Delicious Cheesy Zucchini Bake

This cheesy zucchini bake transforms humble summer squash into a comforting, golden-crusted casserole that's perfect for using up garden abundance. The double layer of tender zucchini and rich cheese creates a dish that even vegetable skeptics will devour.

I created this recipe during a particularly prolific zucchini harvest when my garden produced more than we could possibly eat. After experimenting with several methods, this cheesy bake became our family's favorite way to enjoy summer squash without any wateriness.

Ingredients

• Medium zucchini. Select firm ones with unblemished skin for the freshest flavor and texture
• Salt. Draws out excess moisture from zucchini which prevents a soggy casserole
• Mozzarella cheese. Provides that perfect melty stretch. Use freshly shredded for best melting quality
• Parmesan cheese. Adds savory depth and helps create a golden crust
• Whole milk or light cream. Creates richness without making the dish heavy
• Large egg. Works as a binder to hold everything together beautifully
• Fresh parsley. Brightens the dish with color and fresh flavor
• Garlic powder. Infuses aromatic flavor throughout without the risk of burning that fresh garlic has
• Black pepper. Adds gentle heat that complements the mild zucchini
• Olive oil. Prevents sticking and adds subtle richness

Step-by-Step Instructions

Salt and Drain

Arrange zucchini rounds in a single layer on paper towels. Sprinkle with 1 teaspoon salt and let sit for 15-20 minutes until moisture beads on the surface. Thoroughly blot both sides with paper towels. This critical step removes excess water from the zucchini, ensuring your final dish is perfectly textured rather than watery. Do not rush this process as it determines the success of your casserole.

Prepare the Cheese Mixture

While the zucchini drains, combine mozzarella, Parmesan, milk or cream, egg, parsley, garlic powder, and black pepper in a medium bowl. Stir until everything is evenly incorporated. The mixture should be cohesive but not too thick. This creates the creamy, flavorful blanket that will envelop the zucchini.

Layer the Casserole

Grease an 8×8 baking dish with olive oil. Create your first layer with half the dried zucchini slices, arranging them so they slightly overlap. Spread half the cheese mixture evenly over this layer, making sure to reach the corners. This layering technique ensures every bite contains the perfect balance of vegetable and cheese.

Complete Assembly

Add the remaining zucchini as your second layer, then top with the rest of the cheese mixture, spreading it to the edges. This final layer will create the beautiful golden crust that makes this dish irresistible.

Bake to Perfection

Bake at 375°F for 25-30 minutes until bubbling and golden. For an extra appetizing finish, broil for the final 1-2 minutes while watching carefully. Allow the casserole to rest for 5 minutes before serving to let the cheese set slightly.

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My grandmother taught me the salting technique when I was just learning to cook. She always said the patience you show in preparing vegetables properly pays dividends in the final dish. Whenever I make this recipe, I think of her kitchen wisdom and how right she was about taking the time to draw moisture from zucchini.

Make Ahead Options

This zucchini bake can be assembled up to 24 hours before baking. Complete all steps through layering in the baking dish, cover tightly with plastic wrap, and refrigerate. When ready to bake, remove from the refrigerator 30 minutes before cooking to take the chill off, then bake as directed. The salting step becomes even more important when making ahead, as the zucchini continues to release moisture over time.

Perfect Pairings

This cheesy casserole pairs beautifully with simple grilled proteins like chicken or fish. For a complete vegetarian meal, serve alongside a tomato salad dressed with balsamic vinaigrette and crusty bread to soak up the delicious cheese sauce. The natural sweetness of the zucchini complements acidic tomato dishes particularly well, making this an excellent side for pasta with marinara or meat sauce.

Seasonal Variations

Summer version. Add halved cherry tomatoes between the layers for beautiful color contrast and acidity

Fall adaptation. Mix in diced butternut squash for sweet notes and nutritional boost

Spring twist. Include thinly sliced asparagus or fresh herbs like dill and chives

Winter warmth. Add caramelized onions and a pinch of nutmeg for depth and comfort

Frequently Asked Questions

→ How do you prevent the zucchini bake from becoming watery?

The key is to salt the zucchini slices and let them sit for 15-20 minutes to draw out excess moisture. Afterward, blot them thoroughly with paper towels before layering them in the dish.

→ Can I use a different cheese for the bake?

Absolutely! While mozzarella and Parmesan offer great flavor, you can experiment with gouda, cheddar, or even feta for a unique twist.

→ What can I serve with this zucchini bake?

This dish pairs well with a crisp green salad, roasted proteins like chicken or fish, or crusty bread for a complete meal.

→ Can I make this dish ahead of time?

You can assemble the zucchini bake in advance, cover it, and refrigerate for up to 24 hours. When ready to bake, allow it to come to room temperature before placing it in the oven.

→ Is there a way to make this bake dairy-free?

Yes! Substitute the mozzarella and Parmesan with dairy-free cheese alternatives and use a plant-based milk/cream to keep the dish dairy-free.