Let’s be real—zucchini doesn’t always get the spotlight it deserves. But once you try Baked Zucchini Cheese, that’s all about to change. This dish is crispy on the edges, soft in the center, and absolutely packed with cheesy, savory flavor. It’s the kind of recipe that turns “I’m just trying to use up this zucchini” into “Wait… why didn’t I double this?!”
Picture golden bites of shredded zucchini blended with gooey cheese, a touch of seasoning, and baked until irresistibly tender and crisp in all the right places. It’s ridiculously simple, but the flavor payoff is chef’s kiss. Trust me, whether you’re serving it as a snack, side dish, or even breakfast on the go—this one’s going straight into your weekly rotation.
Why You’ll Love Baked Zucchini Cheese
Versatile
It’s a side, a snack, a lunchbox hero, or even a low-carb breakfast option. Serve it alongside soup, salad, or just on its own—warm or cold.
Budget-Friendly
Zucchini is affordable and abundant—especially in summer. This is the perfect way to use up extra squash from your garden or fridge.
Quick and Easy
Mix, bake, done. No frying, no fuss. You don’t even have to peel the zucchini!
Customizable
Add herbs, spices, or even a bit of heat. You can tweak the cheese blend or sneak in other veggies, too.
Crowd-Pleasing
Even picky eaters will devour these cheesy zucchini bites. They’re crispy, melty, and just a little addictive.
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Ingredients in Baked Zucchini Cheese
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Fresh Zucchini
The star of the show. Shredded and squeezed to remove excess moisture, zucchini adds moisture, texture, and a hint of earthy sweetness.
Cheddar Cheese
Sharp and melty, cheddar brings that gooey richness that makes every bite so satisfying.
Parmesan Cheese
For extra umami and a bit of a salty, nutty kick. It also helps crisp up the edges beautifully.
Eggs
They bind everything together and give the baked zucchini its light, fluffy structure.
Breadcrumbs (or Almond Flour)
These help absorb moisture and give the dish a little more body. Great for structure and texture.
Garlic & Onion Powder
Simple seasonings that elevate the flavor and balance the mild zucchini.
Fresh Herbs (optional)
Think chopped parsley, chives, or basil—totally optional, but adds a fresh, vibrant finish.
Instructions
Preheat Your Equipment
Preheat your oven to 375°F. Line a baking sheet or dish with parchment paper or lightly grease it to prevent sticking.
Prep the Zucchini
Shred the zucchini using a box grater, then place it in a clean kitchen towel and squeeze out as much liquid as possible. This is key to avoiding a soggy result.
Combine Ingredients
In a large bowl, mix the zucchini with eggs, shredded cheddar, Parmesan, breadcrumbs, and seasonings. Stir until everything is evenly combined—it should be thick and slightly sticky.
Prepare Your Cooking Vessel
Transfer the mixture to the prepared baking dish. You can either spread it into a thin layer for bars or form small patties for individual bites.
Assemble the Dish
Smooth the top with a spatula and press lightly to compact. If you’re making patties, space them out evenly for even baking.
Cook to Perfection
Bake for 25–30 minutes, or until golden on top and firm to the touch. For extra crisp edges, you can broil for the last 2–3 minutes—just keep an eye on it!
Finishing Touches
Let it cool for a few minutes to set. Then slice into squares, bars, or wedges, depending on your pan. Sprinkle with extra Parmesan or herbs if desired.
Serve and Enjoy
Serve warm for melty, cheesy bites or let them cool completely for a grab-and-go snack. Either way, they’re amazing.
Nutrition Facts
Servings: 6–8
Calories per serving: [Calorie count per serving]
Preparation Time
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
How to Serve Baked Zucchini Cheese
Dipping Snack
Serve with marinara, ranch, or garlic aioli for a fun, dunkable treat.
On the Side
Perfect next to grilled meats, roasted chicken, or as a fun veggie side on pasta night.
Brunch Upgrade
Pair with eggs and toast for a savory brunch option that feels fancy but is secretly easy.
Lunchbox Winner
Pop a few into a lunch container for an easy, portable veggie boost.
Appetizer Platter
Cut into bite-size squares and serve with toothpicks for a party-ready snack.
Additional Tips
Don’t Skip the Squeeze
Getting the moisture out of the zucchini is the key to avoiding a soggy bake.
Add Heat
Toss in a little cayenne, red pepper flakes, or diced jalapeño for a spicy kick.
Switch Up the Cheese
Mozzarella, feta, or gouda all bring different vibes. Mix and match to suit your mood.
Make It Gluten-Free
Use almond flour or gluten-free breadcrumbs to keep it GF without sacrificing texture.
Double and Freeze
Make a big batch and freeze extras. Reheat in the oven or air fryer for a quick veggie-packed snack.
FAQ Section
Q1: Can I make this without breadcrumbs?
A1: Yep! Almond flour or oat flour are great alternatives that still give great texture.
Q2: Can I prep this ahead of time?
A2: Yes. Mix the ingredients and refrigerate the mixture for up to 24 hours before baking.
Q3: How do I store leftovers?
A3: Store in an airtight container in the fridge for up to 4 days. Reheat in the oven or toaster oven for best results.
Q4: Can I freeze baked zucchini cheese?
A4: Definitely. Freeze slices in a single layer, then transfer to a bag. Reheat straight from frozen at 375°F until warm.
Q5: What can I serve this with?
A5: Great with grilled meats, fresh salads, or as a vegetarian main with soup on the side.
Q6: Is it keto-friendly?
A6: With a low-carb flour substitute, yes! Use almond flour and you’re good to go.
Q7: Can I use yellow squash instead?
A7: Absolutely! Just prep it the same way and squeeze out the moisture before mixing.
Q8: Can I make these in a muffin tin?
A8: Yes—grease the muffin tin well and bake as mini portions for easy individual servings.
Q9: What if my mix is too wet?
A9: Add a little more breadcrumbs or cheese to absorb extra moisture. Make sure the zucchini is well-drained.
Q10: Can I make it vegan?
A10: Yes, with egg replacers and vegan cheese. Just note the texture might be a bit softer.
Conclusion
Baked Zucchini Cheese is one of those hidden gem recipes that you’ll be glad to have up your sleeve. It’s comforting, flavorful, and sneakily packed with veggies—what’s not to love? Whether you’re trying to clean out the fridge or impress guests with a delicious side, this one’s a total win. So grab those zucchinis and your favorite cheese, and let’s get baking. You’re going to be hooked.
Print
Baked Zucchini Cheese
- Total Time: 45 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
A savory, cheesy bake made with fresh zucchini and a blend of cheeses—perfect as a side dish, snack, or light vegetarian meal.
Ingredients
- 2 medium zucchinis, grated
- 1/2 teaspoon salt (for draining zucchini)
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup all-purpose flour (or almond flour for low-carb)
- 2 eggs, beaten
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon dried oregano (optional)
- Cooking spray or olive oil (for greasing)
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a baking dish or line with parchment paper.
- Grate the zucchinis and place in a colander. Sprinkle with 1/2 teaspoon salt and let sit for 10 minutes to draw out moisture.
- Squeeze out as much liquid as possible from the zucchini using a clean towel or cheesecloth.
- In a large bowl, mix together the drained zucchini, cheddar, Parmesan, flour, eggs, garlic powder, pepper, and oregano.
- Spread the mixture evenly into the prepared baking dish and smooth the top.
- Bake for 25–30 minutes or until golden brown and set.
- Let cool slightly before slicing and serving.
Notes
- Can be served warm or at room temperature.
- Add chopped herbs like parsley or basil for extra flavor.
- For a spicier version, add a pinch of chili flakes or diced jalapeños.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 160
- Sugar: 2g
- Sodium: 300mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 65mg