Cheesy Baked Zucchini
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.
Servings: 4 servings
Equipment
- Baking Dish
- Saucepan
- Mixing Bowl
- Baking Sheet
Ingredients
Zucchini
- 3 medium zucchinis, sliced into 1/4-inch rounds
Oil and Seasoning
- 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
Cheese Sauce
- 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)
Instructions
- 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.
Notes
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.