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Kalyn's Kitchen

Low-Carb Easy Cheesy Zucchini Bake (Video)

You’ll love this Low-Carb Easy Cheesy Zucchini Bake which is the #1 recipe of all the Top Ten Low-Carb Zucchini Recipes on Kalyn’s Kitchen! And for those who care about such things, this tasty recipe is low-carb, Keto, low-glycemic, gluten-free, meatless, and South Beach Diet friendly; use the Diet-Type Index to find more recipes like this one.

Click here to PIN Low-Carb Easy Cheesy Zucchini Bake!

Watch the video to see if you might like to make Low-Carb Easy Cheesy Zucchini Bake!

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:

(This is just a summary of the steps shown in the photos; scroll down for the actual recipe.)

  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) and then chop or slice the basil (I used Herb Scissors 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, garlic powder, 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


  • 2 medium-sized zucchini, cut in slices or half-moon slices
  • 2 medium-sized yellow squash, cut in slices or half-moon slices
  • 2 – 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
  • 1/2 cup + 1/2 cup grated mozzarella or other mild white cheese such as Monterey Jack (Use low-fat or full-fat cheese, whichever you prefer. Use a little more cheese if you like it extra cheesy!)
  • 1/2 cup coarsely grated Parmesan, plus a little more for the top if desired
    (I would use less Parmesan if you only have the very finely grated Parmesan from a can.)
  • 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.) Wash the squash and cut in slices or half-moon slices.  Wash basil, spin dry or dry with paper towels and finely chop or slice. (I used a mini salad spinner to dry the basil and Herb Scissors to cut into thin slices.) Slice green onions.
  2. 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.  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.)
  3. 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.  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.
  4. 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!


For years now, this Easy Cheesy Zucchini Bake has been the most popular zucchini recipe on my blog!

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.

All images and text ©

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 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.</>

Nutritional Information?
If you want nutritional information for a recipe, you can sign up for a free membership with Yummly and use the Yum button on my site to save the recipe and see the nutritional information. Another option is entering the recipe into this Recipe Nutrition Analyzer, which will calculate it for you.

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

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190 comments on “Low-Carb Easy Cheesy Zucchini Bake (Video)”

  1. Sounds delicious but got confused on amount of cheese to use.  Total of one cup mozzarella in the baking or is it a   combination of mozzarella, Monterey Jack, Parmesan?  One quarter cup Parmesan for topping?

    • I will edit that a little to make it less confusing. Combine the squash with 1/2 cup Mozzarella and 1/2 cup Parmesan. Then when the zucchini is nearly done, sprinkle over the other 1/2 cup Mozzarella and a little more Parmesan if you’d like. Hope that helps.

  2. Just made this tonight and my whole family loved it! I used both mozzarella and Monterey Jack along with the parmesan and I definitely used extra of all 3 types. Didn’t have fresh basil so I just used dried. I can’t wait to share this recipe with my friends! So deeeelish!

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  6. i'm searching for low carbs recipe and i found this posting.

    Honestly, it's looks so delicious. I will try this recipe. Thanks Kalyn for sharing this information

  7. Had various sizes from garden, so guessing & wanted enough for 13×9 pan for potluck. As a result of my overthinking it, my pan is full, full. Wondering if left in oven a 275F or so, would extra liquid evaporate? Made this before & loved it, therefore my choice for potluck even though will need to reheat it. Perhaps sometime you could give the cup quantity, so one can make other pan sizes, & esp. re garden sizes in season. Love the idea of bacon, but not tomato–that is another dish,

    • I would worry about the zucchini being a soggy mess if you cooked it longer at a low temperature, but of course I haven't tried it so I don't know for sure. i try to give all the measurements I can, but not every country uses cups, which is why I gave this one in zucchinis.

      Glad you have enjoyed it; hope it works out okay for the potluck. Next time I might make two smaller casseroles if you have two dishes.

    • Thanks for your reply. Cooked down to perfect amount, Lots of compliments though I think I was a bit heavy on the thyme, I tipped carrybox on way to car–so liquid drained off! Almost funny! So all worked out fine,

    • Shirley that is funny! So glad to hear it was a hit!

  8. Made this yesterday! Delish! Hubby really like it, too! It did come out a little watery. Would like to figure out how to fix that for next time. Super easy recipe, too.

    • So glad you enjoyed it! I think it's normal to have a very small amount of liquid in the bottom of the pan, but it shouldn't be much. Maybe the youngness of the zucchini has something to do with that. Young, fresh zucchini will have more water. You could salt the zucchini for about 30 minutes and blot off the water that drains out if it really bothers you.

  9. Thanks for recipe. I made it yesterday. So delicious 🙂

  10. I've made this recipe twice in the last 10 days….It's a hit!
    I added fresh broccoli and some red pepper…..Amazing Good!!
    Thanks for a great recipe!!

  11. Hi Kaly,
    Thanks so much for sharing this recipe…just made it for Thanksgiving and it was AMAZING…the basil…ahhhhh!!!☺
    Happy Thanksgiving!!!

  12. Lovely recipe. looks delicious

  13. Kalyn, I recently discovered your blog when searching for spaghetti squash recipes on Pinterest. I made the pesto one – yum!
    Do you think the zucchini would hold up if I got it all ready the night before and kept it in the fridge overnight so it's ready to pop in the oven when I get home from work?

    • Hi April; welcome and glad you're enjoying the blog.

      Honestly I am not sure how that would work; I definitely hadn't thought of doing it that way. I don't think the sliced basil will keep well overnight for sure.

      If you're rushed after work, I might slice the zucchini in advance and store it in a ZipLoc bag and then do the rest of the prep right before you cook it.

  14. Hi Kalyn, planning to make this tonight. I noticed you don't toss the veggies any olive oil…I feel like that would be necessary, but how great if it isn't! Can you let me know for sure?

  15. Wow, Thank you for your recipe. It looks so delicious and healthy.

  16. Thanks for sharing this recipe Kalyn! It inspired me to make my own version on my bbq! Zucchini is always tasteful and this one didn't fail either! It perfectly fitted my Salmon and Ricotta stuffed potatoes.

    If you are interested in the result you might take a look at my blog. I posted the link to this recipe as source of inspiration too! Hope you don't mind.

    Keep up the good work 🙂 I see a lot of interesting stuff and will stick around a bit longer 🙂


  17. Kristin, great idea! I love the idea of new flavors every morning.

  18. After reading that Pam ate the leftovers for breakfast, AND that this is South Beach Diet friendly, I just had to pass on one of my go-to tips to you, Kalyn. Here it is – I always make sure to save about a 1/4 C of my veggie dish from dinner for the next morning's breakfast. I make an omelette out of it and add some cheese for a protein boost. It's sooo quick, easy, and healthy, and I look forward to a new flavor of omelette each day. I got the idea from being on the SBD when I had so many leftover vegetables, but now the habit just stuck with me. I think this dish would be absolutely perfect as omelette filling!

  19. I tried this tonight and it was amazing!!! I actually got my boyfriend to eat vegetables which is an incredible feat! lol thanks!

  20. thats what i was thinking,just wanted to make sure though!!

  21. Cassidy, I haven't tried freezing it, but truthfully I think it won't freeze all that well. I think the zucchini will get pretty soggy and watery after it's been frozen.

  22. do u think this dish would freeze well?

  23. I knew I had all the ingredients so I went ahead and started the recipe and discovered my mozzarella cheese was frozen solid. So I substituted – blue cheese and I thought, why not add this leftover bacon chopped up. Oh my my my – this is the best squash recipe ever, lol. Thanks so much! I will try it again with the suggested cheese when it thaws.

  24. I love the recipe, so simple and looks so delicious. What could I add to top of it to get that crunchy top. Also I might add some cubed chicken to make it a hearty meal

  25. No sorry, I don't think frozen squash will work at all in this.

  26. Do you think frozen squash/zucchini will work in this? They're a little expensive right now at my local grocer. Frozen is more budget friendly

  27. Stacy, glad you liked it!

  28. This was fantastic! I used all zucchini and didn't have fresh basil so I used dried. So good! Thanks for a quick and easy side dish recipe. 🙂

  29. Shannon, glad you liked it and I love the idea of adding chicken!

  30. Made this for dinner tonight but I added some grilled chicken chunks to it and served it with rice. So good!

  31. Kaylin, I wasn't making it as a vegetarian meal so I served this as a side dish. Maybe serve it with another vegetarian dish to make a complete meal.

  32. Hi, great recipe. How did you serve it? Just on it's own? With bread? Some other side dish? I need to keep the meal vegetarian but this on it's own doesn't seem like enough food to me.

    – Kaylin

  33. Thanks Callie; I accidentally deleted the comment.

  34. cant wait to try this, going to make half the recipe and devour it all for myself omnomnom. i was thinking about adding a sauce of some sort but not sure yet! maybe the cheese will be enough 🙂

  35. This looks so yummy! I can't wait to try it! Thanks!

  36. Well lucky you to have relatives to visit in Hawaii! I love the sound of your version; glad you like the recipe.

  37. I made this last night for my daughter and son-in-law (I am visiting them in Hawaii – ALOHA!). I used regular zucchini and also some par boiled butternut squash. I also added some browned chicken breakfast sausage. This dish is awesome!

  38. Teresa, glad you enjoyed it, and thanks for sharing!

  39. OH my goodness, this was delicious! I had only one zucchini and no yellow squash. I used a purple onion, fresh parmesan and Vermont Extra Sharp (white) cheese. I added dried basil, cracked red pepper flakes, salt and pepper. It was a great recipe. I hope you don't mind. I'm sharing this site and recipe on my blog and on facebook.

  40. I made this for my husband and myself tonight and it was fabulous! I did add sautéed onions and mushrooms too. Thanks so much!!

  41. I made this dish yesterday and put red pepper flakes on my helping. Oh so good!

  42. Just made this tonight, omg incredible!! Love that it's so health and delicious at the same time. If only I could convince my husband and daughter to try it! Thank you for this. Going to look around your site for some more yummies. Found you via pinterest 🙂

  43. I made this last night and it is definitely going to be a favorite. My son is ten and he loved it, too.
    The flavors are just perfect. Thank you!

  44. This is definitely going into our recipe box!

  45. I found this recipe and your blog on Pinterest, and I am so glad. I made it tonight. Quick, easy, nutritious and delicious. Thank you!

  46. Thanks, glad to hear you've been enjoying the recipes!

  47. making this right now. it's literally in my oven haha. it smells amazing. hope it turns out good! 🙂 thanks Kalyn. I've made lots of ur recipes and they've been amazing!!!!

  48. I made this tonight as a side dish for stuffed shells and it was great! I used 1 T of dried basil instead of fresh and then I used 2 oz of freshly grated extra sharp white cheddar instead of the mozzarella. I added the white cheddar during the last 10 minutes of baking.

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