Go Back
Pin Recipe Print Recipe

Low-Carb Easy Cheesy Zucchini Bake

This zucchini bake combines tender squash, fragrant herbs, and a cheesy topping for a flavorful and low-carb side dish or light main course. It’s simple, delicious, and perfect for using fresh summer zucchini.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Servings: 6
Calories: 207kcal

Ingredients

  • 2 medium zucchini sliced or cut into half-moons
  • 2 medium yellow squash sliced or cut into half-moons
  • 4 tablespoons chopped fresh basil adjust to taste
  • 2 tablespoons thinly sliced green onion
  • 1/2 teaspoon dried thyme
  • 3/4 teaspoon garlic powder
  • 1 cup grated mozzarella cheese divided, see notes
  • 1/2 cup coarsely grated Parmesan cheese plus extra for topping, optional
  • Salt and freshly ground black pepper to taste

Instructions

Preheat Oven:

  • Preheat your oven to 350°F (180°C). Spray an 8" x 8" or 8" x 11" baking dish with olive oil or non-stick spray.

Prepare Vegetables:

  • Wash the zucchini and yellow squash, then cut them into slices or half-moon slices.
  • Wash and dry the basil, then chop or slice it finely. Slice the green onions.

Mix Ingredients:

  • In a large bowl, combine the zucchini, yellow squash, chopped basil, green onions, dried thyme, garlic powder, 1/2 cup grated mozzarella cheese, and 1/2 cup grated Parmesan cheese.
  • Mix well until the veggies are evenly coated with cheese and the herbs are well-distributed. Season with salt and freshly ground black pepper to taste.

Bake the Casserole:

  • Transfer the vegetable mixture to the prepared baking dish. Spread it out evenly.
  • Bake uncovered for 25-30 minutes, or until the zucchini is mostly tender (test by piercing with a fork).

Add Cheese Topping:

  • Remove the casserole dish from the oven. Sprinkle the remaining 1/2 cup of grated mozzarella cheese over the top, along with a little extra Parmesan if desired.
  • Return the dish to the oven and bake for an additional 10-15 minutes, or until the cheese is melted, nicely browned, and the zucchini is fully cooked.

Serve:

  • Serve hot as a side dish or light main course.

Storage Tips:

  • This dish keeps well in the refrigerator for 1-2 days. Store any leftovers in an airtight container and reheat before serving.

Notes

Cheese Substitutions: Feel free to experiment with other cheeses like Fontina or Gruyère, but note this may increase the carb count.
Storage: Store leftovers in an airtight container for 1-2 days and reheat before serving.