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Baked Zucchini with Mozzarella

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The zucchini craze has officially begun at my house! My garden is bursting with so much zucchini! In just a few days, I’ve found myself with four gorgeous green squash sitting on the counter. They were practically begging to be turned into something delicious. When my friend Jamie from Jamie Cooks It Up shared one of her favorite zucchini recipes, I knew I had to give it a try. Now let me tell you, this Baked Zucchini with Mozzarella did not disappoint.

It’s everything I love in a summer side dish: simple, quick, and packed with flavor. The zucchini bakes until tender, then gets topped with melty mozzarella and broiled to golden perfection. Whether you’re trying to use up garden produce or just looking for a veggie dish your family will actually devour, this recipe is a must-try.

Baked Zucchini and Mozzarella | realmomkitchen.com
  • ZUCCHINI
  • JOHNNY’S GARLIC SPREAD & SEASONING (I FOUND IT AT COSTCO OR SAM’S) OR ITALIAN SEASONING
  • SALT
  • MOZZARELLA CHEESE

Start by slicing your zucchini into ½-inch thick rounds—not too thin. Then the zucchini slices hold their shape, and are not too thick, so they cook evenly. Arrange the slices in a single layer on a large cookie sheet, ensuring they do not overlap. Sprinkle generously with Johnny’s Garlic Seasoning (or your favorite garlic blend). Add a pinch of salt to bring out their natural flavor.

Bake the zucchini in a preheated 350°F oven for about 10–15 minutes. You want the zucchini crisp-tender and just starting to turn golden. Remove the pan from the oven and immediately sprinkle the hot zucchini with shredded mozzarella cheese. The heat will help it start to melt.

Now for the fun part: turn your oven to broil and return the pan to the oven. Let the cheese bubble and brown for 3–5 minutes, watching closely to prevent burning. (Here’s my broiling trick: keep the rack in the middle of the oven instead of moving it up. It may take a minute longer, but it’s much less likely to burn!)

Once the cheese is beautifully melted and golden, remove the pan and serve the zucchini warm. It’s a simple, cheesy side dish that’s perfect for summer dinners, potlucks, or anytime you need a quick veggie upgrade.

Baked Zucchini with Mozzarella | realmomkitchen.com

What kind of zucchini works best for this recipe?
Smaller, firm zucchini are ideal—they’re less seedy and hold their shape better when baked. Avoid overly large or overgrown zucchini, which can turn mushy.

Can I use other cheeses besides mozzarella?
Absolutely! Try Parmesan, Monterey Jack, cheddar, or a Mexican or Italian blend. You can even mix cheeses for extra flavor and meltiness.

How do I keep the zucchini from getting soggy?
Slice the zucchini evenly and avoid overbaking. You can also salt the slices lightly and let them sit for a few minutes to draw out excess moisture before baking.

Can I make this recipe ahead of time?
Yes! You can prep and assemble the dish a few hours in advance, then refrigerate until ready to bake. Leftovers also reheat well in the oven or microwave.

Can I use yellow squash instead of zucchini?
Definitely. Yellow squash has a similar texture and flavor, making it a great substitute.

What’s the best way to broil without burning?
Keep the oven rack in the middle position and watch closely. Broiling can go from golden to burnt in seconds, so stay nearby and check frequently.

Baked Zucchini and Mozzarella | realmomkitchen.com

Baked Zucchini with Mozzarella

Real Mom Kitchen

This Baked Zucchini with Mozzarella is a quick and flavorful way to enjoy garden-fresh zucchini. Sliced rounds are seasoned, baked until tender, then topped with melty mozzarella and broiled to golden perfection. It’s a simple, cheesy side dish that’s perfect for summer dinners, potlucks, or anytime you need a veggie upgrade.
5 from 6 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Side Dish
Cuisine American
Servings 6 servings
Calories 123 kcal

Ingredients
  

  • 2 medium sized zucchini or about 5 small
  • Johnny’s Garlic Spread & Seasoning I found it at Costco or Sam’s
  • salt
  • 2 cups mozzarella cheese shredded, thought I had mozzarella, but I didn't, so I used a blend of Monterey and cheddar. I didn't measure the cheese, just put on what looked good

Instructions
 

  • Slice your zucchini up into 1/2 inch rings.
  • Lay them out flat on a large cookie sheet. Sprinkle with Johnny’s Garlic Seasoning and a bit of salt.
  • Bake in the oven at 350 for about 10-15 minutes or until crisp tender.
  •  Take the hot pan out of the oven and sprinkle the zucchini with cheese. Turn the oven to broil, throw that cookie sheet back into the oven and let the cheese get all bubbly and a bit browned. This should only take about 3-5 minutes. Be careful here. Broiling things in the oven can get out of control in a fast hurry. (my trick for broiling is to not move the rack up, I just keep it in the middle of the oven and things are less likely to burn.  It may take a minute longer, but no burnt food)

Nutrition

Serving: 1 serving | Calories: 123kcal | Carbohydrates: 3g | Protein: 9g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 29mg | Sodium: 239mg | Potassium: 199mg | Fiber: 1g | Sugar: 2g | Vitamin A: 383IU | Vitamin C: 12mg | Calcium: 199mg | Iron: 0.4mg
Keyword cheese, sides, vegetables, zucchini
Tried this recipe?Let us know how it was!
5 from 6 votes

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33 Comments

  1. Pingback: Baked Zucchini with Mozzarella
  2. maybe you shouldnt be cooking if you can’t mess with a recipe on your own. Garlic SPREAD pretty much describes it.Cooking makes me happy……

  3. Pingback: Baked Zucchini with Mozzarella | The Pure Sacrifice
  4. This recipe looks delicious! I love zucchini and I think I might make this for the husband and I one day soon. I might add a light layer of tomato sauce and serve with a pasta.

  5. This recipe is totally useless, as there is no Costco or Sam’s where I live. Could you perhaps have given some sort of description and/or home recipe for what constitutes \Johnny’s Garlic Spread & Seasoning?\ Is it a paste? A powder? What’s in it besides garlic?
    I hate when cooks submit recipes calling for specific brands which may not be available everywhere. At least offer a substitute recipe so that a reasonable facsimile can be created with readily-available products.

    1. You can look at the link for the product above to see what the product is. It is a dry mix of spices. Some Italian spices with garlic would be a suitable substitute. You can also google how to make a homemade version on some things like this if a product is not available where you live. Here is a link to a friend of mine who has a homemade version.
      https://www.ourbestbites.com/2008/04/garlic-bread-seasoning/

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  9. 5 stars
    Made these today–ate the whole pan myself! I used garlic powder on some, italian seasoning on some, and seasoned salt and some, and the seasoned salt were my favorite.

  10. we have so many zucchini squash in our little garden. This recipe will be greatly used. I like it because it is baked. We like the pan fried which isn’t great for you. I give this an A+ (:-)

  11. 5 stars
    I tried this and love it. So delicious and very easy to prepare. I share it on my blog in Turkish by referring to you and my followers like this recipe. Thanks a lot.

  12. Pingback: Baked Zucchini with Mozzarella | Curiosities By Dickens
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  14. Ok – I have not actually made this yet, but I have printed off the recipe and plan to soon. It just looks incredibly good….we do eat lots of veggies in my home and zucchini is always a favorite and with the cheese, I know my crew will be happy I found the recipe.

  15. Wow – I have always adored zucchini but added with the cheese and then baking it is literally as mouth-watering as it sounds! :o) Seriously, my family loves zucchini and I am always looking for different ways to make it so they will keep eating it! Thanks for posting – this one is definitely a keeper in my family!

  16. Pingback: Baked Zucchini with Mozzarella « Mimi's Fit Foods
  17. 5 stars
    I made this last night and it was a great side to our usual boring spaghetti. I substituted a generic brand of Garlic Bread Seasoning that had basically the same ingredients as the Spread you used. Turned out so yummy! I loved it! Thanks for sharing!

  18. 5 stars
    We tried this today for a family gathering and it turned out great. You were right, you really got to watch the broiling stage. Thank you.

  19. 5 stars
    I made these yesterday and they were so good that I’m making another batch today!If you don’t mind I’d like to repost the recipe on my blog?
    Thanks!
    Amy~

  20. I made this last night and I think the next time I make it I will let the zucchini drain. It was delicious, but very wet.

  21. Yum! These look great. You should stop by my blog because I have something for you that you might enjoy. 😀 See you soon!

  22. Thanks for the tip on not putting the pan up on the highest rack, I never thought of doing that. I should probably always put mine on the lowest rack, because I often have burnt issues when broiling.