Cheesy Baked Zucchini Recipe

One thing you’re sure to see at any summer farmer’s market is fresh zucchini.

Considered a summer squash, zucchini is a healthy veggie choice containing few calories and lots of vitamins. It’s adaptable to a variety of different flavors, from sweet to spicy to salty, and can be enjoyed both raw and cooked. Try it baked, sautéed, or even as a sweet treat.

Cheesy Baked Zucchini

Recipe by Nutrition World
0.0 from 0 votes
Course: MainCuisine: American



    Like lasagna but a whole lot healthier, this vegetarian main course is low calorie, low fat, and low carb, but highly impressive!


    • 2

      medium zucchini, washed and sliced

    • 1 (14.5 ounce)

      can diced tomatoes, undrained

    • 1 teaspoon

      garlic powder

    • ½ teaspoon


    • 1 tablespoon

      parmesan cheese


    • Preheat oven to 375 degrees. 

    • Arrange zucchini slices on the bottom of a pie pan. Add the diced tomatoes on top. Sprinkle salt, garlic powder, and Parmesan cheese over the zucchini and tomatoes. 

    • Bake uncovered for 35-40 minutes. 

    • Let cool for about 10 minutes before serving.

    Nutrition Facts (per serving):

    • Calories—390 | Total Fat—30g | Saturated Fat—9g | Cholesterol—435mg | Sodium—690mg | Carbohydrate—11g | Protein—20g

    Notes on Zucchini

    What to Look For:

    When perusing your favorite farmer’s market over the summer, steer clear of zucchini that is too large. Try to choose the ones that are less than 6-8 inches long. Any bigger and they become bitter, watery, and thick-skinned. Make sure the skin is bright green and free of cuts, and pick the ones with at least 1 inch of stem still attached.

    How to Store it:

    Not ready to cook your zucchini right away? No problem! Just make sure to refrigerate it in a plastic bag for up to five days (preferably in the crisper drawer). Wait to wash it until you’re ready to cook.

    Get access to the next issue before it hits the stands!