Name: Irresistible Baked Zucchini and Cheese
Prep time: 10 min
Cook time: PT-488375H52M27S
Total time: PT-488375H52M27S
Cuisine: American
Ingredients: 3 medium zucchini, sliced; 1 cup cheddar cheese, shredded; 1/2 cup Parmesan cheese, grated; 1 cup breadcrumbs; 2 cloves garlic, minced; 2 tablespoons olive oil

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This Baked Zucchini and Cheese dish is one I love pulling out when I want something warm, cheesy, and packed with flavor—but still a little lighter than a traditional casserole. It’s the kind of comfort food that makes the most of fresh zucchini and transforms it into a golden, bubbly bake that I can serve as a side or even a light main.

Why You’ll Love This Recipe

There’s so much to enjoy about this recipe, especially when I want something easy, cheesy, and veggie-forward:

Crispy, golden top with gooey, melty cheese underneath
A great way for me to use up fresh zucchini
No complicated steps—just slice, mix, and bake
A delicious vegetarian side or meatless main
I can prep it in advance and pop it in the oven later
Crowd-pleasing and kid-friendly

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 medium zucchini, sliced
1 cup cheddar cheese, shredded
1/2 cup Parmesan cheese, grated
1 cup breadcrumbs
2 cloves garlic, minced
2 tablespoons olive oil

Directions

I preheat my oven to 375°F (190°C).
In a bowl, I toss the sliced zucchini with olive oil and minced garlic until everything is coated evenly.
I layer the zucchini slices in a greased baking dish.
I mix together the breadcrumbs, cheddar, and Parmesan, then sprinkle it evenly over the zucchini.
I bake uncovered for 25–30 minutes, or until the top is golden and the zucchini is tender.
I let it rest for a few minutes before serving—it comes out hot and bubbly!

Servings and timing

This dish serves 4–6 people as a side. It takes about 10 minutes to prep, and bakes in 25–30 minutes, so I can have it ready in under 45 minutes total.

Variations

If I want to add more flavor, I mix in fresh herbs like thyme or basil. For a spicy kick, I sprinkle in some crushed red pepper flakes. Sometimes I swap cheddar for mozzarella for that stretchy, melty texture. If I need to keep it gluten-free, I use GF breadcrumbs without losing that crunchy topping.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use the oven or toaster oven at 350°F until warmed through—it helps the topping stay crisp. The microwave works too, though it softens the texture a bit.

FAQs

Can I use yellow squash instead of zucchini?

Yes, I sometimes mix in yellow squash or substitute it entirely—it works great and adds color.

How do I keep the zucchini from getting watery?

I slice the zucchini and let it sit with a little salt for 10 minutes, then pat it dry. This helps reduce extra moisture.

Can I make this ahead of time?

Definitely. I prep the dish and store it covered in the fridge for a few hours, then bake when I’m ready.

What can I serve this with?

I like it alongside grilled chicken, baked fish, or even pasta. It’s also hearty enough on its own for a light lunch.

Can I make it vegan?

Yes, I swap the cheeses with plant-based alternatives and use oil or vegan butter to mix with the breadcrumbs.

Conclusion

This Irresistible Baked Zucchini and Cheese is a cozy, comforting dish I can turn to when I want to bring veggies and cheese together in the best way possible. It’s simple, flavorful, and always a hit at the table—especially when I want something quick, satisfying, and just a little bit indulgent.