Oven Baked Zucchini Cheese

Oven baked zucchini and cheese is a comforting dish for those nights when you crave something simple but satisfyingly rich. The combination of golden bubbly mozzarella and the gentle bite of zucchini makes this recipe a staple in my summer kitchen.

I first pulled this out for a potluck when I had a bumper crop of zucchini and everyone wanted the recipe. Now it is my go to for family dinners and even weeknight gatherings.

Ingredients

• Zucchini: about four medium ones sliced fresh and firm zucchini will give the best structure and flavor
• Mozzarella cheese: shredded use a low moisture mozzarella for best melt and stretch
• Parmesan cheese: grated use freshly grated for a nuttier salty punch
• Breadcrumbs: adds crunch try making your own from day old bread for extra flavor
• Olive oil: coats the zucchini and helps everything brown choose a good quality extra virgin for more aroma
• Garlic: minced for aroma and sharpness fresh is best but jarred also works
• Dried oregano: gives a classic Italian scent go for organic or high quality dried oregano for a stronger flavor
• Salt: brings out the vegetable sweetness
• Pepper: freshly ground for extra zing
• Fresh basil for garnish: optional but it brings a pop of color and fragrant finish look for leaves that are bright and perky

Step by Step Instructions

Prep the Oven and Dish:

Start by preheating your oven to 375°F or 190°C. Grease a medium sized baking dish well with olive oil or line it with parchment paper. This will make cleanup much easier and help your cheese crisp up without sticking.

Prepare the Zucchini:

Wash and dry your zucchini then slice them into uniform quarter inch thick rounds. Uniform slices cook evenly which stops some slices from getting mushy while others are still firm.

Season the Zucchini:

Put the sliced zucchini into a large bowl. Drizzle with olive oil. Add a good pinch of salt and pepper, the minced garlic, and the dried oregano. Toss thoroughly to make sure every bit of zucchini is coated.

Mix the Cheesy Topping:

In a separate mixing bowl combine the shredded mozzarella, grated parmesan, and breadcrumbs. You want the cheeses to be evenly distributed through the topping for even browning and melt.

Layer the Dish:

Arrange half of the seasoned zucchini slices in your baking dish, letting them overlap gently. Sprinkle over half of the cheese and breadcrumb mix. Repeat with the rest of the zucchini and top with the remaining cheese mixture, covering all the edges.

Bake:

Place your dish on the center rack of the oven. Bake for around twenty to twenty five minutes. You will know it is done when the zucchini is tender if you poke with a fork and the cheese topping looks golden brown and bubbly in spots.

Cool and Garnish:

Let the dish sit for a few minutes after baking this lets the cheese set a little and makes serving neater. Finish with fresh basil leaves if you want and enjoy it while warm.

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You Must Know

My favorite part is using fresh basil from my garden to garnish this dish just before serving. The cool sweet aroma always takes me back to my grandmother’s kitchen where basil was constantly snipped from the window box for whatever we made.

Storage Tips

Let the zucchini bake cool completely before covering and chilling. It keeps well for up to three days in the fridge. To reheat bake in a low oven or zap individual portions in the microwave. For extra crunch put under the broiler for a minute just before serving.

Ingredient Substitutions

If you need gluten free swap the breadcrumbs for crushed gluten free crackers or a sprinkle of almond flour. You can use cheddar in place of mozzarella for a stronger tang. Vegans can experiment with plant based cheeses and nutritional yeast for a cheesy effect.

Serving Suggestions

Try serving with crusty bread, a side salad, or even toss in cooked pasta for a heartier meal. It also slides nicely onto a sandwich if you want something extra cozy.

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A Little History

Baking with zucchini and cheese is a classic throughout Mediterranean cooking. In my family we use our first zucchini of the season for dishes like this and it always disappears from the table first.

Frequently Asked Questions

→ How do you prevent soggy zucchini?

Slice zucchini evenly and toss with oil and seasonings. Baking at high heat helps evaporate moisture, resulting in a tender, not soggy, texture.

→ Can I use other types of cheese?

Yes. Mozzarella and Parmesan add flavor and melt well, but try cheddar, Gruyère, or Monterey Jack for a twist.

→ Is this dish good for meal prep?

Absolutely. Let it cool, portion into containers, and reheat in the oven or microwave as needed. The topping stays delicious.

→ What are gluten-free breadcrumb options?

Crushed gluten-free crackers or almond flour make excellent substitutions for traditional breadcrumbs without sacrificing texture.

→ How do I get a crisp topping?

Sprinkle the cheese and breadcrumb mixture evenly and avoid overcrowding the dish for a golden, crunchy topping.

→ Can I add other vegetables?

Feel free to layer in thinly sliced tomatoes, bell peppers, or onions for more flavor and color.