Cheesy Zucchini + Herb Bake
This savory zucchini bake is cheesy, fluffy, and packed with fresh herbs. It’s perfect as a light lunch, side dish, or vegetarian main course.
Ingredients
3 medium zucchini, grated and squeezed very dry
1 cup shredded mozzarella or cheddar cheese
½ cup crumbled feta or ricotta cheese
4 large eggs, beaten
½ cup breadcrumbs or all-purpose flour
¼ cup fresh parsley, finely chopped
1 teaspoon fresh rosemary, finely chopped
2 garlic cloves, minced
1 teaspoon salt (or to taste)
½ teaspoon black pepper
1 tablespoon olive oil or melted butter (for greasing the baking dish)
Instructions
Preheat your oven to 375°F (190°C). Grease an 8×8-inch baking dish or a 9-inch pie dish with olive oil or butter.
Grate the zucchini and place it in a clean kitchen towel. Squeeze out as much moisture as possible—this helps the bake stay firm.
In a large mixing bowl, combine the zucchini, shredded cheese, feta or ricotta, beaten eggs, breadcrumbs (or flour), parsley, rosemary, garlic, salt, and pepper.
Stir until everything is evenly mixed.
Spread the mixture into the prepared baking dish and smooth the top.
Bake for 35–45 minutes, or until the top is golden brown and the center is set.
Let the bake rest for 5–10 minutes before slicing.
Optional Add-Ins
½ teaspoon onion powder
A pinch of red pepper flakes
¼ cup grated Parmesan on top before baking
Chopped green onions or fresh basil
