Cheesy Zucchini Bake
Golden, bubbly, and packed with flavor, this Cheesy Zucchini Bake is cozy, quick, and perfect for weeknights or gatherings.
Equipment
- baking dish (9x13 or 8x8)
- large mixing bowl
- paper towels for draining zucchini
- measuring cups and spoons
- oven
Ingredients
- 4 medium zucchini, sliced thin (rounds or half-moons)
- 1 cup sharp cheddar cheese
- 1 cup mozzarella cheese
- 1/4 cup Parmesan cheese
- 1/2 cup heavy cream
- 1 tsp garlic powder
- 1/2 tsp black pepper
- Salt to taste
- 1 tsp dried thyme or oregano
- 2 tbsp Panko breadcrumbs (optional, for topping)
Instructions
- Preheat oven to 350°F (175°C). Grease or line a shallow 9x13" or 8x8" baking dish.
- Salt zucchini slices lightly and let sit on paper towels for 10–15 minutes. Pat dry to remove moisture.
- In a large bowl, mix zucchini with cream, cheddar, mozzarella, garlic powder, pepper, herbs, and a pinch of salt.
- Layer mixture in dish and top with Parmesan and optional breadcrumbs.
- Bake uncovered for 25–30 minutes or until bubbly and golden. Optional: broil 1–2 mins for extra browning.
- Let rest for 5–10 minutes before slicing. Garnish with fresh parsley or herbs if desired.
Notes
Use a shallow dish for better airflow and crispier top. Add Dijon mustard to the cream for depth. To make it freezer-friendly, assemble unbaked and freeze up to 2 months.
Nutrition
Calories: 240kcalCarbohydrates: 6gProtein: 12gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 55mgSodium: 330mgPotassium: 380mgFiber: 1gSugar: 3gVitamin A: 800IUVitamin C: 22mgCalcium: 260mgIron: 0.6mg