Baked Zucchini and Cheese

Baked zucchini and cheese is my absolute go-to when I want an easy, comforting dinner packed with vegetables but still oozing with delicious cheesy flavor. I pull this recipe out every summer when the garden’s overflowing with zucchini and everyone at the table somehow cheers for seconds. It comes together with minimal fuss using just a handful of basic ingredients and makes the whole kitchen smell amazing.

I started making this when my youngest insisted on cheese at every meal and honestly the adults at the table love it just as much now. There is something special about the golden, bubbly layer on top with that soft zucchini underneath.

Ingredients

• Zucchini: Choose firm large zucchinis with unblemished skin these bring a tender bite and mild sweetness that stand up well to baking
• Green bell pepper: Adds a gentle crunch and bright flavor select one that is heavy for its size with glossy skin
• Onion: Gives this casserole comforting savoriness and depth I like to use yellow onion for its mellow sweetness
• Grape tomatoes: For bursts of juicy sweet acidity halve them for the perfect pop in every bite and look for plump brightly colored tomatoes
• Olive oil: Coats the vegetables so they roast to silky perfection use extra virgin for its fruity strong flavor
• Garlic powder: Gives a subtle background kick plus it blends in smoothly unlike fresh garlic
• Italian seasoning: Brings all those herby notes for classic Mediterranean flair check that it is fresh and aromatic
• Salt and freshly cracked black pepper: So the flavors shine through always taste and adjust to your preference
• Mozzarella cheese: Delivered in two ways some melted into the bake and some golden on top buy a block and grate it fresh for the creamiest melt
• Fresh parsley: A sprinkle at the end for a burst of color and freshness use flat leaf for the best flavor
• Crushed red chili pepper flakes: This is optional if you like a touch of heat just a little goes a long way for balance

Step-by-Step Instructions

Prep the Oven:

Preheat the oven to 375 F set a rack in the center so your bake gets golden without burning

Season and Mix Vegetables:

Combine diced zucchini green bell pepper onion grape tomatoes olive oil garlic powder Italian seasoning salt and pepper in a roomy mixing bowl toss everything thoroughly so all pieces are glossy and coated from edge to edge

Add Cheese to Vegetables:

Stir in half the grated mozzarella gently tumble it through so each scoop of vegetables will have some cheesiness mixed inside

Transfer to Baking Dish:

Empty everything into a nine by thirteen inch baking dish and spread it out evenly try not to pack it down too tightly so the vegetables roast rather than steam

Bake First Round:

Place the dish in the oven and let it bake for twenty minutes the zucchini should just begin to soften while all the aromatics meld

Cheese Topping:

Remove the dish from the oven scatter on the rest of the mozzarella in an even layer making sure every inch gets a little coverage

Finish Baking:

Slide the dish back in and bake for another ten minutes now the cheese will melt and bubble and pick up a soft golden hue

Add Garnish and Serve:

Take the dish out garnish with a shower of fresh parsley and a pinch of pepper flakes if you love heat then serve while it is still warm and the cheese is feathery

Pin it

One of my fondest memories with this recipe is my daughter’s bright smile as she tried her first bite with that gooey, stretchy cheese never fails to make me think of summer evenings gathered around our kitchen table

Storage Tips

This casserole keeps well in the fridge tightly covered for up to four days It reheats best in the oven to maintain the texture but a microwave works in a pinch If you want to freeze it let it cool completely then wrap tightly and freeze for up to three months Make sure to thaw overnight in the fridge before reheating

Ingredient Substitutions

If you are missing grape tomatoes any cherry or small ripe tomatoes work beautifully Red bell pepper stands in for green if you prefer a sweeter flavor For the cheese swap in a blend of mozzarella and cheddar for more sharpness or use fontina for extra creaminess If you need it dairy free try a plant based mozzarella

Serving Suggestions

Spoon this bake alongside grilled chicken or toss over hot pasta for a heartier meal It is also fantastic served at room temperature buffet style for gatherings or picnics For a brunch twist crack a few eggs over the top before the final bake and let them set in the oven

Pin it

Enjoy this comforting zucchini bake as a delightful way to embrace seasonal produce with a cheesy finish everyone will adore!

Frequently Asked Questions

→ How do I keep zucchini from getting soggy?

Dice the zucchini into even pieces and avoid overbaking. The combination with bell pepper and quick oven time helps retain texture.

→ Can I use other types of cheese?

Yes, try Monterey Jack, cheddar, or a mix for a different flavor profile while still achieving melty results.

→ Is this dish suitable for meal prep?

Absolutely! Bake ahead and reheat gently. It keeps well in the fridge for up to three days.

→ Can I add protein to this bake?

Cooked shredded chicken or crumbled sausage mixes in easily before baking to make it heartier.

→ Are fresh herbs necessary?

Fresh parsley brightens the final dish, but you can use dried Italian herbs if needed for convenience.

→ Can I add extra vegetables?

Absolutely, mushrooms, eggplant, or spinach can be included. Be sure to chop evenly for even baking.