Zucchini and Brick Cheese Slices

Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

Simple, quick and very tasty. The zucchini is layered with brick cheese & herbs & bakes to a savory goodness. Freezes beautifully. If using fresh herbs, double quantities used.

Ingredients Nutrition


  1. Wash & slice zucchini into thin slices. Don't peel unless humungus;
  2. Dredge slices liberally with flour.
  3. Place one layer in greased 9"x13"x2" pan; sprinkle with salt, pepper, some basil, dill & parsley. Cover with some cheese slices.
  4. Repeat layering squash, spices, cheese until zucchini is all used.
  5. Cover top completely with cheese slices.
  6. Score thru ingredients in 6 or 8 places with knife.
  7. Pour oil over top.
  8. Sprinkle with paprika.
  9. Bake in 350 degree oven for 1 to 1-1/2 hours or until nicely browned & knife inserted goes through squash gently.
  10. Allow to rest about 20 minutes before cutting.
Most Helpful

My family loves this recipe. I forgot to use the flour, it still turned out great. I am making this again today.

felinefelinuta January 07, 2009

Well Sperbuna, this recipe really satisfied my palate. I was not able to find the Wisconsin Brick Cheese, so I used Monterey Jack with Jalapeno Peppers. I reduced the recipe in half as I am the only one who likes zucchini and most all cheese. The cheese and zucchini melded so nicely and the top came out nicely browned. Oh yes, I sprinkled the top with Smoked Paprika, just great. I had a good feast of the Zucchini and also had a corn on the cob and my favorite Pork Loin Cutlets. Well, you have ruined me now and I will be making this recipe many more times. I suggest that those who enjoy zucchini, give this recipe a try, you won't be sorry. "Uncle Bill"

William (Uncle Bill) Anatooskin August 31, 2008