Baked Zucchini

Last updated on February 19, 2026

A Cozy Start

Do you ever crave something warm and simple that still feels a little fancy — like the kind of dish that makes you linger at the table a bit longer? I had one of those evenings when I sliced into soft, oven-roasted zucchini topped with melty cheese and thought, why didn’t I make this sooner? If you’re a beginner who worries about soggy veggies or overcooked cheese, I get it — been there. This Baked Zucchini recipe is forgiving, lovely to serve, and so easy that even if you’ve never roasted a vegetable before, you’ll feel proud. If you like uncomplicated oven dishes — similar to my take on baked cranberry turkey sliders — this will fit right into your weeknight rotation.

A Quick Look at This Baked Zucchini Recipe

This Baked Zucchini relies on two main stars: fresh zucchini and a sprinkle of cheese. It’s a quick, healthy side that gives you roasted vegetable comfort without fuss. The dish is light on prep — just brush with oil, season, top with tomato and cheese, and bake until bubbly. It’s great for home cooks because it’s forgiving: you can swap cheeses or oils and still get a delicious result. Keep reading to see why such a simple roast can become a go-to for weeknights or cozy weekend lunches.

Ingredients You’ll Need for Baked Zucchini

Below I break this recipe into what you must have, nice extras, and easy swaps so you can make it with what’s in your pantry.

Essentials

Zucchini — medium to large, washed and sliced into rounds or lengthwise planks. Zucchini is the base of the dish; use firm, glossy squash.
Oil — your choice: pesto oil for herb flavor, chili oil for a touch of heat, or a neutral oil like olive oil. The oil helps the zucchini roast and carry the seasonings.
Salt — to taste, and key for drawing out moisture and boosting flavor.
Pepper — freshly ground black pepper works best.
Garlic powder — a small sprinkle adds warm savory depth.
Italian spice — a blend (oregano, basil, thyme) or dried oregano alone works well.
Tomato — thinly sliced; it adds acidity and juiciness to balance the cheese.
Cheese — choose from feta, parmesan, Swiss, cheddar, or Monterey Jack. Pick one based on the flavor and melt you prefer.

Optional add-ons

Breadcrumbs or panko — for a crunchy top.
Fresh herbs — chopped basil, parsley, or thyme to finish.
Lemon zest — brightens the whole dish.
Red pepper flakes — if you like it spicy.
A drizzle of balsamic glaze after baking — for a sweet-tangy finish.
A fried or baked egg on top for a heartier breakfast or brunch feel — I’ve even used leftover savory bakes as inspiration for morning meals; try pairing with my baked feta eggs if you want a similar cheesy-egg vibe.

Substitutions and shortcuts

Zucchini swap: yellow squash or a mix of both if you want color variety.
Oil swap: melted butter for a richer flavor or avocado oil if you need high-heat stability.
Seasoning swap: use a teaspoon of Italian seasoning mix instead of separate garlic powder and Italian spice.
Cheese mix: combine a salty cheese (feta or parmesan) with a melty cheese (Monterey Jack or cheddar) for both flavor and gooeyness.
Shortcut: buy pre-sliced tomatoes and pre-grated cheese to cut prep time.
Make ahead: slice your zucchini and store in an airtight container for a day; keep tomatoes and cheese separate until ready to assemble.
Oven shortcut: if you’re in a rush, use a toaster oven and reduce time slightly; keep an eye on the cheese browning.

How to Make Baked Zucchini Step-by-Step

I like to think of this as a no-fuss assembly with one magical oven step. Below are clear, beginner-friendly directions and tips so you won’t be second-guessing.

Preheat the oven and prep the pan
- Preheat your oven to 400°F (about 200°C). This temperature gives the zucchini a chance to roast and caramelize without drying out.
- Line a baking sheet with parchment paper or lightly oil a shallow baking dish. Parchment makes cleanup easy and prevents sticking.
Slice the zucchini (and tomatoes)
- Wash the zucchini and trim the ends. For rounds: slice the zucchini into 1/4- to 1/3-inch thick rounds. For a slightly more elegant look, slice each zucchini lengthwise into 1/4-inch planks.
- Slice the tomato into rounds that roughly match the zucchini slices. If your tomato is very juicy, pat the slices with a paper towel to remove excess moisture — this prevents a watery bake.
Arrange and oil the zucchini
- Lay the zucchini slices in a single layer on your prepared baking sheet or dish. Avoid overlapping too much; a little overlap is okay, but a single layer browns more evenly.
- Brush each zucchini slice with your chosen oil. I often use a teaspoon per slice, but you can drizzle and spread. If you’re using pesto oil, you’ll get a lovely herb note; chili oil gives a warm kick.
Season generously but simply
- Sprinkle salt and freshly ground black pepper over the oiled zucchini. I usually use about 1/2 teaspoon salt for a medium baking tray and a few grinds of pepper.
- Add a light dusting of garlic powder (about 1/4 teaspoon across the tray) and a pinch of Italian spice or 1/2 teaspoon Italian seasoning. These flavors infuse the zucchini while it bakes.
Add tomato and cheese
- Place a slice of tomato on top of each zucchini round. If you love a cheesier blanket, slightly overlap a second tomato slice.
- Top each stack with your chosen cheese. For feta, crumble about a tablespoon per slice. For melty cheeses like Monterey Jack or cheddar, place a thin slice or 1–2 tablespoons of shredded cheese on top.
Bake until bubbly and lightly browned
- Put the tray in the preheated oven for about 12–18 minutes. The time varies based on oven and thickness of slices:
  - Thin rounds (1/4-inch): 12–14 minutes
  - Thicker rounds or planks: 15–18 minutes
- Look for cheese that’s melted and showing little golden spots. If you want a more pronounced browned top, switch the oven to broil for 1–2 minutes at the end — watch closely so it doesn’t burn.
Finish and serve
- Remove from the oven when the cheese is bubbly and the zucchini is tender when pierced with a fork.
- Sprinkle with fresh herbs if using, or a touch of lemon zest for brightness.
- Serve warm as a side, a light main with a grain, or as part of a larger spread.

Tips and chef’s notes:

Avoid overcrowding the tray; overcrowding traps steam and prevents browning.
If zucchini is releasing a lot of juice, tilt the tray briefly to pour off excess or blot a few slices with a paper towel right after baking.
Don’t skip the oil — it helps the seasoning cling and encourages that roast flavor.

Common Mistakes to Avoid

Even the simplest dishes have a few traps. I’ve learned from burning a few batches of cheese and soggy zucchini, so here are mistakes to watch for and how to dodge them.

Mistake 1: Overcrowding the pan

When zucchini slices overlap too much, they steam instead of roast. This results in limp, pale pieces. Arrange slices in a single layer on a roomy tray; if you only have a small pan, bake in batches or use two trays so heat circulates.

Mistake 2: Using too much tomato or very watery tomatoes

Tomatoes add great flavor, but too much juice will make the dish watery. Use firm tomatoes, blot them if they’re very juicy, and don’t layer slices too thickly. Placing the tomato on top of the cheese rather than beneath it can also reduce sogginess.

Mistake 3: Baking at too low a temperature

If your oven is not hot enough, the zucchini will soften without developing any color or caramelization. Stick to around 400°F (200°C) so the edges get a little golden and the flavors concentrate. If needed, finish with a brief broil for color.

Serving Suggestions for Baked Zucchini

This Baked Zucchini is wonderfully versatile — it can be a humble side or a starring light main. Here are a few ways I love to serve it.

Family weeknight meal

Pair baked zucchini with roasted chicken, baked fish, or a grain like quinoa for an easy family dinner. The mild flavors are kid-friendly, and the cheese helps win over picky eaters.

Light lunch or brunch

Serve a stack of baked zucchini with a simple green salad and a slice of crusty bread for a cozy, light lunch. Add a sunny-side-up egg on top for extra comfort and protein.

Party appetizer or side dish

Arrange baked zucchini on a platter with a bowl of herbed yogurt or marinara for dipping. It’s an elegant, crowd-pleasing starter that’s easy to scale up for guests.

FAQs About Baked Zucchini

Q1: How long does Baked Zucchini keep in the fridge?
A1: Baked Zucchini will keep in an airtight container for 3–4 days. Store any extra tomato and cheese on the side if you plan to reheat, to keep textures better.

Q2: Can I freeze Baked Zucchini?
A2: You can freeze Baked Zucchini, but the texture of the zucchini and tomatoes will soften more after freezing and thawing. Freeze in a single layer on a tray first, then transfer to a freezer bag for up to 2 months. Reheat gently in the oven to restore some texture.

Q3: Is Baked Zucchini good for meal prep?
A3: Yes — it’s great for meal prep. Bake a tray on Sunday and portion into lunches or sides for the week. Reheat in the oven or toaster oven for a few minutes to revive the crisp edges.

Q4: What cheeses work best for Baked Zucchini?
A4: For salt and bright flavor, feta or parmesan are excellent. For gooey melt, Monterey Jack or cheddar work well. I often combine a salty crumbly cheese with a melty cheese for the best of both worlds.

Q5: Can I make Baked Zucchini gluten-free or dairy-free?
A5: Absolutely. The dish is naturally gluten-free if you skip breadcrumbs. For dairy-free, use a dairy-free shredded cheese or omit the cheese and finish with a drizzle of olive oil and herbs for a delicious result.

Conclusion

I hope this warm, simple Baked Zucchini recipe nudges you to open the oven more often — it’s easier than it looks, wonderfully customizable, and perfect for beginner cooks who want a low-stress, cozy dish. If you enjoyed the straightforwardness of this bake and want another easy oven recipe for zucchini, check out Spend With Pennies’ Easy Baked Zucchini for another take and extra tips. Try it tonight and tell me which cheese you picked — I love hearing about little kitchen wins.