Baked zucchini with old dutch master cheese
Crisp, tender zucchini tossed with olive oil and herbs and topped with a mix of yummy cheeses
2 medium zucchini (8-inch)
2 Roma tomatoes thinly sliced (16 slices total)
4 tablespoons butter or light butter, melted
1/4 teaspoon garlic salt
1/4 teaspoon onion powder
1/4 teaspoon dry Italian seasoning
Black pepper to taste
1 1/2 cup shredded Frico Gouda cheese
1/4 cup panko breadcrumbs
2 tablespoons shredded Frico Old Dutch Master cheese
2 tablespoons fresh chopped basil
Preheat the oven to 360°F and line a baking sheet with parchment or spray with cooking spray.
Place the tomato slices on a paper towel and sprinkle lightly with salt. Gently press another paper towel on top and allow to sit while you prepare the rest of the ingredients.
Slice the zucchini in half. Cut a small slice from the peel on the opposite to give a solid base and keep it upright while baking.
Mix the melted butter with the garlic salt, onion powder, dry Italian seasoning and black pepper to your taste.
Brush the tops of the zucchini with the seasoned butter. Reserve the remaining butter for the crumb topping.
Sprinkle with half of the shredded Gouda. Arrange 4 slices of tomato on each.
Sprinkle with the remaining shredded Gouda cheese.
Toss the panko breadcrumbs and shredded Old Dutch Master Cheese with the remaining butter and sprinkle over the Gouda cheese.
Bake for 30 minutes or until fork tender.
Garnish with chopped fresh basil, if desired.