If you’re looking for a dish that’s fresh, flavorful, and can be thrown together in no time, then these Zucchini Pesto Bakes are for you. Imagine tender zucchini, roasted until golden, topped with a generous helping of homemade pesto, and baked until bubbly and perfectly cheesy. It’s the kind of comforting yet light meal that feels like a treat but won’t weigh you down. Plus, it’s super versatile—whether you’re having it as a light dinner, a side dish, or even a fun lunch, it’s guaranteed to hit the spot.

I stumbled upon this recipe one week when I was knee-deep in zucchini from my garden, and I was trying to come up with new ways to use it. Of course, I had to make pesto, because, well, pesto makes everything better, right? But instead of just tossing the zucchini with pesto and calling it a day, I decided to bake it up with some melted cheese for that perfect crispy, cheesy top. And let me tell you—it was love at first bite. Now, it’s a dish I whip up whenever I’ve got an abundance of zucchini or when I’m craving something satisfying but light.

What I love most about this recipe is how easy it is to make, and how it takes something simple like zucchini and turns it into a show-stopping dish with very little effort. Whether you’re a zucchini lover or someone who’s just looking to sneak more veggies into your meals, these Zucchini Pesto Bakes are bound to become your new favorite.

Why You’ll Love This Recipe

• Quick and easy: Ready in under 30 minutes, making it perfect for busy weeknights.
• Healthy but indulgent: The zucchini adds freshness and fiber, while the pesto and cheese give it that comforting richness.
• Versatile: Great as a main dish, side, or even meal prep for the week.
• Picky-eater friendly: Even kids will love the cheesy, pesto goodness.
• Naturally gluten-free: A great option for those avoiding gluten.
• Perfect for using up zucchini: If you’re like me and grow zucchini in abundance, this recipe is a must-try.
• Customizable: Add extra veggies or protein (chicken, anyone?) to make it your own.

Ingredients You’ll Need

Here’s what you’ll need to get started with these Zucchini Pesto Bakes. The ingredients are simple, and many of them are things you probably already have in your kitchen. You can even use store-bought pesto if you’re in a pinch!

• Zucchini – The star of the show! Use medium-sized zucchinis that are firm and not overly watery. If they’re larger, slice them thinner to make sure they cook evenly.
• Pesto – Whether you’re using homemade or store-bought, this herb-packed sauce brings all the flavor. You can go with a traditional basil pesto or get creative with spinach, arugula, or even kale pesto.
• Mozzarella cheese – Fresh mozzarella works best for that melt-in-your-mouth texture, but shredded mozzarella will do in a pinch. You could also use a mix of mozzarella and parmesan for added flavor.
• Parmesan cheese – This adds that sharp, savory bite that perfectly complements the creamy mozzarella.
• Olive oil – Just a drizzle to help cook the zucchini and bring out its natural sweetness.
• Salt and pepper – To season the zucchini before it gets baked, enhancing the flavor without overshadowing the pesto.

(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)

How to Make Zucchini Pesto Bakes (Step-by-Step)

Step 1: Preheat and Prep the Zucchini
Start by preheating your oven to 400°F (200°C). While it’s heating up, slice your zucchini into ¼-inch thick rounds or half-moons, depending on how you prefer your slices. You want them thin enough to cook through but thick enough to hold their shape. Lay the zucchini out on a baking sheet in a single layer, drizzle with olive oil, and sprinkle with a pinch of salt and pepper.

Step 2: Roast the Zucchini
Pop the zucchini in the preheated oven for 10–15 minutes, or until they begin to soften and get just a little golden around the edges. This step ensures that your zucchini is tender and reduces some of its moisture, so it doesn’t make the final bake too watery.

Step 3: Add the Pesto
Once the zucchini has roasted, remove it from the oven and spread a generous tablespoon of pesto over each slice. If you’re using a store-bought pesto, feel free to add a little extra, as some store-bought varieties can be less intense in flavor. Don’t skimp on the pesto—it’s what brings all the magic to this dish!

Step 4: Top with Cheese
After you’ve added the pesto, sprinkle the mozzarella cheese evenly over the zucchini slices. Then, top with a little parmesan for extra flavor. If you love cheese (who doesn’t?), feel free to add a bit more!

Step 5: Bake Until Bubbling
Return the tray to the oven and bake for an additional 5–7 minutes, or until the cheese is melted and golden brown. The zucchini should be perfectly tender, and the cheese should be bubbly and slightly crisp at the edges.

Step 6: Serve and Enjoy
Once everything is hot and bubbly, remove the dish from the oven. Serve the zucchini pesto bakes right away as a main dish, side, or appetizer. They’re also great for meal prep—just store in an airtight container and reheat in the oven or microwave when ready to eat.

Helpful Tips for Perfect Zucchini Pesto Bakes

How to Make It Ahead of Time
You can prep everything ahead of time! Slice the zucchini and roast it, then let it cool before adding the pesto and cheese. Store the zucchini in the fridge, and when you’re ready to bake, just top it with pesto and cheese and pop it in the oven. You can even make the pesto a day or two in advance.

Storage
Leftovers can be stored in an airtight container in the fridge for 3–4 days. To reheat, simply place the zucchini on a baking sheet and pop it back in the oven at 350°F (175°C) for about 5–7 minutes, or until warmed through. You can also reheat in the microwave, but the texture won’t be quite the same.

Serving Suggestions
These Zucchini Pesto Bakes are delicious on their own, but they also pair wonderfully with a variety of sides. Try serving them with a fresh side salad, some crispy roasted potatoes, or a serving of quinoa for a complete meal. You could even serve them alongside grilled chicken or fish for added protein.

Add Protein
If you want to make this dish more filling, add some cooked chicken, sausage, or even a sprinkle of crispy bacon bits over the top before baking. You can also add chickpeas or white beans for a vegetarian option.

Spicy Twist
For a little heat, add a few red pepper flakes to the pesto or sprinkle some over the top before baking. You could also toss in some sliced jalapeños for a fresh spicy kick.

Frequently Asked Questions

Can I make this recipe vegan?
Absolutely! You can make this dish vegan by using a dairy-free pesto and swapping the mozzarella and parmesan for vegan cheese. There are some great dairy-free cheese options that melt beautifully and add a nice flavor.

What if I don’t have pesto?
If you don’t have pesto or want to try something different, you can make a quick herbed sauce using olive oil, garlic, lemon, and fresh herbs like basil or parsley. You could also use a store-bought tomato sauce or a sprinkle of dried herbs like Italian seasoning.

Can I use other veggies besides zucchini?
Yes! This recipe is super adaptable. You can try it with eggplant, yellow squash, or even sweet potatoes. Just adjust the roasting time depending on the vegetable you use—some veggies might need a little longer to cook through.

How do I know when the zucchini is done?
Zucchini cooks quickly, so you want it to be tender but not mushy. You’ll know it’s ready when the edges are slightly golden, and the center has softened but still holds its shape.

Is this recipe good for meal prep?
Yes! This dish stores well in the fridge for a few days, making it perfect for meal prep. You can prep the zucchini and pesto ahead of time, then just assemble and bake when you’re ready to eat.

Zucchini Pesto Bakes have quickly become one of my go-to recipes, and I think it’ll quickly become one of yours too! It’s the perfect balance of fresh and comforting, and you can tweak it in so many ways to make it your own. Whether you’re serving it as a light dinner, a side, or even packing it for lunch, this dish will definitely leave you satisfied. Try it out, and let me know how it turns out! I’d love to hear your variations and see how you make it your own.