Easy Cheesy Zucchini Bake
You’ll love this Easy Cheesy Zucchini Bake that’s a tasty zucchini side dish that has been mega-popular for years! In fact this is the most popular recipe of all the Top Ten Low-Carb Zucchini Recipes on my blog!
PIN Easy Cheesy Zucchini Bake to try it later!
If you’re a food blogger with a mega-popular recipe like this Easy Cheesy Zucchini Bake (seen by millions and millions of people on Pinterest), you’ll probably wonder every summer if the recipe will still be popular! But this year I noticed people are starting to visit the recipe again! Have you tried this recipe that’s the most popular zucchini recipe on my blog?
It was my sister Pam who originally found this recipe in Penzey’s Back to School Catalog (in 2011!) Pam changed the recipe a bit when she made it, and then I changed it a tiny bit more when I tried it. Pam and I were both so impressed with how this very basic idea of tossing zucchini with a few fresh and dried herbs and cheese and then baking it can produce a cheesy zucchini bake that’s so delicious.
I’ll be honest, I did probably make it a little cheesier than the original recipe, and Jake and I also used a very generous amount of sliced basil. The other change I made was to switch from an 8-inch square casserole dish to one that was 8 inches x 11 inches. I really did like the way this larger dish let the zucchini spread out more so each piece was covered with cheese, but take your choice on that!
And zucchini season is here or neatly here for many of you, so when you get zucchini from your garden or the farmers market, you must try this, or make it again if you’re already a fan!
What ingredients do you need?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.
- zucchini, cut in slices or half-moon slices
- yellow squash, cut in slices or half-moon slices
- chopped fresh basil (more or less, depending on how much you like the flavor of basil)
- thinly sliced green onion
- Dried Thyme (affiliate link)
- Garlic Powder (affiliate link)
- grated mozzarella cheese
- coarsely grated Parmesan, plus a little more for the top if desired
- salt and fresh ground black pepper to taste
Can you use other types of cheese?
Personally I think the grated Mozzarella and coarsely-grated Parmesan used in this cheesy zucchini recipe is perfect to go with the flavor of basil and fresh zucchini. But if you’d prefer another cheese you can use any white cheese that melts well.
Want more cheesy zucchini recipes?
The popularity of this recipe shows how many people are fans of the combination of zucchini with cheese! If you’d like more recipes like that consider trying Zucchini Frittata, Parmesan Encrusted Zucchini, or Zucchini Bake with Feta and Thyme.
Steps for Making Easy Cheesy Zucchini Bake:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- Wash zucchini, trim ends, and cut into slices or half-moon slices for larger zucchini.
- Wash and dry basil (I used a mini salad spinner; affiliate link) and then chop or slice the basil (I used Herb Scissors (affiliate link) to get nice thin slices of basil.)
- Chop green onions, then toss together the sliced zucchini, sliced or chopped basil, sliced green onions, Dried Thyme (affiliate link), Garlic Powder (affiliate link), and 1/2 cup (or more) of each type of cheese.
- Season with salt and fresh-ground pepper and spread out in the baking dish.
- Bake uncovered for 25-30 minutes, or slightly longer. (Until the zucchini is getting tender when you stick a fork into it.)
- Then sprinkle the remaining grated mozzarella or pizza cheese (and a little more Parmesan if desired) and bake 10-15 minutes longer, or until the cheese is nicely melted and slightly browned.
- Serve hot and enjoy.
Make it a Low-Carb Meal:
Easy Cheesy Zucchini Bake would taste great with summer favorites like these for a low-carb meal:
- Grilled Sausage and Peppers
- Rosemary-Mustard Grilled Chicken
- Grilled Ginger-Soy Pork Chops
- Very Greek Grilled Chicken
- Marinated Beef Kabobs
Zucchini Recipes to Help You Use That Zucchini:
- 50 Amazing Zucchini Recipes
- The Top Ten Low-Carb Zucchini Recipes
- 20 Grilled Zucchini Recipes
- 10 Amazing Salads with Zucchini
- Recipes for Extra Large Zucchini
Weekend Food Prep:
This recipe has been added to a category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week!
Easy Cheesy Zucchini Bake
You'll love this low-carb Easy Cheesy Zucchini Bake which is most popular zucchini recipe of the Top Ten Low-Carb Zucchini Recipes on Kalyn's Kitchen!
Ingredients
- 2 medium zucchini, cut in slices or half-moon slices
- 2 medium yellow squash, cut in slices or half-moon slices
- 4 T chopped fresh basil (more or less, depending on how much you like the flavor of basil)
- 2 T thinly sliced green onion
- 1/2 tsp. dried thyme
- 3/4 tsp. garlic powder
- 1 cup grated mozzarella cheese (see notes)
- 1/2 cup coarsely grated Parmesan, plus a little more for the top if desired
- salt and fresh ground black pepper to taste
Instructions
- Preheat oven to 350F/180C. Spray an 8" x 8" or 8" x 11" baking dish with olive oil or non-stick spray. (I originally used the small size, but now I prefer a slightly bigger dish.)
- Wash the squash and cut in slices or half-moon slices.
- Wash basil, spin dry or dry with paper towels and finely chop or slice. (I used a mini salad spinner (affiliate link) to dry the basil and Herb Scissors (affiliate link) to cut into thin slices.)
- Slice green onions.
- Combine the sliced squash, chopped or sliced basil, sliced green onions, dried thyme, garlic powder, 1/2 grated mozzarella and 1/2 cup coarsely grated Parmesan and stir together until the veggies are coated with cheese and the herbs are well-distributed. Season with salt and fresh ground black pepper.
- Put the mixture in the baking dish and bake uncovered for about 25-30 minutes, or slightly longer. (Pierce a piece of zucchini with a fork to be sure it's mostly tender.)
- When the zucchini is nearly cooked through, take the casserole dish out of the oven and sprinkle over the remaining 1/2 cup of grated mozzarella, plus a little more Parmesan if desired.
- Put the dish back in the oven and bake 10-15 minutes longer, or until the cheese is melted and nicely browned and zucchini is fully cooked. Serve hot.
- This kept well in the fridge overnight, but mine was gone the next day so I don't know if it would last longer than that!
Notes
You can use more cheese or use other white cheese if you prefer but that will increase the amount of carbs in this recipe.
This Easy Cheesy Zucchini Bake recipe adapted from a recipe by Karen Niessing in Penzeys Back to School 2011 Catalog, with suggestions from my sister Pam and a few more adaptations by Kalyn.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 207Total Fat 13gSaturated Fat 7gUnsaturated Fat 4gCholesterol 40mgSodium 535mgCarbohydrates 6gFiber 3gSugar 5gProtein 14g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations. (The carbs calculated for this recipe seems a bit high to me!)
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This zucchini bake recipe is perfect for low-carb, Keto, or low-glycemic eating plans. For the original South Beach Diet you will need to use low-fat cheese.
Find More Recipes Like This One:
Use the Zucchini Index or Side Dishes to find more recipes like this one.Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This recipe was first posted in 2011, after my sister Pam discovered it and we both adapted it a bit. For many years now it’s been the most popular zucchini recipe on my site! The recipe was last updated with more information in 2025.
428 Comments on “Easy Cheesy Zucchini Bake”
We just used zucchini from our garden. Didn’t plant no yellow squash this year. My whole family loved it. My husband took some leftovers to work and a fellow coworker wanted some. So I am sharing the recipe and zucchini 😃.
Lucky you to have garden zucchini and for sure you can make this with only one color of squash! So glad you enjoyed the recipe!
This is a keeper. It helps me to stay onmy dieting program. Very pleasing to the eye presentation with the array if colors and spices pleasing to my palate . Great for my budget knowing I can eat healthy and use my creative cooking skills!….thank you. I will look for more recipes that you may present!
So glad you like it; thanks for letting me know!
Simply delicious! A keeper.
So glad you enjoyed it! The recipe has been very popular.
How do you reheat the leftover next day? And is it still good next day?
I have rarely had any leftover to reheat when I make this for dinner guests, but I would reheat in the microwave if you had some.
where is the recipe
I’m not sure where you saw the link that you clicked on to get to this, but someone posted a link that goes to the comment section. Just scroll up and you will see the actual recipe.
Love this
I’m glad you like it!
Would love this receipe
Just use the JUMP TO RECIPE link at the top of the post and it will take you directly to the complete recipe.
Easy cheesy zucchini bake looks amazing!
Looking forward to baking it!
Cannot wait to try, garden is plentiful!
I hope you enjoy it!
Can you add tomatoes?
I haven’t tried that. The zucchini does release some water when it cooks, variable depending on how small/young the zucchini is. So possibly adding tomatoes might make it watery. But if you try it, I ‘d love to hear how it works.
I need some good zucchini recipes
There is this one! And my site has about 100 recipes using Zucchini, so just enter that into the search bar.
My favourite zucchini recipe ever!
So glad you are enjoying it!
Looks delicious!
Getting ready to try this recipe. I’m also adding chicken apple sausage
That sounds good to me.
recipe looks yummy
You don’t say to slice zucchini, sprinkle with salt and Leave it for awhile, then bloat it to take away the excess water. Did you skip that step?
I’ve never done that with this recipe, and it wasn’t part of the recipe I adapted this one from. But of course you can do it if you like.
Anxious to try this!
I hope you love it; the recipe has been really popular.
Trying to see recipe
Someone posted a link on the web that takes people to the comments for this post; sorry it is confusing. To get quickly to the complete recipe, scroll all the way up and then use the JUMP TO RECIPE LINK at the top of the recipe post. That will take you right to the complete recipe.
That JUMP TO RECIPE link is a common feature on food blogs in this day when you need to have so much detail for search engines, just in case you are not familiar with it.
What temp and how long for baked zucchini
That information is in the recipe. If you’re not seeing the complete recipe, scroll up to the top of the post and then use the JUMP TO RECIPE link. That will take you directly to the complete recipe.
(Somewhere on the web someone shared a link to the comments here which is confusing a lot of people.)
This is a really good recipe base. It’s really dry, so I added a can of cream of mushroom soup which made it perfect. I also really like to “veg up” my casseroles for nutritional value so I added some green beans and spinach along with a can of mushrooms. Yummy!
I love hearing how people make variations!
I need the recipe
You had to scroll past the recipe to leave a comment so I am confused about why you are not seeing it. If for some reason you can’t find it, use the JUMP TO RECIPE link at the very top of the post and that will take you directly to the complete recicpe.
give me the recipe
You had to scroll past it to leave this comment.
For future reference, if you use the JUMP TO RECIPE link under the title of the recipe it will take you directly to the complete recipe.
I can’t see the recipe. But I bet it’s delish
I don’t know why you can’t see it, I see it in this post. Maybe trying using the JUMP TO RECIPE link at the top of the post. That will take you directly to the complete recipe.
Cheesy Zucchini bake!
How many servings (and of what size) are in your Nutrition information? The way it reads, the nutrition info is for the entire pan, but I don’t think that is right.
I am not sure why you are getting that idea? Here is the nutritional info:
NUTRITION INFORMATION: YIELD: 6 SERVING SIZE: 1
Amount Per Serving: Calories: 207 Total Fat: 13g Saturated Fat: 7g Unsaturated Fat: 4g Cholesterol: 40mg Sodium: 535mg Carbohydrates: 6g Fiber: 3g Sugar: 5g Protein: 14g
So six servings. I don’t weigh out the servings, so it’s one-sixth of the total amount when you make it.
Hope that helps.
Can’t wait to try this!
I see what everyone is talking about. When I found your recipe and clicked on it it automatically scrolled down to the comments. Of course I just scrolled up but this has never occurred before. Maybe Pinterest made a mistake? Anyway I’m making your recipe as I type this and can’t wait to try it! Thank you!
I don’t know where you found the link, but it’s a link TO THE COMMENTS. See here:
https://kalynskitchen.com/recipe-for-easy-cheesy-zucchini-bake/#comments
So obviously someone posted that link somewhere. I hope it wasn’t me, but I don’t usually do that.
I do hope you enjoy the recipe!
Looks delicious! Will make it soon
I hope you enjoy!
Love vegetable recipes
Hi, I haven’t made this recipe yet but I had to leave comment. This page worked perfectly for me. Idk y you have so many weird comments about it. Also, I can’t wait to get some basil to make this. I think I might add some balsamic glaze after it’s done cooking.
Glad to hear it worked well for you. Many people have old computers, old phones, or bad internet companies, so I try not to take those comments too seriously!
Hope you enjoy the recipe.
Cannot see the recipe
I don’t know what could be causing that. I can see it fine both on desktop and mobile. Have you tried using the Jump to Recipe link at the top of the post? That should take you directly to the complete recipe in the post.
I like this recipe
Glad you like it!
Searching for some new ways to make zucchini and found this recipe. Plenty of basil in the garden so gave it a try. This may be our new favorite zucchini recipe! So good!!! Thank you!!
So glad you like it!
My family loved this! Substituted the mozzarella for feta and it was perfect!
So glad it was a hit and I do LOVE the idea of Feta in this.
Hi, can this recipe be made ahead of time or is it best to make and bake?
Sorry for the slow reply. I have been away from home at a wedding all day and evening. I haven’t ever made it ahead, but you could look through the comments and see if there are people talking bout ding that.
Love this so so good
So glad you are enjoying it!
I need recipe
You scrolled right past it to leave this comment. If you want to get quickly to the complete recipe, use the JUMP TO RECIPE link at the top of this post.
Zucchini season is here and I am looking for new ideas.
This one looks like dinner tonight. Thanks.
I hope you enjoy! This is my number one zucchini recipe, but I was a vegetable gardener for many years so if you enter “Zucchini” into my search bar there are many, many more good recipes!
Haven’t tried it yet
Love easy zucchini recipes
Me too, glad you like it!
Love these recipes.
Glad you are enjoying the recipes!
Have not tried it yet
I guess I am confused about why you are telling me that?
Make dish
Not quite sure what you mean by that?
I removed the photos from the printed recipe a while back after LOT AND LOTS of feedback from people who said having a recipe that would print one ONE PAGE was the most important thing to them. If the recipe card that I used would allow people to choose to have the photo or not, I would give that option.
But it doesn’t allow that. Too bad you are missing out on a very good recipe.
Good and easy recipe
So glad you enjoyed it!
Need recipe
You scrolled past it to leave that comment. If you want to find it quickly, use the JUMP TO RECIPE link at the top of the post.
Love zucchini
Don’t like the way you can’t see the recipe until you rate it! Backwards!
I have no idea what you are talking about? You don’t have to rate the recipe to see it.
I can see the recipe just fine.. I had to actually search for the reviews and comments! Where are you viewing from? A 2nd or 3rd party source perhaps?
Thanks Stephanie; some comments are just confusing to me!
I just made this, and it turned out better than I was expecting. I like zucchini, but I’m not a big fan of summer squash. I can never prepare it in a way that ends up tasting good. I had two of each, that were more on the large side of medium, so I ended up using a 9 x 13 casserole dish. I also used fresh mozzarella which I think makes a difference and I increased the basil cause I really like basil. it came out great . Will definitely make again
So glad you enjoyed it! I think fresh mozzarella sounds good.
Making this tonight!
I hope you love it Amy!
I’m going to add toasted focaccia cubes + egg & milk. Kind of a veg bread pudding
I bet that will be tasty as well.
Can’t rate until I make it!
Of course, that’s how it should be.
You can’t rate the recipe because you can’t see the recipe before this pops up. This is what comes up when you request it “jump to the recipe.”
Sorry to be a bit slow in responding; I was visiting my sister all day today and just got back home. I am unable to see what was on the screen when you left this comment. However, my site definitely has restrictions on ads that pop up or cover the content!
Unfortunately sometimes advertisers resort to tricks to get those types of ads past the filters. When that happens I always want to know what the ad was so I can report it.
Obviously it is too late for that now, but I am sorry you had that experience. I did just test the JUMP TO RECIPE link myself and it took me directly to the recipe with no problem.
Can’t get the recipe
I am confused because you would have had to scroll past it to write this comment.
Maybe try this: Go to the very top and click on the gray rectangle where it says JUMP TO RECIPE. That will take you directly to the actual recipe part of the post. You may have to scroll just a tiny bit if you don’t land directly on it.
I hope that will help.
My mom gave us some fresh zucchini from her garden and I’m going to try this tonight! Hope my family likes it! I think it looks amazing!
I hope you love it Kelly!
I want more zucchini recipes
All these round-ups are linked in this post, more than 100 recipes in all:
50 Amazing Zucchini Recipes
The Top Ten Low-Carb Zucchini Recipes
Low-Carb and Keto Grilled Zucchini Recipes
Amazing Salads with Zucchini
Recipes for Extra Large Zucchini
I like zucchini
You must not be the only one, judging from how popular this recipe is! Hope you enjoy it.
Sounds so good
If I can get together with the recipe I would commment
Not sure what you mean by that, you just did comment?
I hope you love it!
This looks very good but am wondering if there is a lot of water coming from the zucchini?
Sometimes there is a little water coming from the zucchini. It seems to vary depending on the size of the zucchini and how crisp and fresh they are. It hasn’t kept this from being one of the most popular recipes on my site, so I would say no one is that bothered by it.
Will try looks good
I hope you enjoy!
It’s too hard to find the recipe on your site ☹️
Unfortunately these days Google wants recipe sites to have a lot of information such a list of ingredients, frequently asked questions, and tips for making a recipe that come before the actual recipe on the website. That is why every recipe site that’s keeping up with the times will have a link that says JUMP TO RECIPE at the very top of the post. If you lick that link you will go directly to the recipe.
It is not hard. I hope that helps.
Made this recipe tonight. It was delicious and easy to make ! I’m glad I found this recipe! 5 stars !
Glad you enjoyed it.
Looks yummy! Loved this recipe.
Glad you enjoyed!
Loved this recipe
Thanks, glad you enjoyed it!
Made this today. So yummy
Thanks Erica! So glad you liked it!
Want to try this recipe
Hope you try it and like it.
So glad you enjoyed it!
I want to try this recipe! Looks easy and delicious!
I hope you will try it and enjoy it!
love this
s
Glad you are enjoying it! Thanks for taking time to let me know.
Looking forward to new recipes
There are new ones a few times a month. Unfortunately, search engines are so picky now about how the recipes are formatted that I have to spend a lot of my time updating older ones so they can at least get a little search traffic. It’s an endless and kind of thankless job. Creating the new ones is much more fun.
Want to try
unable to open recipies. cant find the zucchini recipe
Not sure what you mean by that? The recipe is in this post. You had to have scrolled by it to leave this comment.
I’m a huge meat lover. I made this simply to try something new with the slight hope it would be okay. And I was not disappointed. This was absolutely delicious! Definitely going to be making it again!
So glad you enjoyed it!
I need this in my diet
Hope you enjoy!
Recipes look delish!!
Thanks Kristen!
I’m trying to get this , can’t get it
I don’t know what you mean. Obviously you did get the recipe or you couldn’t have left that comment. What am I missing?
If you are not seeing the recipe, use the button at the top that says JUMP TO RECIPE and you’ll go right to it.
Second time making this, it’s fast and delicious! Comfort food yet healthy.
So glad you are enjoying it!
Looks good want the recipe without my personal info
I have no idea what you mean by that? The full recipe is in this post. If you want to see it quickly without all the additional information (that Google wants to see in recipes) there is a button at the top that says JUMP TO RECIPE. Just click that and you’ll go right to the complete recipe.
Where is the Recipe????How can one comment on the picture alone?? This is not serious!
I have absolutely NO idea what you are talking about. There is most definitely a recipe in this post.
And in fact, at the top of the post there is a link that says JUMP TO RECIPE. You can click that if you don’t want to see the introduction and other information and you’ll go right to the recipe.
Does the zucchini become watery, making the casserole watery?
You could read through past comments to see other people’s opinions on that. I don’t know what causes the difference but I find that sometimes very little liquid is released, and other times there is more liquid. I wouldn’t ever describe the casserole as “watery” myself, but there are times when I’ve used a slotted spoon to serve it. Definitely it never stopped me from enjoying it though.
Your recipe looks delicious I would like to try it.
Hope you enjoy Sharon!
Have not made yet. Looks delicious will make soon
Hope you enjoy!
Looking for all kinds of recipes
There are nearly 1,700 recipes on my site. Just click around a bit and explore. Or sign up to follow by e-mail and you’ll get suggestions in your inbox on M-W-F-S morning.
Thank You for this recipe!😀
So glad you enjoyed it Colleen!
Good
Very good
So glad you enjoyed it!
Amazing
Thanks Bridget!
This was awesome!! I used all zucchini fresh from the garden, as didn’t have any yellow squash that were ready yet. I also used fresh basil from my back porch. All of the flavors were lovely together. I used the broil setting on my oven for the last 5 minutes. Thank you so much for a great recipe. Quick and easy.
Thanks Traci! So glad you liked it. And lucky you to have garden zucchini and fresh basil on the porch!
What is 4T chopped fresh basil / 2 T thinly sliced green onion? Is tbsp?
Yes, T = tablespoon on all my recipes and tsp. = teaspoon.
Made this for the 4th! It was a hit!! Family loved it! We reheated the leftovers and ate them for dinner tonight! Even better the 2nd time around! 😊
So glad to hear you enjoyed it!
My husband and I love this dish!
A few weeks ago I got creative and increased the ingredients to make in a 9 x 13 dish. I added 2 precooked chicken breasts, cut up. The last 10 minutes of baking, I added sliced cherry tomatoes to the top and a bit more cheese. It was delicious! I was just trying to create a meal in itself with the existing recipe. It turned out to be a great idea!
So glad you have been enjoying it! And I love your new variation; thanks for sharing that.
Looks good
Thanks! The recipe has been super popular.
I made this but added 1/4 cup butter to th recipe it was so good
That definitely couldn’t hurt!
I have been giving you many days. Your post is very beautiful
Thx
Glad you like it!
Very simple and delicious. A keeper.
So glad you enjoyed it!
Thanks for the recipes
I wish I could actually see them though. Pintrest is not as good as it used to be.
I agree about Pinterest, but you there are lots of other ways you can see new recipes. You can sign up on the blog to get an e-mail when there’s a new post, or follow on Facebook or Instagram (just search Kalyn’s Kitchen on there.)
My pleasure Jean Marie; glad you are enjoying them!
To the person seeing ads…Yes all kinds of add pop up (if you don’t use print now option) according to what you google on your phone. You can always go back to the cook. Thank you so much for your time posting delicious recipes.
Thanks Nannette! Yes, those ads are what pays the bills at my house, but there should never ads covering the content. I hope that person will respond so I can report those kinds of ads.
I’m sorry you had a frustrating experience on my site. But I guess I am confused by this comment, and also concerned by what you are seeing.
There is a button at the top of the page (right below the diet-type icons) that says “Jump to Recipe.” If you click that it takes you directly to the recipe (no scrolling).
The notice where I say “scroll down for complete printable recipe” is for people who are seeing the information explaining the steps for making the recipe (which is required by Google, not something bloggers necessarily want to do) and wondering how to print. But all that explanation can be completely by-passed with one click. (This is all pretty standard on recipe blogs.)
But there should not be ads covering my content. If you are seeing that I would love to know what you see so I can report to my ad network. And I have no idea what you mean by this, “I REFUSE to subscribe to or follow anything when you imply that I don’t have to!”
Thank you for anything you can say to enlighten me. I don’t always know what other people are seeing, since the site shows up differently on different devices and operating systems (and advertisers can also be sneaky about putting in ads I don’t want.
Love quiche morning noon or night
I am a quiche fan too, but this is a zucchini side dish not a recipe for quiche. If you’re looking for a recipe like that just enter “Zucchini Frittata” into the search bar.
I have made this before with fresh zucchini and it is very good but do you think it would be possible to make it with frozen zucchini?
I haven’t used frozen zucchini before, but truthfully I don’t think it will work well for this recipe. If you do try it, I’d love to hear how it works.
I thought probably not. I am just going to make it with the fresh zucchini like I have before. It’s a great recipe. Thanks
Sounds good, glad you are enjoying it!
Looks delish! Can’t wait to try it! Thanks for sharing your recipes!
My pleasure. Hope you enjoy it!
This was so simple and delicious! I had a few substitutes; only had zucchini-only had yellow onion – only had basil pesto AND I added a half can of drained, diced tomatoes I had kicking around.
I threw it into a pocket bread and had a super vegetarian sandwich!!
Thank you, will check out more of your dishes!
So glad you enjoyed it! And I LOVE how you adapted it to work with what you had. Obviously you’re a pretty good cook!
I did this as a contribution to a family get together knowing some weren’t too keen on courgettes. I was lucky to get any being last in the queue and the dish was highly praised! I added some dried mixed herbs too. Delicious …
So glad it was a hit! And glad you got some for yourself too!
I did your recipe the day before and warmed it in microwave Christmas day
Glad to hear that worked out!
Can I prep this recipe and prepare it a day ahead and then simply bake right before dinner?
I haven’t made it that way, but you might look through the comments and see if anyone talks about doing that. I am guessing it will work, but I can’t say for sure. I would let it come to room temperature before baking if you try it.
I don’t have any idea what you mean. You had to have scrolled past the recipe to write a comment.
This dish is amaze balls! The whole family LOVED it. I had lots, and I mean lots, of farm fresh zucchini. This was the perfect dish to use it in. Thank you!
So glad you enjoyed it!
I made this today and it was awesome!
So glad you enjoyed! Thanks for taking time to tell me.
Loved it! So good! Added some onion powder and cut up turkey kielbasa. Loved the simplicity of recipe, but yet so healthy too.
So glad you enjoyed it, and I love the idea of adding sausage.
Absolutely amazing and so easy.
So glad you enjoyed it!
This recipe was delicious. My family enjoyed it very much. I did salt the zucchini before baking it to remove most of the water. It was perfect . Thank you for your receipe.
So glad to hear you enjoyed it!
Thank you for such a delicious dish! Followed the recipe but traded some grated cheese for ricotta cheese. Just loved it! Tried to share photo but won’t paste. Just know it looks yummy! Will be making this recipe again and again❤️
So glad you enjoyed! I like the sound of ricotta cheese in this. (There is no way to add photos to my site; I think that’s something that could easily get hard to manage. But I would love to see it on Facebook or IG if you share there.)
It was good but need to rember to serve with a slotted spoon cuz there was a good about of liquid at the bottom
Based on comments I’ve gotten, it seems like some zucchini releases a lot more water than others. There are so many commenters that don’t mention it at all, but other people do have a problem with it. I’m glad you still enjoyed it.
Why did mine turn out with liquid on the bottom?
I think some zucchini releases more water than others. I can’t say for sure but I’m guessing that’s the reason.
I would like to double the recipe. If I use a 9 by 13 pan, how much longer should it cook? Thanks!
I can’t tell you that for sure because I’ve never made a bigger batch. But I’m guessing (only a guess) that you will need to cook it just slightly longer. I’d check after the 15 minutes cooking time and if it doesn’t seem done, just check every 5 minutes until “the cheese is melted and nicely browned and zucchini is fully cooked.”
Love this recipe. I was so tired of the same old sides. This taste so good and it’s low carb. Even my meat and potatoes husband likes it. Making it today for the 4th time in a couple months
So glad you are enjoying it!
Love this recipe. Next time I make it I’m going to get the moisture out of the squash and zucchini. And I did add more cheese but I used a colby as to not effect the carbs. And of course I added everything bagel spice. I put that sh*t on everything!
I love the idea of adding Everything Bagel Seasoning on this, glad you are enjoying it!
I can’t figure out how to watch the video, please help. Thank you.
It should start automatically. There must be something in your computer settings that is blocking it. Or if you have ad blockers installed they would block it.
This looks AMAZING! I bought a bunch of zucchini and squash yesterday and was just on Pinterest look for easy weekend recipes. I’m anxious to give this a try tomorrow!
I added ground sausage to the mix to make this more of a meal versus a side dish and it came out amazing! Definitely will be making again!
Oh, I love the sound of that, great idea! So glad you enjoyed it!
Can I use dried basill , that is all I have in the house.
Of course you “can” use dried basil, but it won’t be nearly as good as fresh basil. I’m guessing it will still be pretty good though (although I’ve never made it that way.) You might look through the comments to see if others have tried that.
I just made this and it was great 🙂
I love when recipes are adjustable to my needs.
I couldn’t get yellow squash, so I used green and yellow zucchini and half a kohlrabi (is this known in the US? Its also called german turnip) I had in the fridge. I also used frozen basil instead of fresh. Both turned out really well.
So for everyone wondering about substituting ingredients: This recipe can take it!
Thanks for a very tasty dinner 🙂
Glad you enjoyed it! And you win for the nicest and most informative comment ever!
Yes, we do have kohlrabi here although it’s kind of a specialty vegetable. I’m guessing a lot of Americans have never tried it.
Had this for dinner last night. Easy and very tasty!!
So glad you enjoyed it!
Pingback: Keto Crispy Baked Zucchini Slices - An Edible Mosaic™
Pingback: 120 Best Low Carb and Keto Casserole Recipes - Prudent Penny Pincher
Pingback: 17 Zucchini Recipes: Discover the Many Ways You Can Cook Zucchini - My Best Home Life | Breakfast, Lunch, Dinner, Desserts, and More!
What is the serving size to match with the nutrition facts please? Making tonight, and it sounds great!
The recipe says 6 servings. That’s all the information I have. (If you’re looking at Yummly it is calculated on 5 servings, because the recipe used to say 4-6 servings, so just adjust their amounts down a bit.)
I’d guess a serving was a little over a cup, but that’s only an estimate.
I am stuck without a car so I can’t go and buy yellow squash. Can I substitute it with something else or just use all zucchini? I also have spaghetti squash.
Also, I’ve commented on several other recipes and checked off that I wanted to be notified by email when someone responds. So far, that has not happened but I did go back to one of the recipes and saw that Kaylyn did respond.
Hi Karen,
I try to respond as quickly as I can, but sometimes I’m not by the computer! Yes all zucchini will be fine for this. I wouldn’t use spaghetti squash.
Hi Kalyn,
No, you did respond to previous posts but I’m not receiving them via email. Thank you for the response, I did make it with all Zucchini and my family loved it. There is not one bite left 🙂
Karen, I’ve never had an option to check on my site to ask for comment replies by e-mail. That must be another site you’re thinking of. But so glad to hear you enjoyed the recipe!
Kalyn,
Oops, you are correct! Sorry about that! Thank you for all your recipes, your website is my go to :o)
Glad you’re enjoying the recipes!
I’m vegan and didn’t have any Parmesan, so I made this with Daiya vegan cheese- pepper jack and mozzarella, and it turned out perfect! It didn’t brown on top, but crusted beautifully when broiled for 5 minutes in the oven. Glad I tried this recipe!
So glad you enjoyed the recipe and thanks for sharing how you made it vegan for others to try!
This was an easy way to use zucchini and left over squash and heirloom tomatoes. Thanks for the recipe!
So glad you liked it!
Can the recipes above be made and frozen? Should they be baked first and then frozen? Or, can casseroles not be frozen at all?
I wouldn’t recommend freezing this recipe. Zucchini doesn’t freeze well except to use in things like zucchini bread, where the soft texture won’t matter. Recipe on my site that are suitable for freezing will be tagged Can Freeze in the tags at the bottom of the recipe.
I am currently not able to add nutritional information to the site. More than a year ago I switched my site to WordPress, which created the need to edit by hand to add more than 2,000 recipes to the preferred format for google. I have been working on that for more than a year, so there is no possibility of me being able to calculate nutritional information until that project is completed. And I know that once I start doing nutrition info on one recipe people will expect to see it on every recipe, which is why I have decided to keep these two projects completely separate.
If you look after the recipe itself, I give two links (where it says “Nutritional Information”) for suggestions of two ways to get that information. That’s all I am able to do at this time.
I just made this tonight. I was looking for a quick and easy zucchini dish. I had all the ingredients and made it just as the recipe was written. DELICIOUS!!! This will be my go to zucchini recipe ! Thank you !
So glad you enjoyed it!
Sounds delicious but got confused on amount of cheese to use. Total of one cup mozzarella in the baking or is it a combination of mozzarella, Monterey Jack, Parmesan? One quarter cup Parmesan for topping?
I will edit that a little to make it less confusing. Combine the squash with 1/2 cup Mozzarella and 1/2 cup Parmesan. Then when the zucchini is nearly done, sprinkle over the other 1/2 cup Mozzarella and a little more Parmesan if you’d like. Hope that helps.
Just made this tonight and my whole family loved it! I used both mozzarella and Monterey Jack along with the parmesan and I definitely used extra of all 3 types. Didn’t have fresh basil so I just used dried. I can’t wait to share this recipe with my friends! So deeeelish!
So happy to hear you liked it so much. I am always down for more cheese!
Pingback: Menu Plan Monday: Week Four – 3 Boys and a Dog
Pingback: 250 Best Keto Recipes - Prudent Penny Pincher
Pingback: A Collection of 33 Simple One-Pot-Wonder Meals | Frugally Sustainable
i'm searching for low carbs recipe and i found this posting.
Honestly, it's looks so delicious. I will try this recipe. Thanks Kalyn for sharing this information
Had various sizes from garden, so guessing & wanted enough for 13×9 pan for potluck. As a result of my overthinking it, my pan is full, full. Wondering if left in oven a 275F or so, would extra liquid evaporate? Made this before & loved it, therefore my choice for potluck even though will need to reheat it. Perhaps sometime you could give the cup quantity, so one can make other pan sizes, & esp. re garden sizes in season. Love the idea of bacon, but not tomato–that is another dish,
I would worry about the zucchini being a soggy mess if you cooked it longer at a low temperature, but of course I haven't tried it so I don't know for sure. i try to give all the measurements I can, but not every country uses cups, which is why I gave this one in zucchinis.
Glad you have enjoyed it; hope it works out okay for the potluck. Next time I might make two smaller casseroles if you have two dishes.
Thanks for your reply. Cooked down to perfect amount, Lots of compliments though I think I was a bit heavy on the thyme, I tipped carrybox on way to car–so liquid drained off! Almost funny! So all worked out fine,
Shirley that is funny! So glad to hear it was a hit!
Made this yesterday! Delish! Hubby really like it, too! It did come out a little watery. Would like to figure out how to fix that for next time. Super easy recipe, too.
So glad you enjoyed it! I think it's normal to have a very small amount of liquid in the bottom of the pan, but it shouldn't be much. Maybe the youngness of the zucchini has something to do with that. Young, fresh zucchini will have more water. You could salt the zucchini for about 30 minutes and blot off the water that drains out if it really bothers you.
Thanks for recipe. I made it yesterday. So delicious 🙂
So glad you liked it!
I've made this recipe twice in the last 10 days….It's a hit!
I added fresh broccoli and some red pepper…..Amazing Good!!
Thanks for a great recipe!!
Thanks Rochelle, so glad you are enjoying it!
Hi Kaly,
Thanks so much for sharing this recipe…just made it for Thanksgiving and it was AMAZING…the basil…ahhhhh!!!☺
Happy Thanksgiving!!!
So glad you enjoyed it! Lucky you to have fresh basil at Thanksgiving!
Lovely recipe. looks delicious
Thanks, glad you like it!
Kalyn, I recently discovered your blog when searching for spaghetti squash recipes on Pinterest. I made the pesto one – yum!
Do you think the zucchini would hold up if I got it all ready the night before and kept it in the fridge overnight so it's ready to pop in the oven when I get home from work?
Hi April; welcome and glad you're enjoying the blog.
Honestly I am not sure how that would work; I definitely hadn't thought of doing it that way. I don't think the sliced basil will keep well overnight for sure.
If you're rushed after work, I might slice the zucchini in advance and store it in a ZipLoc bag and then do the rest of the prep right before you cook it.
Hi Kalyn, planning to make this tonight. I noticed you don't toss the veggies any olive oil…I feel like that would be necessary, but how great if it isn't! Can you let me know for sure?
No, I made it exactly as the recipe says. Did you notice the zucchin is tossed with cheese?
Wow, Thank you for your recipe. It looks so delicious and healthy.
Thanks, hope you enjoy!
Thanks for sharing this recipe Kalyn! It inspired me to make my own version on my bbq! Zucchini is always tasteful and this one didn't fail either! It perfectly fitted my Salmon and Ricotta stuffed potatoes.
If you are interested in the result you might take a look at my blog. I posted the link to this recipe as source of inspiration too! Hope you don't mind.
Keep up the good work 🙂 I see a lot of interesting stuff and will stick around a bit longer 🙂
Greetings,
Simon
Glad you liked it!
Kristin, great idea! I love the idea of new flavors every morning.
After reading that Pam ate the leftovers for breakfast, AND that this is South Beach Diet friendly, I just had to pass on one of my go-to tips to you, Kalyn. Here it is – I always make sure to save about a 1/4 C of my veggie dish from dinner for the next morning's breakfast. I make an omelette out of it and add some cheese for a protein boost. It's sooo quick, easy, and healthy, and I look forward to a new flavor of omelette each day. I got the idea from being on the SBD when I had so many leftover vegetables, but now the habit just stuck with me. I think this dish would be absolutely perfect as omelette filling!
Yay for that !
I tried this tonight and it was amazing!!! I actually got my boyfriend to eat vegetables which is an incredible feat! lol thanks!
thats what i was thinking,just wanted to make sure though!!
Cassidy, I haven't tried freezing it, but truthfully I think it won't freeze all that well. I think the zucchini will get pretty soggy and watery after it's been frozen.
do u think this dish would freeze well?
I knew I had all the ingredients so I went ahead and started the recipe and discovered my mozzarella cheese was frozen solid. So I substituted – blue cheese and I thought, why not add this leftover bacon chopped up. Oh my my my – this is the best squash recipe ever, lol. Thanks so much! I will try it again with the suggested cheese when it thaws.
I love the recipe, so simple and looks so delicious. What could I add to top of it to get that crunchy top. Also I might add some cubed chicken to make it a hearty meal
No sorry, I don't think frozen squash will work at all in this.
Do you think frozen squash/zucchini will work in this? They're a little expensive right now at my local grocer. Frozen is more budget friendly
Stacy, glad you liked it!
This was fantastic! I used all zucchini and didn't have fresh basil so I used dried. So good! Thanks for a quick and easy side dish recipe. 🙂
Shannon, glad you liked it and I love the idea of adding chicken!
Made this for dinner tonight but I added some grilled chicken chunks to it and served it with rice. So good!
Kaylin, I wasn't making it as a vegetarian meal so I served this as a side dish. Maybe serve it with another vegetarian dish to make a complete meal.
unable to open recipies. cant find the zucchini recipe
Hi, great recipe. How did you serve it? Just on it's own? With bread? Some other side dish? I need to keep the meal vegetarian but this on it's own doesn't seem like enough food to me.
– Kaylin
Thanks Callie; I accidentally deleted the comment.
cant wait to try this, going to make half the recipe and devour it all for myself omnomnom. i was thinking about adding a sauce of some sort but not sure yet! maybe the cheese will be enough 🙂
This looks so yummy! I can't wait to try it! Thanks!
Well lucky you to have relatives to visit in Hawaii! I love the sound of your version; glad you like the recipe.
I made this last night for my daughter and son-in-law (I am visiting them in Hawaii – ALOHA!). I used regular zucchini and also some par boiled butternut squash. I also added some browned chicken breakfast sausage. This dish is awesome!
Teresa, glad you enjoyed it, and thanks for sharing!
OH my goodness, this was delicious! I had only one zucchini and no yellow squash. I used a purple onion, fresh parmesan and Vermont Extra Sharp (white) cheese. I added dried basil, cracked red pepper flakes, salt and pepper. It was a great recipe. I hope you don't mind. I'm sharing this site and recipe on my blog and on facebook.
I made this for my husband and myself tonight and it was fabulous! I did add sautéed onions and mushrooms too. Thanks so much!!
I made this dish yesterday and put red pepper flakes on my helping. Oh so good!
Just made this tonight, omg incredible!! Love that it's so health and delicious at the same time. If only I could convince my husband and daughter to try it! Thank you for this. Going to look around your site for some more yummies. Found you via pinterest 🙂
I made this last night and it is definitely going to be a favorite. My son is ten and he loved it, too.
The flavors are just perfect. Thank you!
Tina
This is definitely going into our recipe box!
I found this recipe and your blog on Pinterest, and I am so glad. I made it tonight. Quick, easy, nutritious and delicious. Thank you!
Thanks, glad to hear you've been enjoying the recipes!
making this right now. it's literally in my oven haha. it smells amazing. hope it turns out good! 🙂 thanks Kalyn. I've made lots of ur recipes and they've been amazing!!!!
<3
Glad you enjoyed it!
I made this tonight as a side dish for stuffed shells and it was great! I used 1 T of dried basil instead of fresh and then I used 2 oz of freshly grated extra sharp white cheddar instead of the mozzarella. I added the white cheddar during the last 10 minutes of baking.
I'd love to hear how it work with the Laughing Cow!
This looks wonderful and going on the menu for next week.
I was thinking of maybe subsituting some of the cheese with a wedge or two of Laughing cow cheese. If there is any liquid after cooking I think the cheese would make a yummy sauce in the casserole.
This was phenomal! I usually make stuffed zucchini with tomatoes, bacon, and olives…this was just as good without all the fixins and MUCH easier! This is now in our regular rotation!
Glad it was a hit with the family!
I made this for my family tonight as part of our veggie night and it got many great compliments from my family. My husband said it tasted like pizza.
I will make this again since we have plenty of zucchini and squash in stock and the family seemed to enjoy it.
So glad you liked it!
I'm declaring this my favorite vegetable recipe of ALL time! I never thought I'd like eating vegetables but your recipe has changed my outlook. Thanks for sharing!
So happy people are still discovering this and enjoying it!
Thank you very much for the recipe. I made this for my 4th of July party, and it was a big hit. It was very flavorful and delicious.
We made this for dinner last night and it was delicious!! Thanks for a a great recipe that even my meat eating husband loved.
🙂
Just Stumbled this recipe. It's the start of zucchini season for me, so always looking for ways to use them. Love this thanks.
Shayna, I was using a toaster oven, so maybe it was a bit hotter. I'm not sure why some people are reporting more liquid than others unless it's the size of the zucchini. Smaller, crisp zucchini would probably release less water.
Just made this and it was so good. It had a lot of juice though and my cheese did not brown? It was still yummy!
Thanks so much for one more way to play with zuicchini. I'm thinking I might use feta cheese. I'll be pinning you to Pinterest to spread good word of you there. Thanks again!
Mine has only a couple of teaspoons of liquid in the bottom of the dish, not much. You might try using a slightly higher temperature if you're getting more liquid than that.
Did anyone else have a problem with this coming out watery? 🙁 I'm not sure my oven is working properly.
I totally missed that! I always look for it; I don't pin without outright or tacit permission.(You just popped it up there, right? 😉 ) I'll be pinning some of your others, too — yummmmy! Thanks! Gail
Yes, you are welcome to pin any of my photos. (There's a "Pin-It" button at the top which is meant to signal that pinning is ok.)
Permission to pin on Pinterest? I'm starting my Summer Vegetable board and this will go on first… ? Thanks either way — Gail
Making this for a side for dinner tonight. We're also having cottage cheese pancakes! Thanks for the recipe!
So funny, I am also baking tonight the baked chicken pesto
https://kalynskitchen.com/2010/09/easy-recipe-for-baked-pesto-chicken.html
Which I just realized was your recipe as well, thanks for dinner!!!!!
I am trying this recipe right now. The only thing I am going to try it using fresh garlic. Will let everyone know how it turns out!!
I make a Zucchini Frittata and add tomatoes you might try adding some next time, it's very good in the Frittata.
My family loved this recipe! The only changes I made were to triple the recipe and use zucchini, yellow crooked neck, and Mexican squash. So good! Thanks from sunny southern california!:)
Looking forward to trying this and many more recipes on your blog! Thanks for sharing =)
Kady, love hearing it was a hit with the grandson!
This was yummy! We don't know how well it keeps because it all disappeared on the first presentation. And my 12yo grandson, who almost never eats veggies, ate some, asked for seconds, and said, "Thanks, Grandma!" as he left the table. A small miracle! Thanks, Kalyn.
mprise07, so glad you liked it!
I made this for my college friends' thanksgiving dinner and it was a big hit! Everyone loved it and wanted the easy, college friendly recipe! Thanks for sharing!
Nicci, zucchini does not freeze well at all, especially cooked zucchini, so I probably wouldn't freeze this.
Do you think you could freeze this? If so, any recomendations on the best way?
Amy so glad everyone likes it, especially the kids!
This is amazing! Even my kids love it! Thanks so much. This will be a regularly recurring dish at my house!
Thank you for yet another great recipe. Made it last night and it was delicious.
Karen, so glad you liked it! I'm big on basil, but it's something you can use to taste.
Kalyn, Thank you for a great recipe! Made this for dinner tonight. My husband and I ate it all! Wonderful flavors. Will make again very soon. I did limit the basil to about 1tsp. Will add more next time I make Easy Cheesy Zucchini Bake!
Karen
Kyle and Ali, so glad you enjoyed it! (And I do know what you mean about the casseroles you have to choke down!)
My husband and I both grew up in a smaller town in Texas with parents, grandparents, and extended family that all were gardeners. We have choked down our share of squash and zucchini (casserole, shredded, or deep fried) in our time. Neither of us were fans. haha However, this recipe is delicious and we both REALLY enjoyed it tonight and will be making it again! Thanks!!
Susan, so glad it was a hit with your husband. Always love hearing that a recipe has converted someone to a vegetable they didn't use to enjoy!
I made this last night for dinner and it was fantastic!! My new favorite way to have zucchini. My husband, who is not a fan of zucchini, had seconds and made the comment that I should make this again. This is a keeper! Thanks so much for sharing!
Nice way to enjoy some of that summer zucchini!
Dana, that sounds great with the chicken added.
Thanks Jeannie! Hope you enjoy it.
I can't wait to try this! I am linking back to you tomorrow on my August menu!
Kalyn, we made this yesterday, but my husband added cubed chicken breast to it because he wanted to make it as more of a main dish. We had such a surplus of zucchini in the garden so we added just a bit more to make it into a casserole. It was delicious! Thank you for this recipe! (I wish I would have taken a picture but the dish was gone in minutes. Kids liked it, too!)
Godzilaw, so glad you guys liked it!
This recipe was AMAZING. I made it last night, and promptly christened it "Zucchini Crack" because we couldn't stop eating it. My husband even asked if we had enough zucchini left so I could make it again tonight! Thanks for the fantastic recipe!
Donna, so glad you liked it. Some people stack up the basil leaves and slice them, but for this I just chopped it.
Loved this Kalyn, and it was so easy!! The hardest part for me- trying to cut the fresh basil!! But it was so so good. Will definitely make this again.
Try stacking the basil leaves then roll up like a cigar and slicing crosswise …….chiffonade make beautiful thin shreds.
Teresa, my condolences on the 100 degree weather! I like your creative ways of eating the leftovers!
Kathryn, glad you liked it. I agree, you could cut down the cheese.
I made this on Sunday – it was delicious. I used about a pound of squash in a 8×8 Pyrex. It turned out that it really cooked down and was really starting to get crispy so I was able at 25 minutes, to stir the whole thing with the additional cheese. It came out nicely crisped – nothing better than melted cheese! I think I could cut a little of the cheese out and have a little more! I also used purple onoins because that's what I had and that was fine too. Lots of pepper. Sure helped to kill that ole zucchini taste!
This was great! I doubled the recipe since I had plenty of squashes ~ so I was able to have it again the next morning with my scrambled egg on top of it and then had it again the next day for lunch tossed with a little whole grain pasta, diced grilled chicken and a few cherry tomatoes. Glad to add this recipe to my "must make this again" list.
Teresa In 110 degree Texas
Terri, so glad you enjoyed it, and I need to try the version with mushrooms.
This was yummy! Hubby and I ate the whole lot between us 🙂 Will definitely make this again…and it was sooooo easy to throw together. The mushrooms were a nice addition.
Jeanne, hope you like it! I know it's something I'm going to make many times!
Oh I'm in love with this Kalyn!! Like that the cheese is mixed in, not just a layer on top. Not growing any zucchini but happy to go to the market to buy ingredients for this 🙂
Marie, I wondered about that when I first read the recipe, and mine did have some liquid in the bottom but only a couple of teaspoons. I think it's normal, but you could salt the zucchini and let them drain for 20 minutes or so if it really bothers you.
I made this the other night for dinner, and it was INCREDIBLE. Love the fresh herbs, it just makes it so yummy!
Quick question – I feel like the veggies lost a lot of liquid; I ended up with a small puddle at the bottom of my baking dish. Think this is normal, or any idea what my issue may have been?
Thanks – and again, just a delicious recipe.
Glad people are liking this, and I think mushrooms would be great in it.
I'm going to make this tonight, but I'm going to tweak it a bit and add mushrooms to bulk it up as I don't have enough zuke. I wish I could get the yellow squash but haven't been able to find it here in the UK. 🙁
Made this today for my family. DH and DD loved it! It was very tasty, although I didn't have thyme in the cabinet. I added to myfitnesspal.com tracker and your right, it is a treat that I will have once in awhile. I cut it into 9 portions instead of the 4-6. Thanks for the wonderful recipe!
Thanks Karly. And I baked it in the toaster oven so it didn't heat up the kitchen too much!
Ooh, can't wait to give this a try. Perfect summer side dish!
Amy, hope you enjoy it!
this looks amazing! i have zucchini in my garden this year… so this might have to get on to the dinner table!
Sara, I hadn't thought of that but it sounds good!
I think you could add some turkey bacon to make it a complete meal. Looks and sounds delicious can't wait to try it!
Dara, I hope you get to try this one. Pam really found a winner!
Our massive garden explosion of zucchini is just around the program and, boy, are we ever going to need recipes like this to help use it up. Great recipe. Thanks, Kalyn – and thanks, Pam!
Samantha, we know what you meant! So glad to hear you enjoyed it; thanks for letting me know.
OK, yesterday it looked like from what I said that I had low-fat shredded cheese growing in my garden. Would that it were that easy. Cheesy garden aside, I made the Cheesy Zucchini Bake last night — easy and delicious! A tummy pleaser.
Greg, it's funny isn't it? And I have round ones too, although none made it into this photo.
I love hoe it seems all of your zucchinis have their own distinct personalities! I even like the grumpy one in front. GREG
Jeanette, the Penzeys recipe used tomatoes as well. I don't have any tomatoes yet, and I'm not sure if it would be better with them either.
Karina, that would work great I'm sure!
Looks fabulous. I'm all about easy these days. I will try this with vegan cheese.
I was just at Penzey's yesterday and saw this recipe, so I'm glad to hear it turned out great – I was thinking of trying it, with all the zucchini I've been getting in my CSA Box.
Thank you; of course I always love getting feedback like that!
I have only just found this site….and for the last seven days have cooked beautiful food. I'm from the UK and this way of approaching food totally fits in around the Garden veg that we grow. I'm inspired now to keep on cooking, thank you Kalyn, your site is fabulous.
Chimera and Samantha, so glad you like it. And I am shocked to realize it, but I think this is the very first time I've tried a recipe from Penzeys!
I have farm fresh zucchini and yellow squash in the fridge, and low-fat shredded cheese, basil and thyme in the garden. This recipe couldn't be easier or more healthful. Am forwarding it to my daughter — something my granddaughters 11 and 7 will eat up!
This looks absolutely delicious – we're going to the farmers market this weekend and I'll be sure to pick up some zucchini, squash, and local cheese! Penzey's catalogs have awesome recipes – it's such a random and great resource.
Shannon, hope you enjoy!
Thanks Priya!
wow, that does look easy, healthy and super delicious 🙂
Thanks for the great new recipe. Zucchini and basil – two of my favorite things, and I have a bunch of both right now! I can't wait to make this for supper!
Thanks Mary!
Barbara, love the sound of cream cheese with zucchini!
Christine, there could never be too much basil for me, love it!
One can never have enough zucchini recipes! This one is going into my del.i.cious file for when I get home. I like that you "bumped up" the basil, Kalyn. Yum!
I've made a cheesy zucchini recipe for years using cream cheese. I do think it was a great way to get my kids to eat some veggies and not protest too much but I must admit. I think it was more for me. …I could just sit and eat the entire casserole with a spoon!
I can always use another recipe for zucchini and this one sounds fabulous, Kalyn. I hope you have a great day. Blessings…Mary
So glad people are liking this. It's definitely going to become one of my favorite ways to cook zucchini.
Sam, I wish we had Penzeys in Utah but I order from them online all the time. I also love The Spice House, which is the sister of Bill Penzey.
We have SO much zucchini lying around just waiting to be used and this would be a perfect way to do so! I am definitely making this — it looks wonderful! Thanks for sharing 🙂
I love this! I so love zucchini and this sounds perfect! Thanks!
Fresh basil and scallions would definitely kick up the flavors. Love the idea. It's always nice to have another reliable and delicious zucchini recipe on hand Kalyn.
I would love to live near a Penzey's store. My 98 year old father-in-law swears by their products.
Sam
I have an obscene amount of zucchini in my fridge and something this cheesy sounds so good to me!
Simple easy and looks fabulous! I see the cooking gene runs in the family!
Barbara, I do think that lots of kids would like this compared to many other ways to cook zucchini!
It looks so cheesy and delicious. It would be a great way to get the kids to eat veggies.
Lydia, I loved that the zucchini stayed a tiny bit crisp even after it cooked that long.
What's not to love? Baked zucchini doesn't seem to get as soggy as zucchini cooked other ways. I'm looking forward to trying it. (Thanks, Pam!)
Dree, glad this is going to work for you. And I have been buying Penzeys forever too. I finally visited the store in Chicago and now I've been to the one in Santa Monica as well.
Mary, my sister and I both just loved it!
Mine is very watery at the bottom from the zucchini and squash. Is that normal or did I mess it up?
It seems to be a factor that is partly dependent on the squash you use. Young fresh squash from the garden are less likely to be watery when they’re baked. Older less-fresh squash from the store will probably release water. I will say that it’s normal to have a small amount of moisture in the dish, but if it’s a lot of water it may be the squash you used. If you try it again and don’t have access to fresh garden squash I might increase the temperature just a little, maybe 25 degrees higher. And then watch because the cooking time might be a bit shorter.
I am a sucker for a tasty casserole and this one looks like it wouldn't disappoint! Loving the browned cheese and squash. YUM
This looks so yummy! It's always great to find a casserole that doesn't involve can-of-anything as well as no potatoes or rice (allergies in our house).
I love Penzeys and have been buying their spices (and vanilla…yum) for over 15 years through 3 states and 6 moves. Now that I have access to a store, I don't get a catalog any more 🙁
I've starred this in my google reader, so I can find it again.