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Kalyn's Kitchen

Cheesy Low-Carb Zucchini and Basil Strata

Cheesy Low-Carb Zucchini and Basil Strata is a tasty breakfast casserole or zucchini side dish made with those inevitable monster zucchinis that show up in the garden, but you can use regular-sized zucchini as well! Use Zucchini Recipes for more recipes like this one.

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This Cheesy Low-Carb Zucchini and Basil Strata is a beloved zucchini recipe that I’m updating with better photos, and I couldn’t resist making the recipe just a bit more cheesy for the updated version. Of course I can’t see you through the computer, so use more or less cheese, whichever you prefer.

The old recipe also used to say “monster zucchini” in the title, and through the years I realized that people who haven’t grown zucchini themselves may wonder if monster zucchini is a new zucchini variety! Of course anyone who’s had a garden knows about those monster zucchini that hide under the leaves, and this recipe was a great way to use them by cutting the zucchini into lengthwise strips, scraping off the seeds, and then cutting the long pieces into short slices. If you use that method you can get away with making this with one really huge zucchini. Of course you can make it with regular-sized zucchini from the grocery store too!

This is another recipe I made when I had friends volunteering as recipe testers, and it was a big hit with everyone who tried it! Zucchini and Basil Strata has eggs and is delicious as a breakfast casserole, but I also think the combination of zucchini+basil+cheese (that’s so popular in my Low-Carb Easy Cheesy Zucchini Bake) makes this perfect as a zucchini side dish as well. This dish is something I’ve been enjoying for years, and even though my new garden doesn’t have room for zucchini, I’d happily buy zucchini at the Farmers Market or store to make this tasty dish.


Process photos for Cheesy Low-Carb Zucchini and Basil Strata

How to Make Cheesy Low-Carb Zucchini and Basil Strata:

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

  1. Whether you use one monster zucchini or several average-sized ones, the process of preparing them is mostly the same.
  2. If you have a monster zucchini, start by cutting the zucchini in half crosswise to get two manageable size pieces. (You can skip this step for smaller zucchini.)
  3. Then trim off the ends and cut each zucchini (or each half of the monster zucchini) lengthwise into fourths (or sixths for a monster zucchini if it’s really enormous.)
  4. Cut away the seeds on each piece, leaving about 3/8 inch of the white flesh.
  5. Then cut the strips into slices.
  6. Heat the oil in a large frying pan over medium-high heat. Then add the zucchini and cook 2-3 minutes.
  7. Add the Spike Seasoning (or any all-purpose seasoning of your choice) and chopped basil and cook for 2-3 minutes more.
  8. Season with salt and fresh-ground black pepper to taste.  (The zucchini will be barely starting to soften.)
  9. Spray a 9″ x 12″ casserole dish with olive oil or non-stick spray and then arrange the zucchini, Mozzarella, and Monterey Jack Cheese in a single layer.  (Don’t use a smaller dish; you want the zucchini peeking above the egg/cheese mixture just a little.)
  10. Beat the eggs with the 1/2 cup coarsely grated Parmesan.
  11. Pour eggs over the zucchini and sprinkle with the other 1/2 cup coarsely grated Parmesan.  (I can be finicky, so I use a fork to get the zucchini evenly arranged in the dish!)
  12. Bake 30-35 minutes or until the mixture is well set and lightly browned on top.
  13. Serve hot! This is great to make on the weekend and reheat during the week for breakfast, lunch, or dinner.

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More Interesting Ideas with Zucchini:

The BEST Slow Cooker Zucchini Recipes ~ Slow Cooker or Pressure Cooker
Meat, Tomato, and Mozzarella Stuffed Zuchini Cups
Grilled Zucchini Pizza Slices
Val’s Kid Friendly Broiled Zucchini with Mozzarella and Pepperoni
Roasted Zucchini with Green Onions, Feta Cheese, and Basil

Weekend Food Prep:

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

Cheesy Low-Carb Zucchini and Basil Strata

This Cheesy Low-Carb Zucchini and Basil Strata is a tasty casserole or side dish made with zucchini, and you can even use those monster zucchinis that show up in your garden!

Ingredients:

  • 1 monster zucchini, 14-16 inches long (or use medium zucchini; you need about 6 cups sliced zucchini strips)
  • 2 T olive oil
  • 1-2 tsp. Spike Seasoning (or use any all-purpose seasoning that’s good on vegetables)
  • salt and fresh-ground black pepper to taste
  • 3/4 cup chopped fresh basil (or more if you’re a fan and have a lot of basil)
  • 1 cup grated Mozzarella cheese
  • 1/2 cup grated Monterey Jack cheese
  • 10 eggs
  • 1/2 cup + 1/2 cup coarsely grated Parmesan or Asiago cheese (If you only have finely grated Parmesan I would use a little less)

Directions:

  1. Preheat oven to 400F/200C.
  2. Use a 9 X 12 glass casserole dish for this and spray with olive oil or nonstick spray
  3. Wash zucchini, then cut off ends (and if using monster zucchini cut in half crosswise to get manageable sized pieces.)
  4. Cut each zucchini or each half of the monster zucchini into fourths (or sixths) lengthwise.
  5. Use a spoon or small knife to scrape away the seeds and most of the white inside, leaving about 3/8 inch of white attached to the skin.
  6. Then cut each strip crosswise into slices about 3/8 inch wide.
  7. Heat olive oil in large nonstick frying pan, add zucchini and saute 2-3 minutes over medium-high heat.
  8. Add Spike and fresh basil and saute 2-3 minutes more.
  9. Seasoning the zucchini with salt and fresh ground black pepper. (Zucchini should be barely starting to soften when you turn off the heat.)
  10. Put zucchini into casserole dish and top with the Mozzarella and Monterey Jack cheese.
  11.  Combine eggs and 1/2 cup coarsely grated Parmesan or Asiago and beat well.
  12.  Pour egg mixture over zucchini and cheese and gently stir so it’s well combined, with some zucchini pieces “peeking” out of the egg.
  13.  Sprinkle the other 1/2 cup Parmesan or Asiago over top.
  14.  Bake 3o-35 minutes, or until the mixture is well set and slightly browned on top.
  15.  Serve hot, with a little sour cream if desired.

Notes:

The flavors in this dish are similar to Easy Cheesy Zucchini Bake, which might have been the recipe that inspired it, but I’ve been making this so long I can’t remember for sure.

Recipe created by Kalyn.

All images and text ©

Thumbnail photo for Cheesy Low-Carb Zucchini and Basil Strata

South Beach Diet / Low-Carb Diet Suggestions:
Cheesy Low-Carb Zucchini and Basil Strata would be a good side dish or main dish for any type of low-glycemic or low-carb eating plan. This updated version with more cheese may be a bit high in fat for the South Beach Diet, which would recommend low-fat cheese, but use less cheese if you prefer. As a main dish, I’d happily eat this for breakfast, lunch, or dinner.

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. You might also like to 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, I recommend entering the recipe into this nutrition analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

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33 comments on “Cheesy Low-Carb Zucchini and Basil Strata”

  1. Delicious side dish!  Loved it and will make it many times again.
    Much better than the zucchini lasagna I had been making.
    Much easier too!

  2. I love a great casserole. We always have so much zucchini, its nice have different recipes that will change it up!

  3. Just made this for breakfast, and as usual, another winner from Kalyn! I didn’t have a ‘monster’ zucchini, so I tried it with 2 medium ones. Bu I don’t think that was enough. Next time I’d use 3 mediums or 4 small. I also used the Italian blend cheese mix because I had it on hand, and it worked perfectly. 

  4. Hi there,

    This Raushan from India. By profession I am a developer but I am passionate about cooking. So, in my free time I explore food websites like your and get the best food recipes and try to make them. Sometimes I succeed and cook tasty food and sometimes all messed up. :p I also, run a small online cake shop and when I a new cake recipe I add it to my kitchen and menu list.

    Thanks you for sharing your good recipes with us.

  5. What very nice from your blog is I can print all the recipe I need. Thank you for your hard work, I’m sure it helps many Mom in the world.

  6. It made me smile that you referred to a 26-18 zucchini as monster. I recently picked one that had hidden out until it resembled my left thigh!!! (well, my thigh isn't usually green~) To me, a monster zucchini has to be peeled and cored because both are too tough to be pleasant. I either stuff those with meatloaf or I grind them up and make zucchini relish.

  7. I used this in my September Real Food Meal Plan. Thanks!

  8. I have zucchini coming out of my ears- this is a great recipe!

  9. I saw some but did not buy any at the farm market today. Monster Zucchini is a great name for it!

    Mimi

  10. Great recipe! It's true what they say, "Don't turn your back on the zucchini!" All of my zucchini have been monsters this year. None less than 10" long and as big around as a softball! The grandaddy this year was 16 inches long and as big around as a two liter bottle of soda! I grated it all and put it in the freezer for fritters, bread, and casseroles.

  11. I love that – Monster Zucchini. The first time I came across the spongy interior of an overgrown zucchini, I wasn't sure if it was edible or not. It definitely had a strange texture. This is a great way to use up all the summer squash I've been getting in my CSA Box. Thanks for the idea!

  12. I used one of those fancy julienne stip cutters last night and cooked it off with onion, fresh tomato, garlic and herbs. There was plenty left (darned huge zucch's) that I'm going to sub that for tonight's side dish. Bravo.

  13. Thanks, hope you enjoy it!

  14. Sounds delicious!! Always looking for new zucchini recipes! Thanks for sharing! I will defiantly be trying this.

  15. Hope you get a chance to try it; really very good, especially considering you're using zucchini that might get thrown away!

  16. Great post… and very timely, i just passed one of those monsters at the store and wondered what could be done… Hope it;s still there

  17. Dara, so true! I seem to find them just when I'm thinking that I've been keeping up with the garden.

  18. Oh yes, I know those monster zucchini well. They show themselves when you least expect it and last for days! This is a wonderful way to use all of the zucchini and basil that are hanging around in my garden.

  19. Thanks Marie, glad you like it!

  20. Love this! I'm definitely saving this away for when we have a garden next year!!

  21. Thanks Deb. This is the time of year when I forget about the garden and discover these monsters!

  22. What a compelling recipe for the garden monsters hiding away under a canopy of leaves! I adore that you have found a recipe to celebrate the end of summer's prolific bounty.

  23. Shirley I knew an elderly woman who let all her garden produce get way too big: zucchinis, summer squash, green beans, cucumbers, everything! And then she couldn't figure out why I thought garden grown veggies were so much better!

    I agree that very small zucchini are really special, but this is a good way to use the ones that are too big for most recipes!

  24. Monster zucchini! Yep, they require special treatment for sure. Sadly, some folks won't pick zucchini when they are at the right size and then they are disappointed with the results when using them. Even the baby zukes you can get early on are especially wonderful. Looks delish, Kalyn–thanks!

    Shirley

  25. Sangeeta. thanks. This dish has a lot more zucchini than eggs, so it's a different texture than an omelet or frittata, but very tasty.

  26. I would love it i know…have tried spanish omelets and frittata with zucchini and this one loaded with cheese will be great.

  27. Tried this last week and substituited goat cheese – was all I had. It was quite good, but I really believe that zucchini needs a sharp flavor with it, so I'm making it again tonight with an aged sharp cheddar! Very simple and quick to make! LOVE IT! Thanks!

  28. Sounds delicious. I can’t wait to try this one.

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