If you’re looking for simple and delicious ways to enjoy fresh zucchini, you’re in the right place. I love how versatile zucchini is, especially when it comes to quick meals. Today, I’m sharing two easy zucchini recipes that I make often, perfect for a light lunch or a satisfying side dish.
These recipes highlight zucchini in different forms, from crisp baked slices to a comforting cheesy casserole. You’ll find them both straightforward to prepare and packed with fresh flavor. Let’s get cooking!
Jump to Recipe:
Easy Baked Parmesan Zucchini Recipe
This baked zucchini with Parmesan cheese is so simple to prepare and full of great taste. It’s a perfect light side dish that comes together quickly, great for any weeknight dinner.
Key Ingredients & Tips
- Fresh Zucchini: Use firm, medium-sized zucchini for the best texture when baked. Avoid very large ones, which can be watery.
- Parmesan Cheese: Freshly grated Parmesan melts beautifully and adds a rich, salty flavor that really complements the zucchini.
- Don’t Crowd the Pan: Spread the zucchini in a single layer on your baking sheet. This helps it to roast and brown, rather than steam, giving you a better texture.
What You Need
- 2 medium zucchini
- 2 tbsp olive oil
- 1/4 cup grated Parmesan cheese
- 1/2 tsp garlic powder
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish, optional)
⏱️ Time: 25 minutes🍽️ Yields: 2-3 servings
How to Make It
Step 1: Prep the Zucchini
Preheat your oven to 400°F (200°C). Wash and trim the ends off the zucchini. Slice each zucchini into 1/4-inch thick rounds or cut them into sticks, whichever you prefer.
Step 2: Season & Bake
In a large bowl, toss the zucchini with olive oil, garlic powder, salt, and pepper until everything is well coated. Spread the seasoned zucchini in a single layer on a baking sheet. Sprinkle generously with Parmesan cheese over the top.
Step 3: Finish Baking
Bake for 15-20 minutes, or until the zucchini is tender and the cheese is golden and bubbly. If you like it extra crispy, you can broil for the last minute, watching it closely. Serve warm, perhaps with a sprinkle of fresh parsley.
📝 Final Note
This simple zucchini dish is best eaten fresh from the oven. If you have leftovers, store them in an airtight container in the fridge and reheat gently in the oven or air fryer for best texture.
Easy Baked Zucchini And Cheese Casserole
This comforting baked zucchini casserole brings together tender zucchini with a creamy, cheesy sauce. It’s a hearty side dish or a light main meal that’s easy to make and everyone will enjoy.
Key Ingredients & Tips
- Draining Zucchini: Zucchini holds a lot of water. Lightly salting the slices and letting them sit for a few minutes before patting dry helps prevent a watery casserole.
- Cheese Choice: A mix of mild cheddar for creaminess and a sharper cheese like Parmesan or Monterey Jack works well for both flavor and a good melt.
- Cover & Uncover: Covering the casserole initially helps the zucchini cook through without drying out. Uncovering towards the end lets the cheese topping get golden and bubbly.
What You Need
- 3 medium zucchini
- 1 tbsp olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1/2 cup heavy cream (or milk for a lighter version)
- 1/2 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1 egg, lightly beaten
- Salt and black pepper to taste
- Pinch of nutmeg (optional)
- Breadcrumbs (for topping, optional)
⏱️ Time: 45 minutes🍽️ Yields: 4-6 servings
How to Make It
Step 1: Prepare Zucchini
Preheat your oven to 375°F (190°C). Slice zucchini into thin rounds, about 1/8-inch thick. If you like, you can lightly salt the slices and let them sit for 10 minutes, then pat them dry with paper towels to remove excess water.
Step 2: Cook Aromatics
Heat olive oil in a pan over medium heat. Add the chopped onion and cook until it softens and becomes clear, about 5 minutes. Stir in the minced garlic and cook for just another minute until it smells fragrant. Take the pan off the heat.
Step 3: Assemble Casserole
In a large bowl, combine the prepared zucchini slices, the cooked onion and garlic, heavy cream, shredded cheddar cheese, grated Parmesan cheese, the lightly beaten egg, salt, pepper, and nutmeg if you’re using it. Mix everything together gently until well combined.
Step 4: Bake to Perfection
Pour the zucchini mixture into an 8×8 inch baking dish. If desired, sprinkle a little more cheese or some breadcrumbs on top for a nice crust. Bake, covered with aluminum foil, for 25 minutes. Then, remove the foil and bake for another 15-20 minutes, until the casserole is bubbly and the top is golden brown. Let it sit for a few minutes before serving.
📝 Final Note
This zucchini and cheese casserole stores well. Keep any leftovers in an airtight container in the fridge for up to 3 days. It reheats nicely in the microwave or oven for another comforting meal.