Simple Baked Zucchini and Cheese

Finding easy side dishes that everyone at the dinner table will actually eat can feel like an impossible task. Between picky eaters who push vegetables around their plates and the daily rush to get a balanced meal on the table, it’s tempting to fall back on the same old options night after night.

That’s why this baked zucchini and cheese has become such a regular feature in our weekly rotation – it’s quick to prepare, uses simple ingredients you probably already have, and turns a普通 vegetable into something even vegetable-skeptics will happily dig into.

What Kind of Zucchini Should I Use?

For this baked dish, medium-sized zucchini (about 7-8 inches long) are your best bet since they’re usually more tender and have smaller seeds than the giant ones you might find at the end of summer. Look for zucchini that feel firm and heavy for their size, with smooth, slightly shiny dark green skin. If you can only find larger zucchini, no worries – just be sure to scoop out the seedy center before dicing, as those areas can get a bit watery when cooked. Fresh from the garden or farmers’ market is great, but grocery store zucchini work perfectly fine too – just avoid any that feel soft or have wrinkled skin.

Options for Substitutions

This recipe is pretty flexible and you can make several easy swaps if needed:

• Zucchini: You can swap zucchini with yellow summer squash, patty pan squash, or even eggplant (though eggplant might need a few extra minutes in the oven).
• Grape tomatoes: Cherry tomatoes work just the same, or you can dice regular tomatoes into small chunks. If using larger tomatoes, you might want to remove some seeds to prevent excess moisture.
• Mozzarella cheese: Feel free to use other melting cheeses like provolone, fontina, or even a mild cheddar. For a different flavor, try mixing in some grated parmesan with your chosen cheese.
• Italian seasoning: No Italian seasoning? Mix together some dried basil, oregano, and thyme instead. Or use just one of these herbs if that’s what you have.
• Green bell pepper: Any color bell pepper works fine here – red, yellow, or orange. You could even use poblano peppers for a mild kick.
• Parsley: Fresh basil or oregano make good alternatives for garnish, or you can skip the herbs altogether – it won’t affect the taste much.

Watch Out for These Mistakes While Baking

The biggest challenge when baking zucchini is dealing with excess moisture, which can make your dish watery – combat this by spreading your diced zucchini on paper towels and sprinkling with salt for 15 minutes before cooking to draw out extra water.

Another common mistake is overcrowding the baking dish, so make sure to use a pan large enough to spread the vegetables in a single layer, allowing them to roast rather than steam.

Keep an eye on the cheese during the final minutes of baking – while you want it melted and slightly golden, leaving it too long can make it tough and rubbery, so it’s best to add the cheese during the last 5-7 minutes of cooking time.

For the crispiest results, try preheating your baking sheet in the oven before adding the vegetables, and avoid stirring them too frequently during cooking, which prevents them from developing those tasty browned edges.

What to Serve With Baked Zucchini and Cheese?

This cheesy zucchini dish works really well as a side, but you can also make it the star of the show! For a complete meal, serve it alongside some grilled chicken breast or baked salmon – the Italian seasonings in the zucchini complement both options nicely. If you’re keeping things vegetarian, pair it with some fluffy quinoa or brown rice to soak up all that tasty cheese sauce. I also like serving this with a slice of crusty garlic bread on the side, which is perfect for scooping up any leftover bits of cheese and vegetables from your plate.

Storage Instructions

Keep Fresh: This cheesy zucchini dish stays good in the fridge for up to 3-4 days when stored in an airtight container. The vegetables might release a bit of water over time, but that’s totally normal – just drain off any excess liquid before reheating.

Make Ahead: You can prep all the vegetables a day in advance and store them in the fridge. When you’re ready to cook, just toss them with the seasonings and cheese, then pop them in the oven. This is super handy for busy weeknight dinners!

Warm Up: To bring back that fresh-from-the-oven taste, heat your leftovers in the oven at 350°F for about 10 minutes, or until warm. The microwave works too, but the oven helps keep the vegetables from getting too soft and maintains that nice cheesy texture.

Preparation Time	10-15 minutes
Cooking Time	30-35 minutes
Total Time	40-50 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 500-600
• Protein: 20-25 g
• Fat: 35-40 g
• Carbohydrates: 40-45 g

Ingredients

• 2 large zucchini, cut into cubes
• 1 cup mozzarella cheese, grated
• 1 green bell pepper, chopped
• 1 onion, diced
• 1 cup grape tomatoes, sliced in half
• 2 tbsp olive oil
• 1 tsp italian herb blend
• 1 tsp garlic powder
• 1/2 tsp salt
• 1 tsp cracked black pepper
• 1 tbsp chopped parsley, for topping
• 1/2 tsp red chili flakes, for garnish

Step 1: Preheat the Oven

Set your oven to 375ºF (190ºC) to ensure it reaches the proper temperature before you begin baking the vegetables and cheese.

Step 2: Combine and Season the Vegetables

• 2 large zucchini, cut into cubes
• 1 green bell pepper, chopped
• 1 onion, diced
• 1 cup grape tomatoes, sliced in half
• 1/2 cup mozzarella cheese, grated
• 1 tsp Italian herb blend
• 1 tsp garlic powder
• 1/2 tsp salt
• 1 tsp cracked black pepper
• 2 tbsp olive oil

In a baking dish, add the cubed zucchini, chopped green bell pepper, diced onion, and halved grape tomatoes.

Sprinkle in the Italian herb blend and garlic powder.

Add half of the grated mozzarella cheese.

Season with salt and cracked black pepper, then drizzle the olive oil over the top.

Stir the mixture thoroughly to coat the vegetables evenly with the cheese, herbs, and seasonings.

I like to make sure everything is well-mixed so that each bite has a little bit of every flavor.

Step 3: Bake the Vegetable Mixture

• seasoned vegetable and cheese mixture from Step 2

Place the baking dish with the seasoned vegetable and cheese mixture (from Step 2) in the preheated oven.

Bake it uncovered for about 20 minutes, or until the zucchini is mostly tender and can be pierced easily with a fork.

Step 4: Top with Remaining Cheese and Finish Baking

• remaining 1/2 cup mozzarella cheese, grated

Remove the baking dish from the oven and sprinkle the remaining mozzarella cheese evenly over the vegetables.

Return the dish to the oven and bake for another 10 minutes, or until the cheese is melted, nicely golden, and the zucchini is fully cooked.

I love a bubbly, slightly browned cheese topping for extra flavor and texture.

Step 5: Garnish and Serve

• 1 tbsp chopped parsley, for topping
• 1/2 tsp red chili flakes, for garnish

Take the finished dish out of the oven.

Garnish the top with chopped parsley and a sprinkle of red chili flakes for added color and a little kick.

Serve the baked zucchini and cheese immediately while it’s hot.