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Baked Zucchini with Mozzarella: A Simple Comforting Dish That Warms the Heart

This Baked Zucchini with Mozzarella is a lighter, healthier alternative to traditional fried zucchini. With a crispy outer layer, tender center, and melty mozzarella on top, this dish brings out the natural sweetness of the zucchini while offering rich, savory flavors. It's the perfect side dish or snack that's both satisfying and easy to make, ideal for anyone seeking a guilt-free yet delicious comfort food option.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 –6 servings
Course: Side Dish
Cuisine: Mediterranean-Inspired
Ingredients Method Notes

Ingredients
  

  • 1 large zucchini
  • 1 teaspoon salt
  • 2 teaspoons paprika
  • 1 teaspoon black pepper
  • 100 ml olive oil
  • 2 cloves garlic minced
  • 200 grams shredded mozzarella cheese
  • 1 tablespoon sour cream
  • 1 tablespoon mayonnaise

Method
 

  1. Preheat the Oven: Begin by preheating your oven to 200°C (400°F). Lightly grease a baking dish with olive oil.
  2. Prepare the Zucchini: Slice the zucchini into thin rounds, about 1/4 inch thick. Lay the slices in a single layer on the prepared baking dish.
  3. Season: Sprinkle the zucchini slices with salt, paprika, and black pepper. Drizzle with olive oil and evenly distribute the minced garlic over the zucchini slices.
  4. Add Mozzarella: Generously sprinkle shredded mozzarella cheese over the zucchini slices.
  5. Bake: Place the baking dish into the preheated oven and bake for 20-25 minutes, or until the zucchini is tender and the mozzarella cheese is golden and bubbly.
  6. Prepare the Sauce: While the zucchini is baking, mix the sour cream and mayonnaise in a small bowl and set aside.
  7. Serve: Once the zucchini is done, remove it from the oven and allow it to cool slightly. Drizzle with the prepared sauce and serve warm.

Notes

  • For a stronger flavor, feel free to add a sprinkle of grated Parmesan cheese on top of the mozzarella.
  • If you prefer a spicier kick, you can add some red pepper flakes along with the paprika.
  • This recipe can be made ahead of time; simply prepare and refrigerate the zucchini before baking. You can also make extra and store leftovers in an airtight container for up to two days.
  • To make this dish vegan, substitute the mozzarella and sour cream with plant-based alternatives.