Description
This Easy Cheesy Zucchini Bake is a golden, low-carb side dish packed with tender squash, melty mozzarella, and savory Parmesan. Gluten-free, keto-friendly, and irresistibly delicious.
Ingredients
2 medium zucchini, sliced or in half-moons
2 medium yellow squash, sliced or in half-moons
4 tablespoons chopped fresh basil
2 tablespoons thinly sliced green onion
1/2 teaspoon dried thyme
3/4 teaspoon garlic powder
1 cup grated mozzarella cheese (divided)
1/2 cup coarsely grated Parmesan cheese (plus more for topping, optional)
Salt and freshly ground black pepper to taste
Instructions
1. Preheat oven to 350°F (180°C).
2. Spray 8″x8″ or 8″x11″ baking dish with olive oil or non-stick spray.
3. Slice zucchini and squash; prepare basil and green onions.
4. In a large bowl, combine squash, basil, green onions, thyme, garlic powder, 1/2 cup mozzarella, and all Parmesan.
5. Season with salt and pepper; mix thoroughly.
6. Spread mixture in baking dish and bake uncovered for 25–30 minutes.
7. Remove from oven; add remaining mozzarella and more Parmesan if desired.
8. Bake an additional 10–15 minutes until top is golden and zucchini is tender.
9. Serve hot.
Notes
Use any white melty cheese like Gruyère or Monterey Jack.
Keeps well in the fridge up to 3 days.
Best served warm and crispy.
Originally adapted from Kalyn’s sister Pam via Penzey’s catalog.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 207
- Sugar: 5g
- Sodium: 535mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 40mg