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Crispy Cheesy Zucchini Bake Recipe – Easy Italian Herb Dinner

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This crispy cheesy zucchini bake combines tender zucchini, melty mozzarella and Parmesan, and a crunchy panko topping with Italian herbs for a comforting, crowd-pleasing dish. It’s quick to prepare, packed with flavor, and perfect for family dinners, potlucks, or as a make-ahead side.

Ingredients

Scale
  • 4 medium zucchini (about 1.75 lbs), sliced into 1/4-inch rounds
  • 1 teaspoon salt (plus more to taste)
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon dried Italian herb blend (or mix of oregano, basil, and thyme)
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 large egg
  • 1/4 cup whole milk (or almond milk for dairy-free)
  • 3/4 cup panko breadcrumbs (regular or gluten-free)
  • 2 tablespoons melted butter
  • 1/4 cup grated Parmesan cheese (for topping)
  • 1/2 teaspoon dried parsley or fresh chopped parsley (optional)
  • Optional: 1/2 cup diced roasted red peppers
  • Optional: 1/2 teaspoon crushed red pepper flakes
  • Optional: Swap mozzarella with cheddar or provolone

Instructions

  1. Slice zucchini into 1/4-inch rounds. Place in a large bowl and sprinkle with 1 teaspoon salt. Toss and let sit for 20-25 minutes to draw out moisture.
  2. Transfer salted zucchini to a colander, rinse lightly under cold water, and pat dry with towels.
  3. Return zucchini to the bowl. Add olive oil, minced garlic, black pepper, and Italian herbs. Toss until evenly coated.
  4. In a small bowl, whisk together egg and milk. Pour over zucchini mixture. Add mozzarella and Parmesan cheeses. Fold gently to combine.
  5. Lightly oil a 9×13-inch baking dish. Spread zucchini mixture evenly in the dish.
  6. In a small bowl, mix panko breadcrumbs, melted butter, 1/4 cup Parmesan, and parsley. Stir until crumbly.
  7. Sprinkle topping evenly over zucchini. Bake at 400°F (200°C) for 25-30 minutes, until golden brown and bubbling.
  8. Optional: Broil for 2-3 minutes for extra crunch, watching closely.
  9. Let bake cool for 5-10 minutes before slicing and serving.

Notes

For best results, salt and blot zucchini well to avoid sogginess. You can prep zucchini ahead and refrigerate for up to 2 hours. Swap cheeses or add veggies like yellow squash or tomatoes for variety. Gluten-free and vegan adaptations are easy—use GF breadcrumbs or almond flour, and plant-based cheese and milk. Leftovers taste even better the next day and reheat well in the oven.

Nutrition

Keywords: zucchini bake, cheesy casserole, Italian herbs, vegetable bake, comfort food, easy dinner, family recipe, vegetarian, crispy topping

Find it online: https://hungermind.com/crispy-cheesy-zucchini-bake-recipe-easy-italian-herb-dinner/