Low-Carb Easy Cheesy Zucchini Bake
This delicious and simple zucchini bake combines fresh zucchini, yellow squash, herbs, and two kinds of cheese for a comforting low-carb side dish or light vegetarian main course. Perfect for summer squash season, it’s easy to prepare and pairs well with grilled meats or can stand alone as a cheesy vegetable casserole.
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
- 1/2 cup coarsely grated Parmesan cheese plus extra for topping, optional
- Salt and freshly ground black pepper to taste
Instructions
- Preheat your oven to 350°F (180°C). Lightly spray an 8" x 8" or 8" x 11" baking dish with olive oil or non-stick spray.
- Wash and slice the zucchini and yellow squash into either full slices or half-moon slices, depending on preference.
- Wash, dry, and finely chop the fresh basil. Thinly slice the green onions.
- 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 everything is evenly coated and herbs are well-distributed. Season with salt and freshly ground black pepper to taste.
- Transfer the vegetable mixture into the prepared baking dish, spreading it evenly.
- Bake uncovered for 25-30 minutes, until the zucchini is mostly tender (a fork should easily pierce the squash).
- Remove the dish from the oven and sprinkle the remaining 1/2 cup mozzarella cheese over the top. Add a bit more Parmesan if desired.
- Return to the oven and bake for an additional 10-15 minutes, until the cheese is melted, bubbly, and slightly golden.
- Serve hot as a side dish or a light main course.
Notes
This dish can be made with a variety of cheeses if desired, though switching cheeses may alter the carb count slightly.
Leftovers can be stored in an airtight container in the refrigerator for 1-2 days. Reheat in the microwave or oven before serving.
This recipe was inspired by Karen Niessing and further refined with suggestions from Kalyn’s Kitchen and Kalyn’s sister Pam.