“Say goodbye to boring veggies—this Cheesy Zucchini Bake is bubbling with golden cheese, tender zucchini, and savory herbs that turn simple ingredients into irresistible comfort.”
The Cozy Dish That Makes Zucchini Everyone’s Favorite
There’s something unexpectedly magical about zucchini when it’s baked under a layer of bubbly, melted cheese. This Cheesy Zucchini Bake is warm, creamy, and just the right amount of savory—it’s the kind of dish that disappears fast at potlucks and leaves you craving more the next day. I started making this as a way to use up garden zucchini, but it quickly became a family favorite. Now it’s one of those recipes I make year-round, especially when I want something cozy but a little lighter than your typical casserole.
The scent of garlic and oregano drifting through the kitchen while this bakes is pure nostalgia. It reminds me of summer evenings, shared dinners, and the beauty of simple ingredients done right.
Key Ingredients (and Why They Shine)
Zucchini
The star of the show! Zucchini becomes tender and slightly sweet when baked, soaking up the flavor of the cheese and seasonings. Slice it evenly so it bakes uniformly without getting mushy.
Mozzarella Cheese
This gives the bake its signature gooey, stretchy top. Mozzarella melts beautifully and adds that melty, cheesy pull we all love.
Parmesan Cheese
Sharp and salty, Parmesan adds depth and a golden crust when broiled. It complements mozzarella with its nutty finish.
Eggs
Eggs act as a binder, helping everything hold together. They also add richness and structure to the casserole.
Garlic & Onion
These two bring savory flavor to the dish. Sautéing them before mixing into the bake helps mellow their sharpness and intensifies their aroma.
Italian Seasoning
A blend of herbs like oregano, basil, and thyme that give the dish a Mediterranean flair. A little goes a long way to flavor the zucchini.
Breadcrumbs (Optional)
For a little crunch on top! Toasted breadcrumbs add texture and help balance the soft interior.
Step-by-Step Instructions
- Prep the Zucchini
Slice the zucchini into thin rounds and lay them on a paper towel. Lightly salt them and let sit for 15 minutes—this draws out excess moisture so your bake isn’t watery. - Sauté the Aromatics
In a skillet, cook chopped onion in olive oil until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant. Let cool slightly. - Mix the Filling
In a large bowl, whisk together eggs, Italian seasoning, half of the Parmesan, salt, and pepper. Stir in the sautéed onion and garlic. Fold in zucchini and shredded mozzarella. - Assemble the Bake
Pour the mixture into a greased baking dish. Smooth out the top and sprinkle with remaining Parmesan. Add a layer of breadcrumbs if using. - Bake It Up
Bake at 375°F (190°C) for 30–35 minutes, or until the center is set and the top is golden. For extra crispness, broil for 1–2 minutes at the end. - Cool & Serve
Let the bake rest for 5–10 minutes to set. Slice and serve warm.
Serving Suggestions
Plate this Cheesy Zucchini Bake in squares or wedges, garnished with a sprinkle of fresh herbs like parsley or basil.
Perfect pairings:
- A crisp green salad with lemon vinaigrette
- Roasted chicken or grilled salmon
- A chilled glass of Pinot Grigio or sparkling water with lime
- Top with red pepper flakes for a spicy kick or add a dollop of ricotta for creaminess
Storage & Reheating Tips
Refrigeration
- Store leftovers in an airtight container for up to 4 days.
- Reheat individual portions in the microwave or oven at 350°F until warmed through. A splash of cream or broth helps revive moisture.
Freezing
- Freeze in individual portions for quick meals. Wrap tightly and store up to 2 months.
- Reheat from frozen in the oven at 350°F, covered with foil, then uncovered for the last 10 minutes for a crispy top.
Final Thoughts
This Cheesy Zucchini Bake is proof that comfort food doesn’t need to be heavy or complicated. It’s a veggie-packed dish that’s creamy, flavorful, and totally craveable. Whether you’re working through an abundance of zucchini or just need a quick side that pleases everyone, this recipe is a keeper. Try it once and it’ll find a place in your regular rotation. And if you add your own twist—maybe sun-dried tomatoes or a sprinkle of feta—I’d love to hear about it in the comments!
Print
Cheesy Zucchini Bake
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
This Cheesy Zucchini Bake is a creamy, savory casserole loaded with fresh zucchini, melty mozzarella, and a golden Parmesan topping. It’s the perfect way to use up summer squash and makes a delicious side or satisfying meatless main dish!
Ingredients
3 medium zucchini, thinly sliced
1 tbsp olive oil
1 small onion, diced
3 cloves garlic, minced
3 large eggs
1 ½ cups shredded mozzarella cheese
½ cup grated Parmesan cheese (divided)
1 tsp Italian seasoning
Salt & black pepper, to taste
¼ cup seasoned breadcrumbs (optional)
Fresh parsley or basil, for garnish
Instructions
Prep the Zucchini
Slice zucchini into thin rounds. Sprinkle with salt and lay on paper towels for 15 minutes to remove moisture. Pat dry before using.
Sauté Aromatics
In a skillet, heat olive oil and cook onion until softened (5 minutes). Add garlic and cook 1 more minute. Set aside to cool slightly.
Mix the Filling
In a large bowl, whisk eggs with Italian seasoning, salt, pepper, and half the Parmesan. Stir in zucchini, mozzarella, and sautéed onion/garlic.
Assemble the Bake
Grease a 9×9-inch baking dish. Pour in mixture, spread evenly, and top with remaining Parmesan. Sprinkle with breadcrumbs if using.
Bake
Bake at 375°F (190°C) for 30–35 minutes, until golden and center is set. Broil for 1–2 minutes at the end for a crispy top.
Cool & Serve
Let rest 5–10 minutes. Slice and serve warm, garnished with herbs.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
Nutrition
- Serving Size: 6 servings
- Calories: 220
- Sodium: 380mg
- Carbohydrates: 9g
FAQ: Cheesy Zucchini Bake
Can I use yellow squash instead of zucchini?
Yes! Yellow squash works just as well and adds a nice color variation.
How do I keep the bake from being watery?
Salting and draining the zucchini beforehand is key. You can also pat it dry with paper towels.
Can I make this low-carb or keto?
Absolutely. Omit the breadcrumbs and make sure your cheese choices are low in carbs. It’s naturally veggie-forward and keto-friendly otherwise.
Can I add protein?
Yes! Try adding cooked ground chicken, turkey, or crumbled sausage for a heartier main dish.
Is this good for meal prep?
Definitely. It reheats well and holds its texture—great for packed lunches or quick weeknight dinners.