Mediterranean Cheesy Zucchini Bake
This Mediterranean Cheesy Zucchini Bake is a light yet satisfying dish that highlights fresh garden vegetables and rich cheeses with a fragrant blend of herbs. The zucchini and onions become tender and sweet in the oven, while mozzarella, Parmesan, and feta melt into a golden, bubbling layer of goodness. Optional Mediterranean touches like Kalamata olives, cherry tomatoes, and pine nuts take it to the next level. Perfect as a vegetarian main or a hearty side, this bake brings bright, comforting flavors straight to your table.
Time
Prep: 15–20 minutes
Cook: 30–35 minutes
Total: ~50 minutes
Ingredients
Vegetables & Aromatics
3–4 medium zucchini, thinly sliced or cut into half-moons
1 medium onion, chopped or thinly sliced (red onion preferred)
2–3 cloves garlic, minced
1 small red or yellow bell pepper, diced (optional)
1 cup cherry tomatoes, halved (optional)
½ cup Kalamata olives, pitted and sliced (optional)
Cheeses & Dairy
1 cup shredded mozzarella (or fresh mozzarella, thinly sliced)
½ cup grated Parmesan (plus extra for topping if desired)
½ cup crumbled feta
2 large eggs (for binding)
½–1 cup heavy cream or sour cream (optional, for creamier texture)
Herbs & Seasonings
1–2 tablespoons olive oil (for sautéing and drizzling)
4 tablespoons fresh basil, chopped or cut into ribbons
1 teaspoon dried oregano
½–1 teaspoon dried thyme
Salt & black pepper, to taste
Optional Toppings & Additions
½ cup breadcrumbs (for crispy topping)
3 tablespoons pine nuts (for nutty crunch)
Fresh parsley, chopped (for garnish)
Zest of 1 lemon (for brightness)
Instructions
Prep the oven & dish
Preheat oven to 375°F (190°C). Lightly oil or spray a medium baking dish.
Sauté vegetables
In a large skillet, heat 1 tablespoon olive oil over medium heat. Add onion and garlic, sauté until fragrant and softened (about 3 minutes). Add zucchini, bell pepper, and cherry tomatoes (if using). Cook for 5–7 minutes until slightly softened but not mushy. Season with salt, pepper, oregano, and thyme. Remove from heat and stir in Kalamata olives.
Prepare the cheese mixture
In a bowl, whisk together eggs and cream (or sour cream). Stir in mozzarella, Parmesan, and feta. Add fresh basil and lemon zest.
Assemble the bake
Spread the sautéed vegetables evenly in the baking dish. Pour the cheese mixture over the top, making sure everything is coated.
Add toppings
Sprinkle breadcrumbs and pine nuts (if using) evenly across the surface. Drizzle with a little olive oil.
Bake
Bake uncovered for 25–30 minutes, or until golden and bubbling. If desired, switch to broil for 2–3 minutes at the end to crisp the top.
Garnish & serve
Remove from oven, let rest for 5 minutes, then sprinkle with fresh parsley before serving.
Tips
Prevent sogginess: Zucchini holds a lot of water. Lightly salt slices, let them sit for 10–15 minutes, then blot with a paper towel before cooking.
Cheese balance: Mozzarella melts smoothly, Parmesan adds sharpness, and feta gives tang. Adjust amounts to your preference.
Make ahead: Assemble the dish (without baking) a day in advance, cover, and refrigerate. Bake just before serving.
Serving idea: Works as a vegetarian main with a side salad, or as a hearty side for grilled chicken, fish, or lamb.
Variations
Low-Carb / Keto: Skip the breadcrumbs and use crushed pork rinds, almond flour, or extra Parmesan for a crisp top.
Vegan-Friendly: Use dairy-free cheeses and swap eggs/cream with a mixture of blended silken tofu or unsweetened plant-based yogurt for binding.
Protein-Boosted: Add cooked quinoa, chickpeas, or shredded chicken to make it more filling.
Extra Mediterranean flair: Add sun-dried tomatoes, roasted red peppers, or artichoke hearts for variety.
Nutty Crunch: Swap pine nuts for slivered almonds or chopped walnuts if you prefer a stronger crunch.
Spicy kick: Add a pinch of red pepper flakes or diced chili for gentle heat.
Q&A
Q: Can I use yellow squash instead of zucchini?
A: Yes, yellow squash works just as well and adds extra color. You can even mix both for variety.
Q: How do I stop the bake from being watery?
A: Salt the zucchini slices, let them rest 10–15 minutes, then pat dry before cooking. This reduces excess moisture.
Q: Can I freeze this dish?
A: It’s best enjoyed fresh, as zucchini can get mushy after freezing. If you want to freeze, bake fully, let cool, and reheat gently in the oven.
Q: What protein pairs well with this dish?
A: It pairs beautifully with grilled chicken, lamb chops, baked salmon, or even chickpeas if you want to keep it vegetarian.
Q: Can I make it without cream or eggs?
A: Yes. Skip the cream and eggs for a lighter version. Just use a bit more cheese for binding, or substitute with Greek yogurt for creaminess.
Nutrition
(per serving, approx. 1/6 of the recipe)
Calories: 220
Protein: 11 g
Fat: 15 g
Carbohydrates: 10 g
Fiber: 2 g
Sugars: 4 g
Sodium: 420 mg
(Values vary depending on cheese, cream, and toppings used.)
Conclusion
The Mediterranean Cheesy Zucchini Bake is a comforting, colorful, and wholesome dish that highlights fresh garden vegetables with rich layers of cheese and herbs. It’s versatile enough to serve as a vegetarian main course or a flavorful side for any Mediterranean-inspired meal. Whether you enjoy it lighter with fresh basil and feta or indulgent with cream and a golden breadcrumb crust, this bake delivers warmth, nutrition, and bold flavors in every bite.