Can I just use zucchini and skip the yellow squash?

Yeah, use 4 zucchini total. I do this all the time. Yellow squash just makes it prettier and tastes slightly different but it's not crucial.

Do I have to leave the skin on?

I always do. Easier and the skin has good stuff in it. Just scrub them clean.

Some liquid is normal. If it's really watery, maybe your zucchini was extra wet or your oven runs cool. Use the towel trick or just serve it with a slotted spoon.

What to do if I don’t have fresh basil?

Fresh basil helps this taste special but if you in case you absolutely cannot get it, you could use around 1 tbsp of dried basil mixed in with the other seasonings.

Yes, you can use a 9×13 pan and add 10 to 15 minutes to both baking times. Made it this way for my book club and it worked great.

Easy Cheesy Zucchini Bake

Description

Easy cheesy zucchini bake with mozzarella and fresh basil. No pre-salting required – just slice, mix, and bake for the perfect summer side dish the whole family will love!

Ingredients

Scale

- 2 medium zucchini (I just slice them however – rounds, half-moons, whatever)

- 2 medium yellow squash (same deal as the zucchini)

The Cheese Stars:

- 1 cup grated mozzarella cheese (buy the block, trust me on this one)

- ½ cup coarsely grated Parmesan cheese + extra because you’ll want more on top

Fresh Herbs & Aromatics:

- 4 tablespoons chopped fresh basil (do NOT use the dried stuff – it’s not the same)

- 2 tablespoons thinly sliced green onions (just the good parts)

Simple Seasonings:

- ½ teaspoon dried thyme

- ¾ teaspoon garlic powder (I use more because we’re garlic people)

- Salt & freshly ground black pepper however much tastes right to you

No eggs, no flour, no breadcrumbs – just vegetables and cheese doing their thing.

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Instructions

1. Heat Your Oven and Chop Your Stuff (5 minutes)

Turn your oven to 350°F. Wash the zucchini and squash – don’t peel them, the skin’s fine. Chop off the ends and slice them up. I don’t get fancy about it, just slice them so they’re all roughly the same size.

2. Deal With the Herbs (3 minutes)

Wash your basil and dry it really well. Like, really well. I learned this lesson the hard way when my first batch turned out all watery. Chop it up roughly and slice your green onions thin.

3. Mix Everything Up (2 minutes)

Get your biggest bowl and dump in the zucchini, squash, basil, green onions, thyme, garlic powder, and about half the mozzarella plus all the Parmesan. Salt and pepper it good. Mix it all up with your hands – it’s faster and you can feel when everything’s coated right.

4. Into the Pan (1 minute)

Grease your dish with butter – tastes better than spray. Dump everything in and spread it around so it’s even. Looks like a lot but it shrinks down.

5. First Time in the Oven (25-30 minutes)

Stick it in there uncovered. Check it at 25 minutes by poking the zucchini with a fork. When it goes in easy but doesn’t fall apart, it’s ready.

6. Add More Cheese (10-15 minutes)

Pull it out and dump the rest of the mozzarella on top, plus extra Parmesan if you want. Back in the oven until the cheese is bubbly and starting to get brown spots.

7. Wait a Few Minutes

This is the hardest part. Let it sit for 5 minutes before you dig in or you’ll burn your mouth. Ask me how I know.

Notes

I’ve been making this for three years now and here’s what I’ve figured out: some liquid in the bottom of the pan is normal. Don’t panic about it. It’s not supposed to be dry.

The recipe is pretty forgiving. I’ve made it with all zucchini when I couldn’t find yellow squash. Still good. I’ve made it when my basil was looking sad. Still worked.

My sister got this from Penzey’s ages ago, then she changed it, then I changed her version. That’s how family recipes work, right?

Prep Time: 10 minutes
Cook Time: 40-45 minutes
Category: Side Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 145
Sugar: 6g
Sodium: 320mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 2g
Protein: 8g
Cholesterol: 25mg