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Baked Zucchini and Cheese

This cheesy zucchini dish combines healthy vegetables with indulgent cheese, topped with a crispy golden breadcrumb crust. It's quick to prepare, versatile as a side or light main, and sure to please even picky eaters.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: American, Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 3 medium zucchini sliced into ¼-inch rounds
  • 2 tablespoons olive oil
  • 2 cloves garlic minced
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon dried Italian seasoning or oregano
  • 1 cup mozzarella cheese shredded
  • ½ cup Parmesan cheese grated
  • ½ cup breadcrumbs plain or seasoned
  • 2 tablespoons fresh parsley chopped, for garnish (optional)

Equipment

  • 9x13-inch baking dish
  • Large mixing bowl
  • Measuring cups and spoons

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. Lightly grease a 9x13-inch baking dish.
  3. In a large mixing bowl, toss the zucchini slices with olive oil until well coated.
  4. Add minced garlic, salt, black pepper, and Italian seasoning to the zucchini. Mix thoroughly to ensure even coating.
  5. Spread the seasoned zucchini evenly in the prepared baking dish.
  6. Sprinkle the shredded mozzarella and grated Parmesan cheese over the zucchini.
  7. Top with an even layer of breadcrumbs.
  8. Bake for 20-25 minutes, until the zucchini is fork-tender and the top is golden brown and bubbling.
  9. Allow to cool slightly before serving. Garnish with fresh parsley if desired.

Notes

Choose medium-sized, firm zucchini for best results as larger ones tend to be watery. Freshly grated cheese melts better than pre-shredded varieties. For a low-carb option, substitute almond flour for breadcrumbs. You can easily customize this dish by adding cooked protein like chicken or Italian sausage, or mixing yellow squash with the zucchini for color variety. Leftovers keep well in the refrigerator for 2-3 days.