Cheesy Zucchini Bake


Cheesy Zucchini Bake

Hopefully I’m posting this in time to hit the tail end of zucchini season for most of you! My zucchini plants are basically dead, but since I am quite possibly the worst gardener ever, that doesn’t necessarily mean anything. This is a wonderfully easy recipe that makes the most of fresh in-season zucchini. If you want, you could also substitute yellow squash for half of the zucchini in this recipe.

The zucchini is paired with fresh basil, two kinds of cheese and some flavorful herbs to create a wonderful cheesy casserole. And seriously, the main ingredient is a vegetable, so it’s healthy! The leftovers taste great re-heated as well, which officially makes this dish a new favorite :)

Cheesy Zucchini Bake

Print Save

Cheesy Zucchini Bake

Ingredients:

4 medium-sized zucchini, halved lengthwise and sliced
2-4 T chopped fresh basil
2 T thinly sliced green onion
1/2 tsp. dried thyme
3/4 tsp. garlic powder
1 cup mozzarella cheese, divided
1/2 cup coarsely grated Parmesan
salt and fresh ground black pepper to taste

Directions:

Preheat oven to 350. Spray a square baking dish non-stick spray.

In a large bowl, combine the zucchini, basil, green onions, thyme, garlic powder, 1/2 cup of mozzarella, and the 1/2 cup of Parmesan. Stir together until the zucchini is well coated, then season with salt and pepper. Transfer the zucchini to the baking dish and bake uncovered for 25-30 minutes or until the zucchini is nearly cooked through.

Sprinkle the remaining 1/2 cup of mozzarella and bake 10-15 minutes longer, or until the cheese is melted and zucchini is fully cooked. If the cheese isn't browning on top, turn the oven to broil for the last few minutes of cooking time. Serve immediately.

from Kalyn's Kitchen, originally a Penzey's Spice recipe

  Pin It

11 Responses to “Cheesy Zucchini Bake”

  1. 1

    Ashley @ Wishes and Dishes — August 9, 2012 @ 12:32 pm

    What a great idea to use up zucchini! I’m loving this…

  2. 2

    Erika — August 9, 2012 @ 1:15 pm

    What size dish did you use? Is 9 x 13 too big?

    • megan replied: — August 9th, 2012 @ 10:43 pm

      I used a 9×9 (8×8? I can never remember!) dish and it fit perfectly. 9×13 would probably be a bit big, unless you doubled it.

  3. 3

    thyme (sarah) — August 9, 2012 @ 9:47 pm

    Threw this together tonight for dinner and it was delicious! I’m a terrible gardener too and I am so envious of the blogs that are bursting with goodness they planted themselves!

    • megan replied: — August 9th, 2012 @ 10:41 pm

      So glad you liked it! And glad I’m not alone with the lack of gardening skills… :)

  4. 4

    Kiersten @ Oh My Veggies — August 10, 2012 @ 3:31 pm

    This. Looks. Amazing. I am going to be making this soon! :D

  5. 5

    Ellen @ Wannabe Health Nut — August 11, 2012 @ 1:56 pm

    Awesome idea! Cheese and veggies, you can’t go wrong. :)

  6. 6

    Erika — September 3, 2012 @ 3:09 am

    Thank you–I saw the picture of the complete dish AFTER I’d posted the question. Made it that night and everyone liked it (even my non-zucchini-eating son). My husband called it “Fondue Zucchini”. :)

    • megan replied: — September 4th, 2012 @ 6:26 am

      So glad your family liked it! :)

  7. 7

    Getting my zucchini bake on… « The Pink Ticket — July 9, 2013 @ 8:04 am

    [...] is typical, I did some Googling for ideas… and found my inspiration in this  “Cheesy Zucchini Bake“.  It was the perfect target for me to vegan-ize.  Especially since I had also recently [...]

  8. 8

    15 Yummy Zucchini Recipes — December 3, 2013 @ 5:34 pm

    [...] credit to whatmegansmaking.com / Photo credit [...]

Leave a Comment