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Easy Cheesy Garlic Zucchini Bake: Best Side Dish

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This cheesy garlic zucchini bake is a quick and easy side dish that’s perfect for potlucks, weeknight dinners, or any occasion. With simple ingredients and a technique that prevents soggy zucchini, it’s a crowd-pleaser that comes together in under an hour.

Ingredients

Scale
  • 4 medium zucchini (about 1.5 pounds or 680g)
  • 4–5 cloves garlic, minced
  • 2 cups (about 200g) low-moisture mozzarella cheese, shredded
  • ½ cup (about 50g) Parmesan cheese, grated
  • 2 tablespoons (30ml) olive oil
  • 1 teaspoon (5g) salt, plus more for drawing out moisture
  • ½ teaspoon (2g) black pepper, freshly ground
  • 1 teaspoon (2g) dried oregano
  • ¼ teaspoon (0.5g) red pepper flakes (optional)
  • Fresh parsley or basil for garnish (optional)
  • ¼ cup (30g) panko breadcrumbs (optional, for extra crunch)
  • ½ teaspoon (1.5g) onion powder (optional)
  • 1 teaspoon (2g) Italian seasoning (optional)

Instructions

  1. Wash the zucchini and trim off the ends. Slice them into ¼-inch (6mm) rounds. Try to keep them even so they cook at the same rate.
  2. Place the zucchini slices in a colander set over a bowl or in the sink. Sprinkle them with about 1 teaspoon of salt and toss gently to coat. Let them sit for 15-20 minutes. Pat the slices dry with paper towels or a clean kitchen towel.
  3. Preheat your oven to 400°F (200°C). Mince the garlic and shred the cheeses. Mix the mozzarella and Parmesan together in a bowl.
  4. Lightly grease a 9×13-inch (23x33cm) baking dish with a little olive oil or cooking spray. Arrange half of the zucchini slices in a single layer, slightly overlapping if needed. Sprinkle with half the minced garlic, half the dried oregano, and a pinch of black pepper. Top with half the cheese mixture. Repeat with the remaining zucchini, garlic, oregano, pepper, and cheese. If using red pepper flakes, sprinkle them over the top now.
  5. Drizzle the olive oil evenly over the top. Bake for 25-30 minutes, or until the cheese is melted, bubbly, and starting to turn golden brown around the edges. If you want a deeper golden top, switch the oven to broil for the last 2-3 minutes, watching closely.
  6. Remove from the oven and let it rest for 5 minutes. Garnish with fresh parsley or basil if using. Serve warm.

Notes

Don’t skip the salting step—it prevents watery zucchini. Grate your own cheese for the best melt. Let the dish rest for 5 minutes before serving. For a crunchier top, add panko breadcrumbs mixed with melted butter or olive oil before baking. Leftovers keep in the refrigerator for up to 4 days and can be frozen for up to 2 months.

Nutrition

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Find it online: https://spoonette.com/easy-cheesy-garlic-zucchini-bake-best-side-dish/