Sometimes the best dishes are the ones that manage to be both simple and deeply satisfying, and Cheesy Zucchini is one of those treasures. It’s the kind of meal that proves you don’t need a long list of complicated ingredients to create something flavourful and memorable. Picture zucchini—or aubergine if you prefer—sliced lengthways and roasted until tender, topped with a golden layer of cheese, a scattering of olives, and fresh herbs that add little bursts of brightness. Alongside, you’ll find roasted cherry tomatoes, sweet and slightly caramelised, that complete the plate with a splash of vibrant colour and juicy freshness.
Cheesy zucchini are ideal for those days when you want something hearty but not heavy. Vegetables take centre stage here, and they shine in all their glory. Zucchini has a delicate, almost buttery flavour when roasted, while aubergine offers a deeper, more earthy taste. Both absorb seasoning beautifully and make the perfect canvas for the salty tang of olives and the richness of melted cheese. The contrast between the soft flesh of the roasted veg and the crisp, bubbling cheese on top creates that perfect bite we all crave.
What I love most about Cheesy Zucchini is its versatility. It feels like the sort of dish that could easily be the star of a dinner table or slip into the role of a side dish without fuss. As a main, it has enough flavour and texture to leave you satisfied, especially with the cherry tomatoes balancing out the richness. As a side, it’s a great companion to both meat and vegetarian meals, adding freshness and colour. It’s also a brilliant option for anyone who’s trying to bring more vegetables into their diet but doesn’t want to feel like they’re giving up indulgence. After all, who can resist gooey cheese?
The herbs sprinkled over the top really bring everything together. Whether you go for parsley, basil, oregano, or even a touch of thyme, they add that garden-fresh element that makes the dish sing. Combined with the olives, which bring a briny punch, you get a balance of salty, savoury, and fresh that makes each forkful exciting. The roasted cherry tomatoes are almost like little jewels—soft, juicy, and sweet, they cut through the richness of the cheese with ease.
It’s also worth mentioning how beautiful this dish looks on the table. The green of the zucchini or courgette, the deep purples of olives, the golden cheese, and the pop of red tomatoes—it’s a feast for the eyes as much as the palate. Serve it in a large roasting dish and let guests help themselves, and you’ll have people talking about how gorgeous cheesy zucchini looks before they even take their first bite.
Now, while Cheesy Zucchini is perfectly wonderful on its own, it can also be paired with a variety of other foods to create a complete meal. Here are some tasty ideas:
- Crusty bread or garlic bread – perfect for soaking up the roasted tomato juices.
- Couscous or quinoa salad – something light with a lemony dressing works beautifully.
- Grilled chicken or fish – if you’re not strictly vegetarian, this adds protein without overwhelming the dish.
- Herbed rice or pilaf – fragrant and fluffy, a lovely way to round out the meal.
- A crisp green salad – simple leaves dressed with olive oil and balsamic vinegar keep things fresh.
- Lentils or chickpeas – either tossed through a salad or served as a warm side for extra protein.
- Roasted potatoes – because sometimes, nothing beats crispy spuds with cheesy vegetables.
Cheesy Zucchini is proof that vegetarian cooking doesn’t need to be complicated to be delicious. It’s a dish that invites you to slow down, enjoy seasonal produce, and appreciate the harmony of flavours when simple ingredients are treated with a little care. Whether you’re cooking for family, friends, or just yourself, it’s the sort of meal that feels wholesome yet indulgent, the kind that leaves you feeling light, happy, and already thinking about when you’ll make it again.
Cheesy Zucchini
Ingredients
- 2 medium zucchini sliced lengthways
- 200 g cherry tomatoes
- 100 g olives mixed sliced
- 150 g mozzarella grated or cheddar or a mix)
- 2 tbsp olive oil
- 1 tsp dried oregano handful of fresh chopped parsley/basil
- salt to taste
- black pepper to taste
Instructions
- Preheat the oven to 200°C (180°C fan) / 400°F / Gas Mark 6.
- Slice the zucchini or courgettes in half lengthways.2 medium zucchini
- Using a spoon, lightly score the flesh to help them cook evenly. Place them cut-side up on a baking tray.
- Drizzle with olive oil and season with salt, pepper, and a little oregano.2 tbsp olive oil, salt, black pepper, 1 tsp dried oregano
- Place the cherry tomatoes around the tray.200 g cherry tomatoes
- Roast for 20 minutes until the zucchini/aubergines begin to soften.
- Scatter over the sliced olives, then generously sprinkle with cheese. Return to the oven for another 10 minutes until the cheese is melted and golden.150 g mozzarella, 100 g olives
- Finish with fresh herbs before serving.
- Enjoy Cheesy Zucchini warm with the roasted cherry tomatoes on the side.
16 comments
Nice and light, but filling enough to be a meal. I paired mine with herbed rice and thought it worked perfectly.
Never would I have tries this but had 3 spare so I did. The flavours are lovely together but needs a little more heat for me.
The roasted cherry tomatoes really made this dish pop. I had it with couscous and a green salad—so fresh and satisfying.
Really enjoyed this dish, but I think I might try mixing in some sun-dried tomatoes next time for extra richness.
I made this with aubergines instead of zucchini, and it worked beautifully. Next time I might add a little chilli for some heat, but it was lovely as is.
The zucchini turned buttery soft and the cheese bubbled perfectly on top. Even my meat-loving husband went back for seconds.
What a gorgeous vegetarian dish!
Perfect summer recipe! The fresh herbs really made a difference.
Great recipe, though I would roast the zucchini a little longer to get it extra soft. The flavours were spot on, though.
Absolutely loved it!
I served it with a side of garlic bread, and it was the perfect weeknight dinner.
ive stars from me! I’m trying to eat more vegetarian meals, and this one didn’t make me miss meat at all.
I loved how easy this was to put together. The only reason I didn’t give it five stars is because I felt it needed just a touch more cheese for my taste.
Simple, light, and absolutely delicious.
I tried this with aubergines and topped it with feta instead of mozzarella.
The olives gave just the right amount of saltiness, and the roasted cherry tomatoes were bursting with flavour. Definitely making this again.