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Cheesy baked zucchini is what I make when I want something simple and cozy loaded with veggies but soaked in gooey cheese. Every summer when we can barely keep up with the zucchini haul, this is what I whip up. No fancy ingredients, barely any washing up, and it makes the house smell so good.
I first tried this when my youngest was going through a big cheese phase. Turns out, it’s now the dish all the grownups get excited about too. There’s nothing better than bubbling cheese on top and tender zucchini underneath.
Delicious Ingredients
- Crushed red chili flakes: Totally optional, but a small sprinkle will perk things up if you like a little heat
- Fresh parsley: Toss this on at the end—it pops with color and makes everything taste fresh. Flat leaf is my pick for the biggest flavor
- Mozzarella cheese: Use half inside, half on top. I always shred a block for extra gooey-ness
- Salt and black pepper: Don’t be shy—keep tasting and adjust as you like for bright flavors
- Italian seasoning: Smells herby and classic. Make sure your blend still smells fresh
- Garlic powder: Blends in smooth and brings a light garlicky kick all over
- Olive oil: Helps soften everything as it bakes, plus adds a nice depth—go for extra-virgin if you want it rich
- Grape tomatoes: Want bursts of juicy flavor? Cut them in half and stir them through. Ripe, bright ones are best
- Onion: Adds lovely mild flavor and coziness—yellow onion works great for gentle sweetness
- Green bell pepper: Crunch and zing from this! Look for one that’s firm and shiny
- Zucchini: Grab bigger, firm ones with smooth skins—these bake up soft but never mushy
Simple Step Instructions
- Add Garnish and Serve:
- Pull the hot dish from the oven, sprinkle it with parsley and chili flakes if you want, then dish it up while the cheese is still stretchy
- Finish Baking:
- Toss it back in for another ten minutes or so. The cheese melts, bubbles, and turns just a bit golden
- Cheese Topping:
- Take out the dish, scatter on that last bit of cheese, and spread it all over, corner to corner
- Bake First Round:
- Put your pan in the middle of the oven for about twenty minutes—everything softens and the smell is amazing
- Transfer to Baking Dish:
- Pour it into a 9x13 pan and spread everything out but don’t pack it in, so you get lovely roasted edges
- Add Cheese to Vegetables:
- Mix in half the mozzarella. Let the shreds get mixed into all the veggies for cheesy flavor in every scoop
- Season and Mix Vegetables:
- Chop up all your veggies (zucchini, green pepper, onion, tomatoes), add oil, garlic powder, herbs, salt, and pepper. Toss till everything’s well coated and shiny
- Prep the Oven:
- Heat it to 375 F, put the rack right in the center, so you get that golden top, not burned edges
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I’ll never forget my kid’s giant grin when she tasted the stringy cheese for the first time. Brings me right back to summer evenings, everyone laughing around the table.
Storage Made Easy
Cover it up tight and you can keep this in your fridge for four days. It crisps up best in the oven, but a quick blast in the microwave does the trick too. If you’re freezing, let it cool down, wrap it really well, and stash it away for up to three months. Thaw overnight in the fridge before reheating.
Swaps and Substitutes
No grape tomatoes? Any small, juicy tomato will do. Want it sweeter? Try red bell pepper instead of green. You can do half mozzarella, half cheddar for zingier flavor, or fontina for richer melt. And for dairy-free, plant mozzarella works great.
How to Serve
Scoop it next to grilled chicken or pile it on pasta for a cozy meal. It’s perfect cold or at room temp if you’re doing buffet or a picnic. Or make it brunch by cracking eggs over the top, baking it again till the eggs are set.
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Dive into this cozy zucchini bake whenever you want something cheesy, veggie-loaded, and totally crowd-pleasing!
Frequently Asked Questions
- → How do I stop zucchini from turning watery?
Cut zucchini into even bits and watch your bake time. Mixing with peppers and baking quickly means the veggies keep their bite.
- → Are other cheeses okay to use?
Yep, swap in Monterey Jack, cheddar, or blend a few favorites for different cheesy melts and flavors.
- → Can I prep this dish in advance?
For sure! Make it ahead, then reheat in the oven. It'll stay good in the fridge for about three days.
- → How can I add protein to this?
Throw in cooked sausage or some shredded chicken before baking to make it fill you up even more.
- → Do I need fresh herbs?
Fresh parsley at the end tastes great, but feel free to swap in some dried Italian herbs if that's what you've got.
- → Can I toss in extra veggies?
Totally, add mushrooms, spinach, or eggplant if you want. Just chop everything the same size so it cooks evenly.