Baked Zucchini with Melted Cheese

This baked zucchini and cheese dish transforms simple garden vegetables into a bubbling masterpiece of Mediterranean flavors. The combination of tender zucchini, sweet tomatoes, and melty mozzarella creates a comforting dish that works perfectly alongside grilled meats or stands alone as a light vegetarian main.

I first created this recipe during a particularly abundant zucchini harvest from my backyard garden. What began as a creative solution to use up extra vegetables quickly became a requested favorite at family gatherings.

Ingredients

• Zucchini: Provides the hearty base. Look for firm medium-sized zucchini with glossy skin for best results
• Mozzarella cheese: Creates that irresistible gooey texture. Fresh mozzarella works beautifully but pre-shredded saves time
• Bell peppers: Add sweetness and color contrast. Green peppers provide slight bitterness while red or yellow offer more sweetness
• Grape tomatoes: Burst with concentrated flavor. Choose ripe ones that yield slightly to pressure
• Italian herb blend: Infuses Mediterranean flavors. A quality blend with oregano, basil, and thyme makes all the difference
• Olive oil: Adds richness and helps vegetables roast properly. Extra virgin provides the best flavor
• Garlic powder: Offers convenience without burning like fresh garlic might. Look for ones without added salt
• Fresh parsley: Brightens the finished dish. Flat-leaf Italian parsley has more pronounced flavor than curly varieties

How To Make Baked Zucchini and Cheese

Preheat the Oven:

Start by heating your oven to 190°C. This moderate temperature allows the vegetables to cook through while developing flavor without burning the cheese.

Prepare the Vegetable Mixture:

Combine your diced zucchini, chopped bell peppers, onions, and halved grape tomatoes in a large mixing bowl. Drizzle with olive oil then sprinkle garlic powder, Italian herbs, salt, and pepper over everything. Toss thoroughly until every piece is lightly coated with oil and seasonings.

Add the First Cheese Layer:

Gently fold half of your shredded mozzarella through the seasoned vegetables. This inner layer of cheese will melt throughout the dish creating pockets of delicious cheesiness between the vegetables.

Transfer to Baking Dish:

Pour the entire mixture into a 23x33 cm baking dish, spreading it evenly. An even layer ensures consistent cooking throughout the casserole so no portions remain undercooked.

Initial Baking Phase:

Place the dish in your preheated oven and bake for twenty minutes. This first phase allows the vegetables to release their moisture and begin to soften while the flavors concentrate.

Add the Top Cheese Layer:

Remove the dish briefly from the oven and sprinkle the remaining mozzarella evenly across the top. This creates that beautiful melty cheese layer that makes the dish so appealing.

Final Baking:

Return the dish to the oven for an additional ten minutes. Watch closely during this phase as you want the cheese to become golden and bubbly without burning.

Garnish and Serve:

Finish with a sprinkle of fresh chopped parsley and red chili flakes if desired. Serve immediately while still hot and bubbling for the best experience.

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The Italian herb blend is truly the secret weapon in this dish. My grandmother always emphasized that herbs should be rubbed between your palms before adding to release their essential oils. This small step makes a noticeable difference in the aromatic quality of the finished casserole.

Making Ahead

This casserole can be fully assembled up to 24 hours in advance and refrigerated unbaked. When ready to serve, allow the dish to sit at room temperature for 30 minutes before baking to ensure even cooking. You may need to add 5-10 minutes to the total baking time if starting from cold.

Ingredient Substitutions

Feel free to customize this recipe based on what you have available. Yellow squash works beautifully in place of zucchini. For a more indulgent version, try adding a layer of ricotta cheese beneath the final mozzarella topping. Provolone or fontina can substitute for mozzarella if you prefer a stronger cheese flavor.

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Serving Suggestions

This versatile dish pairs wonderfully with grilled chicken or fish for a complete meal. For a vegetarian feast, serve alongside crusty Italian bread and a simple green salad dressed with lemon and olive oil. Leftovers can be chopped and tossed with cooked pasta for a quick next-day lunch.

The Mediterranean Connection

This recipe draws inspiration from classic Mediterranean cooking philosophies where simple fresh ingredients shine without complicated techniques. Similar vegetable casseroles appear throughout Greek, Italian, and Southern French cuisines, often varying based on seasonal availability and local traditions.

Frequently Asked Questions

→ Can I use a different cheese instead of mozzarella?

Yes, you can substitute mozzarella with other melty cheeses like provolone, Monterey Jack, or even cheddar for a stronger flavor.

→ How do I keep the zucchinis from getting soggy?

Make sure to bake the zucchinis at a high temperature (190°C) so they remain tender yet firm. Avoid overbaking.

→ Is this dish suitable for a gluten-free diet?

Yes, this baked zucchini dish is naturally gluten-free as it doesn’t include any wheat-based ingredients.

→ Can I prepare this dish ahead of time?

You can prepare the ingredients and assemble them in the baking dish ahead of time. Bake it fresh when ready to serve for the best texture and flavor.

→ What pairs well with this dish?

This dish pairs well with crusty bread, a fresh green salad, or even grilled chicken for a heartier meal.