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.
Ingredients for Baked Zucchini with Mozzarella
- ZUCCHINI
- JOHNNY’S GARLIC SPREAD & SEASONING (I FOUND IT AT COSTCO OR SAM’S) OR ITALIAN SEASONING
- SALT
- MOZZARELLA CHEESE
Instructions for Baked Zucchini with Mozzarella
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.
Frequently Asked Questions
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.
FOR MORE RECIPES LIKE THIS, TRY:
- Steamed Sauteed Summer Squash
- Buttery Roasted Baby Carrots
- Roasted Asparagus
- Oven Roasted Butternut Squash
Baked Zucchini with Mozzarella
Real Mom Kitchen
Equipment
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)
