Oven Baked Zucchini and Cheese

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I love recipes that come together with just a few simple ingredients but deliver big on comfort and flavor. That’s exactly why this Oven Baked Zucchini and Cheese has become a staple in my kitchen. Whether you have an overflowing summer garden or picked up some beautiful zucchini at the market, this dish is a fantastic way to make use of them. Plus, it pairs beautifully with so many meals, or stands on its own as a light vegetarian main.

The tender slices of zucchini are layered with rich, melted cheese and baked until golden and bubbly. The result is a dish that’s creamy, savory, and wonderfully satisfying — and it takes minimal effort to prepare. I often find myself making it on busy weeknights or bringing it along to potlucks, where it’s always a hit.

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Why You’ll Love This Oven Baked Zucchini and Cheese

This recipe is easy to love for so many reasons. First, it’s incredibly simple — just slice, layer, season, and bake. The zucchini transforms in the oven, becoming soft and sweet, while the cheese creates an irresistible golden crust. It’s naturally gluten-free and can be adapted for low-carb or keto diets.

I also appreciate how versatile it is. You can serve it as a side dish with grilled meats, fish, or pasta, or enjoy it as a light vegetarian meal with a crisp salad on the side. And since it’s baked, you can pop it in the oven and let it cook while you take care of the rest of dinner. It’s one of those effortless recipes that never fails to impress.

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What Kind of Cheese Should I Use?

One of the things I love about this dish is how flexible it is when it comes to the cheese. I typically reach for a good melting cheese — mozzarella is always a classic choice because it melts beautifully and offers that gorgeous, stretchy texture. For a richer flavor, I sometimes mix in sharp cheddar, Gruyère, or Parmesan.

You can absolutely tailor this to your taste. If you like a bit of a tang, goat cheese or feta crumbles work wonderfully too. Just keep in mind that harder cheeses like Parmesan won’t melt quite as smoothly but will add a deliciously nutty flavor to the dish. I encourage you to experiment with combinations — it’s hard to go wrong when cheese is involved!

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Options for Substitutions

One of the great things about Oven Baked Zucchini and Cheese is how adaptable it is. If you don’t have zucchini on hand, you can easily swap in other vegetables. Thinly sliced yellow squash or eggplant work beautifully in this recipe. You can even do a medley of zucchini, squash, and tomatoes for a more colorful and varied dish.

For the cheese, as I mentioned above, feel free to use what you have. Swiss, provolone, Monterey Jack, or even a smoky Gouda will all create delicious results.

If you want to make the dish a bit heartier, you could layer in cooked quinoa, farro, or even some cooked ground meat between the zucchini layers. For a dairy-free version, opt for your favorite plant-based cheese — just choose one that melts well.

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Ingredients for This Oven Baked Zucchini and Cheese

Zucchini
The star of the dish! I use fresh, firm zucchini sliced into even rounds. The key is to choose zucchini that aren’t too large, as smaller ones have a sweeter flavor and a tender texture.

Cheese
Melting cheese is essential here. Mozzarella is my go-to, but I often add a handful of Parmesan for that lovely savory depth. You can also use a blend of cheeses to suit your taste.

Olive Oil
A light drizzle of olive oil helps the zucchini slices roast to perfection and keeps them from sticking to the baking dish.

Garlic
Fresh garlic adds a warm, aromatic note that pairs so well with both the zucchini and the cheese.

Salt and Pepper
Simple seasoning to bring out the natural flavors of the zucchini and enhance the richness of the cheese.

Fresh Herbs (optional)
I like to sprinkle some fresh thyme or basil over the finished dish for a pop of color and an extra layer of flavor.

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Step 1: Prepare the Zucchini

Start by preheating your oven to 400°F (200°C). Wash and dry your zucchini, then slice them into even rounds, about 1/4-inch thick. Uniform slices will ensure that everything bakes evenly.

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Step 2: Season and Layer

Lightly grease your baking dish with olive oil. Arrange a layer of zucchini slices on the bottom, slightly overlapping them. Season with a pinch of salt, pepper, and a touch of minced garlic.

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Step 3: Add the Cheese

Sprinkle a generous layer of your chosen cheese over the seasoned zucchini. If using multiple cheeses, layer them for extra flavor and texture.

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Step 4: Repeat the Layers

Continue layering zucchini, seasoning, and cheese until you’ve used up your ingredients. Finish with a thick layer of cheese on top — this will create that gorgeous golden crust.

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Step 5: Bake to Perfection

Place the dish in the preheated oven and bake for about 25-30 minutes, or until the cheese is melted and bubbly, and the zucchini is tender. If you’d like a more golden top, you can broil it for an additional 1-2 minutes at the end.

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How Long to Cook the Oven Baked Zucchini and Cheese

Generally, this dish bakes perfectly at 400°F (200°C) for about 25 to 30 minutes. You want the zucchini to be tender but not mushy, and the cheese to be fully melted with a nice bubbly, golden top.

If you prefer an extra crispy top, switch the oven to broil for 1 to 2 minutes at the end — just keep a close eye on it to avoid burning the cheese.

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Tips for Perfect Oven Baked Zucchini and Cheese

• Slice Evenly: Uniform zucchini slices ensure even cooking and a consistent texture throughout the dish.
• Pat Dry: If your zucchini seems very watery, lightly pat the slices with paper towels before layering to avoid excess moisture.
• Layer Wisely: Don’t overcrowd each layer — slight overlapping is ideal. Too many layers can make the dish watery.
• Use Quality Cheese: The better the cheese, the better the flavor. Freshly grated cheese melts more smoothly than pre-shredded varieties.
• Broil with Care: A quick broil at the end creates a beautiful golden top, but watch carefully — it can brown very quickly.

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Watch Out for These Mistakes While Cooking

• Skipping the Pat-Dry Step: Zucchini naturally contains a lot of water. If you don’t pat the slices dry before layering, the dish can turn out watery.
• Using Too Much Salt: Since cheese is already salty, be mindful not to over-season the zucchini.
• Overbaking: If baked too long, zucchini can become overly soft and mushy. Keep an eye on it during the last few minutes.
• Too Many Layers: Stacking too many layers can trap moisture. Aim for 2-3 layers for the best texture.
• Cheese Clumping: For even melting, grate cheese fresh from the block rather than using pre-shredded cheese with anti-caking agents.

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What to Serve With Oven Baked Zucchini and Cheese?

Grilled Chicken Breast

A simple grilled chicken breast makes a fantastic protein pairing for this creamy, cheesy zucchini dish.

Baked Salmon

The light, flaky texture of baked salmon complements the richness of the zucchini and cheese perfectly.

Garlic Bread

A crisp, buttery slice of garlic bread is wonderful for soaking up any cheesy goodness from the baking dish.

Quinoa Salad

Serve alongside a fresh quinoa salad with tomatoes, cucumbers, and a light vinaigrette for a balanced meal.

Roasted Potatoes

For a heartier meal, pair with seasoned roasted potatoes for a satisfying contrast of textures.

Mixed Green Salad

A crisp, refreshing green salad with a tangy dressing helps balance the richness of the cheese.

Pasta with Pesto

A simple bowl of pasta tossed with pesto provides a vibrant, herbaceous side that pairs beautifully with the baked zucchini.

Grilled Steak

For a more indulgent meal, serve this dish with a perfectly grilled steak — the flavors are a great match.

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Storage Instructions

Leftovers of Oven Baked Zucchini and Cheese store beautifully. Let the dish cool completely before transferring it to an airtight container. You can refrigerate it for up to 3 to 4 days.

To reheat, place individual portions in the microwave for a quick warm-up, or reheat in the oven at 350°F (175°C) for about 10-15 minutes to regain that bubbly top and tender texture.

If you’d like to freeze it, do so before baking for the best texture upon reheating. Simply assemble the dish, wrap it tightly in foil and plastic wrap, and freeze for up to 2 months. When ready to enjoy, thaw overnight in the fridge and bake as directed.

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Estimated Nutrition

Here’s an approximate nutritional breakdown for one serving (based on 6 servings):

• Calories: 180 kcal
• Protein: 10 g
• Fat: 13 g
• Carbohydrates: 6 g
• Fiber: 2 g
• Sugar: 4 g
• Sodium: 350 mg

Keep in mind these numbers will vary depending on the exact cheese and ingredients you choose.

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Frequently Asked Questions

How thin should I slice the zucchini?

Aim for slices about 1/4 inch thick. This allows the zucchini to become tender without turning mushy during baking.

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Can I use frozen zucchini?

I don’t recommend it. Frozen zucchini tends to release too much water, which can make the dish soggy.

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Is this recipe keto-friendly?

Yes! As long as you use a low-carb cheese, this dish is naturally low in carbohydrates and fits well into a keto diet.

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Can I add other vegetables?

Absolutely. Sliced tomatoes, yellow squash, or eggplant layer beautifully with the zucchini.

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What’s the best type of cheese to use?

Mozzarella is my favorite base, but mixing in Parmesan, Gruyère, or cheddar adds depth of flavor. Choose cheeses that melt well.

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Can I prepare this ahead of time?

Yes. You can assemble the dish earlier in the day and refrigerate it until you’re ready to bake.

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How do I avoid a watery dish?

Pat the zucchini slices dry with paper towels before layering. Also, avoid over-salting, as salt draws out moisture.

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Can I freeze leftovers?

It’s best to freeze the dish before baking. If freezing after baking, note that the texture of the zucchini may soften further upon reheating.

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Conclusion

Oven Baked Zucchini and Cheese is one of those simple pleasures that I never tire of making. It’s comforting, flavorful, and endlessly versatile. Whether you serve it as a side or a light main, it always brings smiles to the table. I hope you enjoy making it as much as I do — and don’t be surprised if it becomes a new favorite in your rotation!

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