If you are looking for a comforting, cheesy, and delightfully satisfying dish that brings together the fresh taste of summer squash with rich, melted cheese, then you are going to fall in love with this Baked Zucchini Cheese Recipe. It’s simple, savory, and absolutely perfect for any occasion, whether you want a wholesome snack, a side dish, or something to impress your family and friends without spending hours in the kitchen. This recipe balances the natural moisture and mild flavor of zucchini with the sharpness of cheddar and the nutty touch of Parmesan, all baked to a golden, bubbly perfection that will have you coming back for seconds.
Ingredients You’ll Need
Gathering ingredients for this Baked Zucchini Cheese Recipe is refreshingly straightforward. Each component plays a key role — from the texture brought by grated zucchini to the melty, savory cheeses that crown the dish with irresistible flavor.
- 2 medium zucchinis, grated: The star of the dish, providing freshness and a tender bite that pairs beautifully with cheese.
- 1/2 teaspoon salt: Essential for drawing out moisture from the zucchini so the bake is perfectly firm.
- 1 cup shredded cheddar cheese: Adds sharp, creamy richness that melts beautifully.
- 1/2 cup grated Parmesan cheese: Offers a slightly salty, nutty undertone to enhance flavor complexity.
- 1/4 cup all-purpose flour (or almond flour for low-carb): Helps bind the ingredients into a sturdy yet tender bake.
- 2 eggs, beaten: Another binding agent that enriches the texture and brings everything together.
- 1/2 teaspoon garlic powder: Lends a subtle savory kick that complements both zucchini and cheese.
- 1/2 teaspoon black pepper: Freshly cracked for a bit of warmth and depth.
- 1/4 teaspoon dried oregano (optional): Adds a hint of herbal brightness to elevate the dish.
- Cooking spray or olive oil: For greasing the baking dish to ensure easy removal and a golden bottom crust.
How to Make Baked Zucchini Cheese Recipe
Step 1: Prepare Your Oven and Baking Dish
Start by preheating your oven to 375°F (190°C). Lightly grease your baking dish with cooking spray or olive oil to prevent sticking, or line it with parchment paper for an easier cleanup. This simple prep sets the stage so your zucchini cheese bake comes out perfectly browned and easy to slice.
Step 2: Drain the Zucchini
Grate the zucchinis using a box grater or food processor, then transfer them to a colander. Sprinkle 1/2 teaspoon of salt over the grated zucchini and let it sit for 10 minutes to draw out excess moisture. This is a crucial step to avoid a soggy bake and ensure that the final texture is nice and firm.
Step 3: Squeeze Out the Liquid
After the salt has done its job, take a clean kitchen towel or cheesecloth and squeeze the zucchini firmly to remove as much liquid as possible. A dry zucchini mixture is key to achieving that ideal melt and golden finish in the oven.
Step 4: Mix the Ingredients
In a large bowl, combine the drained zucchini with shredded cheddar cheese, grated Parmesan, flour, beaten eggs, garlic powder, black pepper, and oregano (if using). Stir everything gently but thoroughly until the mixture is well incorporated and evenly textured.
Step 5: Bake Your Creation
Spread the zucchini-cheese mixture evenly in your prepared baking dish, smoothing the top with a spatula or the back of a spoon. Pop it into the hot oven and bake for about 25 to 30 minutes, or until the top turns golden brown and the bake feels set when you lightly press it.
Step 6: Cool and Serve
Once baked, let your zucchini cheese rest for a few minutes to firm up and make slicing easier. This cooling period is perfect for prepping your garnishes or side dishes.
How to Serve Baked Zucchini Cheese Recipe
Garnishes
Freshly chopped parsley or basil adds a pop of color and a burst of herbal freshness that brightens every bite. A light sprinkle of extra grated Parmesan on top can add a lovely finishing touch with an extra cheese hit.
Side Dishes
This baked zucchini cheese recipe pairs beautifully with simple green salads, roasted chicken, or grilled meats. It’s also an excellent companion to a hearty tomato soup or your favorite pasta dish, turning a meal into a comforting, well-rounded experience.
Creative Ways to Present
For parties, cut the zucchini cheese bake into small squares or bite-sized pieces to serve as an appetizer. You can also use it as a filling for wraps or layer it in a vegetable lasagna. The versatility of this dish is one big reason why it’s such a beloved recipe to keep in your repertoire.
Make Ahead and Storage
Storing Leftovers
Leftover baked zucchini cheese goes into an airtight container in the refrigerator and stays fresh for up to 3 days. It’s perfect for quick snacks or last-minute meals, making weeknight dinnertime a breeze.
Freezing
If you want to keep this magic for longer, you can freeze the baked zucchini cheese after it cools completely. Wrap it tightly in plastic wrap and then foil or place it in a freezer-safe container. It will keep well for up to 2 months.
Reheating
To reheat, simply warm portions in a microwave or oven until heated through. For best texture, reheat in a preheated oven at 350°F (175°C) covered with foil to retain moisture and then uncover towards the end to crisp up the top.
FAQs
Can I use other types of cheese in this Baked Zucchini Cheese Recipe?
Absolutely! While cheddar and Parmesan provide a wonderful balance of flavors, you can experiment with mozzarella for a stretchier texture or feta for a tangy twist. Just be mindful of salt levels when swapping cheeses.
Is this recipe suitable for a low-carb diet?
Yes! To keep it low-carb, simply substitute the all-purpose flour with almond flour or another low-carb flour alternative. The rest of the ingredients are naturally low in carbs.
How do I prevent the zucchini from making the dish watery?
The key is salting and draining the zucchini thoroughly, as outlined in the recipe. This step pulls out excess moisture, which helps keep your baked zucchini cheese dish firm and delicious rather than soggy.
Can I make this Baked Zucchini Cheese Recipe vegan?
This recipe as is uses eggs and cheese, so it’s not vegan. However, you could experiment with vegan cheese substitutes and an egg replacer like flaxseed or chia seeds mixed with water, though the texture and flavor will vary somewhat.
What’s the best way to slice the baked zucchini cheese?
After letting the dish cool slightly, use a sharp knife or a spatula to cut it into squares or wedges. Cooling helps the bake set so the slices hold together nicely for serving.
Final Thoughts
This Baked Zucchini Cheese Recipe is truly a gem in the kitchen — effortless to make, packed with comforting flavors, and wonderfully versatile to suit your meal plans. Whether you’re a zucchini fan or someone just discovering its potential, this dish will bring warmth and cheesy goodness to your table. Give it a go; I promise it will become a fast favorite in your recipe collection!
Print
Baked Zucchini Cheese Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A delicious and easy-to-make baked zucchini cheese dish that combines grated zucchini with cheddar and Parmesan cheeses, flavored with garlic and herbs, perfect as a healthy side or light main course.
Ingredients
Zucchini Mixture
- 2 medium zucchinis, grated
- 1/2 teaspoon salt (for draining zucchini)
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup all-purpose flour (or almond flour for low-carb)
- 2 eggs, beaten
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon dried oregano (optional)
Other
- Cooking spray or olive oil (for greasing)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and lightly grease a baking dish or line it with parchment paper to prevent sticking.
- Prepare Zucchini: Grate the zucchinis and place them in a colander. Sprinkle with 1/2 teaspoon salt and let sit for 10 minutes to draw out excess moisture, ensuring the baked dish is not soggy.
- Drain Zucchini: Using a clean towel or cheesecloth, squeeze out as much liquid as possible from the zucchini to help the mixture bind well.
- Combine Ingredients: In a large bowl, mix the drained zucchini with shredded cheddar, grated Parmesan, flour, beaten eggs, garlic powder, black pepper, and dried oregano if using. Stir well to evenly combine everything.
- Transfer to Baking Dish: Spread the mixture evenly into the prepared baking dish and smooth the top with a spatula for even baking.
- Bake: Bake in the preheated oven for 25 to 30 minutes or until the top is golden brown and the mixture is set firmly.
- Cool and Serve: Let the baked zucchini cheese cool slightly before slicing to allow it to firm up further, then serve warm.
Notes
- For a low-carb version, substitute all-purpose flour with almond flour.
- Make sure to squeeze out all excess moisture from zucchini to avoid a watery bake.
- Add herbs like thyme or basil as variations to enhance flavor.
- Use parchment paper for easier cleanup and to prevent sticking.
- Allow the dish to cool before cutting for cleaner slices.
