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Baked Zucchini with Mozzarella is the perfect solution to too much zucchini. Topped with mozzarella you won’t be able to stop the kids from eating their veggies!
Why You’ll Love This Recipe!
It’s the perfect solution to too much zucchini and you only need 3 ingredients!
Does your zucchini runneth over in your garden? Or maybe your neighbor’s garden and they are graciously sharing? If not, you will be hoping it does after giving today’s recipe a try.
Ingredients Needed
- Zucchini. Cut into 1/4-1/2 inch round discs.
- Lawry’s Seasoning salt or favorite all purpose seasoning salt.
- Mozzarella cheese. Grated. You can also substitute with your favorite cheese blend.
How to Make Baked Zucchini
- Slice zucchini into 1/4 – 1/2 inch pieces.
- Place flat onto a large cookie sheet.
- Sprinkle with seasoning salt.
- Bake 350 for about 10-15 minutes or until crisp tender.
- Sprinkle the zucchini with cheese and place under the broiler until cheese bets bubbly and starts to brown, about 3-5 minutes.
Can I freeze zucchini to make this later?
Unfortunately, zucchini does not freeze well because of its high water content. This recipe is one I recommend enjoying when zucchini is in season and you have it on hand.
Possible Variations
- You can use different seasonings. Instead of Lawry’s seasoning salt use a Italian seasoning or a combination of your favorite herbs.
- Substitute some fresh minced garlic for the garlic powder.
- Use a combination of different cheeses such as Parmesan cheese, Romano Cheese, Monterey Jack or a Mexican or Italian blend.
- Use a yellow squash instead of zucchini.
Tips from Leigh Anne
- Watch it carefully when it’s under the broiler as it can burn quickly. Don’t get distracted!
- This is best served warm, right out of the oven.
- I prefer to use smaller zucchini that are less seedy. You don’t want to use the large, overgrown zucchini. You know the ones you left growing in the garden too long!
- Try to slice the zucchini as evenly as possible so they cook at the same time.
- Avoid over cooking zucchini has it can turn it mushy.
Some of my other favorite zucchini recipes:
Frequently Asked Questions
Seasoning salt is a combination of salt, herbs and spices. I use Lawry’s seasoning salts but there are other all purpose seasoning salts out there. You can also make your own by combining salt, your favorite herbs and spices such as paprika, garlic powder, onion powder, chili powder, parsley and pepper. You could also use this recipe for garlic herb seasoning.
I love doing zucchini on the grill. Grill until it is tender and then add cheese. The cheese will melt on the grill but if you want it browned, you will still need to put it under the broiler for a minute or so.
Zucchini will get soggy if it is overbaked or if it is placed too closely together on the baking sheet not allowing air to circulate causing the zucchini to steam instead of bake. Be sure you leave space between your zucchini on the baking sheet.
Try these other zucchini recipes:
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Baked Zucchini with Mozzarella
Ingredients
- 2 medium sized or about 5 small zucchini
- Lawry’s Seasoning Salt
- 2 C shredded mozzarella cheese if you don’t have mozzarella use any favorite cheese blend. The pizza blend or Mexican blend works well too Don’t worry about exact proportions. Just sprinkle the cheese on to the thickness you like – the more cheese the better for me!
Instructions
- Slice zucchini into 1/4 – 1/2 inch pieces.
- Place flat onto a large cookie sheet.
- Sprinkle with seasoning salt.
- Bake 350 for about 10-15 minutes or until crisp tender.
- Remove from oven and sprinkle the zucchini with cheese.
- Turn the oven to broil,.
- Place the cookie sheet back into the oven and let the cheese get all bubbly and a bit browned. This should only take about 3-5 minutes. Watch carefully.
- Do not get distracted and forget about what is in your oven. Remove and watch them disappear.
Tips & Notes:
- Watch it carefully when it’s under the broiler as it can burn quickly. Don’t get distracted!
- This is best served warm, right out of the oven.
- I prefer to use smaller zucchini that are less seedy. You don’t want to use the large, overgrown zucchini. You know the ones you left growing in the garden too long!
- Try to slice the zucchini as evenly as possible so they cook at the same time.
- Avoid over cooking zucchini has it can turn it mushy.
Nutrition Facts:
Ron says
I also made these but with larger squash that I was given, but I cut the center out with a doughnut hole cutter and added precooked sausage. It was a hit so don’t grind up all your large squash