Baked Zucchini and Cheese

Summer garden treasures come alive in this simple and savory baked zucchini with cheese, transforming humble slices into a dish that feels both indulgent and wholesome. Tender rounds of zucchini coated in olive oil and seasoned to perfection become the canvas for a rich layer of melted mozzarella and nutty Parmesan. A golden, herby breadcrumb topping adds that irresistible crunch, making every bite a delightful contrast of textures. Whether you’re feeding a crowd at a backyard barbecue or looking for a quick weeknight side, this vegetarian recipe delivers big on flavor without demanding hours in the kitchen.

This dish isn’t just about comfort—it’s about celebrating fresh, seasonal summer vegetables in a way that’s beginner-friendly and crowd-pleasing. With just 15 minutes of prep and about 20 minutes in a preheated oven set to 375°F (190°C), you’ll have a visually stunning side or light main course on the table in no time. At approximately 250 calories per serving, it strikes that perfect balance between healthy eating and indulgent satisfaction. As someone who’s always on the lookout for easy cooking solutions that don’t compromise on taste, I can’t wait to share this straightforward recipe that brings cheesy, savory goodness to your dinner plate.

Even on the busiest evenings, this baked zucchini and cheese dish requires minimal fuss while maximizing flavor. The zucchini slices soften just enough to carry the rich, gooey cheese, yet retain a slight bite that keeps each forkful lively. Fresh herbs—basil and parsley—brighten up the rich layers, while a sprinkle of oregano evokes Mediterranean flair. Reading through the instructions once, you’ll feel confident stepping into the kitchen and creating a crowd-pleaser that’s as visually appealing as it is mouthwatering. Get ready to turn everyday zucchinis into a show-stopping side that will have everyone coming back for seconds.

KEY INGREDIENTS IN BAKED ZUCCHINI AND CHEESE

Every great recipe starts with quality ingredients that work together to create layers of flavor and texture. In this section, we’ll break down the main players in our baked zucchini and cheese dish, explaining why each one is essential and how it contributes to the overall taste experience.

• Zucchinis

Fresh zucchini rounds provide a tender, slightly sweet base. Their mild flavor soaks up seasonings and cheeses beautifully, while their high moisture content keeps the dish light and juicy.

• Olive oil

A drizzle of extra-virgin olive oil helps the zucchini caramelize in the oven and carries the flavors of salt and garlic across every slice for an even, golden finish.

• Salt

Enhances the natural sweetness and creates a balanced flavor profile, ensuring each cheesy bite tastes well-seasoned without overpowering the zucchini’s delicate taste.

• Black pepper

Adds a subtle, warming heat that contrasts nicely with the creamy cheese, highlighting the savory notes and giving the dish a gentle kick.

• Garlic powder

Infuses a mellow garlic essence without the moisture of fresh garlic, ensuring the topping stays crisp while layering in aromatic depth.

• Shredded mozzarella cheese

Provides that classic gooey, stretchy texture that makes every bite feel indulgent, melting evenly over the zucchini like a savory blanket.

• Grated Parmesan cheese

Offers a sharp, nutty bite that contrasts the mozzarella’s creaminess and adds a sophisticated salty tang.

• Breadcrumbs

Create a crispy, golden crust that contrasts the tender zucchini and melted cheese, giving the dish that irresistible crunch.

• Chopped fresh basil

Bright, sweet herbal notes that cut through the richness, offering bursts of garden-fresh flavor in each mouthful.

• Chopped fresh parsley

Delivers clean, grassy undertones that lighten the overall dish and complement the oregano’s earthiness.

• Dried oregano

Brings an earthy, aromatic element to the breadcrumb topping, evoking those classic Mediterranean flavors we love.

HOW TO MAKE BAKED ZUCCHINI AND CHEESE

Let’s roll up our sleeves and bring this recipe to life! Baking zucchini with layers of cheese and a herby crunch may sound fancy, but it’s surprisingly straightforward. Follow these steps to achieve perfectly cooked zucchini rounds that are tender on the inside, golden on top, and bursting with savory flavor.

1. Preheat your oven to 375°F (190°C). Allowing your oven to reach the exact temperature ensures an even bake and that the cheese melts uniformly without burning the breadcrumbs.

2. Wash the zucchinis thoroughly and use a sharp knife to slice them into even, thin rounds—about 1/4-inch thick. Consistent thickness guarantees that all slices cook at the same rate.

3. In a large bowl, combine the zucchini rounds with olive oil, salt, black pepper, and garlic powder. Toss gently but thoroughly so each slice is coated in the seasoned oil mixture.

4. Line a baking sheet with parchment paper and arrange the zucchini slices in a single layer, ensuring they aren’t overlapping. This setup prevents steam buildup and helps them roast evenly.

5. Evenly sprinkle the shredded mozzarella and grated Parmesan over each zucchini round. Make sure the cheese covers the surface to create that melty, golden layer.

6. In a separate small bowl, mix the breadcrumbs with chopped fresh basil, chopped fresh parsley, and dried oregano. Stir until the herbs are evenly distributed throughout the crumbs.

7. Distribute the breadcrumb mixture over the cheese-covered zucchini, pressing lightly so the topping adheres to the melting cheese.

8. Slide the baking sheet into the preheated oven and bake for 15–20 minutes, or until the cheese is fully melted, bubbling around the edges, and the breadcrumbs turn a rich golden brown.

9. Remove the pan from the oven and let the zucchini rest for a few minutes—this helps the cheese set slightly and prevents any molten cheese from sliding off. Garnish with extra fresh basil or parsley if you like.

SERVING SUGGESTIONS FOR BAKED ZUCCHINI AND CHEESE

When it comes to serving this baked zucchini and cheese dish, you have plenty of options to elevate the experience and tailor each plate to your taste. Whether you’re pairing it with proteins or adding bright accents, these suggestions will help you present it like a seasoned home chef.

• Serve alongside grilled chicken: The tender, juicy chicken with simple seasonings complements the cheesy zucchini perfectly. Slice the chicken thinly, fan it out next to the zucchini on the plate, and drizzle any pan juices for an elegant touch.

• Pair with a fresh garden salad: Toss mixed greens, cherry tomatoes, and cucumbers in a light lemon vinaigrette. The acidity and crisp veggies balance the richness of the cheese and breadcrumbs, creating a refreshing contrast.

• Turn into a vegetarian main course: Boost the protein by topping each zucchini round with roasted chickpeas or a poached egg. The added protein layers texture and flavor without masking the original cheesy goodness.

• Include in an antipasto platter: Arrange the cheesy zucchini with olives, artichoke hearts, cured meats, and crusty bread. The variety of flavors and textures makes it a show-stopping appetizer for gatherings.

HOW TO STORE BAKED ZUCCHINI AND CHEESE

Storing your leftovers correctly ensures each reheated slice retains as much of its original texture and flavor as possible. Whether you’re meal prepping or simply saving dinner for lunch the next day, these storage tips will help your cheesy zucchini stay fresh and delicious.

• Refrigerate in an airtight container: After the zucchini has cooled completely, transfer it to a sealed container. This prevents the topping from becoming soggy and helps maintain the cheese’s creaminess.

• Reheat in the oven or toaster oven: To preserve the crisp crumb topping, warm leftover slices at 350°F for 8–10 minutes. This brings back the fresh-baked crunch far better than a microwave.

• Freeze individual portions: Flash-freeze cooled zucchini rounds on a tray for about an hour, then transfer them to a freezer-safe bag. When you’re ready, bake directly from frozen for a quick snack or side dish.

• Label and date your storage containers: Keeping track of when you stored the dish helps ensure you enjoy it within 3–4 days in the fridge or up to 2 months in the freezer for peak flavor.

CONCLUSION

Baked zucchini and cheese is a shining example of how minimal ingredients can deliver maximum satisfaction. With just a handful of pantry staples—zucchini, olive oil, seasonings, cheeses, breadcrumbs, and fresh herbs—you can create a visually stunning side dish or light vegetarian main in under 40 minutes from start to finish. This recipe embraces the ease of beginner-level cooking while offering layers of texture, from tender vegetable rounds to melted, gooey mozzarella and crisp, golden crumbs. Whether served at a weeknight dinner or featured on a summer buffet table alongside grilled chicken or a fresh salad, it’s a versatile addition to any menu. Don’t forget: you can print this article and save it for later reference, and be sure to check the FAQ below for quick answers to common questions about preparation and variations.

I hope this guide inspires you to bake up the cheesiest, crunchiest zucchini you’ve ever tasted. If you give this recipe a try—or discover your own twists—please leave a comment, share your questions, or let me know how it turned out. Your feedback and stories from the kitchen always make my day, and I’m here to help you with any tips or troubleshooting as you master this delicious summer staple. Happy cooking!

Print Recipe

Baked Zucchini and Cheese

Author: Sophie Reynolds Courses: Dinner

Difficulty: Beginner Prep Time 15 mins Cook Time 20 mins Rest Time 5 mins Total Time 40 mins

Calories: 250

Description

This baked zucchini dish brings together tender, flavorful slices of zucchini topped with gooey cheese and crunchy breadcrumbs, creating a delightful contrast in every bite.

Ingredients

Scale

1/2x 1x 2x 3x

• 3 medium zucchinis, thinly sliced

• 2 tablespoons olive oil

• 1 teaspoon salt

• ¹⁄₂ teaspoon black pepper

• ¹⁄₂ teaspoon garlic powder

• 1 cup shredded mozzarella cheese

• ¹⁄₂ cup grated Parmesan cheese

• ¹⁄₄ cup breadcrumbs

• 1 tablespoon chopped fresh basil

• 1 tablespoon chopped fresh parsley

• 1 teaspoon dried oregano

Instructions

1. Preheat your oven to 375°F (190°C).
2. Wash the zucchinis and slice them into even, thin rounds, approximately 1/4-inch thick.
3. In a large bowl, toss the zucchini slices with olive oil, salt, pepper, and garlic powder, ensuring they are evenly coated.
4. Arrange the zucchini slices in a single layer on a baking sheet lined with parchment paper.
5. Sprinkle the shredded mozzarella and grated Parmesan evenly over the zucchini slices.
6. In a small bowl, mix the breadcrumbs with chopped basil, parsley, and dried oregano.
7. Sprinkle the breadcrumb mixture evenly over the cheese-covered zucchini slices.
8. Place the baking sheet in the preheated oven and bake for 15-20 minutes or until the cheese is melted and golden brown.
9. Let it rest for a few minutes before serving. Garnish with extra fresh herbs if desired.

Note

• You can experiment by adding a pinch of red pepper flakes for a spicy kick.
• Substitute the mozzarella with cheddar for a different flavor profile.
• Use gluten-free breadcrumbs if you require a gluten-free version.
• This dish pairs well with grilled chicken or fish for a complete meal.
• The recipe serves as a tasty side dish or a vegetarian main course.

Keywords: baked zucchini, cheese dish, healthy side, vegetarian recipe, easy cooking, summer vegetables