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Low-Carb Easy Cheesy Zucchini Bake
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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 main course. It's an easy, flavorful way to use up summer squash and is perfect for a healthy, cheesy meal.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Main Course, Side Dish
Cuisine: American
Keyword: baked zucchini and cheese, cheesy zucchini casserole, keto squash recipe, low-carb zucchini bake
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 the Oven:

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

Prepare the Vegetables:

  • Wash the zucchini and yellow squash, then cut them into slices or half-moon shapes. Chop the basil and slice the green onions.

Mix the 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 evenly coated. Season with salt and freshly ground black pepper to taste.

Bake the Casserole:

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

Add the Cheese Topping:

  • Remove the dish from the oven. Sprinkle the remaining 1/2 cup of grated mozzarella cheese on top, along with extra Parmesan if desired. Return to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and golden brown.

Serve:

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

Storage Tips

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

Notes

You can substitute or add more cheese, such as other types of white cheese, but this may increase the carb count.
This recipe is adapted from a version by Karen Niessing, with additional suggestions from Kalyn’s sister Pam and further modifications.