Thinly sliced zucchini is baked on a sheet pan with Kashar cheese until golden. Easy to prepare with just a few ingredients, this light vegetable side pairs well with a main course.
Lightly salt the thinly sliced zucchini and let it sit for 10 minutes. Then blot away the moisture with paper towels.
Arrange the zucchini slices in a single layer on a sheet pan. Drizzle with olive oil and season with salt and black pepper.
Sprinkle the grated Kashar cheese and thyme over the top. Bake in a preheated oven until the zucchini is tender and the top is golden. Caution: Keep an eye on it during the final minutes; the cheese can darken quickly.
Let the zucchini rest for a few minutes after baking, then serve warm.
Important: Lightly salt the zucchini slices and let them sit for 10 minutes before baking to draw out excess moisture and keep the dish from getting watery. Arrange the slices in a single layer; overlapping them will steam the zucchini and prevent the cheese from browning as desired. Let the dish rest for a few minutes after baking before serving. Allergens: contains milk and dairy based on the ingredient list. Check packaged product labels for other allergens.
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