Description
This Cheesy Garlic Zucchini is a simple baked side dish that feels special without any complicated steps. Sliced zucchini rounds are tossed in olive oil, garlic, and Italian seasoning, then roasted until tender. After the first bake, a generous layer of mozzarella and Parmesan goes on top, and everything returns to the oven just long enough for the cheese to melt, bubble, and turn irresistibly golden in spots. The result is a warm, savory dish with garlicky flavor, a soft zucchini bite, and a cheesy finish that makes it hard to stop at one serving.
Prep Time
10 minutes
Cook Time
25 minutes
Total Time
35 minutes
Yield
4 servings
Ingredients
- 2 medium zucchinis, sliced into rounds
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven.
Set your oven to 400°F (200°C) so it’s fully hot by the time the zucchini is ready. This temperature helps the zucchini roast instead of turning watery. While the oven heats, you can prep your pan and ingredients so everything moves quickly once mixed. - Season and coat the zucchini.
Place the sliced zucchini rounds into a large mixing bowl. Add the olive oil, minced garlic, Italian seasoning, salt, and black pepper. Toss thoroughly until every slice looks lightly glossy and evenly coated. Take a moment here to make sure the garlic and seasoning aren’t stuck in one spot—good mixing means every bite tastes flavorful, not just a few pieces. - Spread onto a prepared baking sheet.
Line a baking sheet with parchment paper for easier cleanup and to help prevent sticking. Spread the zucchini rounds out in a single, even layer. Try not to pile them up; giving the slices space helps them bake more evenly and encourages better roasting along the edges. - Bake the zucchini (first bake).
Place the baking sheet in the preheated oven and bake for 15 minutes. During this time, the zucchini will start to soften and release some moisture, and the garlic and herbs will become fragrant. When the 15 minutes are up, the slices should look tender and slightly cooked through, setting them up perfectly for the cheesy topping.
- Add the cheeses.
Carefully remove the baking sheet from the oven. While the zucchini is still hot, sprinkle the shredded mozzarella evenly over the top, followed by the grated Parmesan. Distribute the cheeses across the whole pan so every portion gets that melted, bubbly finish. The mozzarella gives that stretchy melt, while the Parmesan adds a savory, slightly crisp topping as it bakes. - Bake again until bubbly (final bake).
Return the baking sheet to the oven and bake for an additional 10 minutes, or until the cheese is fully melted and bubbly. Keep an eye on the pan near the end—this is when the cheese turns beautifully golden in places. Once you see the topping bubbling and looking melted all over, it’s ready to come out. - Cool briefly, garnish, and serve.
Remove the baking sheet from the oven and let the zucchini cool for a few minutes. This short rest helps the cheese settle so it doesn’t slide off immediately when serving. Finish by sprinkling fresh chopped parsley over the top for a bright, fresh contrast. Serve warm as a side dish or as a light meal.
Notes
- For a spicy kick, add a pinch of red pepper flakes to the zucchini mixture before baking.
- You can substitute the mozzarella with cheddar cheese for a different flavor profile.
Nutrition (per serving)
- Calories: 150
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 20mg