Cheesy Zucchini Bake

Italian Entrée
50 min.
4 Servings
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A simple dish with ooey, gooey, cheesy, veggie deliciousness. Overflowing with tender, roasted zucchini, pesto, and a mix of goat and Mozzarella cheese, this vegetarian casserole is as good as it is green.


  • 3 zucchini
  • 2 yellow bell peppers
  • ½ bunch parsley
  • 4 oz. Market District herb and garlic goat cheese
  • 1 cup Giant Eagle grated Mozzarella
  • ½ cup Land O’ Lakes heavy cream
  • ¼ tsp. kosher salt, divided
  • ¼ tsp. ground black pepper, divided
  • 1 Tbsp. Market District extra virgin olive oil
  • ¼ cup Giant Eagle shredded Parmesan
  • ¼ cup Rana pesto


  Prep Time: 15 min. • Cook Time: 35 min.

Preheat oven to 425°F. Cut zucchini into ½-inch rounds. Remove seeds from peppers and cut into ¼-inch julienne. Pick parsley leaves. Whisk goat cheese, Mozzarella, heavy cream, and a pinch of salt and pepper.

Toss zucchini and peppers with olive oil and a pinch of salt and pepper. Place on a sheet tray and roast for 10-12 minutes.

Layer half of the roasted vegetables in a baking dish and spread half of the cheese mixture on top. Layer the other half of vegetables and then spread with the remaining cheese mixture. Top with parmesan. Place in oven and bake for 20 minutes or until brown and bubbling.

Dollop the pesto on top and garnish with parsley leaves.

Approximate Nutritional Information (Per serving): Calories 430, Fat 36g, Sat Fat 18g, Trans Fat 0.5g, Cholesterol 70mg, Sodium 690mg, Total Carbohydrate 11g, Fiber 2g, Sugars 6g, Protein 20g


ALLERGEN INFORMATION: Peanut-Free, Soy-Free, Egg-Free

Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

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