Kalyn's Kitchen

Low-Carb Easy Cheesy Zucchini Bake (Video)

You’ll love this Low-Carb Easy Cheesy Zucchini Bake which is the most popular zucchini recipe of all the Top Ten Low-Carb Zucchini Recipes on my blog! 

PIN Easy Cheesy Zucchini Bake to try it later!

Low-Carb Easy Cheesy Zucchini Bake found on KalynsKitchen.com

If you’re a food blogger with a mega-popular recipe like this Low-Carb Easy Cheesy Zucchini Bake (seen by millions and millions of people), you’ll probably try to ignore the fact that you aren’t all that thrilled with the photo you took more than six years ago when your sister Pam first told you about the recipe! Especially when this recipe turned out to be number one when I spotlighted the Top Ten Low-Carb Zucchini Recipes on Kalyn’s Kitchen last summer. But this year when I noticed people starting to visit the recipe again something snapped in my photographer brain, and I decided this amazing and easy way to cook zucchini simply MUST have a new photo. Do you agree that the new photos shows off the deliciousness of this recipe?

When we were prepping the zucchini to reshoot photos I was telling Jake about how originally Pam changed the recipe a little from the one she found in Penzeys Back to School Catalog (in 2011!) and then I changed it a tiny bit more when I tried it, and how Pam and I were both so impressed with how this very basic idea of tossing zucchini with a few fresh and dried herbs and cheese and then baking it can produce a dish that’s so delicious.

And, wow, the Low-Carb Easy Cheesy Zucchini Bake from the new photos was just as delicious as it looks! I’ll be honest, I did probably make it a little cheesier this time than the version from 2011, and Jake and I also used a very generous amount of sliced basil since I have some big plants in my window. But I would never dare change the amounts in the actual recipe (other than to add a note that you can use more than is called for on the cheese and basil.)  So you can take your choice on that!

The other change I made was to switch this time from an 8-inch square casserole dish to one that was 8 inches x 11 inches. I really did like the way this larger dish let the zucchini spread out more so each piece was covered with cheese, but once again, take your choice on that! And zucchini season is here or neatly here for many of you, so when you get zucchini from your garden or the farmers market, you must try this, or make it again if you’re already a fan!

collage for Easy Cheesy Zucchini Bake

Steps for Making Easy Cheesy Zucchini Bake:

(Scroll down for complete printable recipe with nutritional information.)

  1. Wash zucchini, trim ends, and cut into slices or half-moon slices for larger zucchini.
  2. Wash and dry basil (I used a mini salad spinner; affiliate link) and then chop or slice the basil (I used Herb Scissors (affiliate link) to get nice thin slices of basil.)
  3. Chop green onions, then toss together the sliced zucchini, sliced or chopped basil, sliced green onions, Dried Thyme (affiliate link), Garlic Powder (affiliate link), and 1/2 cup (or more) of each type of cheese.
  4. Season with salt and fresh-ground pepper and spread out in the baking dish.
  5. Bake uncovered for 25-30 minutes, or slightly longer. (Until the zucchini is getting tender when you stick a fork into it.)
  6. Then sprinkle the remaining grated mozzarella or pizza cheese (and a little more Parmesan if desired) and bake 10-15 minutes longer, or until the cheese is nicely melted and slightly browned.
  7. Serve hot and enjoy.

Low-Carb Easy Cheesy Zucchini Bake found on KalynsKitchen.com

Make it a Low-Carb Meal:

Easy Cheesy Zucchini Bake would taste great with any kind of Low-Carb Grilled Chicken for a low-carb meal.

Zucchini Recipes to Help You Use That Zucchini:

50 Amazing Zucchini Recipes ~ Kalyn’s Kitchen
The Top Ten Most Popular Low-Carb Zucchini Recipes ~ Kalyn’s Kitchen
Ten Amazing Low-Carb Recipes for Zucchini Noodles ~ Kalyn’s Kitchen
The BEST Low-Carb Zucchini Noodle Soups ~ Kalyn’s Kitchen
The BEST Slow Cooker Zucchini Recipes ~ Slow Cooker or Pressure Cooker

Weekend Food Prep:

This recipe has been added to a new category called Weekend Food Prep  to help you find recipes you can prep or cook on the weekend and eat during the week!

Low-Carb Easy Cheesy Zucchini Bake

Low-Carb Easy Cheesy Zucchini Bake

Yield 6 servings
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

You'll love this low-carb Easy Cheesy Zucchini Bake which is most popular zucchini recipe of the Top Ten Low-Carb Zucchini Recipes on Kalyn's Kitchen!


  • 2 medium zucchini, cut in slices or half-moon slices
  • 2 medium yellow squash, cut in slices or half-moon slices
  • 4 T chopped fresh basil (more or less, depending on how much you like the flavor of basil)
  • 2 T thinly sliced green onion
  • 1/2 tsp. dried thyme
  • 3/4 tsp. garlic powder
  • 1 cup grated mozzarella cheese (see notes)
  • 1/2 cup coarsely grated Parmesan, plus a little more for the top if desired
  • salt and fresh ground black pepper to taste


  1. Preheat oven to 350F/180C.  Spray an 8" x 8" or 8" x 11" baking dish with olive oil or non-stick spray.  (I originally used the small size, but now I prefer a slightly bigger dish.)
  2. Wash the squash and cut in slices or half-moon slices.
  3. Wash basil, spin dry or dry with paper towels and finely chop or slice. (I used a mini salad spinner (affiliate link) to dry the basil and Herb Scissors (affiliate link) to cut into thin slices.)
  4. Slice green onions.
  5. Combine the sliced squash, chopped or sliced basil, sliced green onions, dried thyme, garlic powder, 1/2 grated mozzarella and 1/2 cup coarsely grated Parmesan and stir together until the veggies are coated with cheese and the herbs are well-distributed.  Season with salt and fresh ground black pepper.
  6. Put the mixture in the baking dish and bake uncovered for about 25-30 minutes, or slightly longer. (Pierce a piece of zucchini with a fork to be sure it's mostly tender.)
  7. When the zucchini is nearly cooked through, take the casserole dish out of the oven and sprinkle over the remaining 1/2 cup of grated mozzarella, plus a little more Parmesan if desired.
  8. Put the dish back in the oven and bake 10-15 minutes longer, or until the cheese is melted and nicely browned and zucchini is fully cooked.  Serve hot.
  9. This kept well in the fridge overnight, but mine was gone the next day so I don't know if it would last longer than that!


You can use more cheese or use other white cheese if you prefer but that will increase the amount of carbs in this recipe.

This Easy Cheesy Zucchini Bake recipe adapted from a recipe by Karen Niessing in Penzeys Back to School 2011 Catalog, with suggestions from my sister Pam and a few more adaptations by Kalyn.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 207Total Fat: 13gSaturated Fat: 7gUnsaturated Fat: 4gCholesterol: 40mgSodium: 535mgCarbohydrates: 6gFiber: 3gSugar: 5gProtein: 14g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations. (The carbs calculated for this recipe seems a bit high to me!)

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Easy Cheesy Zucchini Bake found on KalynsKitchen.com

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This recipe is perfect for low-carb, Keto, or low-glycemic eating plans. For the South Beach Diet you will need to use low-fat cheese.

Find More Recipes Like This One:
Use the Zucchini Index or Side Dishes to find more recipes like this one.Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. Or Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Pinterest image of Low-Carb Easy Cheesy Zucchini Bake

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    220 Comments on “Low-Carb Easy Cheesy Zucchini Bake (Video)”

  1. This dish is amaze balls! The whole family LOVED it. I had lots, and I mean lots, of farm fresh zucchini. This was the perfect dish to use it in. Thank you!

  2. I made this today and it was awesome!

  3. Loved it! So good! Added some onion powder and cut up turkey kielbasa. Loved the simplicity of recipe, but yet so healthy too.

  4. Absolutely amazing and so easy.

  5. This recipe was delicious. My family enjoyed it very much. I did salt the zucchini before baking it to remove most of the water. It was perfect . Thank you for your receipe.

  6. Thank you for such a delicious dish! Followed the recipe but traded some grated cheese for ricotta cheese. Just loved it! Tried to share photo but won’t paste. Just know it looks yummy! Will be making this recipe again and again❤️

    • So glad you enjoyed! I like the sound of ricotta cheese in this. (There is no way to add photos to my site; I think that’s something that could easily get hard to manage. But I would love to see it on Facebook or IG if you share there.)

  7. It was good but need to rember to serve with a slotted spoon cuz there was a good about of liquid at the bottom

    • Based on comments I’ve gotten, it seems like some zucchini releases a lot more water than others. There are so many commenters that don’t mention it at all, but other people do have a problem with it. I’m glad you still enjoyed it.

  8. Why did mine turn out with liquid on the bottom?

    • I think some zucchini releases more water than others. I can’t say for sure but I’m guessing that’s the reason.

  9. I would like to double the recipe. If I use a 9 by 13 pan, how much longer should it cook? Thanks!

    • I can’t tell you that for sure because I’ve never made a bigger batch. But I’m guessing (only a guess) that you will need to cook it just slightly longer. I’d check after the 15 minutes cooking time and if it doesn’t seem done, just check every 5 minutes until “the cheese is melted and nicely browned and zucchini is fully cooked.”

  10. Love this recipe.  I was so tired of the same old sides. This taste so good and it’s low carb. Even my meat and potatoes husband likes it. Making it today for the 4th time in a couple months 

  11. Love this recipe. Next time I make it I’m going to get the moisture out of the squash and zucchini. And I did add more cheese but I used a colby as to not effect the carbs. And of course I added everything bagel spice. I put that sh*t on everything!

  12. I can’t figure out how to watch the video, please help. Thank you.

    • It should start automatically. There must be something in your computer settings that is blocking it. Or if you have ad blockers installed they would block it.

  13. This looks AMAZING! I bought a bunch of zucchini and squash yesterday and was just on Pinterest look for easy weekend recipes. I’m anxious to give this a try tomorrow!

  14. I added ground sausage to the mix to make this more of a meal versus a side dish and it came out amazing! Definitely will be making again!

  15. Can I use dried basill , that is all I have in the house.

    • Of course you “can” use dried basil, but it won’t be nearly as good as fresh basil. I’m guessing it will still be pretty good though (although I’ve never made it that way.) You might look through the comments to see if others have tried that.

  16. I just made this and it was great 🙂

    I love when recipes are adjustable to my needs.
    I couldn’t get yellow squash, so I used green and yellow zucchini and half a kohlrabi (is this known in the US? Its also called german turnip) I had in the fridge. I also used frozen basil instead of fresh. Both turned out really well.

    So for everyone wondering about substituting ingredients: This recipe can take it!

    Thanks for a very tasty dinner 🙂

    • Glad you enjoyed it! And you win for the nicest and most informative comment ever!

      Yes, we do have kohlrabi here although it’s kind of a specialty vegetable. I’m guessing a lot of Americans have never tried it.

  17. Had this for dinner last night.  Easy and very tasty!!