Cheese And Zucchini: Perfect Baked Pairing Ideas

what kind of cheese goes with baked zucchini

Zucchini is a versatile vegetable that can be cooked in many ways. One way to cook zucchini is by baking it in the oven. Baked zucchini is a quick and easy side dish that can be made in under 30 minutes. It is also a low-carb, vegetarian, gluten-free, and keto-friendly option.

There are several variations of baked zucchini recipes, but most of them include slicing the zucchini, seasoning it, and baking it in the oven until it is tender. Some recipes call for a single layer of zucchini on a baking sheet, while others call for a casserole dish. The zucchini can be seasoned with salt, pepper, Italian seasoning, garlic powder, or other herbs and spices. Some recipes also include a cheese topping, such as mozzarella, Parmesan, or cheddar.

Baked zucchini can be served as a side dish with steak, chicken, or burgers, or it can be enjoyed as a light meal or snack. It can also be served with a dipping sauce, such as marinara.

Characteristics	Values
Recipe Name	Easy Cheesy Zucchini Bake, Zucchini and Cheese, Baked Zucchini and Cheese, Cheddar Baked Zucchini, Easy Baked Zucchini, Cheesy Baked Zucchini with Marinara
Ingredients	Zucchini, Yellow Squash, Chopped Fresh Basil, Thinly Sliced Green Onion, Dried Thyme, Garlic Powder, Grated Mozzarella Cheese, Coarsely Grated Parmesan, Salt, Fresh Ground Black Pepper, Unsalted Butter, White Onion, Green Bell Pepper, Dried Italian Seasoning, Tomatoes, Olive Oil, Green Pepper, Grape Tomatoes, Bell Pepper, Parsley, Crushed Chili Pepper Flakes, Shredded Cheddar Cheese, Italian Seasoning, Paprika, Black Pepper, Mild Cheddar, Zucchini Slices, Shredded Parmesan Cheese, Lemon Pepper Seasoning, Fresh Herbs, Lemon Juice, Minced Garlic, Oregano, Thyme, Steaks, Burgers, Chicken, Marinara for Dipping, Zucchini Fries, Zucchini Pizza Bites, Easy Roasted Zucchini, Olive Oil, Parmesan Cheese, Salt and Pepper, Parmesan, Italian Seasoning, Broccoli, Carrots, Potatoes, Parmesan Baked Eggplant, Spinach, Roasted Potatoes, Carrots, Butternut Squash, Acorn Squash, Yellow Squash, Marinara Sauce, Mozzarella, Parmesan, Italian Seasoning, Zucchini Halves, Olive Oil, Salt, Pepper, Marinara Sauce, Mozzarella, Parmesan, Italian Seasoning, Fresh Herbs
Preparation	Wash Zucchini, Trim Ends, Cut into Slices or Half-Moon Slices, Wash and Dry Basil, Chop or Slice the Basil, Chop Green Onions, Toss Together the Sliced Zucchini, Sliced or Chopped Basil, Sliced Green Onions, Dried Thyme, Garlic Powder, and Cheese, Season with Salt and Fresh-Ground Pepper, Spread Out in the Baking Dish, Bake Uncovered for 25-30 Minutes, Sprinkle the Remaining Grated Mozzarella or Pizza Cheese, Bake for 10-15 Minutes, Serve Hot, Melt Butter in a Skillet Over Medium Heat, Add Zucchini and Onion, Cook and Stir Until Onion is Golden Brown, Transfer to the Prepared Casserole Dish, Mix Tomatoes, Green Pepper, and Italian Seasoning, Top with Cheese, Preheat Oven to 375ºF (190ºC), In a Baking Dish, Combine Diced Zucchini, Bell Pepper, Chopped Onions, Grape Tomatoes, Italian Seasoning, Garlic Powder, and Half the Shredded Mozzarella, Season with Salt, Fresh Ground Black Pepper, and Drizzle with Olive Oil, Stir Together, Bake in the Oven, Uncovered for About 20 Minutes, Sprinkle the Remaining Cheese on Top, Finish Baking the Zucchini and Cheese for Another 10 Minutes, Preheat Oven to 425 degrees F, Add Seasoning, Oil, and Cheese to the Bowl with Zucchini Slices, Stir Together, Arrange Zucchini Slices on a Baking Sheet, Bake for 10 to 12 Minutes, Remove from Oven, Wait a Few Minutes, Then Serve, Preheat Oven to 425° F, Add Italian Seasoning, Paprika, Salt and Pepper, Oil, and Cheese to the Bowl with Zucchini Slices, Stir Together, Arrange Zucchini Slices on a Baking Sheet, Bake for 10 to 12 Minutes, Remove from Oven, Wait a Few Minutes, Then Serve, Cut Zucchini Round and Toss with Seasonings, Place in a Single Layer on a Rimmed Baking Sheet, Top with a Bit of Parmesan Cheese, Bake, Broil for a Few Minutes, Cut the Zucchini into ¼" Thick Slices, Place All on a Paper Towel-Lined Baking Sheet, Sprinkle with Salt and Let it Sit, Preheat Oven to 425° F, Add Italian Seasoning, Paprika, Salt and Pepper, Oil, and Cheese to the Bowl with Zucchini Slices, Stir Together, Arrange Zucchini Slices on a Baking Sheet, Bake for 10 to 12 Minutes, Remove from Oven, Wait a Few Minutes, Then Serve, Cut Each Zucchini in Half Lengthwise, Line Them Up on a Quarter Sheet Baking Pan, Drizzle with Olive Oil, Salt, and Pepper, Bake in a 375 F Preheated Oven for 25 Minutes, Combine Mozzarella, Parmesan, and Italian Seasoning in a Small Mixing Bowl, Top Each Zucchini with About 2 Tablespoons Marinara Sauce, Sprinkle Each with an Equal Amount of the Cheese Mixture, Broil on High Until the Cheese is Golden Brown and Bubbly, Garnish with Fresh Herbs (optional) and Serve Immediately
Baking Temperature	350F/180C, 375ºF (190ºC), 425 degrees F, 375 F, 425ºF (190ºC), 375 F, 425° F, 375 F, 375 F, 375 F, 425 degrees F, 375 F, 375 F, 425 F, 375 F
Baking Time	25-30 Minutes, About 25 Minutes, 30 Minutes, 10 to 12 Minutes, 20 Minutes, 10 Minutes, 25 Minutes, 20 Minutes, 10 Minutes, 5 Minutes, 3-5 Minutes, 25 Minutes, 2-3 Minutes, 10 Minutes, 10-15 Minutes, 10 to 12 Minutes, 12 Minutes, 10 Minutes, 5 Minutes, 3-5 Minutes, 25 Minutes, 2-3 Minutes, 5 Minutes, 10 Minutes, 10 to 12 Minutes
Nutrition Facts	Serving Size: 1 Amount Per Serving: Calories: 207, Total Fat: 13g, Saturated Fat: 7g, Unsaturated Fat: 4g, Cholesterol: 40mg, Sodium: 535mg, Carbohydrates: 6g, Fiber: 3g, Sugar: 5g, Protein: 14g, Total Carbohydrate: 15g, Calories: 80, Carbohydrates: 3g, Protein: 4g, Fat: 5g, Saturated Fat: 1g, Cholesterol: 5mg, Sodium: 141mg, Potassium: 255mg, Fiber: 1g, Sugar: 2g, Vitamin A: 260IU, Vitamin C: 17.6mg, Calcium: 118mg, Iron: 0.5mg, Nutrition Facts (per serving)Servings Per Recipe 4Total Carbohydrate 15g* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

Mozzarella and Parmesan

Mozzarella is a soft, white cheese that is mild in flavour and melts easily. It is a good source of protein and calcium and is lower in sodium than other cheeses. When baked, it becomes gooey and stringy, making it a popular choice for pizzas and other baked dishes.

Parmesan is a hard, aged cheese with a strong, nutty flavour. It is often used as a topping or garnish due to its strong flavour and is also commonly grated over pasta dishes. Parmesan is a good source of protein and calcium and has a lower lactose content than other cheeses, making it a good option for those who are lactose intolerant.

When combined, mozzarella and Parmesan create a nice balance of flavours and textures. The soft, creamy mozzarella melts easily and becomes stringy when baked, while the harder Parmesan adds a salty, nutty flavour and a crispy texture.

Ingredients:

2 medium zucchini, cut into slices or half-moon slices
2 medium yellow squash, cut into slices or half-moon slices
4 tablespoons chopped fresh basil (more or less, depending on how much you like the flavour of basil)
2 tablespoons thinly sliced green onion
1/2 teaspoon dried thyme
3/4 teaspoon garlic powder
1 cup grated mozzarella cheese
1/2 cup coarsely grated Parmesan, plus a little more for the top if desired
Salt and freshly ground black pepper to taste

Method:

Preheat the oven to 350°F (180°C). Grease an 8" x 8" or 8" x 11" baking dish with olive oil or non-stick spray.
Wash the zucchini and yellow squash and cut into slices or half-moon slices.
Wash, dry, and finely chop the basil.
Chop the green onions.
In a large bowl, combine the sliced zucchini, yellow squash, basil, green onions, dried thyme, garlic powder, 1/2 cup grated mozzarella, and 1/2 cup coarsely grated Parmesan. Stir until the vegetables are coated with cheese and the herbs are well-distributed. Season with salt and freshly ground black pepper.
Spread the mixture in the prepared baking dish and bake, uncovered, for about 25-30 minutes, or until the zucchini is tender when pierced with a fork.
Remove the dish from the oven and sprinkle the remaining grated mozzarella and Parmesan on top.
Return the dish to the oven and bake for an additional 10-15 minutes, or until the cheese is melted, slightly browned, and the zucchini is fully cooked.
Serve hot and enjoy!

Cheese Choices for Meatball Subs: The Perfect Combination

You may want to see also

Cheddar

Why You'll Love This Recipe

Baked zucchini is an easy recipe, and always a crowd-pleaser. You’ll love this cheesy baked zucchini recipe: It’s vegetarian, low-carb, keto, gluten-free, and made in 30 minutes. Plus, it makes a great recipe for using up all of that amazing summer zucchini! We tell you: If you want to get the kids (or anyone else) to eat some veggies, then this is the recipe for you!

Start by washing the zucchini. Cut it into ¼" thick slices. Place all on a paper towel-lined baking sheet. Sprinkle with salt and let it sit while you prepare the rest.

Once you notice droplets of liquid on zucchini, pat it with a paper towel, then place all in a large bowl.

Preheat oven to 425 degrees F.

Add seasoning, oil, and cheese to the bowl with zucchini slices. Stir together.

Arrange zucchini slices on a baking sheet. For even better results, place them on a rack, so the air can circulate under the zucchini.

Bake for 10 to 12 minutes.

Remove from oven. Wait a few minutes, then serve.

The zucchini cut into ¼" thick slices, 12 to 14 minutes of baking at 425 degrees Fahrenheit gave me the results I was looking for. If you want them crispy, cut them very thin and cut the baking time. The thicker the slices, the longer the baking time. Zucchini cut into spears will bake longer too.

Zucchini has a lot of moisture that escapes while baking, which can turn your dish into a soggy mess. To prevent that, first, sweat the vegetable. Cut it into slices, salt, and let them sit. You will see droplets of moisture on the surface. Pat it dry and proceed with the recipe. The second tip is to bake it on a rack set over a baking sheet. It will allow the air to circulate all around the slices.

For the best results, I recommend making this dish the same day you will serve it. The longer the zucchini slices sit, the softer they will become. It is normal for any baked vegetable dish. However, you can still store leftovers in a container with a lid, in the fridge and heat up the next day. They will still be delicious!

Absolutely! Use yellow, acorn, or butternut squash to make this. I find cheddar cheese pairing with them nicely, but feel free to try other cheeses as well.

Margherita Pizza: Mozzarella, the Star Cheese Topping

You may want to see also

Marinara and Mozzarella

This recipe can be easily modified to suit one's taste. For instance, one can use a combination of yellow squash and zucchini to make the dish more colorful. Additionally, one can add a couple of tablespoons of grated Parmesan cheese to the zucchini for extra flavor. To enhance the flavor of the baked vegetables, one can also add a teaspoon of instant chicken stock.

This baked zucchini and cheese recipe is a perfect side dish for grilled chicken, pork chops, steak, shrimp, or salmon. It is also a great option for those following a vegetarian, low-carb, or keto diet. To prevent the zucchini from getting soggy, it is recommended to lightly salt the zucchini slices and let them sit for 15 minutes before patting them dry and proceeding with the recipe.

For those who want to make this dish ahead of time, it is best to consume it on the same day as the zucchini slices tend to get softer over time. However, leftovers can be stored in an airtight container in the fridge for up to 2 days and reheated in the oven or microwave. Freezing is not recommended as zucchini tends to release a lot of water even after cooking, which can make the dish watery.

Cobb Salad: The Best Cheese Options for You

You may want to see also

Parmesan

For a simple baked zucchini recipe, slice the zucchini into rounds, toss with olive oil, Italian seasoning, salt, and pepper, and top with parmesan cheese. Bake in the oven for 5 minutes, then broil for 3-5 minutes, or until the cheese is lightly browned.

For a more indulgent option, try a zucchini and cheese bake. Toss sliced zucchini with fresh basil, sliced green onions, dried thyme, garlic powder, grated mozzarella, and coarsely grated parmesan. Spread the mixture in a baking dish and bake for 25-30 minutes. Sprinkle with more mozzarella and parmesan, and bake for another 10-15 minutes, or until the cheese is melted and slightly browned.

For a more substantial meal, try a cheesy zucchini and tomato gratin. Top sliced zucchini with a mixture of breadcrumbs, parmesan, and melted butter, then layer with sliced tomatoes and more parmesan. Bake for 20 minutes, or until the topping is golden and the zucchini is tender.

For a low-carb option, try baked zucchini boats. Cut zucchini in half lengthwise and drizzle with olive oil, salt, and pepper. Bake until tender, then top with marinara sauce and a mixture of mozzarella and parmesan. Broil until the cheese is golden and bubbly.

For a gluten-free option, try cheddar baked zucchini. Toss zucchini slices with olive oil, Italian seasoning, paprika, salt, pepper, and shredded cheddar. Bake for 10-12 minutes, or until the zucchini is tender.

The Best Cheeses for a Grilled Cheese Sandwich

You may want to see also

Olive Oil and Parmesan

Baked Zucchini with Olive Oil and Parmesan

Ingredients:

2 medium zucchini
3 tablespoons olive oil
1/2 cup shredded parmesan cheese
1 teaspoon Italian seasoning
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon black pepper

Steps:

Preheat the oven to 425° F.
Wash the zucchini and cut off the ends. Cut the zucchini into 1/4-inch thick slices. Place the zucchini slices on a paper towel-lined baking sheet and sprinkle with salt. Let it sit for a few minutes.
In a large bowl, add the zucchini slices, Italian seasoning, paprika, salt, pepper, olive oil, and parmesan cheese. Stir well to combine.
Arrange the zucchini slices on a baking sheet. For better results, place them on a rack so that air can circulate under the zucchini.
Bake in the oven for 10-12 minutes.
Remove from the oven and let it cool down a bit before serving.

This recipe is simple, quick, and easy to make. It is a great way to enjoy zucchini during the summer. You can also add more cheese on top before serving if you want it to be extra cheesy!