Baked Zucchini and Cheese

Baked zucchini and cheese is one of those humble dishes that always surprises people with how satisfying it is bright veggies softened in the oven and finished with melty mozzarella This is a side that suits summer produce but works any time you find good zucchini I whip it up on weeknights and even picky eaters go back for seconds

The first time I made this my daughter insisted she hated zucchini but after trying a spoonful with that golden cheese she scooped up a second helping without hesitation

Ingredients

• Zucchini: Choose firm glossy zucchini for the best texture Zucchini takes center stage here
• Green bell pepper: Adds crunch and a bit of sweetness Look for peppers with taut skin
• Onion: White or yellow onions work Use fresh for the best flavor
• Grape tomatoes: Bursty and sweet they add color and a tangy pop Pick tomatoes that are plump and glossy
• Olive oil: Makes everything roast up silky and golden Use quality extra virgin for good flavor
• Garlic powder: Saves time and keeps the seasoning even
• Italian seasoning: Brings together basil oregano thyme and more which gives the bake its Italian vibe Opt for a fresh blend if you have one
• Salt: Brings out the natural flavors of the veggies
• Freshly cracked black pepper: Adds brightness and punch Freshly cracked will taste best
• Mozzarella cheese: Use full fat and grate it yourself for the best melt and flavor Pre shredded can work in a pinch
• Fresh parsley: Brightens the final dish and adds a fresh touch
• Crushed red chili pepper flakes: For a touch of heat Only add if you love a little kick

Step-by-Step Instructions

Preheat the Oven:

Set your oven to 375 degrees Fahrenheit or 190 degrees Celsius Make sure the oven rack is in the middle position so the vegetables bake evenly throughout

Prepare the Vegetables:

Grab your knife and cutting board Dice the zucchini and bell pepper into bite-size pieces chop your onion small and cut the grape tomatoes in half Toss everything into a large mixing bowl

Season the Veggies:

Drizzle the olive oil over the veggies and sprinkle on the garlic powder Italian seasoning salt and black pepper Stir well with a big spoon until all the pieces are coated evenly with oil and seasonings Every bite should have a bit of everything

Add Cheese:

Add half of the grated mozzarella cheese right into the bowl with the veggies Stir so some cheese gets tucked between the vegetables and melts into every bite as it bakes

Transfer to Baking Dish:

Pour the entire mixture into your 9 by 13 inch baking dish Spread it out so the veggies are in an even layer This helps them roast evenly and the cheese to later melt beautifully on top

Initial Bake:

Place the baking dish in your preheated oven Bake for 20 minutes The zucchini should start softening but still keep its shape This part gets the veggies tender and the flavors mingling

Add Remaining Cheese:

Carefully pull out the pan and sprinkle the rest of the mozzarella all over the top Do not rush this step It is what gives you that golden cheesy finish

Final Bake:

Return your dish to the oven Bake another 10 minutes until the cheese is melted bubbling and lightly brown on the edges This gives the zucchini a perfectly tender finish with that melty cheesy crown

Garnish and Serve:

Take the pan out let it rest two minutes Sprinkle fresh parsley and crushed red pepper flakes over the top Serve warm you will see the cheese pull as you scoop

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I think the mozzarella is a bit of magic in this recipe I once tried switching to cheddar but nothing beats the way mozzarella melts and stretches so invitingly Family dinners with this dish always end with a little friendly tug over the last cheesy scoop

Storage Tips

Refrigerate leftovers in an airtight container and this baked zucchini keeps well for up to three days To reheat place portions in the oven or toaster oven for best results which keeps the cheese melty and prevents sogginess A quick microwave zap works if you are in a hurry but the texture is best when reheated gently

Ingredient Substitutions

If you have yellow squash on hand use it in place of zucchini and feel free to swap out the green bell pepper with red or orange for a sweeter flavor No mozzarella Try a mild provolone or Monterey Jack Stay away from hard cheeses like parmesan as the creamy melt is what makes this dish special

Serving Suggestions

I love serving this with a grilled protein like chicken or fish for a balanced meal It also pairs beautifully with pasta or as a topping for crusty bread to soak up the extra cheesy juices This dish holds its own at summer barbecues and potlucks too

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A Little Context

Zucchini bakes like this are popular throughout Mediterranean kitchens where summer squash is abundant Adding cheese and simple herbs is a tradition that both stretches the vegetables and brings families together You get the nostalgia of a classic casserole with the bright flavors of seasonal produce

Frequently Asked Questions

→ How do I prevent watery zucchini?

Dice zucchini and pat dry before mixing. Avoid overbaking, which can release excess moisture. Try salting the zucchini lightly and blotting with a paper towel for even better results.

→ Can I use other cheeses for this dish?

Yes, feel free to substitute mozzarella with provolone, cheddar, or Monterey Jack for a different flavor profile and melt.

→ Is it necessary to peel the zucchini?

No, the zucchini skin adds flavor, color, and nutrients. Just wash well before dicing. Peeling is optional, based on preference.

→ How do I store leftovers?

Let the dish cool completely, transfer to an airtight container, and refrigerate up to three days. Reheat gently for best texture.

→ Can I prepare this dish ahead?

Yes! Assemble the dish up to the final cheese layer, cover, and refrigerate. Add cheese and bake when ready to serve.

→ What can I serve alongside this dish?

Pairs well with roasted poultry, grilled meats, or crusty bread. Also fits nicely into a Mediterranean or Italian-inspired meal.