Easy Cheesy Zucchini Bake
A creamy, cheesy zucchini bake with a golden breadcrumb topping that transforms simple vegetables into comfort food everyone will love.
Ingredients
- For the Zucchini Bake:
- 4 medium zucchinis thinly sliced
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 2 cloves garlic minced
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- For the Topping:
- 1 cup breadcrumbs preferably seasoned
- 2 tablespoons olive oil or melted butter
- Additional Parmesan cheese optional
- Fresh parsley or basil chopped (optional, for garnish)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×9-inch baking dish with cooking spray or butter.
- In a large mixing bowl, combine sliced zucchini, sour cream, mayonnaise, minced garlic, onion powder, salt, and pepper. Toss until zucchini is well-coated.
- Fold in half of the cheddar cheese and half of the Parmesan cheese into the zucchini mixture.
- Spread the zucchini mixture evenly in the prepared baking dish.
- In a small bowl, mix breadcrumbs with remaining cheddar and Parmesan cheeses. Drizzle with olive oil or melted butter and stir until combined.
- Sprinkle breadcrumb mixture evenly over the zucchini base.
- Bake for 25-30 minutes, until top is golden brown and zucchini is tender when tested with a fork.
- Let rest for 5 minutes before serving. Garnish with fresh herbs if desired.
Notes
For best results, slice zucchini uniformly at 1/4-inch thickness
To prevent watery bake, salt sliced zucchini for 15 minutes, then pat dry before mixing
Can substitute yellow squash for zucchini
Store leftovers covered in refrigerator for up to 4 days
Can be assembled ahead and refrigerated up to 24 hours before baking
To prevent watery bake, salt sliced zucchini for 15 minutes, then pat dry before mixing
Can substitute yellow squash for zucchini
Store leftovers covered in refrigerator for up to 4 days
Can be assembled ahead and refrigerated up to 24 hours before baking
