1 of 17 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (288g) Recipe makes 4 servings
Calories 209
Calories from Fat 121		(58%)
Amount Per Serving		%DV
	Total Fat 13.5g	20%
	Saturated Fat 8.2g	41%
	Monounsaturated Fat 3.8g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 40mg		13%
Sodium 1158mg		48%
Potassium 688mg		19%
Total Carbohydrate 9.3g		3%
	Dietary Fiber 2.7g	10%
	Sugars 4.7g
Protein 15.0g		29%
detailed view... how is this calculated?

Menus using this recipe:

Possible sides

Alskann

Cheesy Zucchini

Recipe #64359 | 20 min | 15 min prep | add private note

⁽⁴⁸⁾ RATE IT NOW Print Recipe

By: HEP MEP
Jun 11, 2003

My daughter despises zucchini, but my husband and I love it, so this is an easy way for us to get our "fix" and it's the perfect amount for the two of us. If I'm baking something else in the oven, I'll just put this in till the meat or whatever is done, then crank up the broiler and top it off in there. And of course, you can use more cheese or anything else you desire.

SERVES 4 (change servings and units)

Ingredients

5-6 medium zucchini, sliced
1 chicken bouillon cube
1 teaspoon salt
1 cup cheddar cheese, shredded
1/2 cup parmesan cheese, grated (or so)

Directions

1
Preheat broiler.
2
In a large saucepan, bring water, boullion and salt to a boil.
3
Add zucchini.
4
Cover and boil for 3 to 5 minutes until just tender-crisp; drain well.
5
Arrange half of zucchini in the bottom of a 9-inch pie plate; sprinkle with half the cheddar cheese and half the parmesan.
6
Layer the remaining zucchini and cheeses.
7
Broil for 1 or 2 minutes until cheese melts and bubbles.

Questions about this recipe?

Featured Reviews for This Recipe

From: Mommaofmany

On Nov 5, 2009

This is excellent! Every one of my children wished I had made more. It's simple, fast and healthy, as well. This will be making my menu often!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: ~Bliss~

On Sep 7, 2009

This was very nice. I let the zukes drain a bit, but they still were a little watery, so I put them in paper towels and got the rest out. I put them in a casserole dish, in 3 layers, and I think I may have had too little zukes and too much cheese, but that ended up adding to the taste. I think if I fix these again, I will add salt and pepper to the squash before putting under the broiler.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Mirj

On Sep 29, 2003

MEP, my darling, your daughter doesn't know what's good eating! This was sublime, more than sublime, it was decadent, since I ate most of the whole thing myself. 4 servings my big fat tushy, do you know what happens if you put this dish down in front of a Somersizer or an Atkin's dieter? It's not pretty, let me tell you! I cut the zukes into spears, and cooked them with an onion soup cube instead of the chicken bouillon. I also spread the spears out in the oven, did not layer them, so they sort of became cheesy zuke fries. By the time I was making my third batch I had it down to a science, with a sprinking of granulated garlic on the spears before sprinkling on the cheese, and then a light powdering of some Hungarian paprika. MEP, I sing your praises on a regular basis, thank you!

25 people found this review helpful

Was this review helpful to you? YES | NO

From: Miss Annie

On Nov 3, 2003

This has to be one of the best of the best.....at least in my t&t cookbook! It was so easy to prepare, and so good. The chicken bouillon added depth to the squash. I keep repeating to myself, "simple is best, simple is best". We loved the cheese combination. I made it like you posted, then I added a pinch of Chimayo chile flakes on top before serving. Sesame seeds would be good too I think. Thanks MEP for sharing your recipe and making me look good