🧀 Easy Cheesy Zucchini Bake (Crispy, Melty & Ready in 35 Minutes!)
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.