Can I use a different type of cheese instead of halloumi?

Yes, you can substitute halloumi with feta or even mozzarella. Keep in mind that the taste and texture will vary slightly.

Can I add other vegetables to this bake?

Absolutely! Bell peppers, onions, or tomatoes would be great additions.

How long does this bake last in the fridge?

It will last for about 3 days in the refrigerator. Make sure to store it in an airtight container.

Can I freeze this dish?

Freezing isn't recommended as the zucchini can become watery when thawed. It's best enjoyed fresh.

Is it necessary to salt the zucchini?

Yes, salting the zucchini helps to draw out excess moisture, which prevents the bake from becoming soggy.

Can I use dried mint instead of fresh?

You can, but use half the amount as dried herbs are more concentrated in flavor than fresh.

baked zucchini and halloumi dish with fresh mint

Zucchini bake

Name: Zucchini and Halloumi Bake with Mint
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: Roasted-Vegetables
Ingredients: 2 medium Zucchini; 8 ounces Halloumi cheese; 1/4 cup chopped Fresh mint; 2 tablespoons Olive oil; 1 teaspoon Salt; to taste Black pepper

zucchini and halloumi bake with mint

By:

GuideMyRecipe

Published:

18 Sept 2025

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Ever find yourself staring into the fridge, wondering what to conjure up with the random assortment of veggies inside? That was me last Tuesday. A lonely zucchini, a block of halloumi whispering promises of salty goodness, and a mint plant practically begging to be used. That’s how this bake was born! It’s now a regular in our dinner rotation, especially when I want something quick but also kinda fancy, you know?

The beauty of this recipe lies in its adaptability. Don't have mint? Basil works wonders. Not a fan of halloumi? Feta could be a stellar substitute. It's less about rigid rules and more about embracing the freedom of cooking. Plus, its a great way to use up that zucchini that keeps growing in your garden!

Required Equipments

Baking Dish
Colander
Cutting Board
Knife
Mixing Bowl
Paper Towels

Zucchini and Halloumi Bake with Mint: Frequently Asked Questions

Zucchini and Halloumi Bake with Mint

This Zucchini and Halloumi Bake with Mint is a flavorful and easy-to-make dish that's perfect for a light lunch or a satisfying side. With fresh ingredients and simple steps, it's a delightful way to enjoy summer's bounty.

⏳ Yield & Time

Yield: 4 servings

Preparation Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

📖 Instructions

Preheat your oven to 375°F (190°C). This is crucial for even cooking and ensuring the halloumi gets that perfect golden-brown crust.
Wash and trim the zucchini. Slice it into rounds about 1/4 inch thick. Aim for consistency so they cook evenly. Uneven slices can lead to some being mushy while others are still firm.
In a colander, toss the zucchini slices with 1 teaspoon of salt. Let them sit for about 15 minutes. This helps draw out excess moisture, preventing a soggy bake. I learned this trick the hard way after a few less-than-perfect attempts!
While the zucchini is resting, slice the halloumi into similar sized pieces - about 1/4 inch thick. If your halloumi is particularly salty (and some brands are!), you might want to give it a quick rinse under cold water and pat it dry.
Roughly chop the fresh mint. Set aside about a tablespoon for garnish and mix the rest with a tablespoon of olive oil. The mint adds a refreshing counterpoint to the salty halloumi.
After 15 minutes, pat the zucchini slices dry with paper towels. This step is essential! Nobody wants a watery bake.
Lightly grease a baking dish with olive oil. Any oven-safe dish will do. I usually use an 8x8 inch square dish, but a round one works just as well.
Arrange a layer of zucchini slices in the baking dish, overlapping them slightly. Spread half of the mint-olive oil mixture over the zucchini.
Top with a layer of halloumi slices, again slightly overlapping. Drizzle with a little more olive oil.
Repeat the layers – zucchini, mint-olive oil, and halloumi – finishing with a layer of halloumi on top. You want that halloumi to get nice and golden.
Bake in the preheated oven for 20-25 minutes, or until the halloumi is golden brown and the zucchini is tender. Keep an eye on it – ovens can vary, and you don't want the halloumi to burn.
Remove from the oven and let it cool slightly before serving. Garnish with the reserved fresh mint. A squeeze of fresh lemon juice just before serving can also brighten the flavors.

📝 Notes

For a spicier kick, add a pinch of red pepper flakes to the mint-olive oil mixture.
If you don't have fresh mint, dried mint can be used, but use half the amount.
Try adding a layer of sliced tomatoes for extra flavor.