It feels like just yesterday my garden was overflowing with zucchini. Anyone else have that problem every summer? You plant a few zucchini seeds thinking, “Oh, this will be nice, fresh zucchini bread!” And then BAM! You’re practically swimming in the stuff. I remember one year, my neighbor joked that I was single-handedly responsible for the zucchini surplus in our town.

I was giving them away to everyone – friends, family, even the mailman! That’s when I got serious about finding different ways to use zucchini. I tried everything – zucchini noodles, zucchini fritters, even zucchini in smoothies (don’t judge!). But the one that stuck, the one my family requests over and over, is my baked zucchini and cheese.

The beauty of this recipe is its simplicity. It’s the perfect side dish when you want something comforting and flavorful, but don’t want to spend hours in the kitchen. It also is a sneaky way to get my kids to eat their vegetables. My youngest, especially, can be a bit picky. But when baked zucchini and cheese is on the table, he cleans his plate. There’s just something about the combination of tender zucchini, melted cheese, and a hint of garlic that even the most stubborn eaters can’t resist.

Over the years, I’ve tweaked this recipe to perfection. I’ve learned a few tricks along the way – like salting the zucchini to draw out excess moisture so it doesn’t get soggy, and using a blend of cheeses for maximum flavor. I’m excited to share all my tips and tricks with you so you can make the most amazing baked zucchini and cheese imaginable.

I know the thought of trying yet another zucchini recipe might seem daunting. Maybe you’ve tried others that were bland or watery. But trust me on this one. This baked zucchini and cheese recipe is a game-changer. It’s easy, delicious, and always a crowd-pleaser. If you are looking for ways to use zucchini, this recipe is the answer. Beyond its delicious flavor, this dish offers a wonderful way to incorporate more vegetables into your diet. The zucchini becomes incredibly tender and almost melts into the cheese, making it appealing even to those who might typically shy away from vegetables.

So, grab your zucchini, preheat your oven, and let’s get started. You’re going to love how simple and satisfying this baked zucchini and cheese recipe is! And the best part? The whole family will devour it. I promise you will love this baked zucchini and cheese. Let’s get started. You will not be sorry when you bake this baked zucchini and cheese. And it only gets better the next day! This baked zucchini and cheese will be a family favorite for years to come.

Ingredients

Here’s what you’ll need to make this delicious baked zucchini and cheese! Don’t worry, the list is short and sweet, and you probably have most of these ingredients in your pantry already. The quality of the ingredients greatly impacts the final taste of the dish. Using fresh, high-quality cheese and zucchini will elevate the flavor and create a truly memorable meal. Consider visiting a local farmer’s market for the freshest produce.

3 medium zucchini: (About 1.5 pounds) I prefer using medium-sized zucchini because they tend to be less watery than the larger ones. If you only have large zucchini, just be sure to salt them well to draw out excess moisture.

1 medium onion, thinly sliced: I usually use a yellow onion for its mild flavor, but you can also use a sweet onion or even a red onion if you prefer. The key is to slice them thinly so they cook evenly and meld well with the other ingredients.
2 cloves garlic, minced: Fresh garlic is a must for me! It adds so much flavor. If you’re in a pinch, you can use garlic powder, but the flavor won’t be quite the same.
1/4 cup olive oil: I use extra virgin olive oil for its flavor and health benefits. You can substitute with any other cooking oil you have on hand, like vegetable oil or canola oil.

1 cup shredded cheddar cheese: Cheddar cheese adds a nice sharpness to the dish. I like to use a sharp cheddar, but you can use mild or medium cheddar if you prefer.
1/2 cup shredded mozzarella cheese: Mozzarella cheese adds a creamy, melty texture. Low-moisture mozzarella works best to prevent the dish from becoming too watery.
1/4 cup grated Parmesan cheese: Parmesan cheese adds a salty, savory flavor. I recommend using freshly grated Parmesan for the best flavor.

1/4 cup breadcrumbs: I use plain breadcrumbs to add a little bit of texture to the top of the dish. You can also use panko breadcrumbs for a crispier topping.
1 teaspoon dried Italian herbs: This adds a touch of Italian flavor. You can use a store-bought blend or make your own by combining dried oregano, basil, thyme, and rosemary.
Salt and pepper to taste: Don’t be afraid to season generously! Salt and pepper are essential for bringing out the flavors of the other ingredients.

A few notes on substitutions: If you don’t have cheddar cheese, you can use another type of cheese like Monterey Jack or Colby. For a vegetarian version, make sure your Parmesan cheese is vegetarian-friendly (some brands use animal rennet). This simple baked zucchini and cheese is easily adaptable.

As for shopping tips, I always try to buy organic zucchini when it’s available. It’s worth the extra cost to me knowing that it’s free from pesticides. Also, when buying cheese, I prefer to buy blocks of cheese and shred them myself. It melts much better than pre-shredded cheese, which often contains cellulose to prevent clumping. The best cheese for this baked zucchini and cheese is freshly grated from a block.

For storage, I keep my zucchini in the refrigerator until I’m ready to use it. It usually lasts for about a week. I store my cheeses in airtight containers in the refrigerator to keep them fresh. This baked zucchini and cheese is a staple for my family.

Step-by-Step Instructions

Alright, let’s get into the nitty-gritty of making this amazing baked zucchini and cheese! Trust me, it’s easier than it looks. Just follow these simple steps, and you’ll have a delicious and comforting dish in no time. Each step in this recipe is designed to maximize the flavor and texture of the final dish. From properly salting the zucchini to sautéing the onions and garlic to perfection, every detail matters.

Preheat your oven to 375°F (190°C). While the oven is heating up, grease a 9×13 inch baking dish with olive oil or cooking spray. This will prevent the baked zucchini and cheese from sticking to the bottom.
Prepare the zucchini: Wash and slice the zucchini into ¼-inch thick rounds. Place the zucchini slices in a colander and sprinkle them with salt. Let them sit for about 15-20 minutes to draw out excess moisture. This step is crucial to prevent your baked zucchini and cheese from being watery. After 20 minutes, pat the zucchini slices dry with paper towels.

Sauté the onions and garlic: In a large skillet, heat the remaining olive oil over medium heat. Add the sliced onions and cook until they are softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic!
Assemble the casserole: In a large bowl, combine the sautéed onions and garlic with the zucchini slices, cheddar cheese, mozzarella cheese, Parmesan cheese, breadcrumbs, and Italian herbs. Season with salt and pepper to taste. Toss everything together until well combined.
Transfer to baking dish: Pour the zucchini mixture into the prepared baking dish and spread it out evenly.

Bake: Bake in the preheated oven for 30-35 minutes, or until the cheese is melted and bubbly and the zucchini is tender. If the top starts to brown too quickly, you can cover the dish with foil for the last 10-15 minutes of baking.
Let it rest: Remove the baked zucchini and cheese from the oven and let it rest for a few minutes before serving. This will allow the cheese to set up a bit and make it easier to slice and serve.

My Top Tips: Don’t skip the salting step! It really makes a difference in the final texture of the dish. Also, feel free to adjust the amount of cheese to your liking. My family loves a cheesy baked zucchini and cheese, so I tend to be generous with the cheese. If you like a bit of a kick, add a pinch of red pepper flakes to the zucchini mixture. For easier slicing, cut the zucchini in half-moons!

One time, I was rushing and forgot to salt the zucchini. The baked zucchini and cheese came out so watery! My kids still ate it, but it wasn’t nearly as good. Another time, I accidentally used too much garlic. It was a bit overpowering, but we still managed to finish it. Learn from my mistakes! Follow these steps, and you’ll have a perfect baked zucchini and cheese every time.

Serving Ideas

Now that you’ve got this amazing baked zucchini and cheese, let’s talk about how to serve it! This dish is incredibly versatile and can be enjoyed as a side dish, a light lunch, or even a vegetarian main course. The presentation of the dish can also enhance the dining experience. Garnishing with fresh herbs or a sprinkle of Parmesan cheese can make it even more appealing.

At my house, we often serve baked zucchini and cheese as a side dish alongside grilled chicken or fish. It also pairs perfectly with a simple salad for a light and refreshing meal. Sometimes, I’ll even add a dollop of sour cream or Greek yogurt on top for extra creaminess. I also love to serve this alongside my Baked Tortellini Marinara and Cheese!

For a more substantial meal, you can serve baked zucchini and cheese with a side of pasta or rice. It’s also delicious served with a crusty loaf of bread for soaking up all the cheesy goodness.

Serving Occasions: This dish is perfect for potlucks, family gatherings, and summer barbecues. It’s also a great way to use up all that extra zucchini from your garden. I often make a big batch of baked zucchini and cheese when we have guests over because it’s always a crowd-pleaser. The vibrant colors of the zucchini and cheese make it a visually appealing dish that is sure to impress your guests.

Leftover Magic: If you have any leftovers (which is rare in my house!), you can store them in the refrigerator for up to 3 days. Reheat them in the oven or microwave until warmed through. The leftovers are also delicious cold, straight from the fridge! I sometimes chop them up and add them to omelets or frittatas. It’s a great way to sneak in some extra veggies. For a great alternative side dish, try some Southern Baked Mac and Cheese!

Portion Sizes: I usually serve about ½ cup of baked zucchini and cheese per person as a side dish. For a main course, I would increase the portion size to about 1 cup per person. My kids absolutely love this dish, so they always ask for seconds (and sometimes thirds!). They love the cheesy taste of this baked zucchini and cheese. They also enjoy the cheesy topping!

FAQs

Let’s tackle some of the most common questions I get about making baked zucchini and cheese. These are real questions from friends, family, and readers who have tried this recipe. Understanding the nuances of the recipe can help you achieve the best possible results. Don’t hesitate to experiment and make it your own!

Q: Can I use different types of cheese?

A: Absolutely! The beauty of this recipe is that it’s so versatile. You can use any combination of cheeses that you like. Some other good options include Monterey Jack, Gruyere, provolone, or even a little bit of blue cheese for a bolder flavor. I once tried adding some goat cheese, and it was delicious! This baked zucchini and cheese is truly versatile.

Q: Can I make this dish ahead of time?

A: Yes, you can! You can assemble the casserole ahead of time and store it in the refrigerator for up to 24 hours before baking. Just be sure to add a few extra minutes to the baking time to ensure that it’s heated through. This is a great option if you’re entertaining and want to get some of the prep work done in advance. You can enjoy this baked zucchini and cheese whenever you want!

Q: Can I freeze this dish?

A: I don’t recommend freezing baked zucchini and cheese. The zucchini can become mushy when thawed, and the cheese may separate. It’s best to enjoy this dish fresh.

Q: Can I make this recipe gluten-free?

A: Yes! Simply substitute the breadcrumbs with gluten-free breadcrumbs or almond flour. The rest of the ingredients are naturally gluten-free. It’s an easy way to adapt the baked zucchini and cheese.

Q: What if I don’t have Italian herbs?

A: No problem! You can use any combination of dried herbs that you like. Some good options include oregano, basil, thyme, rosemary, or even just a little bit of garlic powder. Feel free to experiment and find a flavor combination that you enjoy. You can even use fresh herbs, but you’ll need to use about twice as much as dried herbs. Feel free to change it up with your baked zucchini and cheese.

Q: Can I add other vegetables to this dish?

A: Definitely! Feel free to add other vegetables to the zucchini mixture. Some good options include bell peppers, mushrooms, tomatoes, or even spinach. Just be sure to adjust the cooking time as needed to ensure that all the vegetables are tender. Adding mushrooms makes this baked zucchini and cheese taste amazing.

Q: Can I make this low-sodium?

A: Yes. The salting of the zucchini in step two can be skipped or minimized. Select low sodium cheeses to still get the cheesy flavor without all the salt. Be careful to taste the baked zucchini and cheese and add salt if needed, but remember that cheese has salt.

Conclusion

This baked zucchini and cheese recipe isn’t just a recipe to me; it’s a reminder of summer gardens, family dinners, and finding creative ways to use up that endless supply of zucchini. It’s a dish that’s been shared with friends, served at potlucks, and enjoyed by my family for years. I hope it brings as much joy to your kitchen as it has to mine. Experimenting with variations and adding your personal touch can make this recipe even more special.

Here are a few final tips to ensure your success:

Don’t skip the salting step! It’s essential for preventing a watery casserole.
Use a blend of cheeses for the best flavor and texture.
Don’t be afraid to experiment with different herbs and spices to customize the flavor to your liking.

Over the years, I’ve tried a few variations of this recipe. Sometimes, I add a layer of sliced tomatoes on top for extra flavor and color. Other times, I’ll mix in some cooked sausage or bacon for a heartier meal. My husband loves it when I add a sprinkle of chili flakes for a bit of a kick. You can feel free to add any of your favorite ingredients to this baked zucchini and cheese.

I truly believe that cooking is about more than just following a recipe; it’s about creating memories and sharing love through food. I hope this recipe inspires you to get creative in the kitchen and share a delicious meal with your loved ones.

So, go ahead and give this baked zucchini and cheese a try. I know you’ll love it! And if you do, please leave a comment below and let me know what you think. I always love hearing from you! Don’t forget to share your own tips and variations too. Happy cooking, and I hope to see you back here soon for more delicious recipes! You can follow the recipe as is, or get creative and adapt this baked zucchini and cheese to your own tastes.

Baked Zucchini and Cheese

Print Recipe

This easy baked zucchini and cheese recipe is a simple and delicious way to enjoy fresh zucchini. It’s perfect as a side dish or a light meal, and it’s ready in under an hour!

Author: Kiera
Prep Time: 10 minutes
Cook Time: 25 minutes

Total Time: 35 minutes
Yield: 4 servings
Category: Side Dish

Method: Baked
Cuisine: American

Ingredients

Scale

2 medium zucchini, sliced

1 cup shredded cheddar cheese
1/2 cup grated Parmesan cheese
1/4 cup breadcrumbs

2 tablespoons olive oil
1 teaspoon garlic powder
1/2 teaspoon salt

1/4 teaspoon black pepper

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 375°F (190°C).

In a large bowl, combine zucchini slices, cheddar cheese, Parmesan cheese, breadcrumbs, olive oil, garlic powder, salt, and pepper. Toss to coat evenly.
Spread the zucchini mixture in a single layer in a baking dish.
Bake for 20-25 minutes, or until the zucchini is tender and the cheese is melted and bubbly.

Let cool slightly before serving.

Notes

For an extra cheesy flavor, add a layer of mozzarella cheese on top during the last 5 minutes of baking.