Go Back
–+ servings
Baked Zucchini and Cheese

Baked Zucchini and Cheese: A Cozy, Cheesy Delight

Baked Zucchini and Cheese is a comforting dish with fresh zucchini and gooey cheese, perfect for a vegetarian or low-carb meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegetarian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 2 cups Zucchini, diced Choose firm and fresh ones for the best texture.
  • 1 medium Onion, chopped Shallots or leeks work well as substitutes.
  • 1 cup Bell Pepper, diced Choose any color.
  • 1 cup Grape Tomatoes, halved Diced regular tomatoes can also be used.
  • 1 tbsp Italian Seasoning A blend of oregano and basil is an alternative.
  • 1 tsp Garlic Powder Fresh garlic may be used for a fresher taste.
  • 2 cups Mozzarella Cheese, shredded Consider low-fat or a cheese blend for a twist.
  • 2 tbsp Olive Oil Melted butter or different cooking oils can be substituted.
  • to taste Salt & Pepper Essential for enhancing overall flavor.
  • 2 tbsp Fresh Parsley, chopped Swap for basil or leave out if preferred.

Equipment

  • Oven
  • Baking dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375ºF (190ºC).
  2. In your baking dish, combine the diced zucchini, chopped onion, diced bell pepper, and halved grape tomatoes. Sprinkle in the Italian seasoning, garlic powder, half of the mozzarella cheese, salt and pepper, and drizzle with olive oil. Mix well.
  3. Place the dish in the preheated oven and bake uncovered for about 20 minutes.
  4. Remove from the oven and sprinkle the remaining mozzarella cheese evenly over the top. Return to the oven for another 10 minutes or until the cheese is melted and golden brown.
  5. Let cool for a few minutes before garnishing with chopped fresh parsley and serving warm.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 12gProtein: 14gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 50mgSodium: 400mgPotassium: 350mgFiber: 2gSugar: 4gVitamin A: 700IUVitamin C: 30mgCalcium: 300mgIron: 1mg

Notes

For best results, salt the zucchini before use to draw out excess moisture. Freeze leftovers for up to 2 months.

Tried this recipe?

Let us know how it was!