Name: Irresistible Baked Zucchini Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 medium zucchini, grated; 1 teaspoon salt (for sweating zucchini); 2 large eggs; 1 ½ cups shredded cheddar cheese (or mozzarella); 1/3 cup grated Parmesan cheese; 1/4 cup almond flour (or breadcrumbs for non-low-carb option); 1 clove garlic, minced (optional); 1/2 teaspoon dried oregano; 1/4 teaspoon black pepper; Fresh parsley or chives, chopped (optional garnish)

Why You’ll Love This Recipe

I love this recipe because it’s both delicious and versatile. It’s a great way to use up extra zucchini from the garden or fridge, and it fits into low-carb or gluten-free diets with no fuss. The texture is soft on the inside with a crispy cheese top, and it’s full of savory flavor from the cheese, garlic, and herbs. It’s also easy to prep and makes great leftovers, hot or cold.

Ingredients

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

Zucchini, grated and squeezed of excess moisture
Eggs
Shredded cheese (cheddar, mozzarella, or a mix)
Garlic, minced
Onion powder
Dried herbs (oregano, basil, or Italian seasoning)
Salt
Pepper
Optional: grated Parmesan for topping
Optional: chopped fresh herbs like parsley or chives

Directions

I preheat the oven to 375°F (190°C) and line a baking dish or loaf pan with parchment paper.
I grate the zucchini and squeeze out as much moisture as possible using a clean towel—this helps avoid soggy results.
In a large bowl, I whisk the eggs, then mix in the cheese, garlic, herbs, onion powder, salt, and pepper.
I fold in the zucchini until everything is evenly combined.
I pour the mixture into the prepared baking dish, smoothing the top.
For extra flavor, I sometimes sprinkle Parmesan or more shredded cheese over the top before baking.
I bake for about 30–40 minutes, until the top is golden and the center is set.
I let it cool slightly before slicing into squares or strips.

Servings and timing

This recipe makes about 6 to 8 servings. It takes approximately 15 minutes to prep and 35 minutes to bake, so I usually have it ready in under an hour.

Variations

When I want to change things up, I add chopped cooked bacon or ham for extra protein. I’ve also used different cheeses like feta or pepper jack depending on my mood. For a spicier version, I’ll mix in red pepper flakes or a dash of hot sauce. And sometimes I bake it in muffin tins for individual portions.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I use the oven or a skillet to bring back the crispy edges. The microwave works too, but the texture is softer. This dish also freezes well—just wrap slices individually and reheat straight from frozen.

FAQs

Do I need to peel the zucchini?

No, I leave the peel on. It adds color and nutrients, and once it’s grated and baked, I don’t even notice the texture.

How do I get the zucchini dry enough?

After grating, I use a clean kitchen towel or several layers of paper towel to squeeze out as much liquid as possible. The drier the better for a firmer bake.

Can I make this dairy-free?

Yes, I’ve made a version with dairy-free cheese and it works pretty well. Just make sure to use a brand that melts nicely.

Can I bake this in muffin pans instead of a dish?

Absolutely. I just reduce the baking time to about 20–25 minutes and check for doneness with a toothpick.

Is this recipe keto-friendly?

Yes, it’s naturally low in carbs and fits well into a keto or low-carb lifestyle, especially when I use full-fat cheese.

Conclusion

This baked zucchini cheese is one of those recipes that feels comforting and wholesome all at once. I love how easy it is to make, how flavorful it is with just a few ingredients, and how well it fits into almost any meal. Whether I’m serving it warm from the oven or packing it for lunch the next day, it’s always a hit.