This easy baked zucchini and cheese dish is a cheesy delight that brings a burst of flavor! You just slice the zucchini, layer it with cheese, and bake until bubbly and golden.
It’s a fantastic way to enjoy veggies, and I love how the cheese makes it super tasty. Pair it with some bread, and you’ve got a meal everyone will love—no leftovers to worry about here! 😄
Key Ingredients & Substitutions
Zucchini: Fresh zucchini is crucial for this dish. You can try yellow squash as a substitute, or even mix both for variety. If you want a different flavor, eggplant can also be used!
Cherry Tomatoes: These add a sweet burst of flavor. If you don’t have them, any small tomatoes will work. Canned diced tomatoes are an option too, just drain them well.
Cheese: Mozzarella gives a great melt, while Parmesan adds a flavorful crunch. For a twist, try substituting the mozzarella with Cheddar or Monterey Jack. You can also use vegan cheese for a dairy-free option.
Heavy Cream: It makes the dish creamy. If you’re cutting calories, you can use half-and-half or even milk. For a lighter version, unsweetened almond milk can be a good alternative; just be aware it won’t be as rich.
How Do I Get the Vegetables Crispy and Not Soggy?
Getting perfectly tender yet crispy veggies is all about managing moisture. Here’s how:
- First, sauté the onions and garlic until they’re translucent. This adds flavor and starts cooking out moisture.
- When you cook the zucchini and tomatoes, make sure to stir often but also not too long—just enough for them to soften slightly.
- After mixing, avoid overloading the baking dish. If it’s too crowded, they’ll steam each other. Just give them some space!
- Baking at the right temperature is key! 375°F (190°C) is perfect for cooking through while allowing the cheese to brown. Letting it rest for a few minutes afterwards helps too, as it allows any extra moisture to escape.
Easy Baked Zucchini and Cheese
Ingredients You’ll Need:
For the Dish:
- 4 medium zucchinis, chopped into bite-sized pieces
- 1 cup cherry tomatoes, halved
- 1 small onion, finely chopped
- 2 cloves garlic, minced
For the Cheesy Topping:
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
For the Creamy Base:
- 1/2 cup heavy cream (or half-and-half)
- 2 tablespoons olive oil
For Seasoning:
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and black pepper, to taste
For Garnish:
- Fresh parsley, chopped
How Much Time Will You Need?
This delicious dish will take about 10 minutes to prepare and 20-25 minutes to bake. In total, you’re looking at around 35-40 minutes from start to finish. An easy way to get a tasty meal on the table!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This way, it’ll be ready for your beautiful dish when you’re done prepping!
2. Sauté the Aromatics:
In a large skillet, pour in the olive oil and heat it over medium heat. Add the chopped onion and minced garlic. Sauté them for about 3-4 minutes until they’re translucent and smell amazing!
3. Cook the Veggies:
Now it’s time to add the chopped zucchinis and halved cherry tomatoes to the skillet. Cook them for around 5-6 minutes, stirring occasionally, until the zucchini starts to soften but still has a bit of crunch.
4. Season It Up:
Sprinkle in the dried oregano, dried basil, salt, and pepper. Stir everything together to make sure the flavors coat the veggies.
5. Transfer to Baking Dish:
Carefully transfer the sautéed vegetable mixture to a greased baking dish, spreading it out evenly so that it cooks perfectly.
6. Add the Cream:
Pour the heavy cream over the vegetables, making sure to cover everything. This will create that lovely creamy texture when baked!
7. Top with Cheese:
Now, it’s time for the cheese! Sprinkle the shredded mozzarella and grated Parmesan evenly over the top of the veggies for that melty, cheesy goodness.
8. Bake It:
Place the baking dish in the preheated oven and bake for 20-25 minutes. You’ll know it’s ready when the cheese is melted, bubbly, and golden brown on top.
9. Rest and Garnish:
Once baked, remove it from the oven and let it sit for a few minutes. This resting time helps all the flavors settle. Just before serving, garnish it with some fresh chopped parsley for a pop of color and flavor!
10. Serve and Enjoy:
Serve this easy baked zucchini and cheese warm as a cozy side dish or a light meal. Enjoy the creamy, cheesy deliciousness!
This dish is not only comforting but also a great way to enjoy those yummy veggies. Perfect for a family dinner or a light lunch!
FAQ for Easy Baked Zucchini and Cheese
Can I Use Different Vegetables in This Recipe?
Absolutely! You can substitute zucchini with other vegetables like yellow squash, eggplant, or bell peppers. Just ensure they’re chopped into similar-sized pieces for even cooking!
What Can I Use Instead of Heavy Cream?
If you’re looking for a lighter option, half-and-half or milk can work in place of heavy cream. For a dairy-free alternative, use unsweetened almond or coconut milk. Just keep in mind that the texture may be slightly less creamy.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in the oven at 350°F (175°C) until heated through, or use the microwave until hot, stirring occasionally.
Can I Make This Dish Ahead of Time?
Yes, you can prepare the dish ahead of time up to the point of baking. Just cover and refrigerate the assembled dish. When you’re ready to bake, you may need to add a few extra minutes to the baking time if it’s cold from the fridge.
