Loaded Zucchini Bake: A Flavor-Packed Veggie Delight

Serving: Enjoy warm as a hearty vegetarian main (just omit the bacon), or pair with grilled chicken or steak as a flavorful side dish.

Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through.

Variations:
Add Protein: Include cooked ground beef or shredded rotisserie chicken between layers for a more filling casserole.

Go Low-Carb: Swap tomatoes for chopped bell peppers to reduce natural sugars.

Spicy Kick: Add jalapeños or pepper jack cheese for some heat.

Make It Creamy: Stir in a few spoonfuls of sour cream or cream cheese to the onion mixture before layering.

FAQ:
Q: Can I use yellow squash instead of zucchini?
A: Yes, they work interchangeably and taste great together if you mix both.

Q: What cheese is best for this recipe?
A: Sharp cheddar or mozzarella work well, but feel free to try gouda, pepper jack, or a blend.

Q: Can I make this ahead of time?
A: Absolutely! Assemble everything in the dish, cover, and refrigerate for up to 24 hours before baking.

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