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Cheesy baked zucchini is that cozy yet impressive dish I turn to when zucchinis are overflowing from the garden and everyone craves something comforting and a little bit decadent. The zucchini becomes tender and sweet under a blanket of creamy cheese sauce and bubbly melted mozzarella. It is honestly impossible to resist a second helping.
I whipped up my first batch when trying to please both veggie lovers and cheese fans at a summer BBQ. It completely disappeared within minutes and now it is my most requested side dish for every holiday meal.
Ingredients
- Zucchini: Choose firm medium zucchinis with smooth green skin for the best flavor and slice evenly so they roast at the same rate
- Olive oil: Helps the zucchini caramelize and adds richness look for extra virgin olive oil for fresh flavor
- Salt and pepper: These basic seasonings highlight the natural taste of zucchini and create balance throughout the dish
- Butter: Essential for making a creamy roux as the base of your cheese sauce always use real butter for better flavor
- All purpose flour: This thickens the sauce so you get that perfect velvety texture whisk it well to avoid lumps
- Whole milk: Makes the sauce rich and luscious use whole fat if possible for creamier results
- Garlic powder: Adds subtle warmth to the sauce I have tried fresh garlic too but the powder blends in more smoothly
- Sharp cheddar cheese: The star flavor in your sauce make sure to grate it fresh since pre-shredded cheese can be powdery
- Parmesan cheese: Contributes depth and nutty sharpness I recommend real Parmigiano Reggiano if you can splurge
- Mozzarella cheese: Melts into a stretchy bubbly topping use low moisture for the best browning
- Fresh parsley: Chopped for garnish this brightens up the richness and gives the finished dish a pop of color
Step-by-Step Instructions
- Prepare the Zucchini:
- Toss the sliced zucchini with olive oil salt and pepper making sure every piece is coated for even roasting. Lay the slices in a single layer on a baking sheet and roast in your preheated oven just until they start to soften and lose excess moisture—this keeps your finished bake from getting watery.
- Make the Cheese Sauce:
- In a medium saucepan melt the butter over medium heat then whisk in the flour. Stir constantly for about a minute allowing the roux to bubble without browning since this keeps the sauce smooth. Slowly pour in the milk a little at a time whisking vigorously after each addition to keep lumps away. Season with garlic powder salt and pepper. Let it simmer until thick and velvety.
- Melt in Cheeses:
- Once your sauce has thickened remove it from the heat and stir in cheddar and Parmesan. Mix until the cheeses are completely melted and the sauce is silky with no stringy bits left.
- Layer the Dish:
- Arrange half the roasted zucchini in your greased baking dish making sure the slices are neat and flat. Pour over half the cheese sauce and spread it gently to coat it all. Repeat with the remaining zucchini and sauce.
- Top and Bake:
- Scatter the mozzarella over the top to cover in an even blanket. Bake until the top is golden brown and bubbling with little patches of caramelized cheese. If you love a crispy finish like I do run the dish under your broiler for just a minute or two but keep a close eye so it does not burn.
- Rest and Garnish:
- Once baked let the cheesy zucchini rest for at least five minutes so the sauce settles. Finish with chopped fresh parsley for color and a touch of freshness before digging in.
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My favorite part is using extra sharp cheddar which cuts through the creaminess for a bold cheesy punch. The first time we made this for family Sunday dinner my grandma asked for the recipe and that was her gold stamp of approval for any dish.
Storage Tips
Refrigerate leftovers in an airtight container and they will stay fresh and tasty for up to three days. For the best results reheat gently in the oven so the cheese stays melty and the zucchini stays tender and not mushy.
Ingredient Substitutions
If you are out of cheddar try Gruyere or Monterey Jack for a slightly different but wonderful melt and flavor. If you want to go gluten free swap the flour for your favorite all purpose gluten free blend. Almond milk can work in place of whole milk in a pinch but the sauce will be a bit less creamy.
Serving Suggestions
This dish shines as a side next to roast chicken grilled steak or even piled on top of a bowl of pasta for a veggie packed main. For a brunch spread try it alongside eggs and crispy bacon—the cheese sauce turns basic eggs into something special.
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A Bit of Context
Baked zucchini dishes are classic comfort food in many Mediterranean kitchens where late summer zucchinis grow as big as your arm and cheese is never in short supply. Blending mellow zucchini with sharp cheeses is a tried and true way to get even veggie skeptics to ask for seconds.
Frequently Asked Questions
- → How do I prevent soggy zucchini in this dish?
Roasting the zucchini slices before layering helps remove excess moisture, keeping the final result firm and flavorful.
- → Can I use other cheeses for the sauce?
Yes, feel free to substitute or combine cheeses such as Gruyère or Monterey Jack for added depth.
- → Is it necessary to broil at the end?
Broiling is optional but provides an extra golden, bubbly finish for enhanced texture and appeal.
- → Can this be made ahead of time?
You can assemble the dish ahead, refrigerate, and bake just before serving. Allow additional baking time if cold.
- → What pairs well with this cheesy zucchini dish?
It complements grilled meats, roasted chicken, or can be served alongside fresh salads for a lighter meal.