash cherry sized tomatoes and then slice in half.
Dip each zucchini round into the egg, covering both sides. Then roll the slice into the seasoned bread crumbs. Place onto the prepared baking sheet in a single layer. Sprinkle shredded cheese on top. Then add sliced or diced tomatoes on top, just a little bit…don’t cover the slice with tomatoes.
Place the baking sheet into a preheated 350 degrees oven for 8-12 minutes. The baking time will depend on the thickness of the zucchini slices. Remove from the oven when the slice is fork tender. Serve immediately.
Store leftovers in an airtight container in the refrigerator. You can reheat them in the microwave for 30-45 seconds.
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