
Zucchini baked in the oven with gooey cheese hits the spot when you want something easy and really satisfying. The way mozzarella turns golden and bubbly on top while zucchini is still a bit firm makes this one of my favorite summer dishes.
I came up with this for a potluck ages ago when my garden exploded with zucchini. Folks loved it. Now it’s what I make for casual family nights and anytime I’ve got friends coming over.
Tasty Ingredients
- Fresh basil leaves for topping: optional but adds fresh color and an herby kick pick the brightest leaves you can find
- Pepper: crank some fresh for a zingier finish
- Salt: helps lift all the natural flavors of the veggies
- Dried oregano: classic Italian touch organic or high grade dried oregano means punchier taste
- Garlic: minced for flavor and smell fresh works best but use jarred if needed
- Olive oil: gets zucchini roasting and helps cheese brown use extra virgin if you have it for better flavor
- Breadcrumbs: gives that crisp bite homemade from old bread really boosts flavor
- Parmesan cheese: grated fresh is better for a deep nutty taste
- Mozzarella cheese: shredded choose low-moisture so it melts smooth and gooey
- Zucchini: you’ll want four medium ones slice them fresh so you get good texture and flavor
Step by Step Directions
- Cool and Garnish:
- Let your dish chill for a bit once it’s out of the oven so the cheese sets up. Toss on fresh basil right before digging in if you like and eat it warm for best flavor.
- Bake:
- Put the pan in the middle of the oven. Set your timer for twenty to twenty five minutes. You’re looking for bubbly golden cheese and zucchini that’s soft if you poke it with a fork.
- Layer the Dish:
- Scatter half the seasoned zucchini in the pan, let some pieces overlap a little. Sprinkle on half your cheesy breadcrumb blend. Repeat with the rest of the zucchini and cover those with the last of your cheese topping.
- Mix the Cheesy Topping:
- In a new bowl, toss together shredded mozzarella, fresh parmesan, and your breadcrumbs. Make sure the topping’s well mixed so it browns up evenly.
- Season the Zucchini:
- Put slices in a large bowl. Pour in olive oil. Add salt, pepper, dried oregano, and garlic. Stir well so every piece gets coated in the goodness.
- Prepare the Zucchini:
- Wash and dry your zucchini. Slice them into rounds about a quarter inch thick. Try for the same thickness so every slice cooks just right.
- Prep the Oven and Dish:
- Get your oven warming up to 375°F (190°C). Use olive oil to slick up a medium baking dish or pop in baking paper. That way, cleanup’s easy and nothing sticks.

Good to Know
What I love most is grabbing basil straight from my garden to throw on at the end. That fresh aroma always reminds me of my grandma’s kitchen where there was always basil right by the window ready for anything we made together.
Storage Hacks
Give the zucchini bake time to fully cool before you wrap it up and stick it in the fridge. It keeps well for three days. If you want it warm again, bake it gently or heat slices up in the microwave. Want crunch? Put it under the broiler for a minute right before serving.
Swaps and Options
If you need it gluten free, swap in gluten-free crackers or almond flour for the breadcrumbs. If you’re out of mozzarella, cheddar gives a bolder taste. To make it vegan, try your favorite plant-based cheese and some nutritional yeast for that cheesy flavor.
Ways to Serve
Serve with a crunchy baguette, a green salad, or even stirred through cooked pasta for something filling. Leftovers are awesome piled onto a sandwich too for the ultimate cozy meal.

A Bit of Backstory
Zucchini and cheese bakes pop up everywhere around the Mediterranean. When our first zucchini shows up each season, my family makes this and it always vanishes before anything else on the table.
Common Recipe Questions
- → How do you prevent soggy zucchini?
Cut the zucchini into similar-sized slices and toss them with oil and your seasonings first. Using a hot oven lets the extra moisture cook off, so you get soft but not mushy veggies.
- → Can I use other types of cheese?
For sure! Mozzarella and Parmesan melt great, but swap in cheddar, Monterey Jack, or Gruyère if you’re in the mood for different flavors.
- → Is this dish good for meal prep?
Definitely! Cool it down, scoop into meal containers, then pop it in the oven or microwave later. The crumb stays nice and tasty.
- → What are gluten-free breadcrumb options?
Try almond flour or use some crushed gluten-free crackers. Both work well and you still get that nice crispy bite.
- → How do I get a crisp topping?
Spread your cheesy breadcrumb mix out in an even layer. Make sure the pan’s not too crowded so the topping toasts up perfectly golden and crunchy.
- → Can I add other vegetables?
Go for it! Thin slices of onions, tomatoes, or bell peppers taste great and add extra color to the layers.