Easy Cheesy Zucchini Bake Recipe

Introduction

This Easy Cheesy Zucchini Bake is a comforting and flavorful side dish that brings together tender squash, fresh herbs, and melty cheese. Perfect for a quick weeknight meal or a simple addition to your dinner table, it’s both healthy and satisfying.

Ingredients

• 2 medium zucchini, cut in slices or half-moon slices
• 2 medium yellow squash, cut in slices or half-moon slices
• 4 tablespoons chopped fresh basil
• 2 tablespoons thinly sliced green onion
• 1/2 teaspoon dried thyme
• 3/4 teaspoon garlic powder
• 1 cup grated mozzarella cheese
• 1/2 cup coarsely grated Parmesan cheese, plus more for topping if desired
• Salt and fresh ground black pepper to taste

Instructions

1. Step 1: Preheat the oven to 350°F (180°C). Spray an 8″ x 8″ or 8″ x 11″ baking dish with olive oil or non-stick spray.
2. Step 2: Wash the zucchini and yellow squash, then slice them into rounds or half-moon shapes.
3. Step 3: Rinse and dry the fresh basil, then finely chop or slice it.
4. Step 4: Thinly slice the green onions.
5. Step 5: In a large bowl, combine the sliced squash, chopped basil, green onions, dried thyme, garlic powder, half of the mozzarella, and the Parmesan. Stir until the vegetables are well coated with cheese and herbs. Season with salt and pepper to taste.
6. Step 6: Transfer the mixture to the prepared baking dish and bake uncovered for 25 to 30 minutes, or until the zucchini is mostly tender when pierced with a fork.
7. Step 7: Remove the dish from the oven and sprinkle the remaining mozzarella and a little extra Parmesan on top.
8. Step 8: Return the dish to the oven and bake for an additional 10 to 15 minutes, until the cheese is melted, browned, and the squash is fully cooked. Serve hot.

Tips & Variations

• For extra flavor, add a pinch of red pepper flakes or a handful of chopped fresh parsley.
• You can substitute the mozzarella with fontina or Monterey Jack for a different cheese twist.
• Try adding a layer of sliced tomatoes between the squash layers for added moisture and taste.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave until warmed through. This dish is best enjoyed fresh but keeps well for quick meals the next day.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen zucchini for this recipe?

Fresh zucchini is best to avoid excess moisture. If using frozen, be sure to thaw and drain it well before combining to prevent a soggy bake.

Is this dish suitable for low-carb diets?

Yes, zucchini and squash are low in carbs, and the cheese provides protein and fat, making this a friendly option for low-carb eating plans.

Easy Cheesy Zucchini Bake Recipe

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★★★★★

4.8 from 100 reviews

This Easy Cheesy Zucchini Bake is a simple and flavorful vegetarian casserole featuring tender zucchini and yellow squash layered with fresh basil, green onions, and a blend of mozzarella and Parmesan cheeses. Perfect as a comforting side dish or light main, it bakes to golden melted perfection with minimal prep and cooking time.

• Author: Naya
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 2 medium zucchini, sliced or cut into half-moon slices
• 2 medium yellow squash, sliced or cut into half-moon slices
• 2 tablespoons thinly sliced green onion
• 4 tablespoons chopped fresh basil

Herbs & Seasonings

• 1/2 teaspoon dried thyme
• 3/4 teaspoon garlic powder
• Salt and freshly ground black pepper, to taste

Cheeses

• 1 cup grated mozzarella cheese, divided
• 1/2 cup coarsely grated Parmesan cheese, plus extra for topping if desired

Instructions

1. Preheat and prepare dish: Preheat your oven to 350°F (180°C). Lightly spray an 8″ x 8″ or 8″ x 11″ baking dish with olive oil or non-stick spray to prevent sticking.
2. Prepare vegetables: Wash the zucchini and yellow squash, then slice them into rounds or half-moon shapes as preferred.
3. Prepare herbs: Wash the fresh basil, dry it thoroughly, and finely chop or slice it. Thinly slice the green onions.
4. Mix ingredients: In a large bowl, combine the sliced squash, chopped basil, sliced green onions, dried thyme, garlic powder, half of the grated mozzarella, and the 1/2 cup of Parmesan. Stir until the vegetables are evenly coated with the cheese and herbs. Season the mixture with salt and freshly ground black pepper to taste.
5. Bake initial layer: Transfer the mixture into the prepared baking dish and bake uncovered for 25 to 30 minutes, or until the zucchini is mostly tender when pierced with a fork.
6. Add remaining cheese and finish baking: Remove the dish from the oven and sprinkle the remaining 1/2 cup of mozzarella and additional Parmesan over the top if desired.
7. Bake until golden: Return the dish to the oven and bake for an additional 10 to 15 minutes, or until the cheese is fully melted, golden brown, and the zucchini is completely cooked through.
8. Serve: Serve the cheesy zucchini bake hot as a savory side or light main dish.
9. Storage: This casserole stores well in the refrigerator for at least one day; reheat before serving.

Notes

• You can use either rounds or half-moon slices of zucchini and squash depending on your texture preference.
• Fresh basil adds a bright flavor; adjust the amount to your taste.
• Part-skim or whole milk mozzarella can be used according to preference.
• This dish holds well overnight but is best enjoyed the same day for optimal texture.
• Non-stick spray or olive oil helps prevent the casserole from sticking to the dish.

Keywords: zucchini bake, cheesy zucchini casserole, baked squash and zucchini, vegetarian side dish, easy vegetable bake