Description
Easy Cheesy Zucchini Bake is a flavorful, comforting vegetarian casserole featuring tender zucchini and yellow squash, fresh basil, and green onion, all coated in a savory blend of mozzarella and Parmesan cheese. Baked until bubbly and golden, this dish is seasoned with thyme and garlic, creating a satisfying side or main course that’s easy to prepare and perfect for any occasion.
Ingredients
- 2 medium zucchini, cut in slices or half-moon slices
- 2 medium yellow squash, cut in slices or half-moon slices
- 4 tablespoons chopped fresh basil (more or less, to taste)
- 2 tablespoons thinly sliced green onion
- 1/2 teaspoon dried thyme
- 3/4 teaspoon garlic powder
- 1 cup grated mozzarella cheese
- 1/2 cup coarsely grated Parmesan, plus additional for topping if desired
- Salt and fresh ground black pepper, to taste
Instructions
- Preheat oven to 350°F (180°C). Spray an 8″x8″ or 8″x11″ baking dish with olive oil or non-stick spray.
- Wash and slice zucchini and yellow squash into half-moon or round slices.
- Wash basil, dry thoroughly, then chop or slice finely.
- Slice the green onions thinly.
- In a large bowl, combine zucchini, yellow squash, basil, green onion, dried thyme, garlic powder, 1/2 cup mozzarella, and 1/2 cup Parmesan. Stir until vegetables are coated and herbs are distributed.
- Season the mixture with salt and black pepper to taste.
- Transfer mixture to the prepared baking dish, spreading evenly.
- Bake uncovered for 25-30 minutes or until zucchini is mostly tender (check with a fork).
- Remove dish from the oven and sprinkle remaining 1/2 cup mozzarella and a little more Parmesan on top, if desired.
- Return to oven and bake for another 10-15 minutes, or until cheese is melted, browned, and zucchini is fully cooked.
- Serve hot.
Notes
You can substitute mozzarella cheese with another melting cheese such as cheddar or Monterey Jack, or swap Parmesan for Pecorino Romano. Use dried basil in place of fresh if necessary, but reduce the quantity. For make-ahead, assemble and refrigerate up to 24 hours before baking; add about 5-10 minutes to baking time if starting from cold. Store leftovers in an airtight container in the fridge for up to 2 days. If casserole seems watery, drain zucchini slightly before combining or bake longer uncovered to evaporate excess moisture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of bake
- Calories: 130
- Sugar: 4g
- Sodium: 390mg
- Fat: 7g
- Saturated Fat: 3.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 20mg