Mediterranean Oven Baked Zucchini and Cheese
Mediterranean Oven Baked Zucchini and Cheese is a simple, comforting dish that blends tender baked zucchini with creamy cheeses, fresh herbs, and bold Mediterranean flavors. This recipe is light yet satisfying, making it perfect as a side dish, vegetarian main course, or healthy snack.
With layers of zucchini, feta, mozzarella, and a hint of oregano and garlic, this baked dish is easy to prepare and pairs well with grilled proteins or fresh salads. It’s also gluten-free and low in carbs, fitting perfectly into a Mediterranean-style diet.
Prep Time:
15 minutes
Cook Time:
25–30 minutes
Total Time:
40–45 minutes
Servings:
4 as a side, 2 as a main
Ingredients:
3 medium zucchinis, thinly sliced into rounds
½ cup crumbled feta cheese
½ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese (optional for topping)
2 cloves garlic, minced
2 tablespoons extra virgin olive oil
1 teaspoon dried oregano
2 tablespoons fresh parsley or basil, chopped
Salt and black pepper, to taste
1 tablespoon lemon juice (optional for serving)
Instructions:
Preheat the Oven
Preheat your oven to 400°F (200°C).
Lightly grease a 9-inch baking dish or ovenproof skillet with olive oil.
Prepare the Zucchini
Slice the zucchini into thin rounds (about ¼ inch thick).
In a large bowl, toss the zucchini slices with olive oil, garlic, oregano, salt, and pepper until evenly coated.
Assemble the Dish
Layer half of the zucchini slices into the baking dish, slightly overlapping.
Sprinkle half of the feta, mozzarella, and fresh herbs over the zucchini.
Repeat with the remaining zucchini and cheese layers.
Optional: Sprinkle Parmesan cheese on top for extra golden crispness.
Bake
Bake uncovered in the preheated oven for 25–30 minutes, or until the zucchini is tender and the cheese is golden and bubbly.
Serve
Remove from the oven and let it cool for 5 minutes.
Drizzle with lemon juice and garnish with extra herbs if desired.
Serve warm as a side dish or vegetarian main course.
Serving Suggestions:
Pair with grilled chicken, shrimp, or salmon.
Serve alongside a Mediterranean grain salad or fresh Greek salad.
Enjoy with pita bread or crusty whole-grain bread for a satisfying meal.
Tips & Variations
Tips:
Slice Evenly:
Use a mandoline slicer or a sharp knife to ensure uniform zucchini slices. Even slices cook evenly and give the dish a nice layered look.
Avoid Soggy Zucchini:
If your zucchini is extra watery, sprinkle the slices with a little salt and let them sit for 10–15 minutes, then blot with paper towels before baking. This prevents excess moisture in the dish.
Cheese Combination:
For the best Mediterranean flavor, combine feta for tang, mozzarella for meltiness, and Parmesan for a crispy topping. You can adjust the amounts based on preference.
Use Fresh Herbs:
Fresh parsley, basil, or dill give this dish a bright, fresh finish. Add them just before serving for the best flavor.
Serve Warm or Room Temperature:
This dish is delicious straight from the oven or served at room temperature, making it great for picnics or potlucks.
Variations:
Add Tomatoes:
Layer in thin slices of Roma or cherry tomatoes for extra color and Mediterranean flair.
Try Other Vegetables:
Add slices of eggplant, bell peppers, or mushrooms to make it a mixed Mediterranean bake.
Make It Spicy:
Sprinkle in some red pepper flakes, Aleppo pepper, or za’atar spice blend for a spicy twist.
Low-Dairy Option:
Use plant-based cheeses or reduce the cheese amounts to keep it lighter while still flavorful.
Add Protein:
Turn this side into a full meal by adding shredded rotisserie chicken, tuna, or chickpeas between the layers.
Breadcrumb Topping (Optional):
For extra texture, sprinkle toasted breadcrumbs or panko mixed with olive oil on top before baking for a golden crust (note: this makes it no longer low-carb).
Q&A
Q: Can I prepare this dish ahead of time?
A: Yes! Assemble the dish (without baking), cover it, and refrigerate for up to 24 hours. When ready, bake it fresh for best results.
Q: Can I freeze Mediterranean Baked Zucchini and Cheese?
A: This dish is best enjoyed fresh because zucchini releases water when frozen and thawed, which can make the texture mushy. For best quality, store leftovers in the fridge and reheat within 2–3 days.
Q: Is this recipe keto or low-carb?
A: Yes! It’s naturally low-carb and keto-friendly, especially if you skip optional breadcrumbs.
Q: What other cheeses can I use?
A: You can replace mozzarella with gruyère, fontina, or provolone for different melts, or swap feta for goat cheese for a tangier taste.
Q: How do I keep the zucchini from getting too watery?
A: Salt the zucchini slices and let them sit for 10–15 minutes, then blot dry before layering. This reduces excess moisture during baking.
Nutrition Facts (Per Serving, Approximate for 4 Servings)
| Nutrient | Amount |
|---|---|
| Calories | 210 |
| Protein | 10g |
| Carbohydrates | 5g |
| Fiber | 2g |
| Sugars | 3g |
| Fat | 17g |
| Saturated Fat | 6g |
| Cholesterol | 35mg |
| Sodium | 390mg |
| Potassium | 450mg |
Note: Values may vary depending on cheese quantities and add-ins.
Conclusion
The Mediterranean Oven Baked Zucchini and Cheese is a wholesome, flavorful dish that highlights the best of Mediterranean cooking—simple ingredients, fresh herbs, and bold cheeses baked to perfection. This easy recipe fits into low-carb and gluten-free diets, and it’s incredibly versatile as a side dish, appetizer, or light vegetarian main course.
It’s ideal for summer when zucchini is at its peak, but it works year-round as a quick, satisfying bake that brings comfort without heaviness. Whether you serve it at a family dinner or as part of a Mediterranean spread, this dish is sure to become a favorite.