Baked Zucchini and Cheese is a comforting, crowd-pleasing casserole that’s perfect for weeknight dinners or potlucks. With layers of tender zucchini, gooey cheese, and a crispy golden topping, this dish is both satisfying and easy to make. If you’re looking for a delicious way to use up summer zucchini, this recipe is a must-try!
Ingredients
- 3 medium zucchini, sliced into 1/4-inch rounds
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded cheddar cheese
- 1/2 cup panko breadcrumbs
- 2 tablespoons unsalted butter, melted
- 1/2 teaspoon dried Italian herbs (optional)
Instructions
- Preheat your oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish.
- In a large bowl, toss the zucchini slices with olive oil, salt, pepper, and garlic powder until evenly coated.
- Layer half of the zucchini slices in the prepared baking dish. Sprinkle with half of the mozzarella, Parmesan, and cheddar cheeses.
- Add the remaining zucchini slices in an even layer. Top with the rest of the mozzarella, Parmesan, and cheddar cheeses.
- In a small bowl, mix the panko breadcrumbs with melted butter and Italian herbs (if using). Sprinkle the breadcrumb mixture evenly over the top.
- Bake for 25–30 minutes, or until the cheese is bubbly and the top is golden brown.
- Let cool for 5 minutes before serving.
Tips & FAQ
- Can I use yellow squash? Yes! You can substitute or mix in yellow squash for a colorful twist.
- How do I store leftovers? Store in an airtight container in the fridge for up to 3 days. Reheat in the oven for best texture.
- Can I make it ahead? Assemble the casserole up to a day in advance and bake when ready to serve.
Looking for more vegetarian comfort food? Try our Cod in Tomato Basil Sauce or Chicken Kiev (for a non-vegetarian option)!
