Zucchini Mozzarella Medley

Fresh tomatoes, zucchini, mozzarella and simple spices create the most delicious dish. This zucchini mozzarella medley is the perfect way to use up zucchini!

My neighbor shared this recipe with me almost 20 years ago, and it is still one of the main reasons I look forward to growing zucchini every year!

How to Make Zucchini Mozzarella Medley

1. In a large skillet, heat the olive oil over medium heat until hot and rippling.
2. Add the zucchini, onion, garlic, basil, oregano and salt.
3. Cook until the zucchini are golden and the onions are translucent, 5 to 6 minutes.
4. Add the tomatoes.
5. Evenly top with mozzarella cheese.
6. Cover and let cook for 1 to 2 minutes until the veggies are bubbling and the cheese is melted.
7. Serve immediately.

A few important notes!
Cheese: freshly grated cheese will melt much better than pre-shredded cheese. 
Tomatoes: this recipe works best with fresh-from-the-garden tomatoes for flavor and juiciness. If using tomatoes from the store that are slightly less ripe/flavorful, add the tomatoes while the zucchini is still cooking and let the tomatoes cook for a few minutes to render some of the juice before adding the cheese. 

That’s it! This zucchini mozzarella medley is so easy and so unassuming. But it is one of the tastiest zucchini recipes ever!

I love making this for a quick lunch, and it is a perfect summer side dish for any number of meals:

• Lemon Garlic Grilled Chicken
• Grilled Rosemary Ranch Chicken
• Air Fryer Pork Tenderloin
• Tender Grilled Pork Chops
• Jalapeno Cheddar Turkey Burgers

When will I learn to stop doubting you? Honestly, I have never liked zucchini my whole life. But, I grew it in my garden this year for some unknown reason so now I need to use it. And this was AMAZING. It’s the herbs and the onions and the cheese. Makes the zucchini taste subline. I will absolutely be making this again and again.

—Deb

Zucchini Mozzarella Medley

Yield: 4 servings

Prep Time: 10 minutes mins

Cook Time: 5 minutes mins

Total Time: 15 minutes mins

4.82 stars (22 ratings)

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Ingredients

• 1 tablespoon olive oil
• 3 to 4 cups sliced zucchini or yellow squash (about 2 medium squash)
• 1 medium white or yellow onion cut into thin half moon slices
• 1 medium garlic clove, finely minced
• ½ teaspoon dried basil
• ¼ teaspoon dried oregano
• ¼ teaspoon salt
• 1 to 2 medium fresh garden tomatoes, cut into cubes or wedges (see note)
• 4 ounces fresh mozzarella or freshly grated mozzarella cheese (from a block)

Instructions 

• In a large skillet, heat the olive oil over medium heat until hot and rippling. Add the zucchini, onion, garlic, basil, oregano and salt, and cook until the zucchini are golden and the onions are translucent, 5 to 6 minutes.
• Add the tomatoes. Evenly top with the cheese. Cover and let cook for 1 to 2 minutes until the veggies are bubbling and the cheese is melted.
• Serve immediately.

Notes

Cheese: freshly grated cheese will melt much better than pre-shredded cheese. 

Tomatoes: this recipe works best with fresh-from-the-garden tomatoes for flavor and juiciness. If using tomatoes from the store that are slightly less ripe/flavorful, add the tomatoes while the zucchini is still cooking and let the tomatoes cook for a few minutes to render some of the juice before adding the cheese. 

Author: Mel

Course: Side Dish

Cuisine: American

Method: Stovetop

Serving: 1 Serving, Calories: 156kcal, Carbohydrates: 9g, Protein: 8g, Fat: 10g, Saturated Fat: 4g, Cholesterol: 22mg, Sodium: 334mg, Fiber: 2g, Sugar: 5g

Recommended Products

8-Inch Chef’s Knife

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Recipe Source: from Lesli (my fabulous cook of a neighbor!)

Recipe posted September 2008; updated July 2025 with new photos and recipe notes.

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