Cheesy Baked Zucchini

 

Servings: 4
Prep time: 10–15 minutes
Bake time: 20–30 minutes
Total: ~40 minutes
Difficulty: Easy

Ingredients
Zucchini
4 medium zucchini — about 700–800 g total
1 tbsp olive oil
½ tsp salt
¼ tsp black pepper
1 tsp Italian seasoning
½ tsp garlic powder
¼ tsp onion powder
Cheese topping
1½ cups (150 g) shredded mozzarella
½ cup (50 g) finely grated Parmesan
1 tbsp chopped fresh parsley, optional
½ tsp dried oregano
¼ tsp red pepper flakes, optional
Optional additions
1–2 cloves fresh garlic, minced
1 tbsp melted butter
2 tbsp cream cheese for a richer version
2–3 tbsp breadcrumbs for a crispy topping
Nut Information
Does this recipe contain nuts?

No.

The basic recipe contains:

No peanuts
No almonds
No walnuts
No pecans
No cashews
No pistachios
No hazelnuts
No other tree nuts
Important allergy note

Cheese itself isn’t a nut, but packaged shredded cheese, seasoning blends, breadcrumbs, and other processed ingredients can have cross-contact warnings.

If you’re preparing this for someone with a serious nut allergy, check the package labels for:

“Contains”
“May contain”
“Processed in a facility with…”

For completely nut-free preparation, use ingredients specifically labeled according to your allergy requirements.

Step 1 — Prepare the zucchini

Wash and dry the zucchini thoroughly.

Slice into approximately:

¼–⅓ inch / 6–8 mm rounds

Try to keep the slices relatively uniform so they cook at the same rate.

Don’t slice them paper-thin or they’ll become very soft.

Step 2 — Remove excess moisture

This is the most important trick for getting zucchini that isn’t watery.

Place the sliced zucchini in a colander.

Sprinkle with approximately:

½ tsp salt

Toss gently.

Let sit for:

10–15 minutes

The salt will draw some moisture from the zucchini.

Pat the slices very dry with paper towels or a clean kitchen towel.

You don’t want the zucchini soaking wet before it goes into the oven.

Step 3 — Season

Put the dried zucchini into a large bowl.

Add:

1 tbsp olive oil
½ tsp black pepper
1 tsp Italian seasoning
½ tsp garlic powder
¼ tsp onion powder

Toss until evenly coated.

If you salted the zucchini earlier, don’t add much additional salt.

Step 4 — Prepare the cheese

Combine:

1½ cups shredded mozzarella
½ cup Parmesan
½ tsp oregano
Optional red pepper flakes

Mix together.

Why use two cheeses?

Mozzarella gives you the stretchy, gooey topping.

Parmesan provides stronger flavor and helps create the golden-brown crust shown in the picture.

Step 5 — Arrange the zucchini

Preheat oven to:

425°F / 220°C

Lightly grease a baking dish or sheet pan.

Arrange the zucchini slices in a single layer.

You can overlap them slightly, but avoid creating several thick layers.

For the appearance in the photo, arrange the slices so they’re slightly overlapping and tilted against one another.

Step 6 — Add cheese

Sprinkle the cheese mixture generously over the zucchini.

Try to distribute it evenly.

For especially cheesy zucchini, you can use:

200–225 g total cheese

instead of 200 g.

Step 7 — Bake

Place the pan in the preheated oven.

Bake for approximately:

20–25 minutes at 425°F / 220°C

The zucchini should become tender and the cheese should melt.

Then switch to broil/grill for approximately:

1–3 minutes

Watch it carefully.

You want:

Golden-brown cheese
Crispy cheese around the edges
Bubbling cheese
Tender zucchini

Don’t walk away while broiling — cheese can go from golden to burned very quickly.

Step 8 — Finish

Remove from the oven.

Rest for approximately 5 minutes.

Sprinkle with:

Fresh parsley
Extra Parmesan
A little black pepper
Optional red pepper flakes

Serve warm.

Best Version for the Photo

If you want the closest result to the pictured dish, use:

Ingredients
4 medium zucchini
1 tbsp olive oil
½ tsp salt
½ tsp black pepper
1 tsp garlic powder
1 tsp Italian seasoning
150 g mozzarella
50 g Parmesan
½ tsp dried oregano
Method
Slice zucchini 6–8 mm thick.
Salt for 10–15 minutes.
Pat very dry.
Toss with olive oil and seasonings.
Arrange in a greased baking dish.
Cover with mozzarella and Parmesan.
Bake at 425°F / 220°C for 20–25 minutes.
Broil 1–3 minutes until golden.
Rest 5 minutes.
Garnish with parsley.
Optional Variations
1. Cheesy Garlic Zucchini

Add:

2 minced garlic cloves
1 tbsp melted butter

Mix with the zucchini before baking.

This gives it a stronger garlic-butter flavor.

2. Cheesy Zucchini with Bacon

Add:

100 g cooked, crumbled bacon

Sprinkle it over the zucchini before adding the cheese.

Nut-free: Yes, assuming the bacon is from a nut-free source appropriate for your allergy requirements.

3. Italian Cheesy Zucchini

Add:

1 tsp oregano
1 tsp basil
1 tsp Italian seasoning
½ tsp garlic
Parmesan
Mozzarella

Finish with fresh basil.

4. Spicy Cheesy Zucchini

Add:

½ tsp red pepper flakes
¼ tsp cayenne
½ tsp smoked paprika

Great with mozzarella and sharp Parmesan.

5. Extra-Crispy Version

Add:

¼ cup breadcrumbs
2 tbsp Parmesan
1 tsp olive oil

Mix the topping together and sprinkle it over the cheese.

Bake until deeply golden.

Nut warning

Some specialty breadcrumbs can contain or be produced around nuts. Check the label if allergies are a concern.

What to Serve With It

This works particularly well as a side dish with:

Grilled chicken
Roast chicken
Steak
Pork chops
Salmon
Meatballs
Italian sausage
Grilled shrimp

It can also be served as a light vegetarian main dish with a salad.

Frequently Asked Questions
Why is my baked zucchini watery?

Zucchini contains a lot of water.

The most common causes are:

Not salting beforehand
Not drying the zucchini
Crowding the pan
Using very thick layers
Baking at too low a temperature

Best fix: salt the slices for 10–15 minutes and pat them extremely dry before baking.

Should I peel the zucchini?

No.

The skin adds color, texture and nutrients, and helps the slices hold their shape.

Can I use yellow squash?

Yes.

Yellow squash can be substituted 1:1 for zucchini.

You can also use half zucchini and half yellow squash.

Can I use frozen zucchini?

I don’t recommend it for this recipe.

Frozen zucchini has already lost some of its structural integrity and tends to release a lot of water.

Fresh zucchini gives a much better baked texture.

Can I prepare it ahead of time?

Yes.

You can slice and season the zucchini several hours ahead.

However, for the best texture, don’t assemble the entire cheesy dish too far in advance because the zucchini will continue releasing moisture.

A good approach is:

Prepare zucchini → refrigerate → dry again → assemble → bake.

Can I make this in an air fryer?

Yes.

Arrange zucchini in a single layer.

Air fry at approximately:

375°F / 190°C for 8–12 minutes

Then add cheese and cook another:

2–4 minutes

until melted and golden.

Exact time depends on your air fryer and zucchini thickness.

Can I use cheddar instead of mozzarella?

Absolutely.

Good combinations include:

Mozzarella + Parmesan — classic and stretchy
Cheddar + Parmesan — stronger flavor
Monterey Jack + Parmesan — creamy
Gruyère + Parmesan — richer and more sophisticated
Provolone + mozzarella — Italian-style

Why did my cheese burn before the zucchini was cooked?

Your slices may be too thick, or the cheese may have been added too early.

Try:

Bake zucchini with seasoning for 10–15 minutes first.
Add cheese.
Continue baking until tender.
Broil briefly at the end.

This is especially useful for very thick zucchini slices.

How do I make it crispy instead of soft?

Use these tricks:

Slice thinner.
Salt and dry the zucchini.
Don’t overcrowd the pan.
Use a large sheet pan instead of a deep casserole dish.
Bake at 425°F/220°C.
Use Parmesan in the topping.
Broil briefly at the end.

A sheet pan generally produces a less watery result than a deep baking dish because more moisture can evaporate.

Is this keto?

The basic version is low in carbohydrates and generally fits a keto-style diet, although the exact carbohydrate count depends on the amount and type of cheese and zucchini.

If following a medically prescribed diet, calculate nutrition from your specific ingredients rather than relying on a generic estimate.

Is this gluten-free?

The basic recipe is naturally gluten-free.

However, if you add breadcrumbs, use certified gluten-free breadcrumbs if necessary.

Also check packaged seasonings and cheese for your specific dietary requirements.

Can I make it dairy-free?

Yes, but you’ll need dairy-free cheese alternatives.

Use a plant-based mozzarella-style cheese plus a dairy-free Parmesan-style topping.

Results will vary because some dairy-free cheeses melt differently from traditional cheese.

How long does it keep?

Refrigerate leftovers in an airtight container.

Best quality:

2–3 days

Reheat in the oven or air fryer rather than the microwave if you want the cheese to become crispy again.

Can I freeze it?

You can, but I don’t recommend freezing it for the best texture.

Zucchini becomes softer and releases additional water after thawing.

If you must freeze it, cool completely, portion it, freeze airtight, and reheat directly from frozen in the oven.

Approximate Nutrition

For the basic recipe divided into 4 servings, using 4 medium zucchini, 1 tbsp olive oil, 150 g mozzarella and 50 g Parmesan:

Nutrient Approx. per serving
Calories ~250–280 kcal
Protein ~16–18 g
Carbohydrates ~9–12 g
Fiber ~2–3 g
Net carbs ~7–9 g
Fat ~17–19 g
Sugar