This easy baked zucchini is a wonderful side dish that turns simple veggies into something special! With a cheesy topping, it’s sure to please everyone at the table.
Who knew veggies could taste so good? I love serving this with my favorite pasta or grilled chicken—it’s like getting a warm hug from a healthy dish! 🥒💖
Key Ingredients & Substitutions
Zucchini: Fresh medium zucchinis are the star here! If you can’t find them, yellow squash works just as well. They have a similar texture and flavor that will complement the dish nicely.
Cherry Tomatoes: These add a sweet burst of flavor. If they’re out of season, diced canned tomatoes will work too. Just drain them well to avoid excess moisture.
Cheese: Mozzarella gives that gooey texture, while Parmesan adds a nice salty flavor. If you want a dairy-free version, try vegan cheese or nutritional yeast mixed with a bit of almond milk for creaminess.
Heavy Cream: This makes the dish rich. If you’re looking for a lighter option, you can swap it for Greek yogurt or silken tofu blended until smooth. Even coconut milk adds great creaminess while being dairy-free!
How Do I Get Perfectly Baked Zucchini Without It Being Soggy?
Getting zucchini just right is crucial to avoid a soggy dish. Zucchini has a high water content, so it’s important to manage that. Here’s how:
- Salt the diced zucchini and let it sit for about 15 minutes to draw out moisture. Rinse and pat dry before mixing it with other ingredients.
- Spread the mixture evenly in the baking dish without crowding it. This helps it bake evenly and creates a nice golden topping.
- Don’t skip the initial bake! It allows the veggies to soften before you add the cheese, preventing it from becoming too watery.
By following these tips, your zucchini bake will turn out creamy and flavorful without any mushy bits! Enjoy your cheesy goodness! 🧀🍽️
Easy Baked Zucchini with Cheesy Topping
Ingredients:
- 3 medium zucchinis, diced
- 1 cup cherry tomatoes, halved
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ½ cup heavy cream or half-and-half
- 2 tablespoons olive oil
- 1 teaspoon dried Italian herbs (or a mix of dried basil, oregano, thyme)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Optional: pinch of red chili flakes for a little heat
Time Needed:
This delightful dish will take about 15 minutes to prep and 25 to 30 minutes to bake, giving you a total of about 45 to 50 minutes from start to finish. Perfect for a weeknight dinner or when you have guests!
Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). While that’s warming up, lightly grease a medium baking dish with some olive oil or a non-stick spray. This will help everything come out easily!
2. Prepare the Vegetables:
In a large bowl, toss together the diced zucchinis, halved cherry tomatoes, and chopped onion. Add the minced garlic, olive oil, dried herbs, salt, pepper, and red chili flakes if you enjoy a little heat. Mix everything together until the veggies are well coated.
3. Assemble the Dish:
Transfer the mixed vegetables into your greased baking dish, spreading them out evenly. It’s important not to overcrowd the dish, as this will help them cook well.
4. Add the Cream:
Now, pour the heavy cream (or half-and-half) evenly over the vegetable mixture. This will add a creamy texture and help the cheese stick to everything deliciously.
5. Top with Cheese:
Sprinkle the shredded mozzarella cheese generously on top of the veggies, followed by the grated Parmesan cheese. This creates a wonderful, cheesy crust as it bakes!
6. Bake:
Place the baking dish in the oven and let it bake for 25 to 30 minutes. You’ll know it’s done when the cheese is melted, bubbly, and has turned a lovely golden brown. The zucchinis should be tender but not mushy.
7. Garnish and Serve:
Once out of the oven, let the dish sit for a few minutes to cool slightly. Before serving, give it a fresh touch with some chopped parsley on top—this not only looks lovely but adds a burst of flavor!
Enjoy your amazing cheesy zucchini bake as a comforting side or a light vegetarian main dish. It’s packed with flavor and goodness! 🍽️🧀
FAQ for Easy Baked Zucchini with Cheesy Topping
Can I Use Other Vegetables in This Recipe?
Absolutely! You can easily add or substitute other vegetables like bell peppers, mushrooms, or spinach. Just make sure to adjust the cooking time slightly if the veggies have different water contents or cooking needs.
How Can I Make This Recipe Low-Carb?
If you’d like to make this dish lower in carbs, consider replacing the zucchini with cauliflower florets. You can also skip the cream and use a lighter cheese option!
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, pop it in the microwave or warm it up in the oven for about 10-15 minutes at 350°F (175°C) until heated through.
Can I Make This Ahead of Time?
Yes! You can prepare the dish up to the point of baking, cover it tightly, and refrigerate it for up to a day ahead. When ready to bake, just pop it in the oven without needing to adjust the cooking time significantly!
