Cheesy Zucchini

This recipe is an oldie but a goodie and it’s finally on the new site. Since I started blogging years ago this has been by far my top  pinned and cooked recipe for good (and not so good) reason. First of all it is easy and delicious which is good. The not so good – when I originally made this in my early twenties I made it as a carb free “mac & cheese” and while it is that, I cringe, because eating just zucchini and cheese is not a well balance meal. It’s okay to eat carbs. This is really better served as a side dish, or a base to add in some protein or something to make a more balanced plate. While it’s also okay to eat this as just a dish if you’re getting enough calories otherwise or want a light meal, I don’t want it to be promoted as a full replacement to pasta because again, it is OK TO EAT CARBS. i

All that being said, I still love this recipe and a lot of you do too, I have received hundreds of comments on this over the years that it has gotten picky toddlers and husbands eating zucchini which makes me so proud!!! I know you like a recipe kept short and simple so let’s. get. to. it! 

Cheesy Zucchini

Servings 2


  • 1 zucchini
  • 1/4 cup water
  • 1 pinch salt
  • 1 tbsp butter
  • 2 tbsp milk
  • 2/3-1 cup shredded cheddar


  • Slice the ends off of your zucchini and use your spiralizer (as per the directions or guidelines your spiralizer suggests) to get "zoodles". Chop zoodles into more bite size pieces like macaroni noodles. *If you don't have a spiralizer thinly slice and chop to get noodles or use a cheese grater to get shreds. 
  • Add water & zoodles to a sauté pan, sprinkle salt over zoodles and bring to a boil. Boil and stir until water is almost completely evaporated and zoodles are soft. 
  • Reduce heat to low / medium. Add butter, milk, and cheese to the pan. 
  • Stir until fully combined. Add up to another 1/3 cup of cheese if desired until you get the consistency you desire. 
  • Serve up, add a little salt & pepper to taste if desired, and enjoy! 


Serves 2 as a side dish, double recipe if using as a main base or for more people. 
For best results you will want a spiralizer, but if you don’t have one you will be able to chop or grate to get similar results! 

Rating: 5 out of 5.

This was freaking delicious!!! I added a little three cheese blend and I used country crock instead of butter. Holy cow- delicious! –Dedra Van Gelder

I doubled this and added cut up chicken and ate for a dinner. Oh yum! Even my picky 2 year old devoured it. Thank you! – Michelle Renee

This is simple, quick and VERY yummy!!! –Erin

This was delicious even my husband loved it which I was surprised. We had leftovers and they were delicious the next day – Susan

AMAZING!! this was one of the best zucchini dishes I have made. So simple! I added onions and diced up red peppers and it was so flavorful! – Lisa Marie

 made this tonight as a side to baked chicken and roasted broccoli. My fiance, toddler, and I all loved it! I also sprinkled some red pepper flakes onto mine and my fiance’s for a little kick. Great recipe, and I will be making again 😊 – Amber M.

Oh Em Gee! I only used one zucchini and one yellow squash because I wasn’t certain the people who live here would love it like I was sure I would.  

It’s GONE! In fact, the husband loved it and the girl child compared it to mac n cheese.

I did a couple things different… I didn’t add water bc zucchini is super watery and figured it would just work itself out. It did. Instead I added some Country Crock pretend butter and sauteed it until it was soft as I wanted.

I added about 2 oz of cream cheese, a cup or so of shredded colby jack cheese and some milk. It was perfect!  

This was a great idea! I love how they are cut after using the spiralizer. Thanks so much for the recipe! It was definitely a hit with my family! – Denise Daniel

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