The Perfect Cheesy Zucchini Bake

My Cheesy Zucchini Bake brings together tender summer squash with herbs and melted cheese in the most satisfying way.

You’ll reach for this recipe again and again once you taste how the zucchini becomes perfectly tender while the cheese creates golden, bubbly pockets of goodness.

I first made this dish on a whim when my neighbor dropped off a bag of fresh zucchini from her garden.

Why I keep making this Cheesy Zucchini Bake week after week

This recipe works beautifully whether you’re feeding a crowd or just want something comforting on a Tuesday night.

The herbs bring brightness without overwhelming the mild squash, and the cheese creates that irresistible golden top that makes everyone ask for seconds.

I love how forgiving this dish is too. You can prepare it earlier in the day and pop it in the oven when you’re ready to eat.

Plus, it pairs wonderfully with my mouthwatering zucchini cheese panini when you want to create a zucchini-themed meal that feels special.

The texture is what keeps me coming back – tender but not mushy zucchini with pockets of melted cheese throughout.

It’s become my go-to side dish for grilled chicken or even as a light main course with some crusty bread and my perfect zucchini lemon bread for dessert.

What goes into my Cheesy Zucchini Bake

• 3 medium zucchini – Sliced into rounds or half-moons
• 2 medium yellow squash – Sliced into rounds or half-moons
• 5 tablespoons fresh basil, chopped – Adjust to taste
• 3 tablespoons green onion, thinly sliced
• ¾ teaspoon dried thyme
• 1 teaspoon garlic powder
• 1¼ cups mozzarella cheese, grated – Save some for topping
• ¾ cup Parmesan cheese, coarsely grated – Plus extra for sprinkling
• Salt and freshly ground black pepper, to taste
• Olive oil spray – For greasing the dish

The key is using fresh basil if possible – it makes such a difference in flavor. If your zucchini are on the larger side, cut them into half-moons so they cook evenly.

I always grate my own cheese rather than buying pre-shredded because it melts so much better in this Cheesy Zucchini Bake.

My Method for Cheesy Zucchini Bake

1. Heat your oven to 350°F and spray an 8×11 inch baking dish with olive oil. The slightly larger dish helps everything cook more evenly than cramming it all into a small square pan.
2. Wash and slice your zucchini and yellow squash into 1/4-inch thick rounds. For larger squash, cut them into half-moon shapes so each piece is roughly the same size.
3. Rinse the fresh basil leaves and pat them completely dry with paper towels. Chop them finely – you’ll smell that wonderful peppery aroma right away.
4. Slice your green onions thin, using both the white and light green parts. They add a gentle bite that complements the mild squash perfectly.
5. In a large mixing bowl, combine the sliced squash, chopped basil, green onions, thyme, and garlic powder. Add 3/4 cup of the mozzarella and 1/2 cup of the Parmesan cheese.
6. Toss everything together with your hands – this is the best way to make sure each piece gets coated with herbs and cheese. Season generously with salt and pepper.
7. Spread the mixture evenly in your prepared baking dish. It should fill the pan in a fairly even layer without being too crowded.
8. Bake uncovered for 28-32 minutes, until you can easily pierce the zucchini with a fork and it’s starting to look tender around the edges.
9. Remove from the oven and sprinkle the remaining mozzarella and extra Parmesan over the top. The cheese should cover most of the surface.
10. Return to the oven for another 12-15 minutes, until the cheese is melted, bubbling, and turning golden brown in spots. Let it cool for about 5 minutes before serving.

I hope you’ll find a cozy spot for my Pinterest where I share more family-tested recipes like this one.

My personal tricks for the best Cheesy Zucchini Bake

I learned the hard way that draining the zucchini isn’t necessary for this recipe, unlike some other zucchini dishes.

The natural moisture from the squash actually helps create steam that cooks everything perfectly while the cheese forms that gorgeous golden crust on top.

The timing matters more than you might think. You want the zucchini to be just tender when you add the final layer of cheese – if it’s too soft already, it will turn mushy by the time the cheese browns.

Don’t skip the resting time after baking. Those few minutes allow the Cheesy Zucchini Bake to set up slightly, making it much easier to serve neat portions instead of a scoopy mess.

Can I make this ahead of time?

You can absolutely assemble this Cheesy Zucchini Bake earlier in the day and refrigerate it before baking. Just add an extra 5-8 minutes to the initial cooking time since it’s starting cold.

The flavors actually develop nicely when it sits for a few hours before cooking.

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What’s the best way to store leftovers?

Cover any leftover portions and keep them in the refrigerator for up to 3 days.

I usually reheat individual servings in the microwave for about 45 seconds, though you can reheat the whole dish in a 325°F oven until warmed through.

Can I freeze this dish?

I don’t recommend freezing this recipe because zucchini releases too much water when thawed, making the texture quite soggy.

It’s much better enjoyed fresh or within a few days of making it.

What other cheeses work well?

While mozzarella and Parmesan create the perfect combination, you could substitute Gruyere, white cheddar, or even goat cheese for different flavor profiles.

Just make sure whatever cheese you choose melts well and won’t overpower the delicate squash.

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When I usually serve my Cheesy Zucchini Bake

This dish shines at summer dinner parties when zucchini is at its peak and you want something that feels both rustic and refined.

I often make it for potluck gatherings because it travels well and appeals to almost everyone.

It’s also become our go-to side dish for weekend family dinners, especially when we’re grilling outside.

The Cheesy Zucchini Bake pairs beautifully with simple grilled chicken or fish, letting the fresh flavors of summer take center stage without competing with each other.