Ingredients
- 3 cups sliced zucchini (slice it into half moons!)
- 1 cup chopped yellow onions
- 3 tbs olive oil
- salt & pepper
- 1 tbs italian seasoning (I prefer Penzey’s!)
- 1.5 cups marinara sauce (I prefer Rao’s)
- 12 ounces mozzarella cheese (I do 8 ounces of pre-shredded mozzarella + 4 ounces smoked fresh mozzarella)
Instructions
Preheat your oven to 425°F. Toss the zucchini and onions with olive oil, salt, pepper, and Italian seasoning in a bowl. Spread them out on a sheet pan—don’t crowd them, or they’ll steam instead of roasting. Roast for about 25 minutes, until the onions are soft and the zucchini has a bit of golden brown color.
Take the pan out of the oven and pour the marinara sauce evenly over the roasted zucchini. Don’t stir—just let it settle into the crevices.
Sprinkle the shredded mozzarella over the top, then add torn pieces of the smoked mozzarella. If you love extra cheese, go for it—there’s no such thing as too much in this dish.
Pop the pan back in the oven and bake for about 5 minutes, just until the cheese melts. Then, turn on the broiler for 2–3 minutes to get that golden, slightly crispy top. Keep an eye on it—broilers work fast!
Notes
Serving suggestions for the perfect meal
This dish is fantastic on its own, but it also pairs beautifully with grilled chicken, garlic bread, or a simple green salad. If you’re serving it as a side, it’s a perfect match for pasta dishes like spaghetti aglio e olio or a hearty lasagna.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: dinner