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4 Cheese Zucchini Bake (Dairy)

Eileen Goltz | Dairy

My sons LOVE this dish. I usually make a double batch because there are never any leftovers.

Ingredients


4 CHEESE ZUCCHINI BAKE (dairy)
1 large onion
3 tomatoes
2 small or 1 large zucchini
2 Tbsp oregano
1/2 lb cheddar cheese (grated)
1/2 lb mozzarella cheese (grated)
1/8 lb feta cheese (crumbled)
4 tablespoons parmesan cheese (grated)
Bread or cracker crumbs for garnish (if desired)


Instructions

Preheat oven to 350. Slice the onions, tomatoes and zucchini thinly. (Half or quarter the zucchini if they are large). Arrange half the vegetables in a layer in a 9×11 pan. (9×13 worked OK for us). Sprinkle with half the oregano and top with half the cheese. Repeat to form second layer. Top with bread crumbs if desired. Bake for 35 to 40 minutes until cheese is melted and just starts to brown. Cool 15 minutes before serving. Serves 6 adults or 4 teenagers.

Note: I have substituted matzo meal for the breadcrumbs in this recipe during Pesach and you really can tell the difference.

My sons LOVE this dish. I usually make a double batch because there are never any leftovers.