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Cheesy Baked Zucchini Dish

Featured in Hearty Main Courses.

Sliced zucchini pairs with sharp cheddar and Parmesan, layered under golden breadcrumbs for maximum crunch. Olive oil and garlic infuse each bite with savory flavor, while the bubbling cheese browns beautifully. This dish is simple to prepare and works as a hearty side or stand-alone vegetarian meal. Serve it hot after a brief rest for easiest slicing, and enjoy a deliciously crisp, cheesy way to use summer’s best zucchini. Leftovers keep well and become even more flavorful the next day.

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Casey
Updated on Wed, 23 Jul 2025 23:19:30 GMT
A white bowl filled with a cheesy dish. Pin it
A white bowl filled with a cheesy dish. | cookingwithcasey.com

This cheesy baked zucchini has become my go-to when I need a comforting side that turns humble vegetables into a main event. Crisp-tender zucchini melds with melty cheese and the perfect crunchy golden topping to create a crowd-pleaser that disappears fast every time I serve it.

I started making this on late summer weekends when zucchini seems endless and suddenly everyone fights over the last scoop. The cheesy top gets perfectly golden and nobody ever complains about eating their veggies.

Ingredients

  • Zucchini: sliced fresh and firm zucchini hold up best and slice evenly for good texture
  • Cheddar cheese: shredded sharp cheddar brings creamy tang and rich color look for a block and shred it yourself for meltiness
  • Parmesan cheese: grated adds bold nutty flavor and a salty finish choose real Parmigiano Reggiano for depth
  • Breadcrumbs: adds crunch on top homemade or panko types both work well go for fresh or lightly toasted
  • Garlic: minced fresh garlic boosts savory depth and blends into the topping
  • Olive oil: coats the zucchini and helps the topping brown extra virgin has the fruitiest taste
  • Salt and pepper: seasoning is key taste the mix before baking for perfect balance

Step-by-Step Instructions

Prep The Oven And Dish:
Set your oven to 375 degrees Fahrenheit and lightly grease a good sized baking dish with a bit of olive oil to prevent sticking and help the bottom crisp
Season The Zucchini:
Toss the prepped zucchini rounds with minced garlic olive oil salt and pepper mixing thoroughly with your hands to make sure every piece is flavored
Layer The Zucchini:
Lay the seasoned zucchini slices into the greased baking dish letting them overlap slightly but covering the bottom evenly for even cooking
Top With Cheese And Breadcrumbs:
Evenly scatter the shredded cheddar and grated Parmesan over the zucchini then finish with a layer of breadcrumbs so every bite gets crispy and cheesy
Bake To Perfection:
Transfer the dish to the oven and let it bake for twenty five to thirty minutes until the zucchini is fork tender and the topping is sizzling and deeply golden
Cool Slightly And Serve:
Let the dish stand a few moments out of the oven so the cheese sets before scooping out generous portions to enjoy warm
A dish of food with zucchini and cheese. Pin it
A dish of food with zucchini and cheese. | cookingwithcasey.com

I am always amazed how the simple mix of zucchini and cheese turns out so much more delicious than the sum of its parts. Parmesan is my secret star here because it crisps up and makes little golden lacy bits on top. My kids started asking for seconds after I started adding more Parm.

Storage Tips

Leftovers keep well in the fridge for up to three days. Store in an airtight container and reheat uncovered in the oven so the topping re-crisps. This dish is not ideal for freezing since the zucchini can turn soggy.

Ingredient Substitutions

Swap cheddar for mozzarella for a milder melt or use a mix of both for layered cheese flavor. Breadcrumbs can be panko for extra crunch. Add chopped herbs like parsley or basil to the topping for brightness if you have them.

Serving Suggestions

Serve alongside roast chicken or grilled steak for a hearty dinner. This dish is filling enough to stand alone with a big salad for a vegetarian lunch. Offer it at picnics or potlucks too as it holds well at room temperature.

Cultural and Historical Context

Baked vegetable and cheese casseroles have roots across Mediterranean and European cuisines where summer squash and fresh cheeses are plentiful. This recipe puts a modern American spin on classic gratins and tian dishes.

This baked zucchini is so craveable you’ll want to make it all summer. Try it once and watch everyone go back for seconds.

Frequently Asked Questions

→ What type of cheese brings the best flavor?

Sharp cheddar and Parmesan both enhance zucchini with their rich, tangy, and nutty notes. Mozzarella blends well for a milder taste.

→ How can I make this gluten-free?

Choose gluten-free breadcrumbs to maintain a crunchy topping without any wheat-based ingredients.

→ How do I avoid soggy zucchini?

Slice zucchini evenly, allow space for air circulation in the baking dish, and always use the breadcrumb topping for optimal texture.

→ Which herbs go well in this dish?

Chopped fresh basil, parsley, or thyme add brightness and enhance the overall aroma and taste profile.

→ Can this dish serve as a main meal?

Absolutely! Pair it with a simple green salad or serve alongside grilled meats for a complete meal.

→ What’s the best way to reheat leftovers?

Reheat uncovered in the oven to restore the golden, crisp topping and keep the zucchini’s texture firm.

Cheesy Baked Zucchini Dish

Crispy zucchini, layers of cheese, and a golden breadcrumb topping create a crowd-pleasing comfort food.

Prep Time
15 Minutes
Cook Time
30 Minutes
Total Time
45 Minutes
By: Casey

Category: Hearty Main Dishes

Difficulty: Easy

Cuisine: American

Yield: 6 Servings (One medium baking dish, serves 6 as a side)

Dietary: Vegetarian

Ingredients

→ Vegetables

01 600 g fresh zucchini, sliced into 0.5 cm rounds

→ Cheese

02 90 g sharp cheddar cheese, coarsely shredded
03 40 g Parmigiano Reggiano, finely grated

→ Topping

04 60 g breadcrumbs (use gluten-free breadcrumbs if required or panko for extra crunch)

→ Seasonings and Aromatics

05 2 cloves garlic, minced
06 2 tablespoons extra virgin olive oil
07 0.5 teaspoon sea salt
08 0.25 teaspoon freshly ground black pepper

Instructions

Step 01

Set oven to 190°C. Brush a large ceramic or glass baking dish lightly with olive oil to prevent sticking and encourage even browning.

Step 02

Combine zucchini rounds, minced garlic, olive oil, salt, and pepper in a large bowl. Toss thoroughly so each slice is evenly coated.

Step 03

Spread seasoned zucchini slices into the prepared dish, overlapping them slightly and ensuring the bottom is fully covered for uniform cooking.

Step 04

Distribute shredded cheddar and grated Parmesan evenly over the zucchini layer. Sprinkle a uniform layer of breadcrumbs on top to maximize crunch.

Step 05

Bake for 25–30 minutes. The zucchini should be just tender when pierced and the topping browned and bubbling.

Step 06

Let stand for 5 minutes after baking to allow cheese to set before serving generous portions warm.

Notes

  1. For extra flavour, add a few tablespoons of chopped fresh basil, parsley, or thyme to the breadcrumb topping before baking.
  2. Use freshly grated cheese for superior melting and a silken texture.
  3. If using gluten-free breadcrumbs, verify they are unseasoned to avoid altering the flavour balance.
  4. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat uncovered in the oven to restore a crisp top.

Tools You'll Need

  • Large mixing bowl
  • Sharp chef's knife
  • Cutting board
  • Baking dish (approximately 23x33 cm)
  • Oven mitts

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains milk (cheese); can contain gluten unless gluten-free breadcrumbs are used.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 190
  • Total Fat: 12 g
  • Total Carbohydrate: 10 g
  • Protein: 8 g