Name: One Pan Baked Zucchini Cheese
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 3 medium fresh zucchini, thinly sliced; 3 large eggs; 1/4 cup all-purpose flour; 1 cup shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 2 cloves garlic, minced; 2 tbsp chopped fresh herbs (basil, parsley, or dill); Salt and pepper to taste; 1 tbsp olive oil or melted butter (for greasing the pan)

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One Pan Baked Zucchini Cheese is the kind of dish I love making when I need something comforting, cheesy, and easy to throw together. It’s a no-fuss, veggie-packed bake that turns simple zucchini into a golden, bubbly masterpiece. Perfect as a main or a side, this dish brings together the fresh flavors of zucchini with the richness of melted cheese—all in one pan.

One Pan Baked Zucchini Cheese

Why You’ll Love This Recipe

I like how quick and simple this is without sacrificing flavor. I don’t have to deal with a sink full of dishes since everything comes together in one pan. It’s also a great way for me to use up extra zucchini, especially during the summer months. Plus, it’s versatile enough to serve with grilled meat, pasta, or even on its own as a light vegetarian meal. And did I mention the crispy cheese edges? They’re a bonus I look forward to every time.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Fresh zucchini, thinly sliced
Eggs
All-purpose flour
Shredded mozzarella cheese
Grated Parmesan cheese
Garlic, minced
Fresh herbs (like basil, parsley, or dill)
Salt and pepper
Olive oil or melted butter (for greasing the pan)

directions

I preheat the oven to 375°F (190°C) and lightly grease a baking dish with olive oil or melted butter.
In a large bowl, I mix the eggs, flour, shredded cheese, garlic, herbs, salt, and pepper until well combined.
I fold in the sliced zucchini until everything is coated evenly.
I spread the mixture into the greased pan and smooth out the top.
I bake for 35–40 minutes, or until the top is golden and the center is set.
I let it cool for a few minutes before slicing and serving.

Servings and timing

This recipe makes about 4 servings.

Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes

Variations

I sometimes add chopped onions or bell peppers for more depth of flavor. When I want a spicier kick, I stir in some crushed red pepper flakes or diced jalapeños. For extra richness, I swap mozzarella with cheddar or a mix of cheeses. If I’m keeping it low-carb, I reduce or skip the flour entirely and add an extra egg to help bind everything.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I pop slices into the oven at 350°F (175°C) for about 10 minutes or microwave them for 1–2 minutes. I find reheating in the oven helps bring back that crispy texture on top.

FAQs

Can I make this ahead of time?

Yes, I often prep it earlier in the day and bake it just before serving. I can also reheat the whole dish later if needed.

What other cheeses can I use?

I like using cheddar, gouda, or a mix of mozzarella and feta for different flavor profiles.

Can I freeze this dish?

I don’t recommend freezing it, as the zucchini releases too much water and the texture becomes mushy when thawed.

Is this dish gluten-free?

As written, no—it includes flour. But I can easily swap in a gluten-free flour blend or almond flour to make it gluten-free.

Can I make this without eggs?

Eggs help bind the mixture, but I’ve tried using a flax egg substitute or even a bit of Greek yogurt with some success for a softer texture.

Conclusion

One Pan Baked Zucchini Cheese is one of those dishes I love having in my back pocket when I want something hearty, cheesy, and packed with veggies. It’s easy to make, easy to adapt, and always satisfying—whether I serve it fresh from the oven or enjoy it as leftovers the next day.