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4-Cheese Zucchini Bake
4-Cheese Zucchini Bake Eileen Goltz | Dairy
1 hour 20 minutes
40 minutes
6 servings

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

  • 1 large onion
  • 3 tomatoes
  • 2 small or 1 large zucchini
  • 2 Tablespoons oregano
  • ½ lb. cheddar cheese (grated)
  • ½ lb. mozzarella cheese (grated)
  • ⅛ lb. feta cheese (crumbled)
  • 4 Tablespoons parmesan cheese (grated)
  • Bread or cracker crumbs for garnish (if desired)

  1. Preheat oven to 350°F.
  2. Slice the onions, tomatoes and zucchini thinly. (Half or quarter the zucchini if they are large).
  3. Arrange half the vegetables in a layer in a 9x11 pan. (9x13 also works). Sprinkle with half the oregano and top with half the cheese.
  4. Repeat to form second layer.
  5. Top with bread crumbs if desired.
  6. Bake for 35 to 40 minutes until cheese is melted and just starts to brown.
  7. Cool 15 minutes before serving.

Serves 6 adults or 4 teenagers.

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