I was trying to think of something that I could whip up using zucchini because I feel like I can never get enough of it! It’s cheap and incredibly versatile due to its mild taste. I thought, why not make a layered bake using cheese and marinara sauce? I saw Eden Grinshpan make a similar one, so I thought I would give my take on it a go. The mild zucchini goes well with the richness of the marinara sauce and mozzarella cheese. This bake gives lasagna vibes, but the zucchini makes it fresh and light. This is the perfect thing to whip up on vegetarian night for the fam, lunch for the kiddos or make to freeze for dinner for any night of the week!

Ingredients

2-3 zucchinis, 1 1/2 cup mozzarella cheese & 3 cups or so of marinara sauce

Mariana sauce: I have the perfect marinara recipe for this! You can make it a day or two in advance to save on time. My recipe is here.

For Littles

What kiddo doesn’t love tomato sauce or cheese? Such a good way to get them to scarf down a veggie…Just add some marinara and cheese!

My 14-month-old loves this. For any kiddos under 3, I would recommend chopping up the zucchini just a bit more when you prepare their plate. If you prepare the zucchini like I do for this bake, the pieces are a little long and might be hard for them to eat. Cut them up a bit for easy eating!

This is her plate

How To

Assemble the bake, layering the sauce, zucchini and cheese 4 times over.

Bake at 350 for 35-40 minutes.

Serve warm!

Zucchini Bake

Recipe by Kinsey WilliamsCourse: Dinner, Family Meal Ideas, For Toddlers, Healthy, Lunch, Main Dishes, Recipes, Summer

Servings

8

servings

Prep time

20

minutes

Cooking time

40

minutes

Calorieskcal

Ingredients

• 2-3 zucchinis, sliced

• 1 tablespoons olive oil

• 1/2 teaspoon salt

• Freshly cracked pepper

• 3 cups (24 oz) marinara sauce

• 1 1/2 cups mozzarella cheese

• Sprinkle of Parmesan cheese and fresh herbs of your choice (optional)

Directions

• Preheat your oven to 350 and spray a 9×11 glass baking dish.
• Cut your zucchinis lengthwise, and then chop those into thirds. Make sure you slice them them somewhat thinly so they cook evenly in the bake! Once sliced, put them in a medium sized bowl. Add in the olive oil, salt and pepper and gently mix until the zucchini pieces are all coated in the oil.
• Get your marinara sauce ready. If it’s been refrigerated, set it out 30 minutes prior to building the bake. If it’s store bought or you just made it, you don’t need to do anything.
• Put about 1/3 cup marinara into the bottom of the dish and evenly spread it out. Next, add some sliced zucchini and evenly distribute so that the sauce is completely covered with zucchini. Next, add about a 1/4 cup of cheese and sprinkle on top of the zucchini. Repeat this assembly 3 more times.
• On the last layer, you can use the extra sauce for the top and use any extra cheese to sprinkle on the top as well.
• Throw it in the oven for 35-40 minutes; until the sauce is starting to bubble and the cheese is slightly brown.
• Take it out and let cool for 5 minutes. I love to top it with fresh basil or parmesan cheese. In an airtight container, you can store in the fridge for up to 3 days or freeze for up to 2 months. Enjoy!:)