Baked Zucchini with Cheese

This baked zucchini and cheese dish is a comfort food favorite that turns fresh vegetables into a bubbling, golden main or side. Each time I make it, I am reminded of summer evenings with family, sharing huge platters straight from the oven. It works as well for weeknight dinners as for potlucks and always disappears quickly.

Ingredients

• Zucchini diced: Choose firm zucchinis with shiny skin for the best texture
• Green bell pepper diced: Sweet crunch that lifts the dish Use one with smooth unblemished skin and a sturdy feel
• Onion chopped: Brings savory depth Look for onions that feel heavy for their size
• Grape tomatoes halved: Burst with juicy sweetness Choose bright colored tomatoes that are firm to touch
• Olive oil: Helps vegetables roast evenly Go for extra virgin for its fruity flavor
• Garlic powder: Boosts flavor without overpowering Use fresh powder for more aroma
• Italian seasoning: Brings out Mediterranean character A fresh bottle gives best results
• Salt: Enhances the natural flavors Choose fine sea salt for even seasoning
• Freshly cracked black pepper: For zesty warmth Grind pepper fresh for best aroma
• Mozzarella cheese grated: Melty topping that ties it all together Pick a block and grate yourself if you can for superior melt
• Fresh parsley chopped: Adds a fresh herbal note Bright green leaves mean freshest flavor
• Crushed red chili pepper flakes optional: For a kick of heat Use sparingly and taste as you go

Step-by-Step Instructions

Preheat the Oven:

Set your oven to 375 degrees Fahrenheit or 190 degrees Celsius and let it heat fully. A hot oven ensures your veggies roast instead of steam.

Toss the Vegetables:

Gather diced zucchini and bell pepper chopped onion halved grape tomatoes and place them in a large bowl. Drizzle olive oil over and sprinkle in garlic powder Italian seasoning salt and black pepper. Mix thoroughly with your hands or a big spoon so each piece is glistening and flecked with herbs.

Mix in Cheese:

Add in half of the grated mozzarella cheese to the vegetable mixture. Give it a good stir so some cheese melts around the veggies and some stays tucked inside for melty bites.

Fill the Baking Dish:

Spoon the mixed vegetables and cheese into a glass or ceramic dish about nine by thirteen inches. Spread out evenly so the casserole cooks through and browns on the edges.

Roast Until Tender:

Place the dish in your hot oven and bake for twenty minutes. The zucchini will begin to soften and release its juices which mingle with the melting cheese and seasoning to build flavor.

Add Final Cheese Layer:

Slide out the baking dish and evenly scatter the remaining mozzarella cheese on top. This layer bakes into a bubbly golden topping.

Finish Baking:

Return the dish to the oven and bake for another ten minutes. Look for cheese that is melted and browned in spots for extra flavor and texture.

Garnish and Serve:

Take the dish out and shower with chopped parsley and if you love heat a pinch of red chili pepper flakes. Wait a couple minutes before serving so the cheese sets and flavors meld.

Pin it

You Must Know

Rich in vegetables for added nutrition Can be doubled for a crowd or made ahead Naturally gluten free One of my favorite parts is the caramelized mozzarella on the edges I always sneak a taste while it rests because that crispy golden cheese reminds me of snack nights from my childhood My family loves to argue over who gets the bubbly bits from the corners

Storage Tips

Cool leftovers thoroughly and store in a lidded container in the fridge for up to three days. To reheat use an oven or toaster oven to bring back the crispness otherwise the microwave is perfect for a quick lunch.

Ingredient Substitutions

If you are out of mozzarella try Monterey jack or provolone. Swap grape tomatoes with any ripe cherry or roma tomatoes and use yellow bell pepper for a twist in sweetness. For a dairy free version use a vegan cheese that melts well.

Serving Suggestions

Pair this with roast chicken or serve alongside quinoa for a vegetarian meal. It also makes a great filling for pita bread or as a warm topping for grain bowls.

A Bit of History

Vegetable gratins like this have roots in Mediterranean and southern European kitchens where cooks needed ways to celebrate garden bounty. Combining cheese with summer vegetables in a baked casserole stretches fresh produce into a satisfying meal.

Frequently Asked Questions

→ How do I prevent soggy zucchini in this dish?

To avoid soggy zucchini, select firm zucchinis and avoid over-baking. Allowing the dish to rest briefly after baking also helps.

→ Can I use other types of cheese?

Yes, you can use cheeses like cheddar, Parmesan, or a blend of your choice to customize the flavor and texture.

→ Can I prepare this dish in advance?

Yes, you can prepare the vegetable mixture ahead of time and refrigerate it. Bake and add cheese when ready to serve.

→ What’s the best way to store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

→ Can I add protein to this dish?

Absolutely! Incorporate cooked chicken, sausage, or beans into the vegetable mixture before baking for added protein.

→ Is it possible to make a vegan version?

Yes, substitute mozzarella with a vegan cheese alternative and adjust seasoning if needed for a plant-based dish.