This Easy Baked Zucchini is a tasty and cheesy treat that’s perfect for a quick side dish. With fresh zucchini and melted cheese, it’s sure to make your taste buds happy!
Honestly, who can resist that bubbly cheese? I love serving it with grilled chicken or just on its own. It disappears quickly, so I always make a little extra! 😄
Key Ingredients & Substitutions
Zucchini: Look for firm zucchinis without blemishes. If you need a substitute, you can consider yellow squash or even eggplant. Both will give a slightly different flavor but will work well in this dish!
Cherry Tomatoes: These add a burst of sweetness. If you don’t have them, try grape tomatoes or even diced regular tomatoes. Just adjust the amount to avoid too much moisture.
Cheese: Mozzarella gives that lovely meltiness while Parmesan adds a savory kick. If you want a dairy-free option, try cashew cheese or a dairy-free mozzarella alternative.
Heavy Cream: If you’re looking for a lighter option, you can substitute with Greek yogurt or even a plant-based cream. Just ensure it’s thick for the best results!
How Can I Make Sure My Zucchini Is Not Watery?
A common mistake with zucchini is letting it become too watery in dishes. Here’s how to prevent that:
- Make sure to salt the zucchini before cooking. Let it sit for about 10 minutes, then drain off the excess moisture.
- Cook the zucchini until just tender before adding the cream and cheese. This reduces moisture release later on.
- Use a baking dish that allows for even cooking rather than crowding the vegetables.
By following these tips, your dish will be creamy, cheesy, and not too watery! Enjoy cooking!
Easy Baked Zucchini and Cheesy Delight
Ingredients You’ll Need:
For the Vegetable Base:
- 3 medium zucchinis, chopped into bite-sized pieces
- 1 cup cherry tomatoes, halved
- 1 small onion, finely chopped
- 2 cloves garlic, minced
For the Creamy Mixture:
- 1/2 cup heavy cream or half-and-half
- 2 tbsp olive oil
- 1 tsp dried Italian seasoning (or a mix of dried basil, oregano, thyme)
- 1/4 tsp red pepper flakes (optional for a slight kick)
- Salt and freshly ground black pepper, to taste
For the Cheesy Topping:
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
For Garnish:
- Fresh parsley, chopped
How Much Time Will You Need?
This delightful dish takes about 10 minutes of prep time, followed by 20-25 minutes of baking time. So, in just about 35-40 minutes, you’ll have a wonderfully cheesy baked zucchini dish ready to serve!
Step-by-Step Instructions:
1. Preheat Your Oven:
First things first! Preheat your oven to 375°F (190°C). This will ensure the oven is nice and hot when you’re ready to bake.
2. Sauté the Aromatics:
Grab a large skillet and heat the olive oil over medium heat. Toss in the chopped onion and minced garlic. Sauté these for about 3-4 minutes until they are translucent and smell amazing!
3. Add Zucchini and Tomatoes:
Now, add the chopped zucchini and halved cherry tomatoes into the skillet. Cook for around 5 minutes until they begin to soften. Season everything with salt, pepper, Italian seasoning, and optional red pepper flakes for a gentle kick.
4. Create the Creamy Base:
Next, pour in the heavy cream and stir everything together well. Let this mixture simmer for an additional 2 minutes so the cream thickens slightly, making it wonderfully creamy.
5. Transfer to Baking Dish:
Carefully transfer your delicious vegetable and cream mixture into the greased baking dish, spreading it out evenly.
6. Top with Cheese:
Sprinkle the shredded mozzarella and grated Parmesan cheese generously over the top. This is where the magic happens!
7. Bake It Up:
Place your baking dish in the preheated oven and bake for 20-25 minutes. Keep an eye on it until the cheese is bubbly and golden brown.
8. Garnish and Serve:
Once it’s out of the oven, let it cool slightly. Then, garnish with chopped fresh parsley for a pop of color and flavor. Serve warm and enjoy this cheesy delight!
Serve as a comforting side dish or a satisfying vegetarian main—you won’t be disappointed!
Frequently Asked Questions (FAQ)
Can I Use Different Vegetables?
Absolutely! While zucchini and cherry tomatoes work beautifully, you can also try bell peppers, yellow squash, or even spinach. Just make sure to adjust cooking times accordingly based on the vegetables you choose!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it up in the microwave or oven until heated through. If it seems a bit dry, add a drizzle of cream or olive oil when reheating.
Can I Make This Dish Ahead of Time?
Yes! You can prepare everything except the cheese topping in advance. Store the vegetable and cream mixture in the fridge for up to 2 days. When you’re ready to bake, just add the cheese on top and bake until bubbly and golden!
Can I Make This Dish Dairy-Free?
Yes! For a dairy-free version, use plant-based cheeses and substitute heavy cream with almond milk, coconut cream, or a dairy-free cream alternative. Just ensure that it’s a thicker consistency to mimic the creaminess!