Description

Hey friends, Beau here! Ever stared down a mountain of summer zucchini and wondered how to turn it into magic? This Cheesy Zucchini Bake is your answer — golden, crispy edges give way to a melty, garlicky, triple-cheese center. Mostly veggies, all comfort. Perfect for weeknights, potlucks, or convincing veggie skeptics that “hidden” means heavenly. Let’s get baking!

Ingredients

Scale

4 cups shredded zucchini (about 3.5 medium) — skip watery giants!
½ tsp salt
½ cup finely chopped onion (yellow or sweet) — or 1 tsp onion powder
1 tbsp finely chopped garlic (3 cloves) — garlic powder works too
2 large eggs (room temp) — vegan? Use 2 flax eggs (2 tbsp ground flax + 5 tbsp water)
½ cup grated Parmesan + 2 tbsp reserved for topping (or Grana Padano/Pecorino)
1 cup shredded mozzarella (low-moisture part-skim best)
½ cup shredded cheddar (or sharp white cheddar/Gouda)
½ cup panko breadcrumbs (GF? Use gluten-free panko or crushed pork rinds)
2 tbsp melted salted butter (or olive oil/ghee)

Pro tip: Salt your zucchini and squeeze out as much liquid as you can—this is the key to crispy edges!

Instructions

Preheat & Prep: Oven to 375°F (190°C). Grease an 8×8-inch dish. Bonus: rub with garlic clove for extra aroma.
Zucchini TLC: Shred zucchini (skin on for nutrients) into a colander. Toss with salt, let sit 10 minutes. Grab handfuls, squeeze hard—like juicing a lemon. Pat dry with paper towels.
Mix It Up: In a big bowl, combine squeezed zucchini, onion, garlic, eggs, cheeses (save 2 tbsp Parmesan!), breadcrumbs, and melted butter. Mix well, then rest 5 minutes for perfect texture.
Bake & Bubble: Spread evenly in dish. Sprinkle reserved Parmesan on top. Bake 35-40 minutes till edges golden and center set. For extra crunch, broil 2 minutes—watch carefully!
Patience, Padawan: Cool 10 minutes before slicing for clean, firm pieces. Use a sharp knife dipped in hot water for neat cuts.

Pro tip: Place baking dish on a sheet pan to catch any drips and save your oven!

Notes

Serve squares with grilled lemon-herb chicken or garlicky shrimp.
Brunch mode? Top with poached egg and hot sauce.
Pair with arugula salad dressed in lemon vinaigrette to cut richness.
Garnish with fresh basil or microgreens.
No shame in eating it straight from the dish with a spoon!

Prep Time: 15 mins
Cook Time: 40mins

Nutrition

Calories: 210 Cal Per Serving
Fat: 15g
Carbohydrates: 6g
Protein: 12g