Go Back

Zucchini Recipes Easy Cheesy Zucchini Bake

I slice zucchini and I smile because this dish always works. Zucchini Recipes keep my week calm and this bake tastes rich with very little fuss. Cheese melts, herbs bloom, and the top turns golden in the warm oven. The aroma hits first and I know dinner will not wait long. On busy nights I lean on easy zucchini recipes and this one behaves. I use a wide skillet to sweat the slices then I stir in garlic and a handful of sharp cheese. That step builds flavor fast and it stops extra liquid. Think of it as a quick sear that gives the vegetables a head start. If you want a treat with the same star try zucchini recipes dessert or even zucchini dessert recipes for a sweet finish. I love a table that lets one vegetable play both roles. Friends ask for the recipe and I laugh because the method stays simple. Toss sliced squash with oil basil green onion salt and pepper. Layer in a small dish and tuck in mozzarella and parmesan. Bake until the edges bubble and the top browns. The fork sinks in and steam lifts with a soft cheesy scent. If you keep a list labeled recipe zucchini or recipe for zucchini pin this one near the top. It pairs with grilled chicken or stands alone with a crisp salad.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Side Dish
Cuisine: American
Keywords: baked zucchini casserole, cheesy zucchini bake, Easy Zucchini Recipes, recipe for zucchini, recipe zucchini, zucchini dessert recipes, Zucchini Recipes, zucchini recipes baked, zucchini recipes dessert
Servings: 6 servings
Author: Elena

Ingredients

  • 4 medium zucchini sliced into half moons
  • 1 small yellow onion thinly sliced
  • 2 cloves garlic minced
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon chopped fresh basil or 1 teaspoon dried
  • 2 green onions sliced
  • 1 cup shredded mozzarella
  • 1/2 cup grated parmesan
  • 1/3 cup panko breadcrumbs optional for crunch
  • Cooking spray for the dish

Instructions

  1. Heat oven to 190 C. Lightly coat an 20 by 20 cm baking dish with cooking spray.
  2. Warm a large skillet over medium heat. Add olive oil then onion and a pinch of salt. Cook until soft.
  3. Add zucchini and cook until edges look glossy and the pan holds very little liquid.
  4. Stir in garlic basil and green onions. Cook one minute then take off the heat.
  5. Fold in half of the mozzarella and half of the parmesan.
  6. Spoon the mixture into the dish. Top with the rest of the cheeses. Sprinkle panko if using.
  7. Bake until the top is deep golden and the center feels tender about 25 to 30 minutes.
  8. Rest five minutes so the cheese settles. Scoop and serve warm.

Notes

For the best texture salt the sliced zucchini for ten minutes then pat dry. If you need dairy free use a plant based mozzarella and skip the parmesan. Leftovers keep well in a covered box for up to three days and reheat in a hot oven. Add a pinch of red pepper flakes for heat or a squeeze of lemon for brightness.