Baked Zucchini and Cheese Recipe – This simple baked zucchini recipe is an amazing side dish or a light meatless dinner. Zucchini are tossed with onion, grape tomatoes, herbs, spices, mozzarella, and olive oil then baked in the oven to crisp perfection. You’ll love this zucchini recipe because it is made with just a few simple ingredients and it’s also keto, low-carb, gluten-free, and vegetarian! So simple, so delicious. Enjoy!
Ingredients list for the baked zucchini and cheese recipe
- 2 large zucchinis, diced
- 1 onion, chopped
- 1 cup grape tomatoes, halved
- 1 green bell pepper, diced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1 teaspoon fresh cracked black pepper
- 1 cup grated mozzarella cheese
- 1 tablespoon parsley, for garnish
- 1/2 teaspoon crushed chili pepper flakes, for garnish
Baked zucchini and cheese recipe
Baked zucchini is an easy recipe, and always a crowd-pleaser. You’ll love this cheesy baked zucchini recipe: It’s vegetarian, low-carb, keto, gluten-free, and made in 30 minutes. Plus, it makes a great recipe for using up all of that amazing summer zucchini! We tell you: If you want to get the kids (or anyone else) to eat some veggies, then this is the recipe for you!
How to make baked zucchini and cheese
Nothing easier! Cheesy zucchini casserole is simple to make, with only a handful of ingredients and steps before popping it in the oven. In a baking dish, combine diced zucchini, bell pepper, tomatoes, onion, spices, herbs, half the cheese, and olive oil. Bake in the oven at 375ºF (190ºC) until almost tender, sprinkle the remaining cheese on top. Then finish baking the zucchini and cheese for another 10 minutes in the oven. Done!
Directions
1. To make the baked zucchini and cheese: Preheat your oven to 375ºF (190ºC).
2. In a baking dish, combine diced zucchini, bell pepper, chopped onions, grape tomatoes, Italian seasoning, garlic powder, and half the shredded mozzarella. Season with salt, fresh ground black pepper, and drizzle with olive oil. Stir together until the veggies are coated with cheese and the herbs are well-distributed.
3. Bake in the oven, uncovered for about 20 minutes, or slightly longer. Pierce a piece of zucchini with a fork to be sure it’s mostly tender.
4. When the zucchini is nearly cooked through, remove the baking from the oven and sprinkle over the remaining 1/2 cup of grated mozzarella. Put the dish back in the oven and bake 10 minutes longer, or until the cheese is melted and nicely browned and the zucchini is fully cooked. Sprinkle with fresh parsley and red chili pepper flakes. Serve the baked zucchini and cheese immediately. Enjoy! ❤️
Tips for the zucchini and cheese recipe
- You can add a couple of tablespoons of grated parmesan to the zucchini if you like.
- We like the Mediterranean flair of this baked zucchini recipe, that’s why we use mozzarella. But feel free to use any cheese, or cheese blend you like!
- Use a combination of yellow squash and zucchini, to make the casserole more colorful!
- You can add a teaspoon of instant chicken stock to enhance the flavor of the baked vegetables.
What to serve with baked zucchini and cheese
This baked zucchini casserole pairs beautifully with just about any family meal. Serve the cheesy zucchini dish with grilled chicken, pork chops, steak, shrimp, or salmon. It’s super versatile, and always a hit!
How to avoid baked zucchini from getting soggy?
Zucchini contains a lot of water, so when it bakes it can release a lot of excess water making your baked zucchini come out watery. If you have extra time, you can do this to prevent zucchini from getting soggy: Lightly salt your diced zucchini on all sides, then place it on a thick layer of paper towels. Let the diced zucchini sit here for 15 minutes, then flip them over and let them rest for another 15 minutes. You’ll see how much water comes out of the zucchini and is absorbed by the paper towel! Do not add any salt to the recipe afterward.
Alternately, you can saute the zucchini in a skillet with a little olive oil before tossing it with the other ingredients.
How to keep the baked zucchini and cheese leftovers
This cheesy zucchini bake keeps well in the fridge for 2 days in an airtight container. Reheat in the oven or microwave. We do not recommend freezing because zucchini will still hold a lot of water, even after it’s cooked, and will release much of that water when it thaws.
More baked zucchini recipes
- Garlic Herb Roasted Potatoes Carrots and Zucchini
- Baked Parmesan Zucchini Bites
- Oven-Baked Zucchini Fries with Garlic Parmesan Crust
- Garlic Parmesan Roasted Zucchini
Reviews (18)
Leave a reviewLeave a Reply
Sally
2025-05-05 20:19:03
Fabulous. Thank you for sharing. This recipe will definitely be a regular around my household.
Donna
2025-03-09 18:35:06
Really good! I did have to cook quite a bit longer to get zucchini done.
Gail
2024-09-08 21:55:17
Love this recipe, soooo tasty! I used a red onion and added just a little bread crumbs on top at the end. 👍👍
Betty
2024-09-07 19:10:41
I made this today, with a couple changes. I didn't have cherry tomatoes, so I diced a large tomato and used it instead. I also used shredded cheddar cheese (about a cup) in addition to the mozzarella. It was delicious!
Rick
2024-07-06 21:51:17
The recipe looks great,but can you be more specific about the size of the zucchinis? I have seen them as big as 18" long and 3 or 4 lbs,
