Easy Cheesy Baked Zucchini

Easy Cheesy Baked Zucchini is the perfect side dish, especially during summer when everyone’s gardens are full. Zucchini and yellow squash with mozzarella and Parmesan cheeses are a delicious combination. Add in some fresh basil and thinly sliced green onion for a fantastic dish.

If you’re lucky enough to have one of those neighbors with a garden, you might be looking for zucchini recipes.

This recipe uses both zucchini and yellow squash, plus fresh green onions.

I may not have a garden, but I sure do appreciate fresh vegetables.

Making Easy Cheesy Baked Zucchini

The easier, the better, right? I think so, too.

So, let’s start with the zucchini and yellow squash. The thing about zucchini is that’s it’s also a squash…comes from the gourd family.

In other words, all zucchini is squash, but not all squash is zucchini. Hmm.

For lack of redundancy, I’ll simply refer to both of them as squash.

This recipe calls for medium sized squash. Small to medium squash do not need to be peeled.

The peel is thin and tender, so leave it on. Wash it first, then let’s start chopping.

Side Note: If you’re using one of those Godzilla-sized zucchini, you might want to peel it.

What shape should I cut the squash into?

There are two ways I usually cut the squash.

First, you can slice it. I use the side on my 4-sided grater that creates thinly sliced coins all day long.

The slices tend to stick together, thereby making it a little more work stirring all the ingredients together, but it looks pretty and rather elegant.

Or second, you can cut thick coins, then quarter them. Chopping them this way, (more into cubes), makes it easier to stir.

Also, you see the colors of the peel better and it looks a little more rustic.

For the pictures I sliced it, but for practicality I chop. Your choice.

Place the squash in a large bowl, large enough you’ll be able to stir everything together once it’s all in there.

Slice the green onions and add to the bowl.

Let’s stop at the mozzarella cheese for a sec. If you want the cheese to be stringy, shred your own cheese from a brick.

Pre-shredded cheese is wonderfully easy, but it has starches that keep the cheese from sticking together.

It also prevents it from being as stringy as freshly grated. Both taste fantastic.

You’re only putting 1 cup of the mozzarella cheese into the bowl. Save the remaining 1/2 cup for topping.

Slicing the basil: I saw a chef on TV roll a bunch of basil leaves into a tube-shape, then slice.

You end up with thin slices of basil and it takes very little time. Works great.

Throw everything else into the bowl: dried thyme, garlic powder, Parmesan cheese, salt and pepper.

Then, spray your baking dish with non-stick spray and pour it all into the bowl (except that 1/2 cup of mozzarella).

What size baking dish should I use?

Squash cooks down, so the dish can be full when you place it into the oven.

In other words, it shrinks. (The squash, not the oven.) LOL

I normally grab a medium size baking dish, something like a 9″ x 9″ or 7″ x 11.”

If you know the squash was on the smaller side, you might be able to use an 8″ x 8.”

You could also use individual ramekins for a fun presentation.

Anyway, bake uncovered in a preheated oven set at 350° for 25 – 28 minutes.

Sprinkle remaining mozzarella cheese over top and bake for an additional 12 – 15 minutes.

Serve it hot and enjoy.

Side Dish Recipes:

I’m always looking for the next great side dish recipe. Here are a few of my favorites:

• Buttered Parmesan Broccoli
• Black Bean and Corn Salad
• Homemade Mac and Cheese
• Weekend Bacon Basil Pasta
• All American Potato Salad
• Lemon Ricotta Pasta

Easy Cheesy Baked Zucchini

Moreover, I hope you enjoy this recipe. It’s a summer favorite of mine, which is why I love sharing it.

I’m heading back into the kitchen, because I still have more zucchini. See you soon.

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