A simple, satisfying side dish or light vegetarian main, this oven-baked zucchini and cheese recipe brings tender zucchini rounds together with a crispy, golden cheese topping. Perfect for summer dinners or anytime you need a quick and flavorful veggie bake.
Ingredients:
- 4 medium zucchinis, sliced into rounds
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Instructions:
- Preheat the oven:
Preheat your oven to 375°F (190°C). - Prepare the zucchini:
Place the zucchini rounds in a large bowl. Drizzle with olive oil and toss with garlic, salt, pepper, and oregano until evenly coated. - Assemble the dish:
In a separate bowl, combine the mozzarella, Parmesan, and breadcrumbs. Layer the zucchini slices in a lightly greased baking dish, sprinkling the cheese mixture between and over the top of the layers. - Bake:
Bake in the preheated oven for 20 to 25 minutes, or until the zucchini is tender and the top is golden and bubbly. - Serve and enjoy:
Remove from the oven, garnish with fresh basil if using, and serve warm.
Variations
- Cheesy Twist with Different Cheeses:
Swap out the mozzarella with provolone, fontina, or gouda for a deeper, more complex flavor. Sharp cheddar will add a bit more bite, while creamy havarti will melt beautifully for an extra gooey finish. - Add Protein for a Heartier Dish:
Mix in cooked, crumbled Italian sausage, shredded rotisserie chicken, or white beans between zucchini layers for a more filling meal that turns this side dish into a satisfying main. - Spice It Up:
Add a pinch of crushed red pepper flakes, a dash of cayenne, or even a spoonful of harissa to the breadcrumb-cheese mixture if you like a bit of heat. It adds contrast to the mild zucchini and cheesy topping.
Cooking Notes
- Slice Zucchini Evenly:
For even baking, try to cut the zucchini into uniform rounds—about ¼ inch thick is ideal. This ensures they cook at the same rate and don’t turn mushy or stay too firm. - Prevent a Watery Bake:
Zucchini naturally contains a lot of moisture. You can salt the slices and let them sit for 10 minutes, then blot with a paper towel to draw out excess water. This step helps maintain a firmer texture once baked. - Breadcrumb Texture Tip:
Use panko breadcrumbs for a crispier topping, or mix half regular and half panko for a balance of crunch and coverage. For extra flavor, try seasoned Italian breadcrumbs.
Serving Suggestions
- As a Light Vegetarian Main:
Serve this dish with a simple side salad and a crusty piece of bread for a satisfying, meat-free lunch or dinner. The cheesy richness makes it filling without being heavy. - Perfect Pairing with Grilled Proteins:
Pair this zucchini bake with grilled chicken, steak, or fish. The cheesy, herbaceous flavor of the zucchini complements smoky, charred meats beautifully. - Serve as Part of a Holiday Spread:
This dish works wonderfully on holiday tables, especially as a lighter, veggie-forward counterpoint to rich casseroles or roasts. Just double the recipe in a larger baking dish for a crowd.
Tips
- Use Freshly Grated Cheese for Better Melt:
Pre-shredded cheese often contains anti-caking agents that prevent it from melting smoothly. Grating your own mozzarella and Parmesan ensures a better melt and richer flavor. - Layer Ingredients Strategically:
Avoid stacking the zucchini slices too thickly in one area—spreading them out evenly allows for consistent baking and better distribution of the crispy topping. - Make Ahead and Reheat:
You can assemble the dish earlier in the day, cover it, and refrigerate until ready to bake. If reheating leftovers, pop them back in the oven at 350°F for 10–15 minutes to crisp things back up instead of microwaving, which can make them soggy.
Prep Time
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Nutritional Information (Per Serving)
- Calories: 210 kcal
- Protein: 9 g
- Sodium: 380 mg
Frequently Asked Questions
- Can I use yellow squash instead of zucchini?
Yes! Yellow squash has a similar texture and flavor, so it can be used as a direct substitute or combined with zucchini for a colorful twist. Just slice it the same way and follow the recipe as written. - How can I make this gluten-free?
To make this dish gluten-free, simply swap the breadcrumbs for gluten-free breadcrumbs or crushed rice crackers. You’ll still get that crispy, golden topping without the gluten. - Can I prepare this ahead of time?
Absolutely. You can slice the zucchini, mix the topping, and even assemble the full dish a few hours ahead. Cover it tightly and refrigerate until ready to bake. Let it sit at room temperature for 10–15 minutes before putting it in the oven. - How do I store and reheat leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. For best texture, reheat in the oven or toaster oven at 350°F until warmed through. Avoid the microwave if possible it tends to soften the crispy top.
Conclusion
This oven-baked zucchini and cheese dish is proof that simple ingredients can still shine. With tender rounds of zucchini, a bubbling cheese crust, and just the right amount of seasoning, it’s a comforting yet light addition to any meal. Whether served as a side or enjoyed on its own, it’s a recipe that’s sure to make its way into your regular rotation. Don’t forget the fresh basil for a final, fragrant touch!
Print
Oven Baked Zucchini and Cheese
- Total Time: 35 minutes
- Yield: Serves 4
- Diet: Vegetarian
Description
A simple, satisfying side dish or light vegetarian main, this oven-baked zucchini and cheese recipe brings tender zucchini rounds together with a crispy, golden cheese topping. Perfect for summer dinners or anytime you need a quick and flavorful veggie bake.
Ingredients
Scale
- 4 medium zucchinis, sliced into rounds
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Instructions
- Preheat the oven:
Preheat your oven to 375°F (190°C). - Prepare the zucchini:
Place the zucchini rounds in a large bowl. Drizzle with olive oil and toss with garlic, salt, pepper, and oregano until evenly coated. - Assemble the dish:
In a separate bowl, combine the mozzarella, Parmesan, and breadcrumbs. Layer the zucchini slices in a lightly greased baking dish, sprinkling the cheese mixture between and over the top of the layers. - Bake:
Bake in the preheated oven for 20 to 25 minutes, or until the zucchini is tender and the top is golden and bubbly. - Serve and enjoy:
Remove from the oven, garnish with fresh basil if using, and serve warm.
Notes
- For a gluten-free version, swap the breadcrumbs with gluten-free breadcrumbs or crushed rice crackers.
- Add a pinch of red pepper flakes to the breadcrumb mixture for a subtle kick.
- This dish pairs beautifully with grilled meats or can be served as a light lunch on its own.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side dish, Vegetarian
- Method: Baked
- Cuisine: Mediterranean-inspired, American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 210 kcal
- Sugar: 3 g
- Sodium: 380 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 20 mg
Keywords: baked zucchini, cheesy zucchini bake, easy veggie side, zucchini casserole