Baked Zucchini and Cheese Recipe

If you’re looking for a dish that strikes the perfect balance between creamy, cheesy indulgence and wholesome, fresh ingredients, you’ll love this baked zucchini and cheese casserole. Imagine juicy bursts of cherry tomatoes, tender zucchini, and two types of gooey cheese, all nestled in a savory egg custard and crowned with golden bubbles. Whether you’re planning a fuss-free weeknight dinner or a crowd-pleasing brunch, the warm, aromatic flavors of this baked zucchini and cheese recipe are bound to win you over!

this Recipe

Ingredients You’ll Need

One of the best things about this baked zucchini and cheese is how simple, fresh, and accessible the ingredients are. Every single component brings something special to the table: juiciness, color, and rich flavor create magic together in your baking dish.

• Zucchini: Fresh zucchini gives this casserole its tender bite and soaks up all that cheesy, herby goodness.
• Cherry Tomatoes: For little pops of sweetness and color, cherry tomatoes are unbeatable—plus, they get beautifully jammy in the oven.
• Shredded Mozzarella Cheese: This is your main melty layer, making every bite ooze just right.
• Grated Parmesan Cheese: Provides a salty, savory note and that irresistible golden crust.
• Large Eggs: Eggs are the secret to that creamy, quiche-like texture that holds it all together.
• Milk or Half-and-Half: Adds moistness and helps create the custard base—choose half-and-half for extra richness.
• All-Purpose Flour (Optional): Just a touch thickens the filling, perfect if you want a firmer set.
• Garlic: One clove is all you need for a mellow, aromatic backbone.
• Dried Italian Herbs: Herbs like thyme and oregano divinely perfume the whole bake.
• Salt and Pepper: Fundamental for seasoning; they bring all the flavors to life.
• Olive Oil: A little drizzle for sautéing the zucchini (if you choose), and even to finish just before baking.
• Fresh Parsley or Basil: The finishing touch, these fresh herbs add brightness and color just before serving.

How to Make Baked Zucchini and Cheese

Step 1: Prep Your Baking Dish and Oven

Begin by preheating your oven to 375°F (190°C) so everything is ready when it comes time to bake. Lightly grease a 9×13” baking dish with a thin layer of olive oil to prevent sticking—and to infuse a bit more richness into the final casserole.

Step 2: Sauté the Zucchini (Optional but Flavorful)

If you have a few extra minutes, heating a skillet and giving your zucchini slices a quick 3–4 minute sauté in olive oil can be a game-changer. Not only does it add another layer of flavor, but patting them dry afterward also helps prevent a watery casserole. This step is optional but absolutely worth it for a heartier texture.

Step 3: Layer In the Veggies

Spread the zucchini and cherry tomato halves evenly in your prepped baking dish. Lay them out so there’s a nice mix in every scoop—this ensures a satisfying bite every time with the classic elements of baked zucchini and cheese.

Step 4: Whisk the Egg Mixture

In a mixing bowl, whisk together the eggs, milk (or half-and-half), minced garlic, flour (if you’re using), dried herbs, salt, and pepper. This is what will create that creamy, slightly soufflé-like texture. Whisk until smooth and everything’s nicely blended—no streaks or pockets of flour.

Step 5: Combine, Top with Cheese, and Bake

Pour the egg mixture gently and evenly over your arranged vegetables—let it settle into all the nooks and crannies. Generously sprinkle the mozzarella and parmesan on top for maximum coverage. Slide the baking dish into your oven and bake for 25–30 minutes, or until the top is puffed, melted, and flecked with a golden sheen.

Step 6: Garnish and Serve

Once your baked zucchini and cheese is out of the oven, let it cool for just a few moments; this makes it easier to slice and serve. Just before serving, shower it with freshly chopped parsley or basil for a pop of color and herby aroma. Dig in while it’s warm and lightly bubbling!

How to Serve Baked Zucchini and Cheese

Garnishes

Top each serving with a dusting of freshly chopped herbs like parsley or basil—this brightens both the flavor and the presentation. A drizzle of really good olive oil or even a pinch of flaky sea salt can also make every bite of baked zucchini and cheese taste like pure sunshine.

Side Dishes

This casserole is a flexible main or hearty side. Pair it with a simple leafy green salad, warm crusty bread, or a bowl of lemony quinoa. For brunch, serve alongside smoked salmon or roasted potatoes and you have a complete meal that feels celebratory but effortless.

Creative Ways to Present

You can ladle this baked zucchini and cheese into individual ramekins for an elegant touch at dinner parties, or cut it into squares and arrange them on a big platter for a beautiful buffet centerpiece. It also holds up well at room temperature, making it picnic- and potluck-friendly.

Make Ahead and Storage

Storing Leftovers

To keep leftovers moist and full of flavor, let your baked zucchini and cheese cool to room temperature before covering tightly with foil or transferring to an airtight container. Refrigerate for up to 3 days—it’s just as dreamy the following day!

Freezing

If you want to stash away some for later, baked zucchini and cheese can be frozen after baking. Wrap tightly in plastic wrap and foil, or portion into freezer-safe containers. It should keep well for up to 2 months—just know the texture may be a bit softer after thawing, but still delicious.

Reheating

For best results, reheat leftovers in a 350°F oven, covered with foil, until just warmed through (about 15 minutes). You can also microwave individual portions for convenience. Add a fresh sprinkle of herbs after reheating to revive the flavors.

FAQs

Can I use another type of cheese?

Absolutely! While mozzarella and parmesan promise a classic combination, you can swap in fontina, gruyere, or sharp cheddar for a twist—just keep the same proportion for best results.

Do I have to sauté the zucchini first?

Nope, you can skip this step if you’re short on time! It does help intensify the flavor and reduce moisture a little, but your baked zucchini and cheese will still be tasty if you layer the veggies in raw.

Is this recipe gluten-free?

If you leave out the optional flour, yes—baked zucchini and cheese can be made completely gluten-free. It’s a great way to serve up a crowd-pleasing veggie dish that suits nearly everyone.

Can I add protein, like chicken or sausage?

Go for it! Cooked shredded chicken or crumbled sausage can be added right before pouring on the egg mixture. Just be sure any protein you add is fully cooked to keep the bake time the same.

How do I keep the casserole from turning watery?

Be sure to pat the zucchini dry, especially if you sauté them first or if they’re extra juicy. Also, letting the baked zucchini and cheese rest before cutting lets it set and helps release any excess liquid without making the casserole soggy.

Final Thoughts

If you’re searching for a feel-good dish that’s simple enough for any night but special enough to share, give this baked zucchini and cheese a try. It’s endlessly adaptable, packed with flavor, and guaranteed to bring smiles to the table. Enjoy every gooey forkful—you deserve it!

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