There’s something special about a dish that combines fresh summer vegetables with gooey, melted cheese. This Zucchini and Cheese recipe is a perfect example of how simple ingredients can come together to create a delightful meal or side dish. Ready in under an hour, it’s a quick and easy way to enjoy the bounty of summer produce.
Table of Contents
The Best Zucchini and Cheese Recipe
Zucchini and Cheese is a versatile dish that can be served as a main course or a side. The fresh vegetables, combined with Italian seasoning and topped with mozzarella cheese, create a satisfying and flavorful experience. Whether you’re looking for a light summer meal or a delicious side, this recipe has got you covered.
Notes on Ingredients
- Unsalted Butter: Adds richness and helps to sauté the vegetables.
- Large Zucchini: Provides the base for the dish with its mild flavor and tender texture.
- Large White Onion: Adds sweetness and depth to the sautéed vegetables.
- Tomatoes: Bring juiciness and a touch of acidity.
- Green Bell Pepper: Adds a slight crunch and a fresh, peppery flavor.
- Dried Italian Seasoning: Enhances the overall flavor with a blend of herbs.
- Shredded Mozzarella Cheese: Melts to create a gooey, cheesy topping.
How to Make Zucchini and Cheese
- Preparation: Preheat your oven to 350°F (175°C). Lightly grease a medium casserole dish.
- Sauté Vegetables: Melt 2 tablespoons of unsalted butter in a skillet over medium heat. Add 1 large chopped zucchini and 1 large chopped white onion. Cook and stir until the onion is golden brown, about 5-8 minutes. Transfer the mixture to the prepared casserole dish.
- Combine Ingredients: Mix 4 chopped tomatoes, 1 large chopped green bell pepper, and dried Italian seasoning to taste into the casserole dish.
- Top with Cheese: Sprinkle an 8-ounce package of shredded mozzarella cheese over the vegetable mixture.
- Bake: Place the casserole dish in the preheated oven and bake until the cheese is melted and bubbly, about 25 minutes.
How to Serve Zucchini and Cheese
This dish is best served hot and fresh out of the oven. It pairs wonderfully with a simple green salad or as a side to grilled meats. You can also enjoy it on its own for a light vegetarian meal. Garnish with fresh herbs like basil or parsley for an extra touch of flavor.
How to Store Zucchini and Cheese
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the desired portion in a microwave-safe dish and heat until warmed through. You can also reheat it in the oven at 350°F (175°C) until hot and bubbly.
| Nutrient | Amount per serving | % Daily Value* |
|---|---|---|
| Calories | 269.87 kcal | 13% |
| Total Fat | 18.62 g | 27% |
| Carbs | 12.45 g | 5% |
| Sugars | 6.81 g | 8% |
| Protein | 15.05 g | 30% |
| Sodium | 289.4 mg | 14% |
| Fiber | 3.14 g | 11% |
| Saturated Fat | 11.45 g | 57% |
| Trans Fat | 0 g | – |
| Monounsaturated Fat | 5.38 g | – |
| Polyunsaturated Fat | 0.82 g | – |
| Cholesterol | 59.48 mg | 20% |
| Calcium | 320.51 mg | 40% |
| Magnesium | 42.07 mg | 11% |
| Potassium | 587.42 mg | 17% |
| Iron | 0.98 mg | 7% |
| Zinc | 2.16 mg | 22% |
| Phosphorus | 270.09 mg | 39% |
| Vitamin A | 527.3 mcg | 66% |
| Vitamin C | 56.42 mg | 71% |
| Thiamin (Vitamin B1) | 0.12 mg | 11% |
| Riboflavin (Vitamin B2) | 0.26 mg | 19% |
| Niacin (Vitamin B3) | 1.22 mg | 8% |
| Vitamin B6 | 0.33 mg | 24% |
| Folic Acid (Vitamin B9) | 46.12 mcg | 23% |
| Vitamin B12 | 1.3 mcg | 52% |
| Vitamin D | 0.23 mcg | 5% |
| Vitamin E | 1.09 mg | 9% |
| Vitamin K | 16.14 mcg | 22% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
FAQs About Zucchini and Cheese
Can I use other types of cheese?
Yes, you can substitute mozzarella with cheddar, Monterey Jack, or a blend of your favorite cheeses.
Can I add other vegetables?
Absolutely! Feel free to add mushrooms, eggplant, or even corn for added variety.
Is it necessary to peel the zucchini?
No, the zucchini should be used with the skin on. It adds texture and nutrients to the dish.
Can I make this dish ahead of time?
Yes, you can assemble the dish and refrigerate it before baking. When ready to serve, simply bake as directed, adding a few extra minutes if needed.
The Best Zucchini and Cheese Recipe
Ingredients
- 2 tablespoons unsalted butter
- 1 large zucchini chopped
- 1 large white onion chopped
- 4 tomatoes chopped
- 1 large green bell pepper chopped
- dried Italian seasoning to taste
- 1 8 ounce package shredded mozzarella cheese
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
- Melt butter in a skillet over medium heat. Add zucchini and onion; cook and stir until onion is golden brown, 5-8 minutes. Transfer to the prepared casserole dish.
- Mix tomatoes, green pepper, and Italian seasoning into the dish. Top with cheese.
- Bake in the preheated oven until cheese is melted and bubbly, about 25 minutes.
This Zucchini and Cheese recipe is a fantastic way to enjoy fresh summer vegetables. Easy to prepare and packed with flavor, it’s sure to become a favorite in your home. Enjoy cooking and savoring this delightful dish!