Baked Zucchini Cheese Delight

Baked Zucchini Cheese Delight has become my answer for using up a bounty of summer zucchini while satisfying my family’s craving for comfort food. Bursting with ribbons of tender zucchini, a melting trio of cheeses, and a golden breadcrumb crust, this casserole delivers big flavor with surprisingly simple prep.

Every bite reminds me of my childhood kitchen in late summer with the scent of baked cheese filling the air before dinnertime. Kids and adults alike always go back for seconds.

Gather Your Ingredients

• Medium zucchinis: Sliced into thin rounds for tender texture and mild sweetness. Choose firm zucchinis with glossy skin for the best results
• Shredded mozzarella cheese: For gooey melt and creamy flavor. Freshly shredded mozzarella has great stretch and blends smoothly
• Shredded cheddar cheese: Adds a sharp counterpoint. Look for a good-quality block and shred it yourself for better melt
• Grated Parmesan cheese: Delivers salty depth and that iconic golden top. Real Parmigiano-Reggiano is worth it here
• Sour cream: Creates a rich tangy base. Full-fat sour cream makes the casserole luscious
• Mayonnaise: Boosts moisture and brings everything together. I prefer a full-fat version for its creamy finish
• Large eggs: Help bind everything and ensure a custardy set
• Garlic powder: Infuses easy aromatic flavor. Use a fresh spice for best results
• Onion powder: Adds subtle savoriness. High-quality onion powder tastes less bitter
• Salt: Enhances every layer. Kosher salt makes it easier to control seasoning
• Black pepper: Provides a gentle bit of heat. Grind it fresh just before mixing in
• Plain breadcrumbs (optional): For an irresistible golden crunch
• Nonstick cooking spray or a bit of butter: For greasing so nothing sticks

How to Make It

Preheat and Grease the Pan:

Set your oven to 375°F and grease a nine by nine inch baking dish thoroughly with either nonstick spray or a thin layer of butter. This step prevents sticking and ensures those cheesy edges are easy to serve

Slice and Prepare the Zucchini:

Use a sharp knife or mandoline to slice the zucchinis into thin rounds about one eighth inch thick. If your zucchini seems wet blot the rounds with paper towels so the finished dish is not watery

Mix the Creamy Base:

In a large mixing bowl whisk together sour cream mayonnaise eggs garlic powder onion powder salt and black pepper until smooth and fully combined. This forms the custard that will set around the zucchini

Combine with Cheeses:

Add mozzarella cheddar and Parmesan cheeses to the bowl. Stir thoroughly to evenly distribute the cheeses throughout the creamy base so every bite is loaded with flavor

Fold in the Zucchini:

Gently add the sliced zucchini to the wet mixture folding until every piece is well coated. Take your time to avoid breaking up the zucchini slices

Layer in the Dish:

Pour the zucchini and cheese mixture into the prepared baking dish. Use a spatula to spread it out evenly and nestle down any slices sticking up

Top with Breadcrumbs:

If you are adding breadcrumbs sprinkle them evenly over the top for a light crisp finish

Bake Until Golden:

Transfer the pan to the center rack of your preheated oven. Bake for thirty five to forty minutes until the top is golden and bubbling and the center feels set when jiggled. Let cool slightly before serving for easier slicing

The sharpness of cheddar is my favorite twist on the traditional recipe. The first time I made this my youngest proudly helped layer the zucchini rounds and we both cheered at the bubbling brown crust straight from the oven.

Flavor Boosters

You can swap yellow squash for half or all of the zucchini if desired. For a lower carb version try crushed pork rinds instead of breadcrumbs. To stretch the dish add finely chopped spinach or roasted red peppers for extra flavor and color.

Serving Suggestions

Serve warm as a main dish with a fresh green salad on the side. It pairs beautifully with grilled chicken or salmon. For brunch cut into smaller pieces and offer alongside scrambled eggs or roasted potatoes.

Creative Twists

In early spring or late fall try mixing in a handful of sautéed mushrooms or a sprinkle of chopped sun dried tomatoes. When zucchinis are extra small and tender I like to leave the peels on for extra color and flavor.

The most important thing with veggie casseroles is managing moisture. I always pat the zucchini well and do not overcrowd the pan so there is plenty of room for heat to circulate.

Common Questions About This Recipe

→ How do I keep the zucchini from being watery?

For less moisture, pat the sliced zucchini dry with paper towels before mixing. This helps prevent excess liquid during baking.

→ Can other cheeses be used instead of mozzarella and cheddar?

Yes, feel free to substitute with provolone, fontina, or gouda for a different flavor profile.

→ Is it necessary to add breadcrumbs on top?

No, breadcrumbs are optional but add a delightful crunch. Omit for a gluten-free dish or personal preference.

→ How do I know when the dish is fully baked?

The top should be golden and the center set. Bake until bubbly and slightly firm around the edges, about 35–40 minutes.

→ Can I prepare this dish ahead of time?

Yes, assemble in advance and refrigerate. Bake just before serving. Add extra minutes to oven time if cold.