Description
This simple baked zucchini and cheese recipe is a comforting and satisfying side dish that proves vegetables can be as delicious as any cheesy pasta bake. It’s quick, family-friendly, and perfect for any season.
Ingredients
Scale
- 2 large zucchini, cut into cubes
- 1 cup mozzarella cheese, grated (divided into ½ cup + ½ cup)
- 1 green bell pepper, chopped
- 1 onion, diced
- 1 cup grape tomatoes, sliced in half
- 2 tbsp olive oil
- 1 tsp Italian herb blend
- 1 tsp garlic powder
- ½ tsp salt
- 1 tsp cracked black pepper
- 1 tbsp chopped parsley (for topping)
- ½ tsp red chili flakes (for garnish)
Instructions
- Preheat your oven to 375ºF (190ºC).
- In a baking dish, combine the cubed zucchini, chopped green bell pepper, diced onion, and halved grape tomatoes. Sprinkle with Italian herb blend, garlic powder, salt, and cracked black pepper. Drizzle with olive oil and add ½ cup of the mozzarella cheese. Toss to coat evenly.
- Bake uncovered for 20 minutes, or until zucchini is starting to soften.
- Remove from oven, sprinkle with the remaining ½ cup mozzarella cheese, and bake for another 10 minutes until cheese is melted and bubbly.
- Garnish with chopped parsley and red chili flakes. Serve hot.
Notes
- This dish pairs well with roast chicken, grilled fish, or as part of a vegetarian platter.
- For extra crunch, add breadcrumbs with the final cheese layer.
- Prep the vegetable mix in the morning and refrigerate before baking.
- Yellow squash can be substituted for zucchini.
- Use plant-based cheese for a dairy-free option.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Avoid freezing.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American / Mediterranean
Nutrition
- Serving Size: 1 serving (approx.)
- Calories: 150
- Sugar: N/A
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 7g
- Cholesterol: N/A