Zucchini Cheese Bake: A Creamy and Savory Delight

If you’re looking for a new way to enjoy zucchini that’s both simple and delectably creamy, this baked zucchini dish is perfect. Infused with the rich flavors of fresh vegetables, cream, and cheese, it’s a satisfying recipe that transforms ordinary ingredients into a luxurious side dish or a vegetarian main course. Let’s dive into the process of creating this culinary treat.


  • Olive oil
  • 2 medium zucchinis, sliced
  • 1 large onion, chopped
  • 2 tablespoons of butter
  • 1 medium carrot, shredded
  • 300 grams of mushrooms, sliced
  • 1 large tomato, chopped
  • 1 tablespoon of all-purpose flour
  • 400 grams of cream (heavy or cooking cream)
  • A handful of parsley, finely chopped
  • 100 grams of grated cheese (cheddar or mozzarella recommended)
  • Salt, to taste
  • 1/2 teaspoon of ground nutmeg
  • Black pepper, to taste


  1. Preheat your oven to 180°C (350°F).
  2. In a large skillet, heat some olive oil over medium heat. Add the sliced zucchini and chopped onion, and sauté until the onion is translucent and the zucchini starts to soften.
  3. Add the butter, allowing it to melt and coat the vegetables.
  4. Stir in the shredded carrot and sliced mushrooms, cooking until the mushrooms soften and release their moisture.
  5. Mix in the chopped tomato and cook for an additional 2 minutes.
  6. Sprinkle the flour over the vegetables, stirring to combine, and cook for a minute to remove the raw flour taste.
  7. Pour in the cream, bringing the mixture to a light simmer to thicken slightly.
  8. Add parsley, grated cheese, salt, pepper, and nutmeg, stirring until the cheese has melted and the mixture is well combined.
  9. Transfer the contents to an oven-safe skillet or a baking dish if your skillet is not oven-proof.
  10. Bake for 10 minutes, or until the top is bubbly and golden brown.


  • For a healthier twist, consider using low-fat cream or a cream alternative like coconut milk.
  • Enhance the dish with a sprinkle of crispy breadcrumbs on top before baking for added texture.
  • If you prefer a bit more zest, add a squeeze of lemon juice or a dash of white wine to the vegetable mixture before adding the cream.

Serving Suggestions:

Serve this Zucchini Cheese Bake as a stand-alone vegetarian main course or as a side dish that pairs beautifully with grilled chicken, steak, or fish. It can also be a fulfilling addition to a buffet at gatherings. To keep things light and fresh, consider serving it with a side of arugula salad dressed with a lemon vinaigrette or a tangy coleslaw. For a heartier meal, accompany it with crusty bread or garlic toast to soak up the creamy sauce.

Nutritional Information:

This Zucchini Cheese Bake is a calorie-dense dish due to the cream and cheese, making it a satisfying option for those looking for comfort food. Each serving provides a good source of calcium from the cheese, as well as vitamins C and K from the zucchini and tomatoes. It is also rich in antioxidants from the herbs and vegetables used. Be mindful of the sodium content from the added salt and cheese, and consider using reduced-fat cheese and cream for a lighter version. Each serving approximately contains:

  • Calories: 350
  • Fat: 22g
  • Carbohydrates: 25g
  • Fiber: 3g
  • Protein: 12g
  • Sodium: 450mg

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