A delicious, creamy and golden cheesy zucchini dish with tender zucchini, melted mozzarella, Parmesan and garlic. It makes a lovely side dish, light lunch or vegetarian dinner.
Prep time
15 minutes
Cook time
25–30 minutes
Servings
4
1. Ingredients
Shopping and prep checklist
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Main ingredients
3 medium zucchini (about 600–700 g)
1 cup shredded mozzarella cheese (100–120 g)
¼ cup grated Parmesan cheese (25–30 g)
2 tablespoons olive oil or melted butter
2 cloves garlic, finely minced
¼ cup cream or milk (optional, for a creamier bake)
Seasonings
½ teaspoon salt, or to taste
½ teaspoon black pepper
½ teaspoon paprika
½ teaspoon dried oregano or Italian seasoning
1 tablespoon chopped fresh parsley (optional)
Optional crunchy topping
2 tablespoons breadcrumbs
1 teaspoon olive oil
1 tablespoon extra Parmesan
2. Step-by-step method
raw zucchini with a sharp knife and stack many thin slices on a bamboo board viewed in top view
Step 1 — Prepare the zucchini
Wash and dry the zucchini. Slice into rounds about ½ cm thick. You can also cut them into half-moons or small cubes.
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Step 2 — Season
Toss zucchini with olive oil, garlic, salt, pepper, paprika and oregano. For extra flavor, let it sit for 5 minutes. If it releases a lot of water, pat it dry before baking.
Кабачки запеченные с моцареллой в духовке рецепт с фото пошагово
Step 3 — Add the cheese
Preheat the oven to 200°C (400°F). Lightly grease a baking dish. Arrange the zucchini in an even layer. Drizzle over the cream or milk if using, then sprinkle with mozzarella and Parmesan.
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Step 4 — Bake until golden
Bake uncovered for 20–25 minutes, until the zucchini is tender and the cheese is bubbling. If you want a deeper golden top, broil or use the oven grill for another 2–3 minutes, watching carefully.
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Step 5 — Rest and serve
Let it rest for 5 minutes so the juices settle. Garnish with parsley and serve warm.
3. How to make it extra cheesy
Creamy: Add 2–3 tablespoons cream cheese or cooking cream.
Stretchy: Use low-moisture mozzarella.
Rich flavor: Add extra Parmesan or a little mature cheddar.
Crispy top: Mix breadcrumbs with Parmesan and a little olive oil.
Spicy: Add chili flakes or a pinch of cayenne pepper.
Important tip: Zucchini contains a lot of water. For a less watery casserole, salt the slices lightly, leave for 10 minutes, pat dry, and avoid overcrowding the baking dish.
4. Nut information and allergy notes
Naturally nut-free ingredients
This recipe contains no nuts by default. Zucchini, mozzarella, Parmesan, garlic, herbs and ordinary olive oil are not tree nuts or peanuts.
Peanuts: Not included.
Tree nuts: Not included.
Almond flour or nut toppings: Not needed.
Breadcrumbs: Usually nut-free by ingredients, but check the package for allergy warnings.
Cheese and cream: Contain dairy, which is a separate allergen.
Cross-contact: Packaged cheese, seasonings and breadcrumbs can carry precautionary warnings depending on the manufacturer.
If cooking for someone with a serious nut allergy, check each product’s label and use clean utensils, cookware and surfaces. Do not assume a product is safe solely because its ingredients appear nut-free.
5. Nutrition estimate
Approximate values per serving, assuming four servings and the listed mozzarella, Parmesan and olive oil, without optional cream or breadcrumbs.
Nutrient
Approx. per serving
Calories
190–230 kcal
Protein
10–13 g
Carbohydrates
7–10 g
Fat
13–17 g
Fiber
2–3 g
Sugar
4–6 g
Actual values vary by cheese brand, portion size and optional ingredients.
6. Storage and reheating
Refrigerator: Store in an airtight container for up to 3 days.
Reheat: Bake at 180°C (350°F) for about 10–15 minutes, or microwave until hot.
Freezing: Possible, but zucchini can become soft and watery after thawing.
Make ahead: Slice and season the zucchini in advance, but add cheese and bake closer to serving time for the best texture.
7. Recipe Q&A
Q1. Why is my cheesy zucchini watery?
Zucchini naturally releases water. Pat it dry after salting, spread it in a single layer and bake uncovered.
Q2. Can I make this without an oven?
Yes. Put the seasoned zucchini in a covered skillet over medium-low heat until nearly tender. Remove excess liquid, add cheese, cover and cook on low until melted.
Q3. Can I use cheddar instead of mozzarella?
Yes. Cheddar gives a stronger flavor, while mozzarella generally gives a stretchier cheese topping. A mixture of both works well.
Q4. Is this recipe vegetarian?
Yes, if you use vegetarian-certified Parmesan and other cheeses. Some traditional Parmesan-style cheeses use animal rennet, so check the label if strict vegetarian suitability matters.
Q5. Is it gluten-free?
The basic recipe is naturally gluten-free when all ingredients are verified gluten-free. Omit ordinary breadcrumbs or replace them with certified gluten-free breadcrumbs.
Q6. Can I prepare it without cream?
Absolutely. The zucchini releases moisture as it cooks, and the melted cheese provides plenty of flavor.
Q7. Can children eat this?
Yes, provided there are no relevant allergies or dietary restrictions. Slice the zucchini into manageable pieces and allow the dish to cool to a safe eating temperature.
Q8. How do I know it is ready?
The zucchini should be fork-tender, the cheese fully melted and bubbling, and the top lightly golden. Avoid baking too long, or the zucchini may become mushy.
8. Serving suggestions
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Serve your cheesy zucchini with grilled chicken, toasted bread, rice, fresh salad or roasted potatoes. For a light vegetarian meal, pair it with tomato soup or a crisp cucumber salad.
Final result: Tender zucchini, bubbling cheese, fragrant garlic and a golden top — a simple, comforting dish with no nuts added.