This Easy Low Carb Zucchini Bake is a tasty dish that’s perfect for anyone looking for a healthy option. Packed with fresh zucchini, cheese, and herbs, it’s both filling and fun!
When I make this, the cheesy goodness always gets my family excited. Who knew veggies could bring so much joy? Plus, it’s gluten-free, so it’s great for everyone!
I love that it’s super quick to toss together. Just mix, bake, and enjoy the deliciousness! Perfect as a side dish or a light meal, you can’t go wrong with this one!
Key Ingredients & Substitutions
Zucchini: The star of the dish! Look for firm, medium-sized zucchinis. If you’re out of zucchini, yellow squash can work as a substitute, with a similar texture and flavor.
Cheese: I love using mozzarella for its gooeyness, paired with Parmesan for a nice salty kick. If you’re dairy-free, try a dairy-free cheese blend or nutritional yeast for a cheesy flavor.
Eggs: They help bind everything together. If you’re vegan or allergic to eggs, consider using flax eggs (1 tablespoon ground flaxseed + 2.5 tablespoons water per egg, let it sit until thick) as a replacement.
Sour Cream/Greek Yogurt: Both add richness and moisture. If you’re lactose intolerant, use a dairy-free yogurt or pureed silken tofu for a creamy texture.
Garlic: I use fresh garlic for the best flavor, but you could substitute with garlic powder if that’s all you have on hand.
How Do I Get a Creamy yet Firm Zucchini Bake?
The goal is to have a moist but well-set dish, so it’s crucial to manage moisture. Here’s how:
- When sautéing the zucchini, avoid crowding; this helps it cook quickly and lose excess water.
- Make sure to drain any excess liquid from the zucchini before mixing it with the egg mixture.
- Allow the bake to cool for a few minutes before serving. This helps it set and makes serving easier.
These steps will help you achieve a deliciously creamy yet firm zucchini bake each time you make it! Enjoy your cooking!
Easy Low Carb Zucchini Bake (Gluten Free)
Ingredients You’ll Need:
- 4 medium zucchinis, sliced into rounds
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 3 large eggs
- 1/2 cup sour cream or Greek yogurt
- 2 cloves garlic, minced
- 1 teaspoon dried Italian seasoning (or a mix of basil, oregano, thyme)
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- Optional: 1/4 cup chopped fresh parsley or basil for garnish
How Much Time Will You Need?
This delicious zucchini bake takes about 10 minutes to prep and 25-30 minutes to bake. So, you’re looking at around 40 minutes from start to finish—perfect for a quick weeknight meal!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). While that warms up, lightly grease a baking dish with a bit of olive oil to prevent sticking.
2. Sauté the Zucchini:
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add your sliced zucchini and sauté for about 5-7 minutes until they become a little soft. Season them with salt and pepper to bring out the flavor. Once done, remove the skillet from the heat.
3. Mix the Egg Mixture:
In a mixing bowl, whisk together the eggs, sour cream (or Greek yogurt), minced garlic, Italian seasoning, a pinch of salt, and some pepper. This will create a creamy base for your bake.
4. Combine Ingredients:
Once everything is mixed well, add the sautéed zucchini into your egg mixture. Gently stir until all the zucchini pieces are coated.
5. Layer the Bake:
Pour half of the zucchini mixture into the prepared baking dish. Sprinkle half of the mozzarella and Parmesan cheese on top for that wonderful cheesy layer.
6. Add Remaining Ingredients:
Next, layer the rest of the zucchini mixture over the cheese, followed by the remaining mozzarella and Parmesan on top. It’s all about that cheesy goodness!
7. Drizzle with Olive Oil:
Drizzle the last tablespoon of olive oil over the top to help it brown beautifully in the oven.
8. Bake:
Pop the dish into your preheated oven and bake for about 25-30 minutes. You’ll know it’s ready when the top is golden and bubbly, and a knife inserted in the center comes out clean.
9. Cool and Garnish:
Once baked, take it out and let it cool for about 5 minutes before serving. This helps it set and makes it easier to cut. If you like, sprinkle some fresh parsley or basil on top for a nice pop of color and flavor!
10. Serve and Enjoy!
Serve the Zucchini Bake warm. It pairs wonderfully with a fresh green salad or can stand alone as a filling low-carb meal. Enjoy every cheesy bite!
Frequently Asked Questions (FAQ)
Can I Use Different Types of Cheese?
Absolutely! While mozzarella and Parmesan give a great flavor, feel free to experiment. Cheddar, feta, or a dairy-free cheese alternative can also be delicious options!
What if My Zucchini is Watery?
If your zucchini appears watery, you can sprinkle some salt on the slices and let them sit for about 10-15 minutes to draw out excess moisture. Then, pat them dry with a paper towel before sautéing. This will help to prevent a soggy bake.
How Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through. If you risk having leftovers, consider making smaller batches for fresher servings!
Can I Add More Vegetables?
Definitely! Feel free to add other veggies like bell peppers, spinach, or mushrooms for extra flavor and nutrients. Just make sure to sauté them briefly to reduce moisture before mixing them in.
