Cheesy Zucchini Bake

This cheesy zucchini bake layers fresh zucchini rounds and juicy cherry tomatoes with garlic, oregano, and basil. A generous topping of shredded mozzarella and grated Parmesan turns golden and bubbly in the oven, creating a rich, satisfying texture. Breadcrumbs add crunch if desired, while fresh parsley brightens the dish. Perfect as a vegetarian main or hearty side, it is simple to prepare and ideal for weeknight dinners.

I stumbled on this dish during a big zucchini harvest a few summers ago when I needed a way to use them all. My teenager, who usually avoids vegetables, took one bite and said it was actually really good, which is high praise in teen speak.

Ingredients

• 4 medium zucchini sliced into 1/4 inch rounds: choose firm unblemished zucchini that feel heavy for their size as these hold their shape better during baking
• 1 cup cherry tomatoes halved: the sweetness balances mild zucchini and adds beautiful color
• 2 cloves garlic minced: fresh garlic infuses the dish with aromatic depth
• 1/2 teaspoon salt: helps draw out excess moisture while enhancing flavors
• 1/4 teaspoon black pepper: adds gentle warmth without overpowering
• 1 teaspoon dried oregano: brings classic Mediterranean herb flavor that pairs well with tomatoes
• 1 teaspoon dried basil: complements oregano with earthy sweetness
• 2 cups shredded mozzarella cheese: provides gooey stretchy texture that makes this bake irresistible
• 1/2 cup grated Parmesan cheese: adds sharp nutty depth that elevates the flavor
• 1 tablespoon olive oil: helps vegetables caramelize slightly and prevents sticking
• 1/4 cup chopped fresh parsley: brightens the finished dish with fresh herb notes
• 1/4 cup breadcrumbs optional: creates golden crunchy topping adding texture contrast

Step-by-Step Instructions

Prepare The Oven And Vegetables:

Preheat oven to 375 degrees Fahrenheit and lightly grease a 9x13 inch baking dish with olive oil or cooking spray. Wash zucchini thoroughly and slice into uniform 1/4 inch rounds using a sharp knife or mandoline. Halve cherry tomatoes and set aside to release juices that add flavor.

Season The Vegetable Mixture:

In a large bowl combine zucchini, cherry tomatoes, and minced garlic. Sprinkle salt, black pepper, oregano, and basil over vegetables. Toss thoroughly to coat evenly and allow salt to draw out moisture from zucchini.

Add Oil And Create First Layer:

Drizzle olive oil over seasoned vegetables and toss again to coat. Spread half of the mixture evenly in the bottom of the prepared baking dish ensuring even distribution of zucchini and tomatoes.

Add The First Cheese Layer:

Sprinkle 1 cup shredded mozzarella and 1/4 cup grated Parmesan evenly over the vegetable layer. Cheese will melt during baking creating delicious pockets of flavor.

Complete The Layering:

Spread remaining vegetable mixture evenly over the cheese layer. Top with remaining mozzarella and Parmesan. If using breadcrumbs, sprinkle evenly on top for crunch.

Bake To Golden Perfection:

Bake in preheated oven for 25 to 30 minutes until cheese is bubbly, golden brown, and slightly caramelized. Zucchini should be tender but not mushy. Remove and let rest 5 minutes before serving to allow layers to set.

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You Must Know

• Perfect for using summer zucchini harvest
• Ready in under an hour with simple prep
• Works as vegetarian main or side
• Gluten free if breadcrumbs are omitted

I love how the fresh herbs and two cheeses create a comforting yet light dish. This has become a family favorite especially on busy weeknights when I want something simple but satisfying.

Storage Tips

Store leftovers tightly covered in refrigerator for up to four days. Flavors improve overnight. Reheat covered in 350 degrees Fahrenheit oven for 15 minutes or microwave individual portions for 1 to 2 minutes though oven reheating preserves cheese texture best.

Ingredient Substitutions

Yellow squash can replace half the zucchini adding color and flavor variation. For dairy-free options try cashew-based mozzarella and nutritional yeast. Fresh herbs like basil or oregano can substitute dried using triple the amount. Roma tomatoes diced work when cherry tomatoes are unavailable but may release more liquid.

Serving Suggestions

Pairs well with grilled chicken, roasted pork tenderloin, or fresh fish fillets where its light cheesy richness complements proteins. As vegetarian main serve with crusty sourdough bread and simple arugula salad with lemon vinaigrette. Great with garlic bread and Caesar salad for casual dinners. Leftovers can be used as unique pizza topping.

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Pro Tips

Frequently Asked Recipe Questions

→ Can I Substitute Yellow Squash For Zucchini?

Yes, yellow squash can be used in place of zucchini or combined for added color and flavor variety.

→ Do I Need To Peel The Zucchini Before Baking?

No, the skin of zucchini is tender and nutritious. Leave it on for added texture and visual appeal.

→ How Can I Make This Dish Gluten-Free?

Simply omit the breadcrumbs or use gluten-free breadcrumbs to maintain a crispy topping without gluten.

→ Can I Make This Dish Ahead Of Time?

Yes, you can assemble it in advance and refrigerate. Bake just before serving for best texture and flavor.

→ What Should I Serve With This Zucchini Bake?

This bake pairs well with a fresh green salad and crusty bread or as a side to grilled meats or poultry.