My kitchen smells like heaven when I make this Baked Zucchini and Cheese dish! Last summer, my sister came over with a bag full of zucchini from her garden, and we were desperately trying to figure out what to make with zucchini. This golden, bubbling creation became our answer to every zucchini dinner dilemma. The cheese gets perfectly melted while the zucchini stays tender but not mushy. You'll discover how simple ingredients transform into something your whole family will ask for again and again.
Why You'll Love This Zucchini Bake
This Baked Zucchini and Cheese Recipe solves that age-old problem of what can you make with zucchini when your garden is overflowing! My husband was skeptical at first, but now he requests this as one of our regular zucchini dinner ideas. The cheese creates this gorgeous golden crust that my daughter can't resist.
It's one of those easy zucchini casserole recipes that works as a side dish or light dinner. Plus, it's incredibly simple to prepare and uses ingredients you probably already have. The best part? Even kids who usually avoid vegetables will gobble this up because the melted cheese makes everything better.
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What You'll Need
These simple ingredients come together to create pure comfort food magic. I love how this recipe uses basic pantry staples that transform ordinary zucchini into something special.
Main Ingredients
- 4 medium zucchini, sliced into rounds
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 large eggs, beaten
- ¼ cup breadcrumbs
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon dried Italian seasoning
Optional Extras
Feel free to add fresh herbs like basil or oregano, a pinch of red pepper flakes for heat, or even some diced tomatoes for extra flavor.
This baked zucchini and cheese is super easy - full steps are in the recipe card.
How to Make Baked Zucchini and Cheese
Prep Your Zucchini
Preheat your oven to 375°F and grease a 9x13 baking dish. Slice the zucchini into ¼-inch rounds and lay them on paper towels. Sprinkle with salt and let sit for 10 minutes to draw out excess moisture, then pat dry.
Layer the Base
Arrange half the zucchini slices in your prepared baking dish, slightly overlapping. Drizzle with half the olive oil and sprinkle with minced garlic, salt, and pepper.
Add the Cheese Magic
In a bowl, mix the beaten eggs with half the mozzarella and all the Parmesan. Pour this mixture over the zucchini layer, making sure it gets into all the spaces.
Create the Top Layer
Layer the remaining zucchini slices on top, drizzle with remaining olive oil, and top with the rest of the mozzarella cheese and breadcrumbs. Sprinkle with Italian seasoning.
Can I make this ahead of time? Yes! You can assemble this baked zucchini casserole up to 24 hours ahead and refrigerate it. Just add an extra 10 minutes to the baking time if cooking from cold.
Bake to Golden Perfection
Bake for 25-30 minutes until the cheese is bubbly and golden brown on top. The zucchini should be tender when pierced with a fork. Let it rest for 5 minutes before serving.
Aliana's Pro Tip
Here's my secret for preventing soggy results: always salt your zucchini slices and let them drain first!
My mom taught me this trick years ago when we were making zucchini supper recipes together.
The salt draws out excess water, which means your cheese stays perfectly melted instead of getting watery.
Also, don't skip the breadcrumbs on top - they create this amazing crunchy contrast to the creamy cheese underneath.
Trust me, this one step makes all the difference between okay and absolutely delicious.
Storage & Reheating Instructions
Store leftovers in the fridge for up to 3 days. Reheat individual portions in the microwave for 1-2 minutes, or warm the whole dish in a 350°F oven for 15 minutes. This also makes great zucchini freezer meals - just wrap portions tightly and freeze for up to 3 months.
Follow Aliana on Pinterest →What to Serve With Baked Zucchini and Cheese
This dish pairs beautifully with grilled chicken, baked salmon, or even a simple green salad for a light dinner. My family loves it alongside garlic bread and a fresh tomato salad. It works perfectly as part of your zucchini dinner recipes rotation.
FAQs About Baked Zucchini and Cheese
Can I use different types of cheese?
Yes! Try cheddar, Gruyere, or even goat cheese for different flavors. Just keep the total amount the same for best results.
How do I prevent it from getting watery?
Salt the zucchini slices first and pat them dry. This removes excess moisture that would make your dish soggy.
Is this recipe suitable for meal prep?
Yes, it reheats beautifully and makes excellent zucchini freezer meals when portioned and frozen properly.
Can I add meat to this recipe?
Absolutely! Cooked ground beef, Italian sausage, or ham work great. Just layer it between the zucchini and cheese.
More Recipes You'll Love
If you're looking for more ways to use summer vegetables, these recipes are family favorites that never disappoint:
Cheesy Broccoli Casserole - creamy, comforting, and kid-approved Stuffed Bell Pepper Bake - hearty Dinner that uses garden vegetables perfectly
Creamy Cauliflower Gratin - another veggie side that tastes indulgent
These vegetable casserole recipes are always popular with my readers because they make healthy eating feel like a treat.
Made it your way? I'd love to see it! Tag @AlianaRecipes on Pinterest and show off your delicious version.
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Pairing
These are my favorite dishes to serve with Baked Zucchini and Cheese Recipe:
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