One Pan Baked Zucchini Cheese

Why You’ll Love This Recipe

I love this recipe because it’s simple, satisfying, and made in just one pan—so cleanup is a breeze. It’s a great way to use up extra zucchini, and it can serve as a side dish, appetizer, or even a light vegetarian main. The combination of tender zucchini and bubbly melted cheese is just irresistible, and it pairs well with almost anything. Plus, it’s naturally low-carb and gluten-free.

Ingredients

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

• Fresh zucchini, thinly sliced

• Olive oil

• Garlic, minced

• Shredded mozzarella cheese

• Grated parmesan cheese

• Salt

• Black pepper

• Italian seasoning or dried oregano

• Fresh parsley (optional, for garnish)

Directions

1. I start by preheating the oven to 400°F (200°C) and lightly greasing a baking dish or oven-safe skillet with olive oil.

2. I arrange the zucchini slices in the pan, slightly overlapping them to form a single layer.

3. I drizzle a little more olive oil over the top, then sprinkle on the minced garlic, salt, pepper, and Italian seasoning.

4. I top everything with a generous layer of shredded mozzarella and a good handful of grated parmesan.

5. I bake the dish uncovered for about 20–25 minutes, until the zucchini is tender and the cheese is melted and bubbling with golden-brown edges.

6. I let it rest for a few minutes before garnishing with chopped parsley and serving hot.

Servings and timing

This recipe makes about 4 servings. It takes 10 minutes to prep and 20–25 minutes to bake, so it’s ready in around 30–35 minutes total.

Variations

Sometimes I add thin slices of tomato or cooked mushrooms between the zucchini layers for extra flavor. I’ve also used different cheeses like provolone, gouda, or cheddar depending on what I have. If I want a spicy kick, I sprinkle in some crushed red pepper flakes. For a more filling version, I layer in cooked ground turkey or sausage before baking.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it in the oven at 350°F until the cheese is melted again and the zucchini is heated through—usually about 10–12 minutes. It also reheats well in the microwave, but I prefer the oven to keep the top nice and crisp.

FAQs

Can I use yellow squash instead of zucchini?

Yes, I often mix yellow squash with zucchini or swap it entirely. The flavor and texture are very similar and both work beautifully in this dish.

Will the zucchini be watery?

Zucchini has high water content, so I try not to overlayer it and I don’t cover the dish while baking. That helps moisture evaporate and gives me a better texture.

What’s the best cheese to use?

I stick with mozzarella and parmesan for a classic combo, but any good melting cheese like provolone or fontina also works well.

Can I make this ahead of time?

Yes, I assemble the dish up to a day in advance, cover it, and refrigerate. When I’m ready to bake, I let it sit at room temp for 10 minutes and then pop it in the oven.

Is this dish keto-friendly?

Absolutely. It’s low in carbs and high in fat from the cheese, making it a great choice for a keto or low-carb lifestyle.

Conclusion

One Pan Baked Zucchini Cheese is one of those recipes I come back to whenever I want something cozy, cheesy, and simple. It’s a delicious way to enjoy fresh zucchini with minimal effort and maximum flavor. Whether I serve it as a side or enjoy it as a meal on its own, it always hits the spot.