LOW-CARB EASY CHEESY ZUCCHINI BAKE

LOW-CARB EASY CHEESY ZUCCHINI BAKE

LOW-CARB EASY CHEESY ZUCCHINI BAKE

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!

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 Brieflybuzz Kitchen last summer. But this year when I noticed people starting to visit the recipe again something snapped in my photographer’s 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 show 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!

LOW-CARB EASY CHEESY ZUCCHINI BAKE

STEPS FOR MAKING EASY CHEESY ZUCCHINI BAKE:

(Scroll down for a 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.

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.

 

LOW-CARB EASY CHEESY ZUCCHINI BAKE

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 BrieflyBuzz 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 to dry the basil and Herb Scissors 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!

NUTRITION

  1. CALORIES: 207 TOTAL FAT: 13g SATURATED FAT: 7gUNSATURATED FAT: 4g CHOLESTEROL: 40mg SODIUM: 535mg CARBOHYDRATES: 6g FIBER: 3gSUGAR: 5g PROTEIN: 14g

You can use more cheese or other white cheese if you prefer but that will increase the number of carbs in this recipe.

low carb
American
CHEESY ZUCCHINI BAKE, LOW-CARB, LOW-CARB EASY CHEESY ZUCCHINI BAKE

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