Italian Zucchini Bake

Italian zucchini bake is an easy side dish idea that takes only a few ingredients and comes together quickly for all your summer dinners!

Italian Zucchini Bake has been a staple in my home since I was a little girl.

My dad LOVES this dish, and every year when the zucchini starts to come in, this Italian Zucchini Bake is made over and over.

Except, he makes it in the microwave.

And, I just never liked it… It would get watery, and too soupy, and the onions would never be cooked enough. {I have issues with wrong textures in foods… And, if I don’t like the texture, I’m definitely not a fan! }

So, this version is definitely the “slow food” method. But the extra tender-loving care makes it just sublime. 

If you are making this in the summertime, and you don’t want to heat up your house with the oven on, you can bake it right on the grill!

How to Make Italian Zucchini Bake:

1. Preheat your oven to 425˚
2. Either in a mixing bowl or on the half sheet pan, toss sliced zucchini and onions with olive oil and Italian seasonings.
3. Roast in the oven at 425˚ for 15-20 minutes.
4. Remove from the oven, give it a toss, and pour Rao’s Marinara all over the top.
5. Sprinkle mozzarella cheese over it all, and return to the oven.
6. Continue roasting for another 10 minutes, or until the cheese is melty melty.
7. If you need to, crank your broiler on for a couple of minutes to get that brown and bubbly cheese we all LOVE.

Pro Tip: After you remove it from the oven, let it “rest” for about 5-8 minutes. 

The water from the zucchini needs to reabsorb, just like with lasagna. So, if you can help it, let it rest before you scoop some out onto your plate!

Kitchen Equipment You Need:

• A Good Knife
• Mixing Bowl
• Half Sheet Pan

Other Items You Can Order:

• Rao’s Marinara
• Good Olive Oil

Here is a great version of a zucchini bake using halloumi cheese! Yum!

Italian Zucchini Bake is pretty simple: roasted onion and zucchini smothered in red sauce and cheese. Baked until brown and bubbly!

Seriously, y’all! Is that an easy dish for dinner or what?!

But, let’s be honest: in the summer we need all the zucchini recipes we could ever have so we can use up all the zucchini we could ever grow. 

Here are a few more zucchini recipes you can try:

• Keto Italian Pizza Zucchini Bake
• Parmesan Zucchini
• Zucchini Taco Casserole

What Main Dish Recipe does this pair well with?

• Lemon & Garlic Chicken Thighs with Sour Cream
• Balsamic Chicken Thighs with Honey Balsamic Glaze
• Red Wine and Herb Marinated Steak

Make-Ahead Tips:

Italian Zucchini Bake

4.5 from 2 reviews

• Author: Ashley @ Sweetpea Lifestyle
• Prep Time: 15
• Cook Time: 30
• Total Time: 45

Print Recipe

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Description

Roasted zucchini and onions topped with marinara and melty mozzarella!

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Ingredients

Scale 1x2x3x

• 3 cups sliced zucchini (slice it into half moons!)
• 1 cup chopped yellow onions
• 3 tbs olive oil
• salt & pepper
• 1 tbs italian seasoning (I prefer Penzey’s!)
• 1.5 cups marinara sauce (I prefer Rao’s)
• 12 ounces mozzarella cheese (I do 8 ounces of pre-shredded mozzarella + 4 ounces smoked fresh mozzarella)

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Instructions

1. Preheat oven to 425 degrees.
2. Add your sliced zucchini and chopped onions to a bowl and toss with olive oil, salt, pepper, and italian seasoning.
3. Dump zucchini and onions onto a half sheet pan, and roast for 25 minutes, or until onions are soft and the zucchini is slightly browned.
4. Take sheet pan out of oven, and pour marinara all over the top of the zucchini.
5. Sprinkle cheese on top and bake until golden brown, about 5+ minutes
6. I like to turn the broiler on the last few minutes to make sure it’s extra golden delicious.

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I mean, y’all. Once again, this really isn’t a recipe! It’s just a simple side dish you can make over and over with all those zucchini you have!

For a low carb meal, I like using my 1+5 ingredient spaghetti sauce — it’s a “one sheet pan wonder” meal!

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