Cheesy Zucchini Bake is a quick and delicious summer side dish, made with fresh zucchini sliced into rounds, grated parmesan, strips of provolone cheese, and extra virgin olive oil.
Flavored with an aromatic mixture of parsley, garlic and onion and then cooked in the oven for a few minutes, or until a golden and stringy crust has formed, the cheesy zucchini are perfect to bring to the table for any family lunch or dinner as an accompaniment to grilled meat and fish and egg omelettes.
What is Cheesy Zucchini Bake?
Cheesy zucchini bake does not have a single documented origin, but it belongs to a broader tradition of baked vegetable casseroles that developed in European and Mediterranean home cooking. As zucchini became widely cultivated and popular in the 19th and 20th centuries, especially in Italy, France, and later North America, cooks began combining the tender summer squash with local cheeses, eggs, breadcrumbs, and herbs to create simple, comforting dishes. Versions similar to today’s cheesy zucchini bake can be found in Italian sformati, French vegetable gratins, and American casserole traditions that became especially popular in the mid-20th century with the rise of convenient home cooking.
What Cheese is Best for These Cheesy Zucchini?
We used provolone, but alternatively, you can opt for provola, scamorza, Emmental, Fontina, or another stretched curd cheese.
Can I Add Other Flavorings?
For a more flavorful result, you can mix grated Parmesan with pecorino, you can replace the parsley with other aromatic herbs of your choice, such as basil or fresh mint, or you can spice it all up with a pinch of turmeric or sweet curry.
Why is My Cheesy Zucchini Bake Watery?
If your cheesy zucchini bake is watery, the most common reason is that zucchini naturally contains a lot of water, which gets released during cooking. To prevent this, salt the sliced zucchini before assembling the dish and let it sit for 15–30 minutes, then pat it dry with a clean towel to remove excess moisture. Other causes can be using too much cheese with high water content (like fresh mozzarella), overcrowding the baking dish, or not baking long enough to allow the liquid to evaporate. For a firmer texture, use aged cheeses like Parmesan, reduce watery ingredients, and bake uncovered until the top is golden and the excess moisture has cooked off.
Can I Freeze This?
Yes, but with a few tricks! For the best results, let the bake cool completely, then store it in an airtight freezer-safe container for up to 2–3 months. When ready to eat, thaw it in the refrigerator overnight and reheat it in the oven uncovered to help remove excess moisture and restore some crispness to the top. If you know you’ll freeze it ahead, slightly undercooking the zucchini before freezing can help preserve a better texture.
Storage Instructions
These cheesy zucchini are delicious when eaten immediately, while still warm and chewy. Alternatively, if you have any leftovers, they can be stored in the refrigerator in an airtight container for up to 1 day .
Ingredients
How to Make Cheesy Zucchini Bake
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To prepare the cheesy zucchini, first trim the vegetables, then cut them into thin rounds.
To prepare the cheesy zucchini, first trim the vegetables, then cut them into thin rounds.
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Finely chop the parsley, garlic and onion with a knife.
Finely chop the parsley, garlic and onion with a knife.
Line a baking tray with a sheet of baking paper, then grease it with a drizzle of extra virgin olive oil and sprinkle it with a little breadcrumbs.
Line a baking tray with a sheet of baking paper, then grease it with a drizzle of extra virgin olive oil and sprinkle it with a little breadcrumbs.
Arrange the courgettes in the pan, taking care to overlap them slightly, then season them with a pinch of salt.
Arrange the courgettes in the pan, taking care to overlap them slightly, then season them with a pinch of salt.
Spread the provolone cheese in strips over the entire surface.
Spread the provolone cheese in strips over the entire surface.
Flavor with the chopped herbs and sprinkle with grated Parmesan cheese and with more breadcrumbs and season with a drizzle of oil; then cook in a hot oven at 375°F/190°C for about 15 minutes.
Flavor with the chopped herbs and sprinkle with grated Parmesan cheese and with more breadcrumbs and season with a drizzle of oil; then cook in a hot oven at 375°F/190°C for about 15 minutes.
When they are golden and fragrant, take the cheesy zucchini out of the oven and serve them immediately, hot and stringy. Enjoy!
When they are golden and fragrant, take the cheesy zucchini out of the oven and serve them immediately, hot and stringy. Enjoy!
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