Baked Pumpkin and Zucchini with Cheese

Looking for a simple yet delicious dish that celebrates the best of fall flavors? Baked Pumpkin and Zucchini with Cheese is just what you need! This warming vegetable bake combines the sweetness of pumpkin and the subtle taste of zucchini, all topped with creamy mozzarella and savory Parmigiano Reggiano. It’s an excellent side dish for any meal or can stand alone as a light, satisfying main. Perfect for gatherings or cozy family dinners, this dish is sure to please!

What You’ll Need for Baked Pumpkin and Zucchini with Cheese

To whip up this delightful recipe, gather the following ingredients:

• 1 pumpkin, sliced
• 1 zucchini, sliced
• Olive oil, for drizzling
• 3-4 tbsp breadcrumbs
• 3-4 tbsp flour
• Salt, to taste
• Pepper, to taste
• 150 g (5 oz) mozzarella, grated
• 100 g (3.5 oz) Parmigiano Reggiano, grated
• Fresh basil leaves, to taste

How to Make Baked Pumpkin and Zucchini with Cheese

Prep Time: 15 minutes Cook Time: 45 minutes Total Time: 1 hour Servings: 4-6

Step-by-Step Baked Pumpkin and Zucchini with Cheese Recipe

1. Preheat the Oven: Start by preheating your oven to 180°C (350°F). This ensures an even bake.
2. Prepare the Baking Dish: Line a baking dish with moistened baking paper. This helps in easy cleanup and prevents sticking.
3. Slice Your Vegetables: Cut the pumpkin and zucchini into thin, even rounds or half-moons. This will help them cook evenly and blend their flavors beautifully.
4. Coat the Pumpkin: Lightly coat the pumpkin slices in flour. Season them with salt and pepper for added flavor.
5. Layer the Pumpkin: Place the seasoned pumpkin slices in the baking dish as your first layer.
6. Add Cheese and Basil: Sprinkle a generous amount of mozzarella, some Parmigiano Reggiano, and a few basil leaves over the pumpkin layer.
7. Repeat with Zucchini: Now it’s time for the zucchini! Coat them in flour and season with salt and pepper, then layer them over the pumpkin.
8. Continue Layering: Repeat the process with more layers of pumpkin, zucchini, cheeses, and basil until all ingredients are used.
9. Finish with Toppings: End with a final layer of pumpkin topped generously with mozzarella, Parmigiano, basil, and breadcrumbs for that delicious crunch.
10. Drizzle and Cover: Drizzle olive oil over the top to help it brown beautifully. Cover the dish with aluminum foil.
11. Bake: Place the dish in the oven and bake for 45 minutes. For a crispy top, remove the foil during the last 10 minutes of baking.
12. Cool and Serve: Allow your baked creation to cool for 5 minutes before serving warm.

Nutritional Information (per serving):

• Calories: 240
• Protein: 10g
• Fat: 12g
• Carbs: 30g
• Dietary Fiber: 4g

How to Serve Baked Pumpkin and Zucchini with Cheese

Serve warm straight from the oven! This dish is fantastic on its own, but pairs beautifully with a fresh green salad or some crusty bread for a complete meal. Consider garnishing it with extra basil or a sprinkle of more cheese right before serving to elevate its presentation. For a sophisticated touch, serve with a glass of white wine or a crisp sparkling water to balance the rich flavors.

Tips & Variations

Expert Tips for Baked Pumpkin and Zucchini with Cheese

• Fresh Ingredients: Always use fresh zucchini and pumpkin for the best flavor. They are in season, and you’ll notice the difference in taste!
• Cheese Swap: If you’re a fan of different cheese flavors, experiment with adding goat cheese or sharp cheddar; they can give a unique twist to the dish.
• Extra Crunch: For added texture, mix some chopped nuts like walnuts or hazelnuts into the breadcrumbs before sprinkling on top.

Baked Pumpkin and Zucchini with Cheese FAQs

Can I use other vegetables?

Absolutely! Feel free to mix in other veggies like eggplant or bell peppers for added color and flavor.

Can I make this dish ahead of time?

Yes! You can prepare it a day in advance and refrigerate it. Just cover it tightly and bake when you’re ready to serve.

What can I do with leftovers?

Leftovers can be reheated in the oven or microwave. It also makes a delicious filling for wraps or sandwiches!

Try your hand at this delightful Baked Pumpkin and Zucchini with Cheese! It’s not only scrumptious but also a great way to enjoy seasonal vegetables. Share your results and let me know how you liked it! Happy cooking!

Baked Pumpkin and Zucchini with Cheese

A warming vegetable bake that combines the sweetness of pumpkin and zucchini, topped with creamy mozzarella and savory Parmigiano Reggiano. Perfect as a side dish or a light main.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 4 servings

Course: Main Course, Side Dish

Cuisine: Italian

Calories: 240

Ingredients Method Notes

Ingredients

  

Vegetables

• 1 whole pumpkin, sliced Use fresh pumpkin for the best flavor.
• 1 whole zucchini, sliced Use fresh zucchini for the best flavor.

Coatings and Seasoning

• 3-4 tbsp breadcrumbs For added crunch on top.
• 3-4 tbsp flour For coating the vegetables.
• Salt, to taste Use sea salt for best flavor.
• Pepper, to taste Freshly ground black pepper recommended.

Cheese

• 150 g mozzarella, grated For a creamy texture.
• 100 g Parmigiano Reggiano, grated Adds a savory depth to the flavor.

Finishing Touches

• Olive oil, for drizzling Helps achieve a beautiful brown color.
• Fresh basil leaves, to taste Used between layers and for garnish.

Method

 

Preparation

1. Preheat your oven to 180°C (350°F).
2. Line a baking dish with moistened baking paper.
3. Cut the pumpkin and zucchini into thin, even rounds or half-moons.
4. Lightly coat the pumpkin slices in flour and season with salt and pepper.

Layering

1. Place the seasoned pumpkin slices in the baking dish as your first layer.
2. Sprinkle a generous amount of mozzarella, some Parmigiano Reggiano, and a few basil leaves over the pumpkin layer.
3. Coat the zucchini in flour, season with salt and pepper, and layer them over the pumpkin.
4. Continue layering with more pumpkin, zucchini, cheeses, and basil until all ingredients are used.

Baking

1. End with a final layer of pumpkin topped with mozzarella, Parmigiano, basil, and breadcrumbs.
2. Drizzle olive oil over the top and cover the dish with aluminum foil.
3. Bake for 45 minutes, removing the foil during the last 10 minutes for a crispy top.
4. Allow the dish to cool for 5 minutes before serving warm.

Notes

Serve warm, pairing beautifully with a fresh green salad or crusty bread. Consider garnishing with extra basil or cheese before serving.