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, 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

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

  1. Nice way to enjoy some of that summer zucchini!

  2. Dana, that sounds great with the chicken added.

    Thanks Jeannie! Hope you enjoy it.

  3. I can't wait to try this! I am linking back to you tomorrow on my August menu!

  4. Kalyn, we made this yesterday, but my husband added cubed chicken breast to it because he wanted to make it as more of a main dish. We had such a surplus of zucchini in the garden so we added just a bit more to make it into a casserole. It was delicious! Thank you for this recipe! (I wish I would have taken a picture but the dish was gone in minutes. Kids liked it, too!)

  5. Godzilaw, so glad you guys liked it!

  6. This recipe was AMAZING. I made it last night, and promptly christened it "Zucchini Crack" because we couldn't stop eating it. My husband even asked if we had enough zucchini left so I could make it again tonight! Thanks for the fantastic recipe!

  7. Donna, so glad you liked it. Some people stack up the basil leaves and slice them, but for this I just chopped it.

  8. Loved this Kalyn, and it was so easy!! The hardest part for me- trying to cut the fresh basil!! But it was so so good. Will definitely make this again.

  9. Teresa, my condolences on the 100 degree weather! I like your creative ways of eating the leftovers!

    Kathryn, glad you liked it. I agree, you could cut down the cheese.

  10. I made this on Sunday – it was delicious. I used about a pound of squash in a 8×8 Pyrex. It turned out that it really cooked down and was really starting to get crispy so I was able at 25 minutes, to stir the whole thing with the additional cheese. It came out nicely crisped – nothing better than melted cheese! I think I could cut a little of the cheese out and have a little more! I also used purple onoins because that's what I had and that was fine too. Lots of pepper. Sure helped to kill that ole zucchini taste!

  11. This was great! I doubled the recipe since I had plenty of squashes ~ so I was able to have it again the next morning with my scrambled egg on top of it and then had it again the next day for lunch tossed with a little whole grain pasta, diced grilled chicken and a few cherry tomatoes. Glad to add this recipe to my "must make this again" list.
    Teresa In 110 degree Texas

  12. Terri, so glad you enjoyed it, and I need to try the version with mushrooms.

  13. This was yummy! Hubby and I ate the whole lot between us 🙂 Will definitely make this again…and it was sooooo easy to throw together. The mushrooms were a nice addition.

  14. Jeanne, hope you like it! I know it's something I'm going to make many times!

  15. Oh I'm in love with this Kalyn!! Like that the cheese is mixed in, not just a layer on top. Not growing any zucchini but happy to go to the market to buy ingredients for this 🙂

  16. Marie, I wondered about that when I first read the recipe, and mine did have some liquid in the bottom but only a couple of teaspoons. I think it's normal, but you could salt the zucchini and let them drain for 20 minutes or so if it really bothers you.

  17. I made this the other night for dinner, and it was INCREDIBLE. Love the fresh herbs, it just makes it so yummy!

    Quick question – I feel like the veggies lost a lot of liquid; I ended up with a small puddle at the bottom of my baking dish. Think this is normal, or any idea what my issue may have been?

    Thanks – and again, just a delicious recipe.

  18. Glad people are liking this, and I think mushrooms would be great in it.

  19. I'm going to make this tonight, but I'm going to tweak it a bit and add mushrooms to bulk it up as I don't have enough zuke. I wish I could get the yellow squash but haven't been able to find it here in the UK. 🙁

  20. Made this today for my family. DH and DD loved it! It was very tasty, although I didn't have thyme in the cabinet. I added to myfitnesspal.com tracker and your right, it is a treat that I will have once in awhile. I cut it into 9 portions instead of the 4-6. Thanks for the wonderful recipe!