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Zucchini and two types of cheese are all you need to make this easy cheesy zucchini bake.

This three ingredient recipe is dedicated to one of my reader’s who told me

she doesn’t make my recipes because they seem too complicated.

In response, I offer this Easy Cheesy Zucchini Bake…

Can you keep a secret? It’s like a vegetable mac ‘n cheese:

Boil zucchini.
Drain and toss with laughing cow cheese.
( Any semi-soft cheese or butter will work too.)
Plop into a shallow casserole dish and bake.
Top with shredded cheese during the last five minutes.

V is for Versatile

make ahead
scalable (makes a little or a lot)
adaptable to your favorite or frozen vegetables!

Party or Potluck Idea:

Line casserole dish with parchment.
After baking, use parchment sides to lift out vegetables.
Cut into pretty squares or triangles. (Discard parchment.)
Return zucchini to casserole dish.
Serve with extra cheese and chopped parsley, if desired.

What Dana eats for dinner:

I cook a big pot of zucchini or roast vegetables every week so I can reheat them with cheese for an easy and tasty veggie-based dinner.

For more vegetable inspired meals, check out my post Fruit and Veggie Love.

I hope this recipe inspires you, dear readers, to get in the kitchen and cook!

Pin and Dig In!

Other easy vegetables you might like:

Savory Zuchinni Pie

Yummy Stuffed Peppers and Squash

Pepper and Rice Bake

Low Carb Spinach Parmesan Pie

Slow Roasted Cherry Tomato Pasta

I would be so thrilled to see your diginwithdana recipes!

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Easy Cheesy Zucchini Bake

Author: Dana
Prep Time: 20
Cook Time: 30
Total Time: 50 minutes
Yield: 8 large or 16 small servings 1x

The zucchini version of mac ‘n cheese: just zucchini, cheese, salt and pepper! Infinitely adaptable and easy to make ahead and reheat. Your new favorite go to vegetable casserole!

Ingredients

6 zucchini, yellow squash or mixture
4 laughing cow cheese triangles, creamy swiss or light
1 cup shredded mexican cheese blend or parmesan
salt and pepper to taste
fresh parsley (optional)

Instructions

Preheat oven to 350 F. Cover bottom and sides of a 8 x 8 or similar casserole dish with baking spray and parchment.
Slice zucchini or yellow squash into thin rounds.
Par-boil squash in salted boiling water until barely tender, about 5 minutes. Drain well.
Return squash to pot and mix with laughing cow cheese to coat.
Pour squash into prepared casserole dish.
Bake 30 minutes. During the last five minutes of baking, add shredded cheese on top.
For extra color, turn oven to broil just until cheese bubbles and starts to brown.
To prepare in advance, do steps 1 – 5. Cover, refrigerate and bake until hot just before serving.
After baking, use parchment sides to lift out vegetables. Cut into pretty squares or triangles. Discard parchment and return zucchini to casserole dish.
Serve with extra cheese and chopped parsley, if desired.

Notes

This original recipe is Dana’s favorite EASY way to eat zucchini!