Name: One Pan Baked Zucchini Cheese
Prep time: 10 min
Cook time: PT-488474H39M57S
Total time: PT-488474H39M57S
Cuisine: American
Ingredients: 2 cloves garlic, minced; 2 tbsp olive oil; ½ tsp salt; ¼ tsp black pepper; ¼ tsp red pepper flakes (optional); 1 tsp Italian seasoning (or ½ tsp dried oregano + ½ tsp dried basil); 3 medium zucchini, sliced into ¼-inch half-moons (about 1–1½ lb / 450–680g); 1 cup shredded low-moisture mozzarella; ⅓ cup freshly grated Parmesan; 1 tbsp chopped fresh parsley (optional, for garnish); 1 tsp lemon zest or 1 tsp lemon juice (optional, to finish)

Why You’ll Love This Recipe

I like that this dish only needs one pan, which means less cleanup for me. The ingredients are minimal and straightforward, but the flavor payoff is big. I can serve it as a side with grilled chicken, fish, or steak, or even enjoy it on its own as a light meal. The combination of zucchini and melted cheese always satisfies my cravings without being too heavy.

ingredients

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

2 cloves garlic, minced
2 tablespoons olive oil
½ teaspoon salt
3 medium zucchinis, sliced into rounds or half-moons
½ teaspoon black pepper
1 cup shredded mozzarella cheese (or a mix of mozzarella and Parmesan)
½ teaspoon dried Italian herbs (optional)
Fresh parsley, chopped, for garnish

directions

Preheat oven to 400°F (200°C).
In a large mixing bowl, toss zucchini slices with olive oil, garlic, salt, pepper, and herbs if using.
Spread the zucchini evenly in a baking dish or oven-safe skillet.
Bake uncovered for 15–20 minutes until the zucchini is just tender.
Sprinkle shredded cheese over the top and return to the oven. Bake for another 5–7 minutes until the cheese is melted and golden.
Garnish with fresh parsley before serving.

Servings and timing

This recipe makes 4 servings. Prep time is about 10 minutes, cook time is 25 minutes, for a total of 35 minutes.

Variations

I sometimes swap mozzarella for cheddar or a blend of cheeses for a sharper flavor.
For extra crunch, I sprinkle breadcrumbs on top before baking with the cheese.
I like adding sliced tomatoes or mushrooms to bake along with the zucchini.
For a spicier version, I add a pinch of red pepper flakes before baking.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I place them in the oven at 350°F until warmed through so the cheese stays melty and the zucchini doesn’t get soggy. The microwave also works for a quick option, though the texture is softer.

FAQs

Can I make this dish ahead of time?

Yes, I can prepare the zucchini with oil and garlic earlier in the day, then bake and top with cheese just before serving.

What cheese works best for this recipe?

I like mozzarella for its gooey texture, but Parmesan, provolone, or a blend of Italian cheeses work just as well.

Do I need to peel the zucchini?

No, I keep the skin on since it adds texture and nutrients.

Can I use yellow squash instead of zucchini?

Yes, I often mix yellow squash with zucchini for a more colorful dish.

How do I keep zucchini from getting watery?

I slice the zucchini evenly and avoid overcrowding the pan so it roasts instead of steaming.

Conclusion

This One Pan Baked Zucchini Cheese is one of my favorite easy side dishes. It’s cheesy, garlicky, and pairs well with just about any main course. I like how quickly it comes together, and it’s always a crowd-pleaser at the table. Simple ingredients, one pan, and comforting flavors make this recipe a staple in my kitchen.