Name: Cheesy Baked Zucchini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 3 medium zucchinis, sliced into 1/4-inch rounds; 1 tablespoon olive oil; 1 teaspoon salt, divided (use a pinch for roasting and a pinch for sauce); 1/8 teaspoon pepper (plus extra to taste); 2 tablespoons butter; 2 tablespoons all-purpose flour; 1.5 cups whole milk (room temperature or warmed slightly); 1 teaspoon garlic powder; 1 cup shredded sharp cheddar cheese (packed); 1/2 cup grated Parmesan cheese (packed); 1/2 cup mozzarella cheese (shredded (for topping)); 1 tablespoon fresh parsley (chopped (garnish))

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Creamy, juicy, and outrageously comforting, Cheesy Baked Zucchini is the kind of dish that turns a simple vegetable into everybody’s favorite side—or main if you’re feeling adventurous. This recipe delivers tender roasted zucchini rounds smothered in a silky cheese sauce and finished with a golden, bubbly mozzarella topping. Fun fact: zucchini was domesticated in the Americas and became a kitchen superstar in Italy, which is why cheesy vegetable bakes feel so familiar and cozy. If you love easy, family-friendly recipes that come together fast, you’ll be thrilled with this one.

This dish is perfect for weeknights and potlucks—quick to prep, forgiving in the oven, and wildly satisfying. If you enjoyed my other savory bakes, you might also like this twist on zucchini in bite-sized form, like the Baked Cheesy Zucchini Bites. Ready to get your oven on and make something cheesy and wonderful? Let’s cook!

What is Cheesy Baked Zucchini?

What’s in a name? Cheesy Baked Zucchini is exactly what it sounds like—zucchini baked under a blanket of rich, melty cheese. Ever wonder who first decided to pair squash with cheddar and call it a casserole-worthy hero? Probably someone who knew that “the way to a man’s heart is through his stomach.” Could be a backyard grill master, a busy parent, or the neighbor who always brings the best potluck dishes. Either way, it’s a humble, satisfying recipe that transforms simple produce into a crowd-pleaser. Give it a try and see why a little cheese makes everything better!

Why You’ll Love This

Creamy, comforting highlight: The star here is the smooth, cheddar-Parmesan cheese sauce that clings to each zucchini round, giving you a silky bite with a touch of garlic flavor.
Budget-friendly and easy: Zucchini is affordable and often abundant in summer. Making this at home saves money compared to takeout casseroles and uses pantry staples you probably already have.
Flavorful toppings and texture: A mix of sharp cheddar, Parmesan, and mozzarella creates depth—sharpness from the cheddar, nutty saltiness from Parmesan, and that irresistible melt and brown from mozzarella.

If you’ve liked other cozy bakes, try pairing this inspiration with the zesty Cheesy Baked Fajita Chicken for a fuller meal—both recipes share that cheesy, bubbly satisfaction. Now grab a spatula and let’s bake something comforting.

How to Make:

Quick Overview

This Cheesy Baked Zucchini is simple, quick, and deeply satisfying. You roast the zucchini first to remove excess moisture, make a classic roux-based cheese sauce, layer, and bake until bubbly and golden. The contrast of tender zucchini, creamy sauce, and a crisp, browned top makes each bite rich and comforting. Prep time is about 15 minutes, oven roasting 10 minutes, baking 20–25 minutes, for a total of roughly 45–50 minutes.

Ingredients

3 medium zucchinis, sliced into 1/4-inch rounds
1 tablespoon olive oil
1 teaspoon salt, divided (use a pinch for roasting and a pinch for sauce)
1/8 teaspoon pepper, plus extra to taste
2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups whole milk, room temperature or warmed slightly
1 teaspoon garlic powder
1 cup shredded sharp cheddar cheese, packed
1/2 cup grated Parmesan cheese, packed
1/2 cup mozzarella cheese, shredded (for topping)
1 tablespoon fresh parsley, chopped (garnish)

Directions

Preheat the oven to 400°F. Lightly grease a medium-sized baking dish with butter or non-stick spray.
Toss the zucchini slices with 1 tablespoon olive oil, a pinch of salt, and 1/8 teaspoon pepper. Spread them out in a single layer on a baking sheet and roast for 10 minutes to remove excess moisture. Remove and set aside.
In a saucepan over medium heat, melt 2 tablespoons butter. Whisk in 2 tablespoons flour and cook for about 1 minute, stirring constantly, until it forms a smooth roux and smells slightly nutty.
Gradually whisk in 1 1/2 cups whole milk, stirring constantly to avoid lumps. Bring to a gentle simmer and cook for 3–4 minutes until the sauce thickens to coat the back of a spoon.
Add 1 teaspoon garlic powder and a pinch of salt and pepper. Stir to combine.
Remove the sauce from heat and stir in 1 cup shredded sharp cheddar and 1/2 cup grated Parmesan. Mix until melted and smooth. Taste and adjust seasoning if needed.
Layer half the roasted zucchini in the prepared baking dish in an even layer. Pour half the cheese sauce over it and spread gently with a spoon.
Repeat with the remaining zucchini and cheese sauce, smoothing the top. Sprinkle 1/2 cup shredded mozzarella evenly over the top.
Bake for approximately 20–25 minutes, until the edges are bubbling and the top is golden. For extra browning, broil for an additional 1–2 minutes—watch closely so it doesn’t burn.
Remove from oven, garnish with 1 tablespoon fresh chopped parsley, and let rest for 5 minutes before serving to set the sauce.

Cheesy Baked Zucchini

What to Serve With:

A crisp green salad with lemon vinaigrette to cut through the richness.
Garlic bread or crusty baguette for scooping up the cheesy sauce.
Roasted chicken or grilled shrimp for a protein-centered meal.
Light tomato salsa or marinara on the side for a bright, acidic contrast.
A chilled glass of Pinot Grigio or a citrusy iced tea completes the plate.

Top Tips for Perfecting:

Use medium zucchinis for uniform slices that cook evenly. Very large zucchinis can be watery and seedy.
Roasting the zucchini first is key—this prevents the casserole from becoming watery. Don’t skip that step.
For a richer sauce, use whole milk or swap half for half-and-half. For a lighter version, use 2% milk but cook slightly longer until thickened.
Sharp cheddar adds big flavor—avoid pre-shredded cheeses that include anti-caking agents; they don’t melt as smoothly.
Want a crunchy topping? Mix panko breadcrumbs with a little melted butter and sprinkle over the mozzarella before baking.
Common mistake: trying to speed up the sauce by adding cheese while the milk is still too cool; always remove from high heat and then stir in the cheese to prevent graininess.

Storing and Reheating Tips:

Refrigeration: Store leftovers in an airtight container for up to 3–4 days. Reheat gently in the oven at 350°F for 10–15 minutes until warmed through, or microwave in 30-second intervals.
Freezing: This casserole can be frozen before baking. Assemble in a freezer-safe dish, cover tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator before baking as directed, adding a few extra minutes to the bake time.
Best reheating method: For best texture, reheat in the oven to restore the bubbly top. If microwaving, sprinkle a little water on top and cover loosely to retain moisture.

FAQs

Can I use low-fat milk or a milk alternative?
Yes, you can use 2% milk or a milk alternative, but the sauce will be slightly less rich. If using a non-dairy milk, choose an unsweetened plain variety and consider adding a touch of cornstarch to help thicken.

Can I make this ahead of time?
Absolutely. You can roast the zucchini and prepare the cheese sauce a day ahead, assemble the casserole, cover, and refrigerate. Bake when ready—add a few extra minutes if the casserole is cold from the fridge.

Is there a way to make this gluten-free?
Yes. Swap the all-purpose flour for a 1:1 gluten-free flour blend or use cornstarch (use half the amount of cornstarch mixed with a little cold water before adding to the hot liquid).

How do I prevent the cheese sauce from becoming grainy?
Remove the sauce from direct high heat before adding the cheese and stir until smooth. Use freshly shredded cheese rather than pre-shredded for the best melting texture.

Can I add other vegetables or proteins?
Sure—thinly sliced tomatoes, roasted bell peppers, or cooked Italian sausage and shredded chicken work well. Add cooked proteins between layers or stir vegetables into the zucchini before layering.

Conclusion

Cheesy Baked Zucchini is a simple, comforting recipe that turns everyday zucchini into a melting, golden side dish the whole family will love. It’s quick to prepare, budget-friendly, and flexible enough to pair with salads, proteins, or a generous slice of crusty bread. If you enjoyed the flavor and ease of this bake, you might also appreciate a similar take found at Easy Cheesy Zucchini Bake – Kalyn’s Kitchen. Give it a try and share this cheesy goodness with friends and family—good food brings people together.