Ingredients Healthy Vegetable Recipes Healthy Squash Recipes Healthy Zucchini Recipes Cheesy Zucchini with Hot Honey 5.0 (3) 2 Reviews These cheesy baked zucchini slices are topped with a mixture of creamy feta cheese and melty mozzarella and finished off on a sweet note with a drizzle of hot honey. Cutting the zucchini on an angle gives you the most surface area to hold the cheesy topping. If your zucchini slices are crowding the baking sheet, it’s best to bake them on two baking sheets, and then broil them one baking sheet at a time so they cook evenly. By Renu Anshie Dhar Renu Anshie Dhar Renu Dhar has more than a decade of cumulative experience cooking as a personal chef and culinary instructor. As a personal chef, she developed over 1,000 personalized recipes and meal plans for her clients. EatingWell's Editorial Guidelines Published on May 27, 2024 Tested by Amanda Stanfield Tested by Amanda Stanfield Amanda Stanfield is a Test Kitchen assistant in the Dotdash Meredith Food Studios. She completed her undergraduate degree in journalism and strategic communications at Hampton University. After graduation, Amanda worked in the nonprofit sector as a marketing associate for a global nonprofit organization. In 2018, she pivoted into the food industry and began training in fine-dining restaurants around Atlanta. Later she gained her culinary degree from Johnson & Wales University and went on to work in a variety of kitchens from boutique restaurants to conference hotels. As a true foodie, Amanda seeks out nutritious and unique flavors to inspire others to eat happily and healthfully. When she's not cooking up delicious recipes, you can find her lap swimming in the pool or watching a good sci-fi movie. Meet the EatingWell Test Kitchen Reviewed by Dietitian Emily Lachtrupp, M.S., RD Reviewed by Dietitian Emily Lachtrupp, M.S., RD Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston. EatingWell's Editorial Guidelines Save Rate PRINT Share Active Time: 20 mins Total Time: 20 mins Servings: 4 Nutrition Profile: Sesame-Free Nut-Free Soy-Free Vegetarian High-Protein Egg-Free Gluten-Free Photographer: Stacy k. Allen, Props: Christina Brockman, Food Stylist: Julian Hensarling Cook Mode (Keep screen awake) Ingredients 2 large zucchinis (about 10 ounces each) 2 tablespoons extra-virgin olive oil 1 tablespoon finely chopped fresh rosemary, plus more for garnish 1 teaspoon onion powder 1/2 teaspoon garlic powder 3/4 cup shredded low-moisture part-skim mozzarella cheese 2 ounces feta cheese in brine, drained and crumbled (about 1/2 cup) 1 tablespoon hot honey Directions Preheat oven to 450°F. Slice zucchinis on an angle into 24 (1/2-inch-thick) slices and place in a large bowl. Add oil, rosemary, onion powder and garlic powder; toss until the zucchini is well coated. Arrange in a single layer on a large rimmed baking sheet. Roast until tender-crisp, about 5 minutes. Photographer: Stacy k. Allen, Props: Christina Brockman, Food Stylist: Julian Hensarling Meanwhile, stir mozzarella and feta together in a small bowl until combined. Remove the zucchini from the oven; flip the slices and top with the cheese mixture. Photographer: Stacy k. Allen, Props: Christina Brockman, Food Stylist: Julian Hensarling Increase oven temperature to broil. Broil the zucchini until the cheese is browned and melted, about 3 minutes. Drizzle with hot honey; garnish with rosemary, if desired. Photographer: Stacy k. Allen, Props: Christina Brockman, Food Stylist: Julian Hensarling Nutrition Information Serving Size: 6 slicesCalories 207, Fat 15g, Saturated Fat 6g, Cholesterol 26mg, Carbohydrates 11g, Total sugars 8g, Added sugars 4g, Protein 9g, Fiber 1g, Sodium 284mg, Potassium 435mg Frequently Asked Questions Are these baked zucchini slices healthy? Despite being a good source of several nutrients, including fiber, vitamin C, potassium, magnesium and folate, sometimes zucchini needs to be jazzed up a bit. This is exactly what we’ve done with these baked zucchini slices. It’s a great way to get your picky eaters to eat their veggies. Besides providing an ooey-gooey layer to these slices, the mozzarella cheese also gives you protein and calcium. And there’s just enough feta to add a briny, but not overpowering flavor. Finished off with the spices (which also have some health benefits!) and hot honey, you’ll want to make this recipe again and again. What should I serve with baked zucchini slices? These baked zucchini slices can be enjoyed as a healthy appetizer or as a side dish. If you’re serving them as appetizers, they will go well with our Goat Cheese Crostini with Mushrooms & Brown Butter or Skillet Sun-Dried Tomato Dip with an assortment of crackers and sliced baguette. As a side dish, pair with seafood, like our Scallops with Lemon-Basil Sauce or Classic Crab Cakes. Zucchini goes well with chicken sandwiches for lunch or with a beef entree, like our Balsamic Steak & Mushroom Skewers, for dinner. Can I make this recipe ahead of time? Yes, you can make baked zucchini slices up to two days ahead. Store them in an airtight container in the fridge. However, they might not be as firm as the first day you baked them. One way to counteract this is to undercook the zucchini just a little and then let the reheating finish them off; reheat in a 375°F oven for about 5 minutes or until warm. Just be sure to watch them, so they don’t get overcooked and soggy. Can I substitute the zucchini with another vegetable? Absolutely. Zucchini has a similar texture and flavor to yellow summer squash and eggplant. Both of these can be subbed in for zucchini if you wish. Eggplants these days are grown to be less bitter, so there is no longer a need to salt them for an hour or so for that reason alone. However, salting is still recommended to get rid of their abundant moisture before baking. Additional reporting by Carrie Myers, M.S. and Linda Frahm EatingWell.com, May 2024 Rate It Print