Name: Baked Zucchini and Cheese
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 large Zucchinis, diced; 1 medium Green bell pepper, diced; 1 medium Onion, chopped; 1 cup Grape tomatoes, halved; 2 tablespoons Olive oil; 1 teaspoon Salt; 1/2 teaspoon Black pepper; 1 teaspoon Dried Italian herbs or oregano; 1 1/2 cups Shredded mozzarella cheese; 1/2 cup Grated Parmesan cheese; 1/2 teaspoon Crushed red pepper flakes (optional) (For a touch of heat)

Jump to Recipe

Looking for a dish that’s cheesy, comforting, and a perfect way to use up garden-fresh veggies? This Baked Zucchini and Cheese is everything you want in a weeknight dinner: it’s creamy, packed with flavor, and comes together in no time. If your family groans at the mention of zucchini, just wait—this oven-baked casserole will win even the pickiest eaters over. Did you know zucchini is technically a fruit? While that’s a fun fact, the real joy of this recipe is its simplicity. In just 10 minutes, you can prep all the ingredients, making it a must-try for busy families. If you’ve already enjoyed my Cheesy Broccoli Bake, you’ll love the similar creamy sauce and rich flavors here. Dive in, and let’s discover why Baked Zucchini and Cheese should be the star of your next family meal.

What is Baked Zucchini and Cheese?

So, what’s in a name? Baked Zucchini and Cheese is exactly what it sounds like—fresh zucchini, gooey cheese, and a handful of veggies all baked together into bubbly, golden perfection. Ever wondered why we don’t just call it “Cheesy Veggie Casserole”? Maybe because “the way to a man’s heart is through his stomach,” and nothing says comfort better than simple, honest ingredients. Some might say the name is too straightforward, but isn’t that what makes it so lovable? It’s a dish you can pronounce and a meal your whole family will devour. Ready to put those zucchinis to good use? Give this recipe a try tonight!

Why You’ll Love This

This Baked Zucchini and Cheese shines for its irresistible blend of textures: tender squash, juicy tomatoes, and a glorious cheesy topping that forms a crispy, golden crust. Why order from a restaurant when you can whip up this crowd-pleaser at home for a fraction of the price? All you need are a few affordable pantry staples and fresh veggies. The addition of grape tomatoes and crisp bell pepper adds both color and flavor, making every bite bright and satisfying. Unlike plain roasted veggies, this dish is topped with a generous layer of melted cheese—because who can resist that? If you loved my Easy Cheesy Cauliflower Bake, this zucchini version is sure to become a new favorite. Don’t wait—gather your ingredients and let’s get baking!

How to Make

Quick Overview

You’ll be amazed by how quickly and easily this Baked Zucchini and Cheese comes together. With just a few minutes of chopping and tossing, the oven does the rest, transforming simple veggies into a bubbling, cheesy masterpiece. The best part? Clean-up is minimal, thanks to a one-pan approach! This dish takes about 10 minutes to prepare and 30 to bake, so you can have dinner on the table in around 40 minutes. Perfect for busy nights when you want something healthy yet comforting.

Baked zucchini and cheese casserole in a baking dish, golden and bubbly with fresh herbs on top

Ingredients

2 large zucchinis, diced

1 green bell pepper, diced

1 onion, chopped

1 cup grape tomatoes, halved

2 tablespoons olive oil

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon dried Italian herbs or oregano

1 1/2 cups shredded mozzarella cheese

1/2 cup grated Parmesan cheese

Optional: 1/2 teaspoon crushed red pepper flakes for a touch of heat

Step-by-Step

Preheat your oven to 400°F (200°C). Lightly grease a large baking dish with a bit of olive oil or cooking spray.
In a large bowl, combine diced zucchinis, green bell pepper, chopped onion, and halved grape tomatoes.
Drizzle the olive oil over the veggies. Sprinkle with salt, black pepper, and dried Italian herbs (or oregano). Toss until the veggies are evenly coated.
Transfer the mixture into the prepared baking dish, spreading it into an even layer.
Sprinkle the shredded mozzarella cheese evenly across the top, followed by the grated Parmesan.
If you like a little heat, scatter some crushed red pepper flakes over the cheese.
Bake in the preheated oven for 25–30 minutes, or until the veggies are tender and the cheese is golden and bubbly.
Allow to rest for a few minutes before serving—the cheese will settle and everything will be easier to scoop!
Serve hot and enjoy the cheesy, veggie-packed goodness.

What to Serve Baked Zucchini and Cheese With

This cozy zucchini bake pairs beautifully with a crusty loaf of bread or warm garlic knots to soak up all that cheesy goodness. For a heartier meal, serve alongside grilled chicken, baked salmon, or a simple roasted pork tenderloin. Want a refreshing contrast? Add a crisp side salad dressed with lemon vinaigrette or pair with classic tomato soup for a light, satisfying dinner. Don’t forget your favorite sparkling water or a glass of chilled white wine for a dinner that feels truly special.

Top Tips for Perfecting

If you don’t have zucchini, try swapping with yellow squash for a slightly sweeter flavor.
Want a richer dish? Substitute part of the mozzarella with fontina or provolone cheese.
For a crispier top, broil the dish for the last 2–3 minutes of bake time—but watch closely to avoid burning.
Don’t skip resting the dish for a few minutes before serving; it helps keep all that melty cheese in place.
Avoid overcrowding the baking dish. If your veggies are piled too high, they’ll steam instead of roast, resulting in a mushy texture.
To save time, chop all veggies the night before and refrigerate.
Spice it up with fresh herbs or a sprinkling of smoked paprika.

Storing and Reheating Tips

Have leftovers? Lucky you—Baked Zucchini and Cheese is just as delicious the next day! Let the dish cool completely before covering and refrigerating; it will stay fresh for up to 4 days. Store in an airtight container to preserve flavor and texture. To reheat, place a portion in the microwave for 1–2 minutes, or cover and bake in a 350°F (175°C) oven until warmed through (about 15 minutes). Want to freeze for future meals? Cool the dish, portion into freezer-safe containers, and freeze for up to 2 months. Thaw overnight in the fridge before reheating as above.

FAQs

What type of cheese works best for this recipe?
Mozzarella melts beautifully and gives that classic cheesy pull, but you can use any melty cheese like cheddar, Monterey Jack, or a combination for extra flavor.

Can I make this dish ahead of time?
Absolutely! You can assemble the casserole a day in advance, cover, and refrigerate. Simply pop it in the oven when you’re ready to bake; add an extra 5–10 minutes to the cooking time if baking from cold.

Is Baked Zucchini and Cheese gluten-free?
Yes, this dish as written is naturally gluten-free. Just double-check your cheese and spices for hidden gluten if you have a severe allergy.

Can I add protein to this recipe?
Definitely! Cooked chicken, ground turkey, or even canned white beans can be mixed in before baking for a heartier meal.

How do I prevent watery zucchini?
Dice the zucchini, sprinkle with a bit of salt, and let it sit for 10 minutes. Blot away excess moisture with paper towels before baking. This helps keep your casserole from getting soggy.

Conclusion

Baked Zucchini and Cheese is the ultimate family-friendly comfort food: easy, budget-conscious, and absolutely delicious. With its fresh veggies, bubbly cheese, and simple preparation, this dish is bound to become a regular feature at your dinner table. Whether you’re a seasoned home cook or a kitchen newbie, you’ll love how quickly everything comes together. Serve it up hot, pair it with your favorite sides, and watch the compliments roll in. If you’re searching for a new go-to veggie casserole, look no further—this one delivers on all fronts. Try it tonight and see why so many home cooks rave about this savory, cheesy classic!