Baked Zucchini and Cheese Recipe

Baked Zucchini and Cheese Recipe tastes creamy, cheesy, and a little bit crispy on top, with tender zucchini that still holds a bit of bite. It works well for busy weeknights because you can get it on the table in about 45 minutes from start to finish. I first made a version of this when I had way too many zucchini from a neighbor and zero desire to eat another salad.

Why You Should Try This Baked Zucchini and Cheese Recipe

This Baked Zucchini and Cheese Recipe gives you cozy casserole vibes without feeling heavy. The zucchini turns soft and juicy, the cheese melts into a rich sauce, and the top turns golden and slightly crunchy.

You can serve it as a vegetarian main or as a side dish with almost any simple protein. Kids usually focus on the cheesy top and forget they eat vegetables, which I call a win.

“Creamy, cheesy, and surprisingly light, this Baked Zucchini and Cheese Recipe turned my picky family into zucchini fans in one night! ★★★★★”

Ingredients You’ll Need

Zucchini and veggie base

• 4 medium zucchini, sliced into 1/4-inch rounds
  • Use firm zucchini with shiny skin. Soft or wrinkled zucchini turns mushy.
• 1 small yellow onion, thinly sliced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper, divided

Cheese and sauce mixture

• 1 cup shredded mozzarella cheese
  • Pre-shredded works fine here and saves time.
• 1 cup shredded sharp cheddar cheese
  • I like Cabot or Tillamook for good flavor.
• 1/2 cup grated Parmesan cheese
  • Shelf-stable green can works in a pinch, but fresh tastes better.
• 1 cup whole milk
  • Use 2% if needed, but avoid skim because it turns watery.
• 2 large eggs
• 1/3 cup sour cream or plain Greek yogurt
• 2 tablespoons all-purpose flour
  • Use a 1:1 gluten free flour blend if you need a gluten free version.
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon garlic powder
• 1/4 teaspoon crushed red pepper flakes (optional, for a little heat)

Topping

• 1/2 cup panko breadcrumbs
  • Use regular or gluten free panko.
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon olive oil or melted butter
• Pinch of salt and pepper

Equipment

• 9×13 inch baking dish or similar casserole dish
• Large skillet
• Mixing bowls
• Whisk
• Cutting board and sharp knife
• Measuring cups and spoons
• Aluminum foil

Tips & Tricks

• Salt the sliced zucchini lightly and pat it dry to reduce extra moisture and avoid a watery casserole.
• Slice zucchini evenly so it cooks at the same rate and keeps a nice texture.
• Use a mix of mozzarella for stretch and cheddar for flavor so the dish tastes rich but not bland.
• Shred at least one of the cheeses from a block if you can, since it melts smoother than only bagged cheese.
• Bake the dish uncovered at the end so the top browns and turns slightly crisp.
• Let the casserole rest 10 minutes before serving so the cheese sets and slices hold together.
• Add cooked chicken, turkey, or crumbled sausage if you want extra protein in the Baked Zucchini and Cheese Recipe.
• Use Greek yogurt instead of sour cream if you want a bit more tang and protein.

How to Make Baked Zucchini and Cheese Recipe

Prep the zucchini

1. Preheat your oven to 375°F and lightly grease your baking dish with olive oil or cooking spray.
2. Wash the zucchini, trim the ends, and slice into 1/4-inch rounds.
3. Place the slices in a colander, sprinkle with 1/2 teaspoon salt, toss, and let them sit 10 to 15 minutes so they release some water.
4. Pat the zucchini dry with paper towels to remove excess moisture.

Cook the aromatics

1. Heat 2 tablespoons olive oil in a large skillet over medium heat.
2. Add the sliced onion and cook 5 to 7 minutes until it softens and turns lightly golden.
3. Stir in the minced garlic and cook 30 seconds until fragrant, then remove the skillet from the heat.

Mix the cheese sauce

1. In a large bowl, whisk the eggs until smooth.
2. Add milk, sour cream or Greek yogurt, flour, Italian seasoning, garlic powder, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper, then whisk until no lumps remain.
3. Stir in mozzarella, cheddar, and Parmesan cheese until everything combines into a thick, cheesy mixture.
4. Taste the mixture and adjust salt or pepper if needed.

Assemble the casserole

1. Spread the cooked onions and garlic evenly over the bottom of the greased baking dish.
2. Arrange the zucchini slices on top in slightly overlapping rows, like shingles on a roof.
3. Pour the cheese mixture evenly over the zucchini, tilting the dish slightly so it settles into all the gaps.
4. Tap the dish gently on the counter to remove any air pockets.

Add the crunchy topping

1. In a small bowl, mix panko breadcrumbs, Parmesan, olive oil or melted butter, and a pinch of salt and pepper.
2. Stir until the crumbs look evenly coated and slightly clumpy.
3. Sprinkle the breadcrumb mixture evenly over the top of the casserole.

Bake to golden perfection

1. Cover the dish loosely with foil and bake at 375°F for 20 minutes.
2. Remove the foil and bake another 15 to 20 minutes until the top looks golden brown and the edges bubble.
3. Check that the zucchini feels tender when you poke it with a fork.
4. Let the Baked Zucchini and Cheese Recipe rest 10 minutes before scooping or slicing so it holds together nicely.

What to Serve with Baked Zucchini and Cheese Recipe

This Baked Zucchini and Cheese Recipe pairs well with simple grilled chicken, baked fish, or roasted tofu for a balanced meal. You can also serve it with a crisp green salad and some crusty garlic bread for a cozy, veggie-forward dinner. I like to add a side of fresh fruit or a light tomato cucumber salad to keep the plate bright and fresh. A cold glass of iced tea, lemonade, or sparkling water rounds everything out nicely.

Storage Options

• Store leftovers in an airtight container in the fridge for up to 3 to 4 days.
• Reheat single portions in the microwave in 30 second bursts until hot, then crisp the top under the broiler for 1 to 2 minutes if you want extra crunch.
• Reheat larger portions in a 350°F oven, covered, for 15 to 20 minutes, then uncover for a few minutes to re-crisp the topping.
• Freeze tightly wrapped portions for up to 2 months, then thaw overnight in the fridge before reheating in the oven so the texture stays pleasant.

Baked Zucchini and Cheese Recipe

Baked Zucchini and Cheese Recipe is a creamy, cheesy, slightly crispy casserole-style dish with tender zucchini that still has a bit of bite, perfect for busy weeknights.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings: 8

Course: Lunch

Cuisine: American

Ingredients

  

• 4 medium zucchini, sliced into 1/4-inch rounds
• 1 small yellow onion, thinly sliced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper, divided

• 1 cup shredded mozzarella cheese
• 1 cup shredded sharp cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1 cup whole milk
• 2 large eggs
• 1/3 cup sour cream or plain Greek yogurt
• 2 tablespoons all-purpose flour
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon garlic powder
• 1/4 teaspoon crushed red pepper flakes

• 1/2 cup panko breadcrumbs
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon olive oil or melted butter
• 1 pinch salt and pepper

Instructions

 

1. Preheat the oven to 375°F and lightly grease a 9x13-inch baking dish with olive oil or cooking spray.
2. Wash the zucchini, trim the ends, and slice into 1/4-inch rounds.
3. Place the zucchini slices in a colander, sprinkle with 1/2 teaspoon of the salt, toss, and let sit for 10 to 15 minutes to release excess water.
4. Pat the zucchini dry with paper towels to remove excess moisture.

1. Heat the olive oil in a large skillet over medium heat.
2. Add the sliced onion and cook for 5 to 7 minutes, until softened and lightly golden.
3. Stir in the minced garlic and cook for about 30 seconds, just until fragrant, then remove the skillet from the heat.

1. In a large bowl, whisk the eggs until smooth.
2. Add the milk, sour cream or Greek yogurt, flour, Italian seasoning, garlic powder, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper. Whisk until no lumps remain.
3. Stir in the mozzarella, cheddar, and Parmesan cheese until a thick, cheesy mixture forms.
4. Taste the mixture and adjust the seasoning with more salt or pepper if needed. Stir in the crushed red pepper flakes if using.

1. Spread the cooked onions and garlic evenly over the bottom of the greased baking dish.
2. Arrange the zucchini slices on top in slightly overlapping rows, like shingles on a roof.
3. Pour the cheese mixture evenly over the zucchini, tilting the dish slightly so it settles into all the gaps.
4. Tap the dish gently on the counter to remove any air pockets.

1. In a small bowl, combine the panko breadcrumbs, Parmesan, olive oil or melted butter, and a pinch of salt and pepper.
2. Stir until the crumbs are evenly coated and slightly clumpy.
3. Sprinkle the breadcrumb mixture evenly over the top of the casserole.

1. Cover the baking dish loosely with foil and bake at 375°F for 20 minutes.
2. Remove the foil and bake for another 15 to 20 minutes, until the top is golden brown and the edges are bubbling.
3. Check that the zucchini is tender when pierced with a fork.
4. Let the baked zucchini and cheese rest for about 10 minutes before scooping or slicing so it holds together.

Notes

Nutrition Information
Approximate per serving (1/8 of recipe): 230 calories; fat 15 g; saturated fat 7 g; carbohydrates 11 g; fiber 2 g; sugars 6 g; protein 13 g; sodium 520 mg. Values will vary based on specific brands, add-ins, and portion size.