Cheesy Zucchini Bake
Intro
Cheesy Zucchini Bake is a simple yet crowd-pleasing recipe where zucchini is baked with a creamy cheese mixture until bubbly and golden. It’s a great way to use up fresh zucchini and works well alongside chicken, beef, or pasta.
Ingredients (Serves 6)
4 medium zucchinis, thinly sliced (about 6 cups)
1 small onion, finely chopped
2 tbsp olive oil (or butter)
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
½ cup cheddar cheese (for extra richness, optional)
¾ cup heavy cream (or half-and-half for lighter)
2 large eggs, beaten
2 cloves garlic, minced
1 tsp dried Italian herbs (oregano + basil mix)
Salt & black pepper, to taste
¼ cup breadcrumbs (optional, for topping)
Fresh parsley, chopped (for garnish)
Instructions
Prep Oven
Preheat oven to 375°F (190°C).
Grease a 9×13-inch baking dish.
Cook Zucchini & Onion
Heat olive oil in a skillet.
Sauté onion until soft, then add zucchini and cook 4–5 minutes until just tender. (Don’t overcook—they’ll finish baking in the oven.)
Make Cheese Mixture
In a bowl, whisk together cream, eggs, garlic, Italian herbs, salt, and pepper.
Stir in half of the mozzarella and Parmesan.
Assemble Bake
Spread zucchini mixture in the baking dish.
Pour cheese mixture evenly over the top.
Sprinkle with remaining mozzarella, Parmesan, and optional cheddar.
Top with breadcrumbs if using.
Bake
Bake uncovered 25–30 minutes, until cheese is golden and bubbly.
Garnish with parsley before serving.
Serving Ideas
- As a side with grilled chicken, salmon, or steak.
- With garlic bread or a fresh salad for a vegetarian meal.
- Over rice or quinoa for extra heartiness.
Q/A
Q1: Can I make this ahead?
✅ Yes, assemble everything (without baking), cover, and refrigerate up to 24 hours. Bake when ready.
Q2: Can I freeze Cheesy Zucchini Bake?
Yes, but zucchini releases water. To avoid sogginess, bake first, cool, then freeze. Reheat uncovered.
Q3: What cheese works best?
Mozzarella for melt, Parmesan for sharpness, and cheddar for richness. Gruyère or Asiago also work beautifully.
Q4: How do I keep it from being watery?
Salt zucchini slices first, let them sit 10 minutes, then pat dry before cooking. This removes excess water.
Tips
Use panko breadcrumbs mixed with Parmesan for an extra-crispy topping.
Add spinach, mushrooms, or cherry tomatoes for more veggie variety.
For a low-carb version, skip breadcrumbs.
Don’t skip pre-cooking zucchini—it prevents excess water in the bake.
Nutrition (per serving, based on 6 servings)
Calories: ~240
Protein: 11 g
Fat: 17 g
Carbs: 9 g
Fiber: 2 g
Sugar: 4 g