Oh, hello there, friend! Come on in, pull up a chair. I was just thinking about my favorite kind of comfort food that saves my bacon almost every summer: my trusty Baked Zucchini and Cheese. You know how it is when zucchini season hits, right? One minute you’re admiring those little green beauties, and the next, you’ve got a mountain of them from the garden or a generous neighbor that you simply must find a home for.

Well, this recipe for Baked Zucchini and Cheese isn’t just a solution; it’s become a beloved tradition in our home. The aroma alone, a warm, cheesy, garden-fresh scent wafting from the oven, is enough to make everyone gather in the kitchen, peering over my shoulder.

I swear, for years, I struggled with zucchini. It always seemed to turn out mushy or watery, no matter what I did. I tried everything – grilling it, sautéing it, even just eating it raw in salads – but it never quite hit that comfort food sweet spot. Then, one sweltering July afternoon, after yet another zucchini failed me, I had an “aha!” moment, inspired by an old family recipe for an eggplant dish. What if I treated the zucchini similarly? What if I coaxed out that excess moisture before baking? And that, my dear, was the moment my perfect Baked Zucchini and Cheese was born.

It went from a “meh” vegetable side to the star of many weeknight dinners. It’s so easy to whip up, even on those crazy busy evenings when the kids have practice, and I’m juggling a million things. It truly fits seamlessly into our family life, offering a healthy, cheesy zucchini bake that everyone actually devours.

This dish has rescued countless potential “what’s for dinner?” crises, offering a satisfying and wholesome meal that reminds me of simpler times, gathered around the kitchen table. I first perfected this particular Baked Zucchini and Cheese recipe when my youngest was just a toddler, and I needed something quick, nutritious, and undeniably delicious that she’d actually eat without a fuss. It’s truly a game-changer, and I can’t wait for you to try it!

INGREDIENTS FOR YOUR PERFECT BAKED ZUCCHINI AND CHEESE:

Alright, let’s get down to the nitty-gritty of what you’ll need for this wonderful Baked Zucchini and Cheese. The beauty of this dish is its simplicity; you likely have most of these items already!

Here’s my go-to list:

4 medium zucchini (about 2 pounds), washed and trimmed
1 teaspoon salt (plus more for salting zucchini)
2 tablespoons olive oil
1 small yellow onion, finely chopped
2 cloves garlic, minced
1/2 cup chicken or vegetable broth
1/4 cup heavy cream (or milk for a lighter version)
1/2 teaspoon black pepper
Pinch of nutmeg (optional, but I love it!)
1 ½ cups shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 tablespoons fresh parsley, chopped (for garnish)

Fresh ingredients for Baked Zucchini and Cheese, including zucchini, cheeses, onion, garlic, and herbs.

Now, a little kitchen wisdom from my own experience with Baked Zucchini and Cheese: I always use fresh, firm zucchini for my Baked Zucchini and Cheese. Those big, watery ones often found at the end of the season can work, but you’ll need to be extra diligent with the salting step to avoid a soupy outcome. When making Baked Zucchini and Cheese, you can often find great deals on zucchini at your local farmer’s market during the summer months – they’re usually fresher and sometimes even cheaper than the grocery store!

For the cheese, I always buy blocks and shred them myself. It melts so much better and doesn’t have those anti-caking agents found in pre-shredded cheese. Here’s a Baked Zucchini and Cheese trick I learned from my mom: when grating cheese, keep the block in the fridge until you’re ready to shred; it’s much firmer and easier to grate!

For busy families, don’t feel bad about taking shortcuts! While I prefer fresh garlic, pre-minced garlic is perfectly fine and saves a good few minutes. And if shredding cheese feels like too much work after a long day, go ahead and use good quality pre-shredded. We’ve all been there! To save on costs, keep an eye out for sales on cheese – it freezes remarkably well if you wrap it tightly.

And of course, if you’re swimming in garden zucchini, this is practically a free dish! Any leftover zucchini can be stored in the crisper drawer of your fridge for about a week, and cheese should go in an airtight container, away from strong odors, for several days or frozen for longer. This easy zucchini gratin recipe really lets the fresh ingredients shine.

HOW TO MAKE YOUR FAMILY’S FAVORITE BAKED ZUCCHINI AND CHEESE – STEP-BY-STEP:

Okay, let’s get cooking! Don’t worry if your Baked Zucchini and Cheese doesn’t look exactly like a magazine photo at first; the most important thing is the taste, and trust me, this tastes incredible. This is truly an easy zucchini gratin recipe that anyone can master.

Prepare the Zucchini (The Crucial Step!): First things first, wash and trim your zucchini. You can slice them into 1/4-inch rounds or half-moons, whatever you prefer. I usually do half-moons because they layer nicely. Now, here’s the game-changer I learned the hard way with Baked Zucchini and Cheese: lay the slices out in a single layer on a few layers of paper towels or a clean kitchen towel. Sprinkle them generously with salt (about 1 teaspoon for all of it). Let them sit for at least 20-30 minutes. You’ll see little beads of water form on the surface. This is good! This is the excess moisture leaving the zucchini.
Squeeze, Squeeze, Squeeze!: After the resting time, take more paper towels (or a fresh clean towel) and firmly press down on the zucchini slices to squeeze out as much water as you can. You’ll be amazed how much comes out! This step is what prevents your Baked Zucchini and Cheese from turning into a watery mess. It makes all the difference for a healthy cheesy zucchini bake.
Sauté the Aromatics: While your zucchini is sweating, preheat your oven to 375°F (190°C). Grab an oven-safe dish (a 9×13 inch casserole dish works perfectly, or an 8×8 if you want a thicker gratin). In a large skillet over medium heat, add the olive oil. Once shimmering, toss in the chopped onion and cook until softened, about 5-7 minutes. Then add the minced garlic and cook for another minute until fragrant. Don’t let the garlic brown!
Make the Creamy Base: Pour in the chicken or vegetable broth and the heavy cream into the skillet with the onions and garlic. Stir in the 1/2 teaspoon of black pepper and the pinch of nutmeg (if using). Bring it to a gentle simmer, then remove from heat. This will be the lovely, savory liquid for your Baked Zucchini and Cheese.
Assemble the Layers: Now for the fun part! In the prepared baking dish, arrange a single layer of your squeezed zucchini slices at the bottom. Spread about a third of the broth-cream mixture evenly over the zucchini. Then, sprinkle about a third of your shredded cheddar and mozzarella cheese blend over that. Repeat these layers: zucchini, cream mixture, cheese, until you run out, finishing with a generous layer of cheese on top. My family always says the more cheese, the better the summer squash bake!
Bake to Golden Perfection: Place the dish in your preheated oven. In my kitchen, Baked Zucchini and Cheese usually takes about 25-30 minutes, or until the zucchini is tender when pierced with a fork, the sauce is bubbly, and the top is beautifully golden brown and irresistible. While the Baked Zucchini and Cheese is cooking, I usually do a quick tidy-up of the kitchen, maybe set the table, or chase the cat around. Your kitchen should smell absolutely divine, like a cozy blend of savory cheese and fresh garden goodness.
A Final Touch: If your cheese isn’t as golden as you’d like, you can pop the dish under the broiler for 1-2 minutes at the very end, keeping a close eye on it so it doesn’t burn!
Rest and Serve: Let your amazing Baked Zucchini and Cheese rest for 5-10 minutes before serving. This allows the sauce to set a bit and prevents it from being too runny. It’s tough to wait, I know, but it’s worth it! This low-carb zucchini dish is just begging to be scooped up and enjoyed!

SERVING YOUR DELICIOUS BAKED ZUCCHINI AND CHEESE:

Oh, the best part! Getting to enjoy the fruits of your labor. My family absolutely adores this Baked Zucchini and Cheese. The kids love our Baked Zucchini and Cheese when I serve it alongside a simple roasted chicken or even just with a big slice of crusty bread for dipping. It’s such a versatile dish, perfect for so many occasions.

For weeknights, it’s a lifesaver. You can prep the zucchini ahead of time, and then it’s just a quick assembly and bake. But it’s also fantastic for potlucks or as a side dish for holiday meals. I’ve brought this Baked Zucchini and Cheese to countless get-togethers, and my friends always ask for this Baked Zucchini and Cheese recipe! It feels a little special, but it’s truly so simple. To make it look extra pretty, I love to sprinkle some fresh chopped parsley over the top just before serving – it adds a pop of color and freshness.

When it comes to go-to side dishes that pair well with Baked Zucchini and Cheese, a simple green salad with a light vinaigrette is always a winner. It balances the richness of the cheese. I also often serve it with a protein like grilled chicken or baked fish. For a truly comforting, Southern-inspired meal, I sometimes serve it alongside my Southern Baked Mac and Cheese – talk about a cheesy dream team! Both are recipes that just scream comfort. This Baked Zucchini and Cheese is also a fantastic meatless meal on its own, especially if you add some protein-rich legumes to it (more on variations later!).

If you have extra Baked Zucchini and Cheese (which is rare in our house, I must confess!), it reheats beautifully. Just pop it in the microwave or oven until warmed through. It’s even delicious cold for a quick snack! We’ve repurposed leftovers by adding them to scrambled eggs or making a quick frittata the next morning. Seasonal variations are fun too; sometimes, in the late summer, I’ll toss in a handful of fresh corn kernels for a touch of sweetness, or some diced bell peppers for extra color and crunch. This easy zucchini gratin recipe truly adapts to what you have on hand, which is another reason it’s such a staple in my kitchen.

FAQs ABOUT BAKED ZUCCHINI AND CHEESE:

I get so many questions about my Baked Zucchini and Cheese recipe, which I love! It means people are trying it out and making it their own. Here are some of the most common ones, along with my honest answers based on my own kitchen experiences and a few mistakes I’ve learned from along the way:

Q: Why is my Baked Zucchini and Cheese watery, even after salting?

A: Oh, I’ve been there! The salting step is crucial, but sometimes zucchini can be extra watery, especially the really large ones. My mistake used to be not pressing hard enough or not letting it sit long enough. Really give those zucchini slices a good, firm squeeze with paper towels after they’ve sat with salt. You want to see significant moisture coming out. Also, make sure your casserole dish isn’t too crowded; sometimes overcrowding can trap steam and contribute to a more watery outcome for your zucchini cheese casserole.

Q: Can I prep Baked Zucchini and Cheese ahead of time?

A: Yes, absolutely! This is one of my favorite features of this low-carb zucchini dish. You can slice and salt the zucchini, then squeeze it and store it in an airtight container in the fridge for up to a day. You can also make the creamy sauce ahead of time and keep it separate. Then, when you’re ready to bake your Baked Zucchini and Cheese, just assemble and pop it in the oven. I wouldn’t assemble the whole thing too far in advance, as the zucchini can still release some moisture even after salting if it sits too long with the sauce.

Q: What type of cheese works best for Baked Zucchini and Cheese?

A: For my family’s healthy cheesy zucchini bake, I love a mix of sharp cheddar for tang, mozzarella for that amazing stringy melt, and Parmesan for a salty, nutty depth. You can absolutely play around with it! Some friends use Gruyère for a more sophisticated flavor, or even a Monterey Jack if they want something milder. Just make sure it’s a cheese that melts well. You know what I do when my Baked Zucchini and Cheese needs a little something extra? I sometimes add a tablespoon of cream cheese to the sauce for an even richer, creamier texture!

Q: Can I freeze leftover Baked Zucchini and Cheese?

A: Honestly, it’s not ideal. Cooked zucchini has a high water content, and freezing can make it a bit mushy and alter the texture of the cheese. I’ve tried it, and while it’s still edible, it’s not as good as fresh. My advice is to make only what you think you’ll eat within 3-4 days. If you must freeze, let it cool completely, then wrap it tightly in foil and plastic wrap. Thaw overnight in the fridge and reheat gently.

Q: Can I add other vegetables to this summer squash bake?

A: Definitely! This easy zucchini gratin recipe is very adaptable. I’ve often thrown in thinly sliced bell peppers, a handful of fresh spinach (stirred into the cream sauce until wilted), or even some sautéed mushrooms. Just remember that other vegetables also contain water, so if you’re adding something like mushrooms or spinach, it’s a good idea to sauté them first to remove some of their moisture before adding them to your Baked Zucchini and Cheese. My kids, however, prefer it with just zucchini and cheese, simple as can be!

Q: How do I get a nice golden, bubbly top on my Baked Zucchini and Cheese?

A: The secret weapon here is the broiler! After your Baked Zucchini and Cheese has baked through and the sauce is bubbling, if the top isn’t as golden and cheesy-crisp as you like, move the oven rack to the top position. Pop the dish under the broiler for 1-3 minutes. This step requires constant supervision – seriously, don’t walk away! Cheese can go from perfectly golden to burnt in seconds. This trick makes the top utterly irresistible, turning it into a true zucchini cheese casserole masterpiece. My blog readers often comment on how much they love this crispy topping!

Q: Is this truly a healthy cheesy zucchini bake?

A: Compared to some other cheesy casseroles, yes! Zucchini itself is low in calories and packed with nutrients (you can find more info on WebMD about zucchini’s benefits!). While it does have cheese and a bit of cream, it’s mostly vegetables. You can make it even lighter by using skim milk instead of cream, or a reduced-fat cheese, but I personally find the full-fat versions taste best in this particular Baked Zucchini and Cheese recipe. It’s all about balance, right?

My Final Thoughts:

Oh, friend, this Baked Zucchini and Cheese truly holds such a special place in my heart. It’s more than just a recipe; it’s a taste of summer, a comforting hug on a busy weeknight, and a delicious way to get those veggies into everyone. It reminds me of those long summer evenings, the sun setting, and the laughter of my family around the dinner table. It’s comforting, satisfying, and just plain good.

Here are a few My Baked Zucchini and Cheese Pro Tips I’ve gathered over the years:

Don’t skip the salting and squeezing of the zucchini! Seriously, this is the most critical step for avoiding a watery gratin. It’s worth the few extra minutes, trust me!
Use a good quality cheese blend. While you can use pre-shredded, freshly grated cheese truly melts better and gives your Baked Zucchini and Cheese that luscious, creamy texture.
Taste and adjust your seasonings before baking. Make sure your creamy sauce has enough salt and pepper. A little pinch of nutmeg really rounds out the flavors of this summer squash bake.

I’ve played around with a few Baked Zucchini and Cheese variations too! Sometimes, I’ll add a layer of breadcrumbs mixed with a little melted butter and Parmesan cheese on top for an extra crispy crust. My oldest loves it when I add a pinch of red pepper flakes to the creamy sauce for a little kick, while my youngest prefers it plain and simple. I’ve also tried adding different fresh herbs, like thyme or oregano, which gives it a slightly different character. It’s always fun to see which version becomes the family favorite that week!

I really hope you give this Baked Zucchini and Cheese a try in your own kitchen. It’s simple, it’s delicious, and it’s a wonderful way to enjoy fresh zucchini. Don’t be afraid to make it your own – add what you love, adjust to your family’s tastes, and most importantly, have fun with it! I just know you’re going to love having this amazing Baked Zucchini and Cheese in your recipe repertoire. Happy cooking, my dear!

Baked Zucchini and Cheese

Print Recipe

Enjoy this incredibly easy and delicious baked zucchini and cheese, a simple yet satisfying dish perfect as a healthy side or light main course.

Author: Zoubida
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings
Category: Dinner
Method: Baked
Cuisine: American

Ingredients

Scale

2 medium zucchini, thinly sliced
1 tbsp olive oil
1/2 tsp dried oregano
1/4 tsp garlic powder
Salt and black pepper to taste
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese (optional)
2 tbsp fresh parsley, chopped (for garnish)

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Instructions

Preheat your oven to 375°F (190°C). Lightly grease a medium baking dish.
In a large bowl, toss the sliced zucchini with olive oil, oregano, garlic powder, salt, and pepper until evenly coated.
Arrange half of the seasoned zucchini slices in a single layer in the prepared baking dish.
Sprinkle half of the mozzarella cheese over the zucchini. If using, add half of the Parmesan cheese.
Layer the remaining zucchini slices over the cheese.
Top with the remaining mozzarella and Parmesan cheese.
Bake for 20-25 minutes, or until the zucchini is tender and the cheese is bubbly and golden brown.
Garnish with fresh parsley before serving.

Notes

For a richer flavor, try adding a sprinkle of red pepper flakes or a pinch of fresh basil to the zucchini mixture before baking. This dish is wonderful served hot as a side to grilled chicken or fish, or simply enjoyed on its own.