Cheesy Zucchini Bake

This is our second year attempting to grow a garden . . . last year, I had NO zucchinis . . . this year, I have so many that I don’t know what to do with them! I saw this recipe over at Kalyn’s Kitchen and made it for dinner last night. It was so easy to throw together and was the perfect summer side dish!!
I adapted her recipe slightly, using what I had on hand . . .

Serves: 6

Cheesy Zucchini Bake

A delicious summer side dish to use up all of those extra zucchinis!

10 minPrep Time

45 minCook Time

55 minTotal Time

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  • 2 medium zucchini (cut in slices)
  • 2 medium yellow squash (cut in slices)
  • 2 green onions (chopped)
  • 1 Tablespoon dried basil
  • 1/2 teaspoon thyme
  • 3/4 teaspoon garlic powder
  • 1 cup shredded cheddar cheese
  • salt and pepper, to taste
  • 1/2 cup grated Parmesan cheese


  1. Preheat oven to 350.
  2. Spray an 8 x 8 inch baking dish with non-stick spray.
  3. Wash the squash and cut in slices, then slice green onions.
  4. Combine the sliced squash, chopped onions, basil, thyme, garlic powder, and cheese and stir together until the veggies are coated with cheese and the herbs are well-distributed.
  5. Season with salt and pepper.
  6. Put the mixture in the baking dish and bake uncovered for about 25-30 minutes.
  7. When the zucchini is nearly cooked through, take the casserole dish out of the oven and sprinkle grated Parmesan cheese over all.
  8. Put the dish back in the oven and bake 10-15 minutes longer, or until the cheese is melted and nicely browned and zucchini is fully cooked.

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