If there’s one dish I can cheerily enjoy any time of year, it’s Baked Zucchini Cheese. Imagine savory, golden edges, a bubbly cheesy center, and just enough richness to make the zucchini shine—this is a warm hug of a recipe that delivers all that comfort without any heaviness. Whether you’re looking for a low-carb snack, a craveable appetizer, or a clever way to use up summer’s bounty, this simple yet irresistible Baked Zucchini Cheese deserves a spot on your regular menu. With minimal prep and simple ingredients, you’ll be reaching for this recipe again and again!
Ingredients You’ll Need
Ingredients You’ll Need
I absolutely love how the ingredients in Baked Zucchini Cheese come together in such harmonious fashion. Each one plays a purpose: moisture control, cheesy richness, a hint of seasoning, or that satisfying golden crust. Here’s what you’ll need to create this crowd-pleaser at home.
- Zucchini: Shredded and thoroughly squeezed dry; this star veg brings moisture, freshness, and a satisfying bite.
- Eggs: Add structure and bind everything together so you’ll get that perfect slice every time.
- Mozzarella Cheese: Melts wonderfully and creates a lush, creamy texture with stringy, satisfying cheese pulls.
- Parmesan Cheese: Adds salty, savory depth and encourages gorgeous browning on top.
- Almond Flour or Breadcrumbs: Offer body and help absorb any leftover moisture for that irresistible tender-crisp finish.
- Garlic Powder: Brings bold, aromatic undertones to every cheesy bite—no need to mince garlic for this one.
- Onion Powder: Lends subtle sweetness and warmth, rounding out the flavor foundation.
- Dried Oregano: Adds an herby, Mediterranean vibe that pairs so nicely with the cheese and veggies.
- Salt: Elevates all the flavors and ensures your Baked Zucchini Cheese never tastes flat.
- Black Pepper: A little kick balances the richness and keeps things interesting.
- Olive Oil Spray or Drizzle: Promotes a golden, inviting crust and a pleasant mouthfeel.
How to Make Baked Zucchini Cheese
Step 1: Prep and Preheat
Get your oven nice and hot—preheat to 400°F (200°C) and line a baking sheet with parchment paper so your Baked Zucchini Cheese will release easily. Taking this simple step means you’re one big leap closer to a pan of melty, golden slices.
Step 2: Shred and Squeeze
Grab your box grater and transform those fresh zucchinis into fluffy shreds. Once you’ve got a mountain of green, pile it into a clean kitchen towel or strong paper towel and twist hard to wring out as much moisture as possible. This part is a little workout, but it’s the key to preventing sogginess and getting that satisfying, cheesy finish.
Step 3: Mix It All Together
In a large mixing bowl, add the squeezed zucchini, eggs, mozzarella, Parmesan, almond flour or breadcrumbs, garlic powder, onion powder, oregano, salt, and pepper. Stir until everything looks evenly mixed, vibrant, and flecked with cheese. The mixture should feel moist but not runny—it will hold together when you pat it out.
Step 4: Shape and Bake
Transfer the zucchini mixture to your prepared baking sheet. Using your hands or a spatula, form it into an even rectangle or circle, about a half-inch thick. Don’t worry about perfection; rustic is the name of the game! Give it a gentle spray or drizzle of olive oil to help it bake up golden. Slide it into the oven and bake for 20–25 minutes, until the top is beautifully browned and the edges look slightly crisp.
Step 5: Rest, Slice, and Enjoy
Once your Baked Zucchini Cheese is deeply golden and set, let it rest for just a few minutes. This helps it slice cleanly—you can cut it into squares for finger-friendly bites, or strips for a breadstick vibe. Serve warm and watch everyone swoon with the first gooey bite.
How to Serve Baked Zucchini Cheese
Garnishes
A sprinkle of extra Parmesan, ribbons of fresh basil, or even a light dusting of red pepper flakes can elevate your Baked Zucchini Cheese from tasty to unforgettable. A drizzle of good-quality olive oil never hurts either.
Side Dishes
Pair your Baked Zucchini Cheese with a crisp green salad, roasted tomatoes, or a bowl of your favorite soup. It also loves to cozy up to a little ramekin of marinara or ranch dressing for dipping—especially when served as a party-friendly appetizer!
Creative Ways to Present
Try slicing your Baked Zucchini Cheese into long “sticks” and serving in a basket, breadstick-style. Feeling extra festive? Layer slices atop a platter and top with fresh cherry tomatoes and a sprinkle of extra herbs for a colorful, crowd-pleasing display.
Make Ahead and Storage
Storing Leftovers
Cool any leftover Baked Zucchini Cheese completely before transferring to an airtight container. It’ll keep well in the fridge for up to 3 days, making it a fast and flavorful leftover lunch or snack.
Freezing
Baked Zucchini Cheese can absolutely be frozen! Lay pieces flat on a sheet until solid, then transfer to a zip-top freezer bag. They’ll keep for up to 2 months. Just make sure to reheat in the oven for best results—microwaving can make them soggy.
Reheating
Pop chilled or thawed slices onto a parchment-lined baking sheet and warm in a 350°F (175°C) oven for about 8–10 minutes. This brings back that gorgeous crispness. If you must microwave, just do so briefly and expect a softer texture.
FAQs
Can I make Baked Zucchini Cheese keto-friendly?
Absolutely! Use almond flour and skip the breadcrumbs to make it perfectly keto and still every bit as delicious.
How do I prevent the dish from getting soggy?
The key is to squeeze as much moisture from the shredded zucchini as possible before mixing. Don’t skip this important step—it ensures your Baked Zucchini Cheese turns out golden and satisfying, not watery.
Can I add other vegetables or herbs?
Definitely! Chopped spinach, roasted red peppers, or a sprinkle of fresh dill or parsley are all welcome additions. Just be cautious not to add anything too wet.
What’s the best cheese to use for Baked Zucchini Cheese?
Mozzarella brings the best melt and stretch, but you can mix in some cheddar, Monterey Jack, or even gouda if you’re after a bolder flavor. Just keep that Parmesan for the signature golden crust!
Can I make this ahead for a party?
Yes! You can bake it a day in advance and store it, then reheat before serving. It stays flavorful and holds its shape well, making it ideal for gatherings.
Final Thoughts
If you’re craving something that’s equal parts cheesy, wholesome, and wonderfully simple, Baked Zucchini Cheese is your answer. From weeknight dinners to festive occasions, it’s a delicious twist that truly brightens up the table. Give it a try, and watch it become a staple in your own kitchen rotation!
Print
Baked Zucchini Cheese Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Baked Zucchini Cheese is a delicious and easy-to-make low-carb dish that combines shredded zucchini, cheese, and flavorful seasonings. Perfect as a side dish, appetizer, or snack.
Ingredients
Zucchini Cheese Mixture:
- 3 medium zucchinis, shredded and squeezed dry
- 2 large eggs
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup almond flour or breadcrumbs
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Additional:
- olive oil spray or drizzle
Instructions
- Preheat oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare zucchini: Shred the zucchini and squeeze out excess moisture. Combine zucchini with eggs, cheeses, almond flour, spices, salt, and pepper.
- Bake: Spread the mixture onto the baking sheet, drizzle with olive oil, and bake for 20–25 minutes until golden brown.
- Serve: Let it cool slightly, then slice and serve warm.
Notes
- You can substitute almond flour with regular flour or more Parmesan for a keto-friendly version.
- Add chopped herbs or red pepper flakes for extra flavor.
- Great served with marinara sauce or ranch for dipping.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 180
- Sugar: 3g
- Sodium: 370mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 95mg
