Easy Cheesy Zucchini Bake (Crispy, Melty & Ready in 35 Minutes!)

Zucchini season? You’re gonna want this on repeat. This Easy Cheesy Zucchini Bake is everything summer comfort food should be — creamy, golden, packed with tender squash, and bubbling with cheese. It’s low-carb, gluten-free, and the kind of dish that wins over even the zucchini skeptics. Whether you’re cooking for family or need a cozy side for dinner, this one’s a keeper.

Why You’ll Love This Recipe

This cheesy zucchini bake is pure comfort — and a genius way to use up those garden zucchini overflowing on your counter. The combo of melty mozzarella and nutty Parmesan creates a crispy golden top and gooey center that hugs every tender bite of squash. It’s light but satisfying, perfect as a side or main dish, and easily adapts to your favorite cheeses or herbs. No complicated steps, just slice, mix, bake, and enjoy. 🌿🧀

Ingredients You’ll Need

Here’s everything to gather for this summer staple:

• 2 medium zucchini, sliced into half-moons
• 2 medium yellow squash, sliced into half-moons
• 4 tbsp chopped fresh basil
• 2 tbsp thinly sliced green onion
• ½ tsp dried thyme
• ¾ tsp garlic powder
• 1 cup grated mozzarella (divided)
• ½ cup coarsely grated Parmesan (plus extra for topping, optional)
• Salt & black pepper to taste

Optional swaps:

• Sub in fresh oregano or parsley for basil
• Use low-fat cheese for a lighter twist
• Add red pepper flakes for a tiny kick

Best Cheese Options

Stick with melty white cheeses! Fontina, Monterey Jack, or Gruyère melt beautifully and add deeper flavor. Just be mindful of saltiness if you swap Parmesan for something stronger like Asiago.

How to Make Easy Cheesy Zucchini Bake

Step 1 – Prep the Veggies

Preheat oven to 350°F (180°C). Lightly oil an 8×8″ or 8×11″ baking dish. Slice your zucchini and yellow squash into half-moons (not too thin, so they hold shape). Chop your basil and green onions.

Step 2 – Toss with Seasonings and Cheese

In a large bowl, toss the squash with basil, onions, thyme, garlic powder, ½ cup mozzarella, and all the Parmesan. Season generously with salt and pepper. Mix it well so everything’s coated in cheesy goodness.

Step 3 – Bake, Top, and Bake Again

Spread the mixture evenly in your dish. Bake uncovered for 25–30 minutes until squash starts to soften. Remove, sprinkle the rest of the mozzarella and extra Parmesan on top, and return to the oven for 10–15 more minutes, until bubbling and golden brown.

Serve hot and let the cheese pull speak for itself.

Make It Low-Carb or Keto-Friendly

This bake is already low-carb, but if you want to turn it into a full keto meal, pair it with:

• Grilled sausage
• Roasted chicken thighs
• Beef kabobs or steak bites

You’ll get a satisfying, hearty plate without piling on carbs.

Storage and Reheating Tips

• Store leftovers in an airtight container in the fridge for up to 3 days
• Reheat in a toaster oven or microwave (but the oven keeps it crispier!)
• Great for lunch meal prep or an easy dinner side the next day

More Zucchini Recipes to Try

If you’ve got extra squash, try one of these reader faves:

• Zucchini-Carrot Oatmeal Muffins – a wholesome way to use up extra zucchini in baked goods.
  
• Pumpkin Zucchini Bread – a sweet and spiced loaf perfect for fall baking with leftover squash.
  
• Creamy Vegetable Casserole – a cozy, cheesy alternative to the zucchini bake for dinner variety.

FAQs

If you’ve got a pile of summer squash and a block of cheese — you’ve got dinner. 🧀🌿 This Easy Cheesy Zucchini Bake is ready when you are. Let me know if you try it, or snap a photo and tag @elyrecipes on Pinterest or Facebook !

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