Easy Cheesy Zucchini Bake – The Ultimate Garden-to-Table Comfort Dish

Why You’ll Love This Recipe

I love how simple and fuss-free this dish is. It uses ingredients I almost always have on hand, and the prep is minimal—just slice, mix, and bake. The zucchini turns soft and tender, and the cheesy topping gets golden and gooey. It’s the kind of recipe I turn to when I want to turn extra garden produce into something comforting, warm, and satisfying. Plus, even picky eaters devour it.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Fresh zucchini, sliced into rounds

• Onion, thinly sliced (optional)

• Shredded mozzarella or cheddar cheese

• Parmesan cheese

• Eggs

• Milk or half-and-half

• Garlic powder

• Dried oregano or Italian seasoning

• Salt and black pepper

• Olive oil or butter (for greasing the baking dish)

• Optional: breadcrumbs or crushed crackers for a crunchy topping

Directions

1. I preheat the oven to 375°F (190°C) and grease a medium-sized baking dish.

2. I slice the zucchini into thin rounds and pat them dry with paper towels to remove excess moisture.

3. In a bowl, I whisk together the eggs, milk, garlic powder, oregano, salt, and pepper.

4. I layer the zucchini (and onions if using) in the baking dish, sprinkling shredded cheese between the layers.

5. I pour the egg mixture evenly over the top, letting it settle into the layers.

6. I finish with a generous layer of shredded cheese and a sprinkle of Parmesan.

7. For extra texture, I sometimes add a handful of breadcrumbs on top.

8. I bake uncovered for 35–40 minutes, until the top is golden and the zucchini is tender.

9. I let it rest for 5–10 minutes before serving so it slices cleanly.

Servings and timing

This recipe makes about 6 servings as a side dish. It takes roughly 15 minutes to prep and 40 minutes to bake, so I usually have it ready in under an hour.

Variations

Sometimes I mix in yellow squash or eggplant for variety. If I want a heartier dish, I add cooked rice, quinoa, or shredded rotisserie chicken. I’ve also tried it with ricotta or cream cheese for a creamier texture. And for spice, I sprinkle in red pepper flakes or chopped jalapeños.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm individual portions in the microwave or reheat the entire dish in the oven at 350°F until heated through. It also freezes well—just wrap tightly and thaw overnight before reheating.

FAQs

Do I need to peel the zucchini?

No, I leave the peel on. It softens during baking and adds color, texture, and nutrients to the dish.

How do I keep the bake from getting watery?

I pat the zucchini slices dry before layering and avoid overloading the dish with too much liquid. Letting the bake rest after cooking also helps firm it up.

Can I use frozen zucchini?

Fresh zucchini works best for texture, but if I use frozen, I make sure to thaw and drain it very well to reduce moisture.

Can I make this dish ahead of time?

Yes, I assemble it ahead and store it covered in the fridge for up to a day. When ready, I bake it fresh and add a few extra minutes to the cook time if it’s going in cold.

What kind of cheese works best?

I usually use mozzarella for melt and mild flavor, but cheddar adds richness, and Swiss or Gruyère brings a deeper taste. I mix and match depending on what I have.

Conclusion

This easy cheesy zucchini bake is one of my favorite ways to enjoy fresh produce straight from the garden or market. It’s cozy, creamy, and packed with flavor—all while being simple to prepare. Whether I’m making it for a family dinner or using up summer zucchini, this dish always delivers comfort and satisfaction in every bite.