Baked Zucchini and Cheese: A Family Favorite That’s Always a Hit

If you’re looking for a cozy, flavorful, and low-effort side or light main dish, this baked zucchini and cheese recipe is one of my go-tos. It brings out the best in summer zucchini with melty mozzarella and savory seasonings—all in one dish. Whether you’re trying to get more veggies into your meals or need a fast weeknight recipe that even the kids will eat, this one’s for you.

Why You’ll Love This Easy Baked Zucchini and Cheese Recipe

Fresh and Flavorful Every Time

I first made this baked zucchini and cheese dish on a busy school night when I had too much zucchini in the fridge and not enough time. It was a spontaneous toss-it-all-in kind of meal—and surprisingly, it turned out incredible. The zucchini roasted perfectly tender, the cheese was bubbly and golden, and that Italian seasoning pulled it all together. My kids cleaned their plates, and that’s when I knew I had something special.

Now it’s part of our regular meal rotation, especially during zucchini season. It’s easy to prep ahead, and the leftovers heat up beautifully. I love how the combination of zucchini, tomatoes, and cheese gives off those comforting Mediterranean flavors without a lot of fuss. This dish is light, wholesome, and bursting with real flavor.

You can also easily make it your own. Don’t like mozzarella? Swap in cheddar or even provolone. Want a heartier meal? Serve it alongside this Cheesy Ground Beef and Zucchini Casserole for a delicious dinner duo. It also pairs wonderfully with this vibrant Sauteed Zucchini and Corn for a veggie-packed spread.

Perfectly Roasted Zucchini Every Time

One of the best parts of this recipe is how the zucchini comes out of the oven with just the right amount of bite—not mushy, not raw. Baking it uncovered at 375°F allows the moisture to release and the edges to caramelize a bit. The trick is seasoning the veggies well and not overcrowding the pan so everything roasts evenly. The cheese locks in the flavor, and the final garnish of red pepper flakes and parsley gives it a little extra flair.

If you enjoy baked veggie casseroles that don’t require a ton of prep but still deliver on taste, this one is for you. Try serving it with Zucchini Cottage Cheese Bake or Zucchini Lasagna Roll-Ups for a full-on zucchini celebration.

How to Make Baked Zucchini and Cheese Step by Step

Gather Fresh Ingredients for the Best Flavor

The beauty of this recipe is in its simplicity, so quality ingredients really shine. Start with firm, vibrant zucchini—no soft spots or wrinkles. The mozzarella should be freshly grated if possible, as pre-shredded cheese can have anti-caking agents that prevent smooth melting. Pair that with colorful veggies like grape tomatoes, green bell pepper, and onion to create layers of texture and taste.

Here’s what you’ll need for the full recipe:

• 2 large zucchini, cubed
• 1 green bell pepper, chopped
• 1 onion, diced
• 1 cup grape tomatoes, halved
• 1 cup mozzarella cheese, grated (divided)
• 2 tbsp olive oil
• 1 tsp Italian herb blend
• 1 tsp garlic powder
• 1/2 tsp salt
• 1 tsp cracked black pepper
• 1 tbsp fresh parsley, chopped (for garnish)
• 1/2 tsp red chili flakes (optional for a kick)

This list makes a cozy baking dish full of roasted goodness. If you’re a fan of quick zucchini dinners, also try Zucchini Garlic Bites for another great option.

Easy Baking Instructions With Zero Fuss

Start by preheating your oven to 375ºF (190ºC). This ensures that your vegetables will roast rather than steam, which is key to avoiding sogginess. While the oven heats, prep your veggies and grate the cheese.

In a medium baking dish, add the chopped zucchini, bell pepper, onion, and grape tomatoes. Toss them with the Italian herbs, garlic powder, salt, and pepper. Drizzle olive oil over the top and stir until the vegetables are well coated. Add half the mozzarella to this mix—it helps infuse that cheesy flavor into every bite from the start.

Slide the dish into the oven and bake uncovered for 20 minutes. This allows the veggies to soften while still holding their shape. After 20 minutes, pull the dish out and sprinkle the remaining mozzarella evenly on top. Bake for another 10 minutes until golden and bubbly.

The final result? A roasted vegetable bake with gooey cheese pockets and savory Italian flavor. It’s quick, nourishing, and downright satisfying. Try pairing it with Zucchini Noodle Chicken Alfredo or Creamy Zucchini Pasta Sauce if you want to build a full veggie-forward meal.

Baked Zucchini and Cheese

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This baked zucchini and cheese is a comforting and easy-to-make vegetable bake with mozzarella, herbs, and fresh veggies. Perfect as a side or a light main course!

• Total Time: 40 minutes
• Yield: 4 servings 1x

Ingredients

Scale 1x2x3x

2 large zucchini, cut into cubes

1 green bell pepper, chopped

1 onion, diced

1 cup grape tomatoes, sliced in half

1 cup mozzarella cheese, grated (divided)

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

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Instructions

1. Preheat oven to 375ºF (190ºC).

2. In a baking dish, combine zucchini, bell pepper, onion, tomatoes, half the mozzarella cheese, herbs, garlic powder, salt, pepper, and olive oil. Toss well.

3. Bake uncovered for 20 minutes until the zucchini is mostly tender.

4. Sprinkle remaining mozzarella cheese over the top.

5. Return to the oven and bake for another 10 minutes until the cheese is golden and bubbly.

6. Remove from oven and garnish with chopped parsley and red chili flakes.

7. Serve hot as a side or light main dish.

Notes

Use freshly grated cheese for best melting results. For a sharper flavor, try substituting mozzarella with provolone or cheddar. You can also add cooked ground turkey or shredded rotisserie chicken to make it a full meal.

• Author: EmilyFrost
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Dinner, Side Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Nutrition

• Serving Size: 1 cup
• Calories: 180
• Sugar: 4g
• Sodium: 390mg
• Fat: 12g
• Saturated Fat: 5g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 9g
• Fiber: 2g
• Protein: 7g
• Cholesterol: 18mg

Tips, Variations, and How to Prevent Soggy Baked Zucchini

How to Keep Zucchini from Getting Soggy in the Oven

Zucchini is over 90% water, which means if you’re not careful, it can turn to mush during baking. But don’t worry—it’s easy to prevent this with a few smart tricks:

• Cut it properly: Cube your zucchini into even, medium-sized pieces. Thin slices can overcook too fast and get watery.
• Don’t crowd the pan: Use a medium or large baking dish that allows the vegetables to spread out. Crowding leads to steaming, not roasting.
• Bake uncovered: Always bake your zucchini dish without foil so moisture can evaporate.
• Add cheese at the right time: Mix half the cheese in before baking to flavor the veggies and save the other half for topping later. This avoids a gooey mess and keeps the cheese from soaking in too much moisture.

These steps help ensure you get that ideal tender zucchini texture with a bubbly, golden cheese topping. If you’re still worried about excess moisture, try salting the zucchini for 10 minutes before baking, then patting it dry with paper towels.

Another great option to try is Tex-Mex Chicken and Zucchini Recipe, which also keeps the zucchini crisp and flavorful.

Easy Recipe Variations You Can Try

This recipe is super flexible and works with what you have on hand. Want to switch things up? Try these fun variations:

• Cheese swaps: Use cheddar, provolone, gouda, or even feta if you like sharper flavor.
• Add protein: Mix in shredded rotisserie chicken or browned ground turkey before baking to turn it into a full meal.
• Boost the veggies: Mushrooms, eggplant, or baby spinach all roast beautifully with zucchini.
• Make it spicy: Toss in a few jalapeño slices or extra red pepper flakes if your family likes a kick.

I’ve even paired this dish with Zucchini Lasagna Roll-Ups for a full low-carb Italian-style dinner spread.

Baked Zucchini and Cottage Cheese

This version swaps mozzarella for cottage cheese to create a creamy, savory bake with fewer calories and more protein. It’s just as satisfying, perfect for weeknight dinners or low-carb meal prep.

Ingredients

• 2 large zucchini, cubed
• 1 green bell pepper, chopped
• 1 small onion, diced
• 1 cup grape tomatoes, halved
• 1 cup low-fat cottage cheese (2%)
• 2 tablespoons olive oil
• 1 tsp Italian herb blend
• 1 tsp garlic powder
• 1/2 tsp salt
• 1 tsp cracked black pepper
• 1 tablespoon fresh parsley, chopped (for garnish)
• 1/2 tsp red chili flakes (optional, for garnish)
• 1/4 cup grated parmesan cheese (optional topping for crispness)

Instructions

Step 1: Preheat the Oven
Preheat your oven to 375ºF (190ºC).

Step 2: Mix Vegetables and Seasoning
In a medium baking dish, combine the cubed zucchini, bell pepper, onion, and grape tomatoes. Add the Italian herb blend, garlic powder, salt, and pepper. Drizzle olive oil over the top and toss everything together to coat evenly.

Step 3: Add Cottage Cheese
Fold in the cottage cheese gently. It won’t melt like mozzarella but will bake into a creamy texture that coats the veggies.

Step 4: Bake the Dish
Bake the mixture uncovered for 25 minutes. This gives the zucchini time to soften and the cottage cheese to integrate into the dish.

Step 5: Optional Parmesan Topping
If using parmesan cheese, sprinkle it over the top after 25 minutes and return to the oven for 5–7 more minutes until lightly golden and bubbly.

Step 6: Garnish and Serve
Remove from the oven. Sprinkle with fresh parsley and chili flakes for color and flavor. Serve hot.

Nutrition Facts (Per Serving – Makes 4 servings)

How to Serve Baked Zucchini and Cheese for Any Occasion

This dish is incredibly versatile. You can serve baked zucchini and cheese as a light vegetarian dinner, a cheesy side dish, or even a holiday potluck option. Here are a few of my favorite serving ideas:

• Main course with salad: Add crusty bread and a leafy green salad to keep things light and fresh.
• Side dish for roasted meats: It pairs beautifully with baked chicken or pork chops.
• Low-carb meal option: It’s a great fit for anyone looking to cut carbs but still wants a satisfying dish with lots of flavor.

You can also serve it alongside something richer like Zucchini Noodle Chicken Alfredo or pair it with Creamy Zucchini Pasta Sauce for a complete veggie-based dinner.

This recipe is one of those rare finds—simple, flavorful, and endlessly adaptable. Now, let’s answer a few questions you might still have before wrapping up.

Frequently Asked Questions About Baked Zucchini and Cheese

Conclusion: A Cheesy Zucchini Bake That’s Always a Crowd-Pleaser

This baked zucchini and cheese recipe is more than just a side dish—it’s a wholesome, family-approved comfort meal that fits into weeknight dinners, potlucks, or even low-carb meal plans. It’s simple to prepare, packed with flavor, and easily customizable to your preferences. The combo of roasted veggies and gooey cheese always hits the spot, and cleanup is a breeze.

If you’re craving more zucchini-based goodness, don’t miss out on this hearty Cheesy Ground Beef and Zucchini Casserole or the protein-packed Tex-Mex Chicken and Zucchini Recipe.

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