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–+ servings

Baked Zucchini and Cheese

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Baked Zucchini and Cheese brings together tender zucchini rounds with melted mozzarella and Parmesan, all topped with golden, crisp breadcrumbs. It’s a versatile dish that works as a crowd-pleasing side or light vegetarian main—simple to prepare, beautifully cheesy, and full of comforting flavors.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: American, Vegetarian
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 3 medium zucchini sliced into ¼-inch rounds
  • 2 tablespoons olive oil
  • 2 cloves garlic minced
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
  • 0.5 teaspoon dried Italian seasoning or oregano
  • 1 cup shredded mozzarella cheese Halal certified
  • 0.5 cup grated Parmesan cheese Halal certified
  • 0.5 cup breadcrumbs plain or seasoned
  • 2 tablespoons fresh parsley chopped, optional for garnish

Equipment

  • Large bowl
  • 9x13-inch baking dish
  • Oven
  • Knife

Method
 

  1. Set your oven to 400°F (200°C) and prepare a 9x13-inch baking dish by greasing it lightly or lining it with parchment.
  2. In a large bowl, combine the zucchini slices with olive oil, minced garlic, salt, pepper, and Italian seasoning. Toss thoroughly to coat every piece.
  3. Arrange the coated zucchini slices evenly across the bottom of the prepared baking dish.
  4. Evenly distribute the mozzarella and Parmesan cheeses over the zucchini, then sprinkle breadcrumbs on top for a crisp crust.
  5. Bake in the oven for 20–25 minutes, until the zucchini is soft and the breadcrumb topping is golden and bubbling.
  6. Remove from the oven, garnish with chopped parsley if desired, and serve while warm.

Nutrition

Calories: 220kcalCarbohydrates: 14gProtein: 10gFat: 13gSaturated Fat: 5gCholesterol: 22mgSodium: 600mgFiber: 2gSugar: 3g

Notes

For even cooking, slice the zucchini as uniformly as possible. You can use gluten-free breadcrumbs to keep the dish gluten-free, or swap in your favorite cheese blends if you like variety. Assemble up to a day ahead and refrigerate before baking, adding a few extra minutes to the cook time if baking from cold. Leftovers keep for up to three days in the fridge; reheat uncovered in the oven for best results. This casserole is equally good as a side with roast chicken or as a light vegetarian main.

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