This Crispy Cheesy Baked Zucchini has tender zucchini wedges with a lightly crisp breadcrumb and cornmeal coating, finished with melted mozzarella on top. It’s an easy oven-baked zucchini recipe with no frying and just a few simple ingredients.

Crispy cheesy baked zucchini wedges with golden edges and melted mozzarella, ready to serve warm.

A quick rest with a little salt draws just enough moisture to the surface of the zucchini to help the breadcrumb and cornmeal coating stick without eggs. After baking until tender, the wedges are topped with plenty of mozzarella and returned to the oven just long enough for the cheese to melt and turn lightly golden.

If you’re looking for more easy ways to cook zucchini, try my Creamy Zucchini for a softer, saucier version. You can also browse my Easy Side Dish Recipes for more simple ideas to serve alongside dinner.

Why This Recipe Works

The breadcrumb and cornmeal coating gives these breaded zucchini wedges a little more texture than breadcrumbs alone, helping the outside bake up lightly crisp while the centers stay soft and tender. Since everything is oven-baked instead of fried, there’s no pan of oil or separate egg wash to deal with.

Adding the mozzarella near the end keeps the zucchini from spending the entire baking time under a layer of cheese. It gets just a few minutes to melt and turn lightly golden, giving the finished baked zucchini a cheesy top while the seasoned coating stays underneath.

Quick Look at the Ingredients

You only need a few everyday ingredients for these oven-baked zucchini wedges.

Zucchini: Use about 2 pounds of fresh zucchini and cut them into even wedges so they bake at roughly the same rate.
Breadcrumbs: Form the base of the seasoned breading and add a light crispness around the zucchini.
Cornmeal: Gives the coating a slightly coarser texture and helps it bake up golden.
Paprika, garlic powder, coriander, salt, and black pepper: Keep the seasoning simple while adding a warm, savory flavor to the coating.
Mozzarella: Melts over the zucchini during the final few minutes of baking and gives the top that bubbly, lightly browned finish.

Try it with a quick sour cream cucumber sauce: This baked zucchini is especially good with a cool, creamy dip on the side. Mix 3 tablespoons sour cream with 1 grated cucumber, chopped fresh herbs, and salt and black pepper to taste. You can use any herbs you like, but a mix of fresh parsley and dill works especially well with the warm cheesy zucchini.

How to Make Crispy Cheesy Baked Zucchini

This recipe comes together in a few simple steps, with no frying or egg wash needed.

Prep the zucchini: Cut the zucchini into even wedges, sprinkle lightly with salt, and let them rest for a few minutes so a little moisture comes to the surface.

Fresh zucchini wedges sprinkled with salt and resting on a cutting board before breading.

Make the coating: Mix the breadcrumbs, cornmeal, paprika, garlic powder, coriander, salt, and black pepper in a shallow bowl to make the seasoned breading.

Seasoned breadcrumb and cornmeal mixture with zucchini wedges being coated before they go onto the baking sheet.

Coat the zucchini: Roll each zucchini wedge in the breadcrumb and cornmeal mixture, pressing lightly so the coating sticks well to the surface.

Bake: Arrange the breaded zucchini wedges in a single layer on a parchment-lined baking sheet and bake at 400°F (200°C) for 25 minutes, until tender and lightly golden.

Breaded zucchini wedges arranged in a single layer on parchment, ready to bake until lightly golden and tender.

Add the cheese: Sprinkle the mozzarella evenly over the zucchini and return the pan to the oven for about 5 minutes, until the cheese is melted and lightly golden.

Baked zucchini wedges topped with plenty of shredded mozzarella, ready to go back in the oven until melted and golden.

Let the zucchini rest for a couple of minutes before serving, while the mozzarella is still warm and stretchy and the coating has its best texture.

Golden baked zucchini wedges covered with bubbly melted mozzarella, with one piece lifted to show the stretchy cheese.

Pro Tips

Cut the zucchini into even wedges. Keeping the pieces roughly the same size helps them cook at a similar rate and gives you a more consistent texture.
Use the moisture from the salt rest. After a few minutes, the surface of the zucchini should be slightly damp, which helps the breadcrumb and cornmeal coating cling without an egg wash.
Press the coating on gently. Lightly pressing each wedge into the seasoned breading helps more of it stay in place as the zucchini bakes.
Keep the zucchini in a single layer. Give the wedges a little room on the baking sheet so they bake evenly instead of steaming against each other.
Add the mozzarella near the end. Waiting until the zucchini is almost finished keeps the cheese from getting too dark before the wedges are tender.

What to Serve with Baked Zucchini

These cheesy baked zucchini wedges work well as a simple side dish, snack, or easy appetizer. Serve them alongside grilled or roasted chicken, pork chops, steak, or a simple pasta dinner.

They’re also good with a dipping sauce on the side, such as marinara, garlic yogurt sauce, ranch, or a light sour cream dip.

Storage and Reheating

Store leftover baked zucchini in an airtight container in the refrigerator for up to 3 days. Keep in mind that the zucchini will release a little moisture as it sits, so the coating will soften after chilling.

For the best texture, reheat the zucchini in the oven or air fryer until warmed through and the cheese is hot again. The microwave works too, but the coating will stay softer.

Frequently Asked Questions

Do I need to peel the zucchini before baking?
No. The zucchini skin becomes tender in the oven and also helps the wedges hold their shape while baking.

How do you keep baked zucchini from getting soggy?
Let the cut zucchini rest briefly with a little salt, then coat and bake it in a single layer without overcrowding the pan. Also avoid baking it much longer than needed, since zucchini naturally releases more moisture as it cooks.

Can I make baked zucchini without eggs?
Yes. This recipe doesn’t use an egg wash. The light moisture that comes to the surface after salting helps the breadcrumb and cornmeal mixture stick to the zucchini.

Can I use a different cheese instead of mozzarella?
Absolutely. Monterey Jack, mild cheddar, or a mozzarella-cheddar blend are all good options. Choose a cheese that melts well and add it near the end of baking.

Can I make this zucchini ahead of time?
It’s best served shortly after baking, when the coating has its best texture. You can mix the breading and cut the zucchini ahead of time, but I’d wait to salt, coat, and bake the zucchini until closer to serving.

Final Thoughts

If you’re looking for an easy way to use up fresh zucchini, these cheesy baked wedges are a simple one to keep in mind. The breadcrumb and cornmeal coating adds a little texture, while the melted mozzarella makes them feel a bit more satisfying than plain roasted zucchini.