This Baked Zucchini with cheddar is an easy side dish made with the popular summer vegetable. Great way to enjoy zucchini this season. Each slice is cheesy and delicious!
Jump to:
Why You'll Love This Recipe
I bought a bunch of zucchini to make my go-to dishes. I was going to coat it with Parmesan breadcrumbs and bake but then I saw a big block of cheddar in my fridge. I love the flavor of toasted cheddar! The idea for these Cheddar Baked Zucchini Slices was born.
It's super quick to prepare since there is no dipping each slice in breading. Just toss everything together, set it on a baking sheet, and bake. You can also top each slice with more cheese if desired. This dish is fancy enough to serve as an appetizer to guests at a party!
If you have a ton of zucchini, you may also like my Crispy Zucchini Fries or the Apple Zucchini Muffins, a perfect snack!
Ingredients:
- zucchini: medium size
- cheese: I used mild cheddar
- spices: salt, pepper, paprika, and Italian seasoning
How to bake zucchini?
- Start by washing the zucchini. Cut it into ¼" thick slices. Place all on a paper towel-lined baking sheet. Sprinkle with salt and let it sit while you prepare the rest.
- Once you notice droplets of liquid on zucchini, pat it with a paper towel, then place all in a large bowl.
- Preheat oven to 425 degrees F.
- Add seasoning, oil, and cheese to the bowl with zucchini slices. Stir together.
- Arrange zucchini slices on a baking sheet. For even better results, place them on a rack, so the air can circulate under the zucchini.
- Bake for 10 to 12 minutes.
- Remove from oven. Wait a few minutes, then serve.
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
How long to bake zucchini?
The zucchini cut into ¼" thick slices, 12 to 14 minutes of baking at 425 degrees Fahrenheit gave me the results I was looking for. If you want them crispy, cut them very thin and cut the baking time. The thicker the slices, the longer the baking time. Zucchini cut into spears will bake longer too.
How to prevent zucchini from getting soggy?
Zucchini has a lot of moisture that escapes while baking, which can turn your dish into a soggy mess. To prevent that, first, sweat the vegetable. Cut it into slices, salt, and let them sit. You will see droplets of moisture on the surface. Pat it dry and proceed with the recipe. The second tip is to bake it on a rack set over a baking sheet. It will allow the air to circulate all around the slices.
Can I make baked zucchini ahead of time?
For the best results, I recommend making this dish the same day you will serve it. The longer the zucchini slices sit, the softer they will become. It is normal for any baked vegetable dish. However, you can still store leftovers in a container with a lid, in the fridge and heat up the next day. They will still be delicious!
Can I use other squashes to make this dish?
Absolutely! Use yellow, acorn, or butternut squash to make this. I find cheddar cheese pairing with them nicely, but feel free to try other cheeses as well.
More side dish recipes:
If you like this recipe and make it, let me know in the comments below! Don't forget to rate it if you enjoyed it!
Cheddar Baked Zucchini
Ingredients
- 2 medium zucchini
- 3 tablespoons olive oil
- ½ cup shredded cheddar cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Prepare the vegetable: wash the zucchini, cut off the top and the end, then cut zucchini into ¼″ thick slices. Place all on a paper towel-lined baking sheet. Sprinkle with salt and let it sit while you prepare the rest.2 medium zucchini
- Preheat oven to 425° F.
- Once you notice droplets of liquid on zucchini, pat it with a paper towel, then place all in a large bowl.
- Add Italian seasoning, paprika, salt and pepper, oil, and cheese to the bowl with zucchini slices. Stir together.3 tablespoons olive oil, ½ cup shredded cheddar cheese, 1 teaspoon Italian seasoning, ¼ teaspoon salt, ¼ teaspoon black pepper, ½ teaspoon paprika
- Arrange zucchini slices on a baking sheet. For even better results, place them on a rack, so the air can circulate under the zucchini. Top with more cheese if desired.
- Bake for 10 to 12 minutes.
- Remove from oven. Wait a few minutes, then serve.
Notes
- For the best results, I recommend making this dish the same day you will serve it. The longer the zucchini slices sit, the softer they will become.
- Use yellow, acorn, or butternut squash to make this. I find cheddar cheese pairing with them nicely, but feel free to try other cheeses as well.
- Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use a calorie counter you are familiar with.
Chris says
Light, tasty and quick zucchini. Cheese gives it the perfect character. No need for extras. This is so good!
Larry says
Hi...I use "NO SALT", a sodium alternative. Will this work the same as regular salt to help remove water from zucchini? Larry
Suzy Kudsia says
This dish is absolutely delicious and so simple to make! It was not time consuming or tedious! Thank you for all of your simple yet delicious recipes.
Anna says
I am so glad you enjoyed the dish, Suzy! Thank you for giving it a try!
Krystle says
Such a simple yummy side dish. Thanks for helping me use up my garden's bounty!
Anna says
I am so glad it was helpful! Thank you, Krystle!
Beth says
These cheddar baked zucchini are my absolute favorites! Such a delicious and healthy snack that we love! I’ll be making this recipe again!
Anna says
Yay! That's fantastic! Thank you, Beth!
Sabrina says
great idea for anyone with too much summer zucchini and not enough recipes to use them up, thank you!
Anna says
Exactly! I have even more coming up. 😀 Thanks, Sabrina!
Betsy says
It's so hard to find GOOD low FODMAP recipes! I know you probably weren't aiming for low Fodmap, but you hit it dead on! Super delicious and so easy! Love this!
Anna says
I am so glad! Thank you, Betsy!