Are you looking for a delicious and versatile recipe that’s perfect for any occasion? Look no further than zucchini and cheese! This classic combination can be used in a variety of dishes, from savory snacks to decadent desserts. Whether you’re a seasoned cook or a culinary newbie, you’ll love the endless possibilities that come with pairing zucchini and cheese.
In this article, we’ll explore 18 mouth-watering recipes that showcase the magic of zucchini and cheese. From stuffed mushrooms to grilled sandwiches, casseroles, and more, we’ve got you covered. Whether you’re a fan of classic comfort food or looking for something new and exciting, these recipes are sure to delight your taste buds.
So, let’s get started! In this article, we’ll take a look at some of the most delicious zucchini and cheese recipes out there. From cheesy fritters to creamy soups, there’s something for everyone.
Zucchini and Cheddar Stuffed Mushrooms
Elevate your snack game with this creamy and flavorful recipe that combines the earthy taste of mushrooms with the brightness of zucchini and the richness of cheddar.
Ingredients:
– 12 large mushroom caps (any variety, cleaned and stemmed)
– 1 medium zucchini, grated
– 1/2 cup cheddar cheese, shredded
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: 1/4 teaspoon paprika
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together zucchini, cheddar cheese, salt, and pepper.
3. Drizzle olive oil over the mushroom caps and fill each cap with the zucchini-cheese mixture.
4. Sprinkle with paprika if desired.
5. Bake for 20-25 minutes or until mushrooms are tender and filling is heated through.
Cooking Time: 20-25 minutes
Cheesy Zucchini Fritters
These crispy fritters are a delicious way to enjoy the flavors of summer zucchini and melted cheese. Perfect as an appetizer or side dish, they’re sure to be a hit at your next gathering.
Ingredients:
– 1 medium zucchini, grated
– 1/2 cup all-purpose flour
– 1/4 cup grated cheddar cheese
– 1/4 cup panko breadcrumbs
– 1 egg, beaten
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. In a bowl, combine zucchini, flour, cheese, and panko breadcrumbs.
2. Beat in the egg until well combined.
3. Heat the olive oil in a large skillet over medium-high heat.
4. Using a 1/4 cup measuring cup, scoop the mixture into balls.
5. Flatten each ball slightly with a spatula.
6. Cook for 3-4 minutes on each side, or until golden brown and crispy.
7. Serve hot and enjoy!
Cooking Time: 15-20 minutes
Zucchini and Mozzarella Grilled Sandwich
A flavorful twist on the classic grilled cheese, this sandwich combines the freshness of zucchini with the creaminess of mozzarella for a deliciously healthy treat.
Ingredients:
– 2 slices whole wheat bread
– 1 medium zucchini, sliced into 1/4-inch thick rounds
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 2 slices fresh mozzarella cheese
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat a non-stick skillet or grill pan over medium-high heat.
2. Brush both sides of the zucchini slices with olive oil and season with garlic, salt, and pepper.
3. Place the zucchini slices in the skillet and cook for 2-3 minutes per side, until tender and slightly caramelized.
4. Meanwhile, place one slice of mozzarella cheese on each bread slice.
5. Assemble the sandwiches by placing two cooked zucchini slices on top of the cheese, followed by the remaining bread slice.
6. Grill the sandwiches for an additional 2-3 minutes, until the cheese is melted and the bread is toasted.
7. Serve immediately, garnished with chopped fresh basil leaves if desired.
Cooking Time: 10-12 minutes
Baked Zucchini and Parmesan Casserole
A delicious and healthy twist on traditional casseroles, this recipe combines the flavors of zucchini, parmesan cheese, and herbs to create a satisfying side dish or main course.
Ingredients:
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 1 cup grated Parmesan cheese
– 1/4 cup breadcrumbs
– 1 tablespoon olive oil
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, toss zucchini slices with olive oil, garlic, and oregano.
3. In a separate bowl, mix Parmesan cheese and breadcrumbs.
4. Layer zucchini and cheese mixture in a 9×13-inch baking dish.
5. Bake for 35-40 minutes or until the zucchini is tender and the top is golden brown.
6. Serve hot and enjoy!
Cooking Time: 35-40 minutes
Zucchini and Ricotta Stuffed Shells
A creative twist on the classic stuffed shells recipe, this dish combines the flavors of zucchini and ricotta cheese for a delightful and satisfying meal.
Ingredients:
– 12 jumbo pasta shells
– 1 medium zucchini, cooked and chopped
– 8 oz ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cook pasta shells according to package instructions until al dente. Drain and set aside.
3. In a medium bowl, combine cooked zucchini, ricotta cheese, Parmesan cheese, and egg. Mix well to combine.
4. Stuff each pasta shell with the zucchini-ricotta mixture, placing them in a baking dish as you go.
5. Sprinkle the tops of the shells with salt and pepper to taste.
6. Cover with aluminum foil and bake for 20 minutes.
7. Remove foil and bake an additional 10-15 minutes, or until cheese is melted and bubbly.
8. Garnish with chopped parsley, if desired.
Cooking Time: 30-40 minutes
Cheesy Zucchini and Cornbread Casserole
Savor the flavors of summer with this hearty casserole featuring tender zucchini, sweet corn, and a crumbly cornbread crust. Perfect for a weeknight dinner or a potluck gathering.
Ingredients:
– 2 medium zucchinis, sliced
– 1 cup corn kernels
– 1 cup grated cheddar cheese
– 1/2 cup milk
– 1/4 cup melted butter
– 1 cup cornbread mix
– 1 egg, beaten
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large skillet, sauté zucchini and corn in melted butter until tender.
3. In a separate bowl, combine cornbread mix, milk, and egg. Mix until smooth.
4. Grease a 9×13-inch baking dish and spread the cornbread mixture evenly.
5. Top with the zucchini-corn mixture and sprinkle cheddar cheese.
6. Bake for 35-40 minutes or until the casserole is golden brown.
Cooking Time: 35-40 minutes
Zucchini and Goat Cheese Tart
This refreshing tart combines the sweetness of zucchini with the creaminess of goat cheese, making it a perfect summer side dish or light lunch. The flaky crust and caramelized vegetables create a delightful contrast that will leave you wanting more.
Ingredients:
– 1 sheet puff pastry, thawed
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 1/2 cup goat cheese crumbles
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out the puff pastry on a lightly floured surface to a thickness of about 1/8 inch. Transfer to the prepared baking sheet.
3. Arrange zucchini slices on one half of the pastry, leaving a 1/2-inch border around the edges.
4. Sprinkle goat cheese crumbles over the zucchini. Drizzle with olive oil and season with salt and pepper.
5. Fold the other half of the pastry over the filling to form a triangle or a square shape. Press edges to seal.
6. Bake for 35-40 minutes, or until the crust is golden brown and the cheese is caramelized.
Creamy Zucchini and Gouda Soup
This velvety soup combines the sweetness of zucchinis with the richness of Gouda cheese, perfect for a cozy evening meal. With just a few ingredients and simple steps, you’ll be enjoying this creamy delight in no time.
Ingredients:
– 2 medium zucchinis
– 1 medium onion
– 3 cloves garlic
– 1 cup Gouda cheese, grated
– 1/2 cup heavy cream
– 4 cups chicken broth
– Salt and pepper to taste
– Fresh parsley for garnish (optional)
Instructions:
1. Heat a large pot over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
2. Add zucchinis and cook until tender, about 10 minutes.
3. Stir in Gouda cheese and heavy cream. Bring to a simmer.
4. Gradually add chicken broth, whisking constantly. Season with salt and pepper to taste.
5. Simmer for an additional 5-7 minutes or until the soup has reached desired consistency.
6. Serve hot, garnished with fresh parsley if desired.
Cooking Time: 25-30 minutes
Zucchini and Feta Stuffed Peppers
Savor the sweet flavors of bell peppers stuffed with a savory zucchini and feta cheese mixture.
Ingredients:
– 4 bell peppers, any color
– 1 medium zucchini, grated
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– Salt and pepper to taste
– Olive oil for drizzling
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes.
3. In a bowl, combine zucchini, feta cheese, parsley, garlic, salt, and pepper.
4. Stuff each bell pepper with the zucchini mixture, filling to the top.
5. Place stuffed peppers in a baking dish and drizzle with olive oil.
6. Bake for 25-30 minutes or until bell peppers are tender.
Cooking Time: 25-30 minutes
Zucchini and Blue Cheese Pizza
This recipe combines the sweetness of zucchini with the tanginess of blue cheese, creating a unique and flavorful pizza experience.
Ingredients:
– 1 lb pizza dough (homemade or store-bought)
– 2 medium zucchinis, sliced
– 1/4 cup blue cheese crumbles
– 1/4 cup olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roll out pizza dough to desired thickness.
3. In a bowl, mix together olive oil, garlic, salt, and pepper. Brush the mixture evenly onto the dough.
4. Arrange zucchini slices on top of the dough, leaving a small border around the edges.
5. Sprinkle blue cheese crumbles over the zucchini.
6. Bake for 15-20 minutes or until crust is golden brown and cheese is melted.
7. Garnish with chopped basil leaves, if desired.
Cooking Time: 15-20 minutes
Cheesy Zucchini and Spinach Quiche
A delicious brunch or breakfast option that combines the flavors of zucchini, spinach, and cheese in a flaky quiche crust.
Ingredients:
– 1 pie crust (homemade or store-bought)
– 2 medium zucchinis, sliced
– 1 package frozen chopped spinach, thawed and drained
– 2 cups grated cheddar cheese
– 1/2 cup heavy cream
– 2 large eggs
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roll out the pie crust and place in a 9-inch tart pan.
3. In a skillet, sauté the zucchini slices until tender. Add the spinach and cook until wilted. Season with salt and pepper to taste.
4. In a bowl, whisk together the eggs, heavy cream, and a pinch of salt.
5. Arrange the cooked zucchini and spinach mixture in the pie crust. Top with grated cheese.
6. Pour the egg mixture over the filling.
7. Bake for 35-40 minutes or until the quiche is golden brown and set.
Cooking Time: 35-40 minutes
Zucchini and Halloumi Skewers
A flavorful and healthy summer snack that combines the sweetness of zucchini with the tanginess of halloumi cheese. Perfect for a quick BBQ or potluck gathering.
Ingredients:
– 4-6 medium-sized zucchinis, sliced into 1-inch thick rounds
– 8 oz halloumi cheese, crumbled
– 1/4 cup olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh parsley or oregano leaves for garnish (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. Thread zucchini slices and halloumi cubes onto skewers, leaving a small space between each piece.
3. Brush with olive oil and sprinkle with garlic, salt, and pepper.
4. Grill skewers for 8-10 minutes, turning occasionally, until zucchini is tender and cheese is golden brown.
5. Garnish with parsley or oregano leaves, if desired.
6. Serve hot and enjoy!
Cooking Time: 8-10 minutes
Zucchini and Cream Cheese Muffins
These muffins are a perfect blend of savory and sweet, packed with the goodness of zucchinis and cream cheese. With their tender texture and flavorful taste, they’re sure to become a new favorite!
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, melted
– 2 large eggs
– 1 cup grated zucchini (about 2 medium-sized)
– 8 ounces cream cheese, softened
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. In a separate bowl, combine melted butter, eggs, grated zucchini, cream cheese, and vanilla extract. Stir until smooth.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
5. Divide batter evenly among muffin cups.
6. Bake for 20-22 minutes or until tops are golden brown.
Cooking Time: 20-22 minutes
Zucchini and Brie Stuffed Chicken
Elevate your dinner game with this flavorful and elegant dish, featuring juicy chicken breasts stuffed with a zucchini and brie cheese mixture.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1 medium zucchini, finely chopped
– 1/2 cup brie cheese, crumbled
– 1 tablespoon olive oil
– 1 clove garlic, minced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together zucchini, brie cheese, and garlic.
3. Lay chicken breasts flat and make a horizontal incision in each breast to create a pocket.
4. Stuff each breast with the zucchini-brie mixture, dividing it evenly among the four breasts.
5. Drizzle olive oil over the stuffed chicken and season with salt and pepper.
6. Place the chicken on a baking sheet lined with parchment paper and bake for 25-30 minutes or until cooked through.
Cooking Time: 25-30 minutes
Serve: Garnish with chopped parsley, if desired. Enjoy!
Zucchini and Cheddar Cornbread
This classic cornbread gets a delicious twist with the addition of grated zucchini and sharp cheddar cheese. Perfect for a summer barbecue or as a side dish for your next family dinner.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup yellow cornmeal
– 1/2 cup granulated sugar
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1 cup grated zucchini
– 1 cup cheddar cheese, shredded
– 1/2 cup buttermilk
– 1 large egg
– 2 tablespoons unsalted butter, melted
Instructions:
1. Preheat oven to 400°F (200°C). Grease an 8-inch square baking dish.
2. In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
3. Add grated zucchini, cheddar cheese, buttermilk, egg, and melted butter to the dry ingredients. Stir until just combined.
4. Pour batter into prepared baking dish and smooth top.
5. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Cooking Time: 20-25 minutes
Zucchini and Gruyere Gratin
This recipe is a perfect blend of summer zucchini and rich, creamy Gruyère cheese. The result is a comforting side dish or main course that’s sure to please.
Ingredients:
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 2 tablespoons unsalted butter
– 1 onion, thinly sliced
– 1 cup grated Gruyère cheese
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, melt butter over medium heat. Add onion and cook until caramelized, about 8 minutes.
3. Add zucchini slices to the skillet and cook until tender, about 5 minutes.
4. In a separate bowl, mix Gruyère cheese and heavy cream. Season with salt and pepper to taste.
5. In a 9×13-inch baking dish, create a layer of zucchini mixture, followed by a layer of cheese mixture. Repeat this process until all ingredients are used, finishing with a layer of cheese on top.
6. Bake for 25-30 minutes or until the top is golden brown and the gratin is hot and bubbly.
Cooking Time: 25-30 minutes
Zucchini and Cottage Cheese Pancakes
Start your day with a nutritious and delicious twist on traditional pancakes, packed with the benefits of zucchini and cottage cheese.
Ingredients:
– 1 medium zucchini, grated
– 1 cup cottage cheese
– 1/2 cup all-purpose flour
– 2 tablespoons sugar
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1 large egg
– 1 tablespoon milk
– Butter or oil for greasing the pan
Instructions:
1. In a bowl, combine grated zucchini, cottage cheese, flour, sugar, salt, and baking powder. Mix well.
2. In a separate bowl, whisk together egg and milk.
3. Add the wet ingredients to the dry ingredients and mix until smooth.
4. Heat a non-stick skillet or griddle over medium heat. Grease with butter or oil if necessary.
5. Drop 1/4 cupfuls of batter onto the pan and cook for 2-3 minutes, until bubbles appear on surface.
6. Flip pancakes and cook for an additional 1-2 minutes, until golden brown.
Cooking Time: 10-12 minutes
Zucchini and Provolone Stuffed Meatballs
Elevate your meatball game with this creative twist, combining the flavors of zucchini and provolone cheese inside juicy beef meatballs. Perfect for a weeknight dinner or a party appetizer.
Ingredients:
– 1 lb ground beef
– 1/2 cup breadcrumbs
– 1 egg
– 1/4 cup grated Parmesan cheese
– 1/2 cup finely chopped zucchini
– 1/4 cup shredded provolone cheese
– Salt and pepper, to taste
– Optional: marinara sauce for serving
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine ground beef, breadcrumbs, egg, Parmesan cheese, zucchini, and provolone cheese. Mix well with your hands until just combined.
3. Use your hands to shape the mixture into meatballs, about 1 1/2 inches (3.8 cm) in diameter. Place on a baking sheet lined with parchment paper.
4. Bake for 18-20 minutes or until cooked through.
5. Serve hot with marinara sauce, if desired.
Cooking Time: 18-20 minutes
Summary
Get ready to indulge in a world of creamy, cheesy, and utterly delicious recipes featuring zucchini and cheese as the stars! From savory stuffed mushrooms and grilled sandwiches to comforting casseroles and decadent pizzas, this collection of 18 mouth-watering dishes has something for every occasion. Whether you’re a fan of classic cheddar or exotic goat cheese, these recipes are sure to satisfy your cravings and leave you wanting more.
