Easy Low Carb Cheesy Zucchini Bake Recipe
This low carb cheesy zucchini bake is the perfect side dish for any meal. After making it dozens of times, I’ve discovered the trick to a crispy top and tender zucchini. The golden, bubbly cheese will make your kitchen smell cozy and inviting. Try it with my Easy Skirt Steak Rice Bowls for a complete meal. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Skirt Steak Rice Bowls with Fresh Chimichurri Sauce and Refreshing Cucumber Melon Spritzer Recipe for Summer.
Why This Easy Low Carb Cheesy Zucchini Bake Recipe Is Pure Comfort
- Crispy golden cheese on top
- Tender zucchini with a creamy sauce
- Easy to make and better than takeout
- Perfect low carb side dish for any meal
What You'll Need for Easy Low Carb Cheesy Zucchini Bake Recipe
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 2 medium zucchini
- 1 cup shredded cheddar cheese
- 1/2 cup heavy cream
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp dried oregano
- Optional: Fresh parsley, chopped (for garnish)
📝 Ingredient Notes
- zucchini: Use medium-sized zucchini for even cooking.
🛒 Tools & Equipment I Recommend
- Box Grater — Makes quick work of shredding zucchini → See on Amazon
- Silicone Baking Mat — Prevents the cheese from sticking and burning → See on Amazon
How to Make Easy Low Carb Cheesy Zucchini Bake Recipe
- Preheat oven: Preheat your oven to 375°F (190°C).
- Shred zucchini: Using a box grater, shred the zucchini into a colander. Sprinkle with salt and let it sit for 10 minutes to draw out moisture. Then, squeeze out excess water.
- Mix ingredients: In a large bowl, combine shredded zucchini, minced garlic, heavy cream, salt, pepper, and oregano. Mix well.
- Transfer to baking dish: Transfer the zucchini mixture to a greased 8×8-inch baking dish. Spread it out evenly.
- Add cheese: Sprinkle the shredded cheddar cheese evenly on top of the zucchini mixture.
- Bake: Place the baking dish on a silicone baking mat (optional, but recommended) and bake for 25-30 minutes, or until the cheese is golden and bubbly.
- Rest and serve: Let the zucchini bake rest for 5 minutes before serving. Garnish with fresh parsley and serve hot.
Cook's Tips for Perfect Easy Low Carb Cheesy Zucchini Bake Recipe
- Common mistake and fix: Don't skip salting the zucchini. It helps draw out excess moisture, preventing a watery casserole.
- Pro tip: For a crispier top, broil the zucchini bake for 2-3 minutes after baking, watching closely to prevent burning.
- Pro tip: Use a silicone baking mat to prevent the cheese from sticking and burning.
Storing & Reheating Easy Low Carb Cheesy Zucchini Bake Recipe
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 4 days. Make-ahead tip: This recipe can be made ahead and reheated before serving.
Freezing Easy Low Carb Cheesy Zucchini Bake Recipe
Freeze individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 15-20 minutes, or until heated through. Microwave: Reheat in the microwave for 1-2 minutes, or until heated through. Stir halfway through.
Recipe Notes
- Chef tip: For a lower-carb option, use a combination of mozzarella and Parmesan cheeses.
- Best substitution: Substitute heavy cream with canned coconut milk for a dairy-free version.
- Make-ahead: Assemble the zucchini bake up to 24 hours ahead. Store in the fridge, then bake as directed.
- Scaling: This recipe can be easily doubled to serve a larger crowd.
- Troubleshooting: If the cheese isn't browning, finish the casserole under the broiler for 2-3 minutes, watching closely to prevent burning.
Want to level up this recipe?
Silicone Spatula — Perfect for mixing the zucchini mixture and serving the casserole → Check price on Amazon
Easy Low Carb Cheesy Zucchini Bake Recipe
Ingredients
Main Ingredients
- 2 medium zucchini
- 1 cup shredded cheddar cheese
- 1/2 cup heavy cream
- 2 cloves garlic, minced
Seasonings
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp dried oregano
Optional Toppings
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven: Preheat your oven to 375°F (190°C).
- Shred zucchini: Using a box grater, shred the zucchini into a colander. Sprinkle with salt and let it sit for 10 minutes to draw out moisture. Then, squeeze out excess water.
- Mix ingredients: In a large bowl, combine shredded zucchini, minced garlic, heavy cream, salt, pepper, and oregano. Mix well.
- Transfer to baking dish: Transfer the zucchini mixture to a greased 8×8-inch baking dish. Spread it out evenly.
- Add cheese: Sprinkle the shredded cheddar cheese evenly on top of the zucchini mixture.
- Bake: Place the baking dish on a silicone baking mat (optional, but recommended) and bake for 25-30 minutes, or until the cheese is golden and bubbly.
- Rest and serve: Let the zucchini bake rest for 5 minutes before serving. Garnish with fresh parsley and serve hot.
Notes
- Chef tip: For a lower-carb option, use a combination of mozzarella and Parmesan cheeses.
- Best substitution: Substitute heavy cream with canned coconut milk for a dairy-free version.
- Make-ahead: Assemble the zucchini bake up to 24 hours ahead. Store in the fridge, then bake as directed.
- Scaling: This recipe can be easily doubled to serve a larger crowd.
- Troubleshooting: If the cheese isn't browning, finish the casserole under the broiler for 2-3 minutes, watching closely to prevent burning.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezer: Freeze individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 15-20 minutes, or until heated through.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, or until heated through. Stir halfway through.
- Make ahead: This recipe can be made ahead and reheated before serving.
Nutrition Per Serving
- Calories: 220
- Protein: 9g
- Fat: 19g
- Carbs: 5g
- Fiber: 1g
- Sugar: 3g
- Sodium: 300mg
- Cholesterol: 65mg
- Sat. Fat: 11g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Low Carb Cheesy Zucchini Bake Recipe FAQs
Yes, you can assemble the zucchini bake up to 24 hours ahead. Store it in the fridge, then bake as directed.
Skipping the salting step can cause the zucchini to release too much moisture, resulting in a watery casserole. Always salt the zucchini and squeeze out excess water before baking.
Yes, you can freeze individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
While you can cook the zucchini in the air fryer, the cheese won't melt and brown properly. It's best to use the oven for this recipe.
Reheat in the oven at 350°F (175°C) for 15-20 minutes, or until heated through. This helps maintain the crispy top and prevents a soggy casserole.
A Warm Final Note
I can’t wait for you to try Easy Low Carb Cheesy Zucchini Bake Recipe and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
