Zucchini and Cheese Recipe - Allrecipes.com
Zucchini and Cheese Recipe
  • READY IN 45 mins

Zucchini and Cheese

Recipe by  

"This is a quick and easy summer meal or side dish."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    45 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
  2. Melt the butter in a skillet over medium heat. Stir in the zucchini and onion, and cook 5 minutes, or until onion is golden brown.
  3. In the prepared casserole dish, mix the zucchini, onion, tomatoes, and green pepper. Season with Italian seasoning, and top with cheese.
  4. Bake 25 minutes in the preheated oven, or until cheese is melted and bubbly.
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Reviews More Reviews

Most Helpful Positive Review
Jan 07, 2004

I made this tonight for dinner and it was very good. I used two zucchini, added 3 minced cloves of garlic, only two tomatoes, used 1/4 tsp. basil and 1/4 tsp. oregano for the Italian seasoning and also added about 1/2 tsp. salt. I mixed the seasonings in with all the vegetables, instead of just on top. I think it tasted better incorporating the seasoning throughout the dish. I also sprinkled a tad bit of Parmesan along with the mozzarella, and also used only about half the amount of cheese. 8 oz seemed a little much... maybe if you used a larger casserole dish you would use more cheese. Anyway, it was really a wonderful side dish and my sister, who has hated zucchini forever said it was actually very good and that she meant it. I think that says a lot! Everyone enjoyed this dish and it was a great combination of vegetables. Yummy!

Most Helpful Critical Review
Jul 27, 2004

I made this for dinner tonight and I found that the tomatoes were really just far too wet, possibly because of the ones I used, and the green peppers didn't seem to get cooked enough. I think the next time I try this I'll only use the zucchini, onions, and cheese as well as putting some sliced mushrooms in with the zucchini and onion when it's in the skillit. MMMM now that sounds good.

Apr 12, 2006

I love this dish, but I also had a problem with sogginess. I solved it by using a carton of chopped tomatos, & simply drained them. YUM!

Jul 31, 2011

We loved this! I had an abundance of zucchini and peppers from my garden, but no tomatoes. I used a 15 oz cn aof petite diced tomatoes which I drained. I have fresh herbs growing right outside my kitchen, so I used parsley, thyme, and oregano in place of Italian seasoning. This took about 45 minutes to be done (cheese bubbly and slightly browned.) My husband loved this and had three helpings. This will definitely be made again!

Oct 11, 2010

I gave this recipe 5 stars for flavor. I did make some changes...used cheddar because I didn't have mozzarella, and lined the bottom of the casserole dish with bread crumbs...The crumbs absorbed any extra liquid and they tasted good as well. I stirred them into the casserole before serving it with freshly grated parmesan cheese on the side, which I believe enhanced its flavor.

Jan 07, 2004

I made this as a side dish...wow! Was I surprised! I too used 2 zucchinis and half the tomtatoes. In addition, I "layered" the veggies, starting w/ the zucchini, then onions, green peppers, and tomatoes - sprinkling a little italian seasoning on each layer. I didn't think something so simple would turn out so good but we all enjoyed this and I'll be sure to make again when the garden is full of these goodies!! Thanks Juzella!

Sep 01, 2010

Had a great first attempt. Loved the cheese and Italian seasonings. Wish I had read the reviews first as I did experience the wateriness. I will drain the tomatoes next time. Maybe add some more peppers. Great summer meal. My wife loved it!

Aug 06, 2010

Added summer squash, garlic clove, omitted green pepper. Used one large tomato, too. Also added parmesan cheese with mozzarella. It was wonderful! Will definitely make again!!!


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  • Calories
  • 253 kcal
  • 13%
  • Carbohydrates
  • 14.7 g
  • 5%
  • Cholesterol
  • 51 mg
  • 17%
  • Fat
  • 15.2 g
  • 23%
  • Fiber
  • 3.9 g
  • 15%
  • Protein
  • 16.5 g
  • 33%
  • Sodium
  • 364 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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