Baked Zucchini and Cheese
Have you ever bought a bunch of zucchini with big plans, only for it to sit in your fridge, judging you? We’ve all been there. You want something easy, cheesy, and delicious that doesn’t feel like a chore to make.
This Baked Zucchini and Cheese recipe is your answer. It’s my go-to for using up that zucchini and turning it into a side dish (or main!) that everyone actually wants to eat.
No fancy skills needed. Just simple ingredients and a little bit of oven magic. Let’s get cooking.
What You’ll Need
This recipe uses basic stuff you might already have. Don’t worry about getting everything perfect.
- Zucchini: About 4 medium ones. Green or yellow squash works fine.
- Olive Oil: Just a couple of tablespoons.
- Garlic: 2 cloves, minced. Or more if you love garlic like I do.
- Cheese: I use a mix of cheddar and mozzarella, about 2 cups total, shredded.
- Parmesan Cheese: About 1/4 cup, for that extra salty kick on top.
- Panko Breadcrumbs: A 1/2 cup gives you a great crunchy topping.
- Salt and Pepper: To your own taste.
| Ingredient | Amount | Note |
|---|---|---|
| Zucchini | 4 Medium | Fresh is best |
| Cheeses | ~2.5 Cups | Mix and match |
| Panko | 1/2 Cup | For the crunch |
Tools You’ll Use
You don’t need a pro kitchen for this. A few simple tools will do the job.
- A 9×13 inch baking dish
- A large mixing bowl
- Knife and cutting board
- Cheese grater (if you’re not using pre-shredded)
- Spatula
How to Make Baked Zucchini and Cheese
This is the fun part. Follow these simple steps.
Step 1: Get your oven hot. Set it to 400°F (200°C). Lightly grease your baking dish.
Step 2: Slice the zucchini into 1/4-inch thick rounds. Don’t go too thick or too thin.
Step 3: In your large bowl, toss the zucchini slices with olive oil, minced garlic, salt, and pepper. Mix it all up so every piece is coated.
Step 4: Spread half of the zucchini mixture in the bottom of your baking dish. Sprinkle half of the cheddar and mozzarella cheese over it.
Step 5: Add the rest of the zucchini on top, making another layer. Then, cover it with the remaining cheddar and mozzarella.
Step 6: In a small bowl, mix the panko breadcrumbs and the parmesan cheese. Sprinkle this mixture evenly over the top of the cheese.
Step 7: Bake for 20-25 minutes. You’ll know it’s done when the cheese is melted and bubbly, and the top is golden brown.
Pro Tips from a Chef
I’ve made this dish hundreds of times. Here are a few things I learned along the way.
Don’t Let It Get Watery
Zucchini holds a lot of water. To avoid a soggy dish, you can “sweat” the zucchini first. After slicing, toss the rounds with a teaspoon of salt and let them sit in a colander for 20-30 minutes. Pat them dry with a paper towel before mixing with oil and garlic.
Use Freshly Grated Cheese
Pre-shredded cheese has anti-caking stuff on it that stops it from melting as smoothly. Grating your own block of cheese only takes a minute and makes a huge difference.
Get That Perfect Golden Top
If your top isn’t as brown as you’d like after 25 minutes, don’t be afraid to use the broiler. Turn it on for just 60 seconds at the end. Keep your eye on it because it can burn fast!
Swaps and Fun Twists
Feel free to play around with this recipe. It’s hard to mess up.
- Add other veggies: Sliced onions, bell peppers, or mushrooms are great additions.
- Spice it up: A pinch of red pepper flakes or some Italian seasoning can add a new flavor.
- Make it meaty: Add some cooked, crumbled bacon or sausage between the layers.
| Swap This | For This | Result |
|---|---|---|
| Zucchini | Yellow Squash | Similar taste |
| Cheddar | Gruyère or Provolone | Different flavors |
| Panko | Crushed Crackers | Crunchy topping |
Nutrition Stuff
This dish is pretty wholesome, but you can adjust it to fit your needs.
Dietary Adjustments
- Gluten-Free: Use gluten-free panko or breadcrumbs. You can even skip the topping completely.
- Keto/Low-Carb: Skip the breadcrumbs. The cheese will still form a nice crust on its own.
- Dairy-Free: Use a dairy-free cheese substitute that melts well.
What to Serve With It
This baked zucchini works great as a side dish.
It pairs well with simple main courses like grilled chicken, baked fish, or a good steak. It’s also hearty enough to be the main meal with a side salad.
Making It Ahead of Time
You can assemble the entire dish a day before you need it.
Just follow all the steps right up until baking. Cover the dish with plastic wrap and stick it in the fridge. When you’re ready, take it out and bake it. You may need to add 5-10 minutes to the baking time since it’s starting cold.
Got Leftovers?
Leftovers are awesome, if you have any.
Store them in an airtight container in the fridge for up to 3 days.
To reheat, the oven or an air fryer is your best bet. This helps crisp the top back up. Microwaving works too, but it might make the zucchini a little softer.
Common Questions
Q1. Why did my baked zucchini turn out so watery?
Ans: You probably didn’t sweat the zucchini first. Zucchini releases a lot of water when it cooks. Salting it beforehand pulls most of that water out.
Q2. Can I freeze this dish?
Ans: You can, but the texture might change a bit after thawing. Zucchini can get a little mushy. If you freeze it, reheat it in the oven straight from the freezer.
Q3. Do I have to peel the zucchini?
Ans: Nope! The skin is thin and has lots of nutrients. Just give it a good wash before you slice it.
Wrapping Up
See? A simple, cheesy, and delicious way to use up that zucchini. It’s a recipe that’s easy to change and hard to get wrong.
Give it a try this week. I’d love to hear how it turns out for you. Drop a comment below and let me know if you made any fun changes
