Zucchini Cheese and Salsa Bake

4 from 3 votes

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This Zucchini Cheese and Salsa Bake is baked in a mixture of tomato salsa and savory Parmesan cheese, making for a low carb dinner that is full of health and flavor.

A close up of zucchini bake.

Growing up, zucchini was a four letter word in my vocabulary.  Needless to say I ate very little squash and required a fair amount of remedial arithmetic in school.   Thankfully, I have learned to really appreciate zucchini and several of its garden-grown relatives.   As far as my math skills, let’s just say I haven’t given up.

What is it?

zucchini cheese and parmesanWe’ve had a wonderful summer here in Wisconsin.  The weather wasn’t that great (this is Wisconsin after all,) we hung around the cottage with the boys and our two dogs a lot (there are more undesirable places to spend a summer,) and  we got to know many of the vendors at our favorite farmer’s market on a first name basis.

A pan full of zucchini bake.
This zucchini cheese bake is a delicious and healthy low carb meal.

I think that zucchin has gotten somewhat of a bad rep in the world of produce.  Many people think of this as something that is only suitable for a sweet bread, laden with chocolate chips.  We love zucchini bread, but it is so much more versatile than just that.

A close up of a bowl of food on a plate, with Salsa
Healthy zucchini cheese bake from Platter Talk

Last month we used this all too often under-appreciated vegetable for some incredible zucchini tots.  The kids loved them, the dads loved them, and I have no doubt the dogs would have loved them, had we been a bit more generous with their snacks.

A close up of a plate zucchini bake.There is nothing special about this little side dish, other than its fresh and delicious taste, its beautiful and summery appearance, and its ease to throw together.   Just like spending a summer close to home this zucchini can initially seem pretty boring and not at all interesting.  I learned quite a few years ago that boring can be good.  Our past summer and this side dish are prefect examples of this sentiment.   Trot on down to your local farmers market to pick up some zucchini, accept the offers of zucchini to you by your friends and neighbor.  Get your zucchini on and remember, boring is good.  Happy fall.  -Dan

A close up of a plate of zucchini bake.

Zucchini cheese and Salsa Parmesan Bake

4 from 3 votes
A Platter Talk Exclusive
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Yield: 6 servings


  • 1 large zucchini, thinly sliced
  • 1 cup fresh tomato salsa
  • 1 tablespoon olive oil
  • 1 small white onion, diced
  • 1 small sweet bell pepper, diced
  • 1/4 cup fresh and grated Parmesan cheese
  • salt and pepper to taste


  • Pre-heat oven to 350 degrees.
  • Prepare shallow baking dish with non-stick cooking spray.
  • Over medium heat, saute onion and bell pepper in olive oil until soft and tender, about five minutes.
  • Place single layer of zucchini slices in bottom of dish.
  • Sprinkle lightly with onion and peppers
  • Top with thin layer of salsa.
  • Sprinkle cheese on top of salsa.
  • Repeat process again and again.
  • Salt and pepper to taste
  • Bake uncovered for 20 to 30 minutes until zucchini is soft and tender.


Calories: 36kcal, Carbohydrates: 0g, Protein: 1g, Fat: 3g, Saturated Fat: 1g, Cholesterol: 2mg, Sodium: 66mg, Sugar: 0g, Vitamin A: 35IU, Calcium: 49mg, Iron: 0mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Side Dish
Cuisine: American
Tried this recipe?Mention @plattertalk or tag #plattertalk!

A close up of a bowl of zucchini bake.8 Summer Cooking Ideas for Zucchini: From Roasted to Raw

Meet the Platter Talk Guys

Dan & Scott split their time between Wisconsin and Southwest Florida and are dads to six boys. Good food runs through their veins, and they love showing others how to cook easy recipes.

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  1. I’m a big Zucchini eater, love making it different ways. When I saw this dish I just had to make it and it was delicious thank you guys so much

  2. 4 stars
    The first time I made this I followed the recipe to a T and loved it. Second rime however, I didn’t have any salsa so I made a simple sauce using canned tomatoes, fresh basil and parsley, dried oregano and garlic powder. Just as yummy and can also be served over pasta.

    1. Fantastic, Caree! The true art of cooking is making it your own which is exactly what you have described. We love comments from readers but this is my favorite kind. Thanks so much for the great note.

  3. 4 stars
    Was I thrilled to see your post when I logged onto blogger! What a beautiful dish this is in all its’ simplicity. Love it.

    1. Thanks for the comments, Patty; we are equally thrilled do see a comment coming from you! This was simple, delicious, and seasonal – an all-around winner. Thanks again for stopping by!!