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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
What is seasoning salt?
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.
Can I grill zucchini?
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.
Why is my zucchini soggy?
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.
What is seasoning salt?
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.
Meg says
This was so simple but so delicious. My husband was just complaining I bought too much cheese, so this worked out perfectly. Thanks for this easy side dish. We paired it with shrimp.
Leigh Anne says
It’s the perfect way to use up too much cheese! So glad you enjoyed it.
Christine @ myblissfulmess says
Hi Leigh Anne! I absolutely LOVE zucchini! This is a wonderful quick and easy recipe I can do when entertaining company. Even if they drop in without notice, this is so easy and quick. Thanks for sharing this!
Leigh Anne says
Christine, I love how quick and easy this comes together too! Glad you enjoyed it.
Marla Stratford says
Leigh Anne. I was able to get to the link but it can not be copied and the only way to print it is to print the entire column….not just a selection of the recipe.
Leigh Anne says
Marla, The best thing to do would be to just cut and paste it into a word document. That should work.
Lara says
This looks good!! I have some zucchini, too!!
Elizabeth S. says
Hi Leigh Anne, I just wanted to let you know that your link isn’t working. I was able to find it and it looks delish but I thought you might want to know about the link. Have a good day!
Leigh Anne says
Thanks Elizabeth – got the link fixed!