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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 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!

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:

(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!

Ingredients

  • 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

Instructions

  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!

Notes

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:

Yield:

6

Serving Size:

1

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

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

  2. Lovely recipe. looks delicious

  3. 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.

  4. 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?

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

  6. 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 🙂

    Greetings,
    Simon

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

  8. 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!

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

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

  11. 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.

  12. do u think this dish would freeze well?

  13. 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.

  14. 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

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

  16. 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

  17. Stacy, glad you liked it!

  18. 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. 🙂

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