Go Back

Baked Zucchini and Cheese

Baked zucchini and cheese is a hands-off side dish where zucchini slices are baked until tender, then topped with melty mozzarella and Parmesan. Finish under the broiler for a golden, bubbly cheese layer.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Italian
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Baked zucchini and cheese
  • 3 zucchini sliced into 1/4-inch rounds
  • 2 tbsp olive oil
  • 2 garlic minced
  • 1 tsp Italian seasoning
  • 0.5 tsp onion powder
  • 0.5 tsp paprika
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 1.5 cup shredded mozzarella cheese
  • 0.5 cup grated Parmesan cheese
  • 2 tbsp chopped fresh parsley
  • cooking spray for greasing the baking dish

Equipment

  • 1 sheet pan

Method
 

Prep and bake
  1. Preheat the oven to 400°F (200°C).
  2. Lightly grease a 9×13-inch baking dish with cooking spray.
  3. In a large bowl, combine zucchini, olive oil, garlic, Italian seasoning, onion powder, paprika, salt, and black pepper.
  4. Toss until the zucchini is evenly coated with the seasoning mixture.
  5. Arrange the zucchini in a single layer in the prepared baking dish.
  6. Sprinkle the shredded mozzarella cheese evenly over the zucchini.
  7. Top with the grated Parmesan cheese.
  8. Bake for 22–28 minutes, until the zucchini is tender, and watch for bubbling cheese at the edges.
  9. Broil for 2–3 minutes until the cheese becomes golden and bubbly.
  10. Garnish with chopped fresh parsley and serve immediately.

Notes

Pro tip: spread the zucchini in a single layer so it bakes tender instead of steaming. Refrigerate leftovers in a covered container for up to 3 days; reheat in a 350°F (175°C) oven until warmed through. Freezing isn’t recommended because zucchini releases water and the cheese texture can soften. For a lower-fat swap, use part-skim mozzarella and Parmesan.