Creamy, golden, and utterly comforting, Oven Baked Zucchini and Cheese is the kind of simple weeknight dish that feels like a hug on a plate. With tender zucchini rounds, a melty mozzarella-Parmesan topping, and a satisfying crunchy breadcrumb finish, it’s an easy recipe that delivers big on flavor without a lot of effort. Fun fact: zucchini was once called a summer squash superstar in Italian kitchens — no wonder this bake has such homely roots.
This recipe stands out because it’s quick to prep, family-friendly, and forgiving for beginner cooks. If you love casseroles like Momma’s classic baked mac and cheese, you’ll find the same cozy appeal here; try Momma’s Creamy Baked Macaroni and Cheese for another comforting option on busy nights. Start to finish you’ll have a delicious side or light main that pairs perfectly with grilled proteins or a crisp salad. Ready to get baking? Let’s go!
What is Oven Baked Zucchini and Cheese?
What’s in a name? Oven Baked Zucchini and Cheese pretty much tells the story: zucchini is baked in the oven until tender and topped with plenty of cheesy goodness. But why does such a humble title feel so inviting — is it the promise of melted cheese or the golden-crispy breadcrumb crown? Maybe a little of both. Ever wonder who first decided to put breadcrumbs on top of vegetables and call it dinner? I like to imagine a happy cook who knew “the way to a man’s heart is through his stomach.” This dish is simple, cozy, and a little cheeky — give it a try and see why everyone keeps coming back for seconds.
Why You’ll Love This:
There are three irresistible reasons to add this recipe to your regular rotation.
- Melty, cheesy comfort: The mozzarella and Parmesan create a luscious, stringy center and nutty, savory top that makes each bite rich and satisfying.
- Economical and seasonal: Zucchini is affordable and often abundant in summer. Baking it at home saves money compared to takeout and stretches your produce into a filling dish.
- Versatile flavors and textures: The tender zucchini contrasts with a crisp breadcrumb topping and aromatic oregano and garlic for a well-rounded bite.
If you enjoy other cheesy veg bakes on the blog, you might also like the sweet contrast of Andes Mint Cheesecakes for a fun dessert follow-up. Go ahead — give this bake a try and discover a new favorite side or light dinner.
How to Make:
Quick Overview
This recipe is straightforward and forgiving, perfect for cooks of any skill level. You’ll slice zucchini, toss it with olive oil and seasonings, layer it in a baking dish, and finish with a cheesy breadcrumb topping. Expect tender zucchini, a creamy-cheesy middle, and a golden, slightly crisp top — total comfort food. Prep time is about 10 minutes and baking takes 20 to 25 minutes, so you’re looking at roughly 35 minutes from start to finish.
Ingredients
- 4 medium zucchinis, sliced into 1/4-inch rounds
- 1 cup shredded mozzarella cheese (freshly shredded is best for melting)
- 1/2 cup grated Parmesan cheese (finely grated)
- 1/2 cup breadcrumbs (plain or panko for extra crunch)
- 2 tablespoons olive oil (extra virgin recommended)
- 1 clove garlic, minced (about 1 teaspoon)
- 1 teaspoon dried oregano
- Salt and pepper to taste (start with 1/2 teaspoon salt and 1/4 teaspoon black pepper)
- Fresh basil for garnish (optional, thinly sliced)
Directions
- Preheat your oven to 375°F (190°C). Lightly grease a medium baking dish with a little olive oil to prevent sticking.
- Slice the zucchinis into rounds about 1/4 inch thick and place them in a large mixing bowl. Try to keep the slices uniform so they cook evenly.
- Drizzle 2 tablespoons of olive oil over the zucchini slices. Add the minced garlic, dried oregano, salt, and pepper. Toss gently with your hands or a spoon until all slices are evenly coated.
- In a separate small bowl, combine 1 cup shredded mozzarella, 1/2 cup grated Parmesan, and 1/2 cup breadcrumbs. Mix briefly so the cheeses and crumbs are evenly distributed.
- Arrange a single layer of zucchini slices across the bottom of the prepared baking dish, slightly overlapping if needed. Sprinkle a generous layer of the cheese-and-breadcrumb mixture over the zucchini. Repeat layering with the remaining zucchini and topping until the dish is filled and the last layer is covered in the cheese mixture.
- Place the baking dish in the preheated oven and bake for 20 to 25 minutes. You want the zucchini to be tender when pierced with a fork and the cheese to be golden and bubbly. If the top browns too quickly, loosely cover with foil for the remaining cook time.
- Once baked, remove from the oven and let the dish rest for 5 minutes. Garnish with fresh basil if desired, then serve warm straight from the dish.
What to Serve With:
- Light protein: Grilled chicken breasts, baked salmon, or roasted pork tenderloin pair beautifully.
- Salad options: A crisp arugula salad with lemon vinaigrette or a classic Caesar complements the creamy bake.
- Grain sides: Serve over or alongside garlic rice, quinoa, or crusty bread to soak up the cheesy juices.
- Drinks: A crisp white wine like Pinot Grigio or a light sparkling water with lemon balances the richness.
Top Tips for Perfecting:
- Use uniform slices: Even thickness helps zucchini cook consistently.
- Choose the right breadcrumb: Panko gives a crunchier top; regular breadcrumbs create a finer crust.
- Freshly shred your mozzarella: Pre-shredded cheese often contains anti-caking agents that can affect melting.
- Avoid sogginess: Don’t overcrowd the dish — slightly overlapping is fine, but too dense a layer releases extra water.
- Add extra flavor: Stir a tablespoon of pesto or a pinch of red pepper flakes into the cheese mix for a flavor boost.
- Watch the oven: If the top is browning too fast, tent with foil to prevent burning.
Storing and Reheating Tips:
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: You can freeze baked portions for up to 1 month. Wrap tightly in plastic wrap and then foil to protect against freezer burn. Thaw overnight in the fridge before reheating.
- Reheating: For best texture, reheat in a 350°F (175°C) oven for 10 to 15 minutes until warmed through and the top crisps again. Microwave reheating is faster but may soften the topping; if microwaving, finish with a brief oven or broiler crisp if possible.
FAQs
Can I use yellow squash instead of zucchini?
Yes. Yellow squash works the same way as zucchini and can be substituted 1:1 in this recipe.
Can I make this dairy-free or vegan?
Absolutely. Use vegan mozzarella and Parmesan alternatives and swap butter-based breadcrumbs for olive oil–tossed panko to keep the topping crisp.
Do I need to salt the zucchini before baking to remove moisture?
Salting and resting can remove extra moisture, but because you bake at a higher temperature for a short time, it’s optional. If your zucchini is very watery, salt slices and rest for 10 minutes, then pat dry.
Can I add other vegetables or proteins to the bake?
Yes — thinly sliced tomatoes, bell peppers, or cooked mushrooms can be layered in. Cooked, crumbled sausage or shredded chicken also make this a heartier main.
How do I know when it’s done?
The zucchini should be tender when pierced with a fork and the cheese should be melted and golden brown on top.
Conclusion
This Oven Baked Zucchini and Cheese is a winner because it’s simple, quick, and brimming with comforting cheesy flavor — perfect for busy weeknights or a casual family dinner. It’s forgiving for beginners but also easy to elevate with small extras like fresh basil or a sprinkle of chili flakes. Give it a try and share it with people you love; it’s the kind of dish that brings everyone to the table. For more zucchini inspiration, check out this related recipe for Easy Cheesy Zucchini Bake – Kalyn’s Kitchen, and if you love Parmesan-topped zucchini, see this take on Baked Zucchini with Parmesan Cheese – I’d Rather Be A Chef. Enjoy cooking and happy baking!
Oven Baked Zucchini and Cheese
Equipment
- Baking Dish
- Mixing Bowl
Ingredients
Ingredients
- 4 medium Zucchini sliced into 1/4-inch rounds
- 1 cup Mozzarella cheese shredded, freshly shredded is best for melting
- 1/2 cup Parmesan cheese finely grated
- 1/2 cup Breadcrumbs plain or panko for extra crunch
- 2 tablespoons Olive oil extra virgin recommended
- 1 clove Garlic minced (about 1 teaspoon)
- 1 teaspoon Dried oregano
- 1/2 teaspoon Salt to taste
- 1/4 teaspoon Black pepper to taste
- 1 tablespoon Fresh basil for garnish (optional, thinly sliced)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a medium baking dish with a little olive oil to prevent sticking.
- Slice the zucchinis into rounds about 1/4 inch thick and place them in a large mixing bowl. Try to keep the slices uniform so they cook evenly.
- Drizzle 2 tablespoons of olive oil over the zucchini slices. Add the minced garlic, dried oregano, salt, and pepper. Toss gently with your hands or a spoon until all slices are evenly coated.
- In a separate small bowl, combine 1 cup shredded mozzarella, 1/2 cup grated Parmesan, and 1/2 cup breadcrumbs. Mix briefly so the cheeses and crumbs are evenly distributed.
- Arrange a single layer of zucchini slices across the bottom of the prepared baking dish, slightly overlapping if needed. Sprinkle a generous layer of the cheese-and-breadcrumb mixture over the zucchini. Repeat layering with the remaining zucchini and topping until the dish is filled and the last layer is covered in the cheese mixture.
- Place the baking dish in the preheated oven and bake for 20 to 25 minutes. You want the zucchini to be tender when pierced with a fork and the cheese to be golden and bubbly. If the top browns too quickly, loosely cover with foil for the remaining cook time.
- Once baked, remove from the oven and let the dish rest for 5 minutes. Garnish with fresh basil if desired, then serve warm straight from the dish.
1 comment
Comments are closed.