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)”

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  4. What is the serving size to match with the nutrition facts please? Making tonight, and it sounds great!

    • The recipe says 6 servings. That’s all the information I have. (If you’re looking at Yummly it is calculated on 5 servings, because the recipe used to say 4-6 servings, so just adjust their amounts down a bit.)

      I’d guess a serving was a little over a cup, but that’s only an estimate.

  5. I am stuck without a car so I can’t go and buy yellow squash. Can I substitute it with something else or just use all zucchini? I also have spaghetti squash.

    Also, I’ve commented on several other recipes and checked off that I wanted to be notified by email when someone responds. So far, that has not happened but I did go back to one of the recipes and saw that Kaylyn did respond.

    • Hi Karen,
      I try to respond as quickly as I can, but sometimes I’m not by the computer! Yes all zucchini will be fine for this. I wouldn’t use spaghetti squash.

      • Hi Kalyn,

        No, you did respond to previous posts but I’m not receiving them via email. Thank you for the response, I did make it with all Zucchini and my family loved it. There is not one bite left 🙂

      • Karen, I’ve never had an option to check on my site to ask for comment replies by e-mail. That must be another site you’re thinking of. But so glad to hear you enjoyed the recipe!

      • Kalyn,

        Oops, you are correct! Sorry about that! Thank you for all your recipes, your website is my go to :o)

    • Glad you’re enjoying the recipes!

  6. I’m vegan and didn’t have any Parmesan, so I made this with Daiya vegan cheese- pepper jack and mozzarella, and it turned out perfect! It didn’t brown on top, but crusted beautifully when broiled for 5 minutes in the oven. Glad I tried this recipe! 

  7. This was an easy way to use zucchini and left over squash and heirloom tomatoes. Thanks for the recipe!

  8. Can the recipes above be made and frozen? Should they be baked first and then frozen? Or, can casseroles not be frozen at all?

    • I wouldn’t recommend freezing this recipe. Zucchini doesn’t freeze well except to use in things like zucchini bread, where the soft texture won’t matter. Recipe on my site that are suitable for freezing will be tagged Can Freeze in the tags at the bottom of the recipe.

  9. How many carbs?

    • I am currently not able to add nutritional information to the site. More than a year ago I switched my site to WordPress, which created the need to edit by hand to add more than 2,000 recipes to the preferred format for google. I have been working on that for more than a year, so there is no possibility of me being able to calculate nutritional information until that project is completed. And I know that once I start doing nutrition info on one recipe people will expect to see it on every recipe, which is why I have decided to keep these two projects completely separate.

      If you look after the recipe itself, I give two links (where it says “Nutritional Information”) for suggestions of two ways to get that information. That’s all I am able to do at this time.

  10. I just made this tonight. I was looking for a quick and easy zucchini dish. I had all the ingredients and made it just as the recipe was written. DELICIOUS!!! This will be my go to zucchini recipe ! Thank you !

  11. 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.

  12. 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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  16. 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

  17. 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!

  18. 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.

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

  20. 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!!