Keto Cheesy Zucchini Bake

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  • prep time

    prep time

    25 min

  • cook time

    cook time

    20 min

  • ready time

    ready time

    45 min

Keto Cheesy Zucchini Bake

12 ratings

This layered zucchini bake is loaded with an aromatic tomato sauce, oozy mozzarella, sharp Cheddar and tangy Parmesan.

This makes for a great side dish for sharing served with grilled or roasted meat.

  • Net Carbs

    3.3 g

  • Fiber

    1.8 g

  • Total Carbs

    5.2 g

  • Protein

    14.4 g

  • Fats

    14.8 g

209 cals

Keto Cheesy Zucchini Bake

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Zucchini

    Zucchini

    2 small

  • Italian Seasoning

    Italian Seasoning

    2 teaspoon

  • Tomato, Canned

    Tomato, Canned

    1-¾ cup

  • Garlic

    Garlic

    1 clove

  • Crushed Red Pepper Flakes by 365

    Crushed Red Pepper Flakes by 365

    1 tsp

  • Mozzarella Cheese

    Mozzarella Cheese

    1 cup, grated

  • Cheddar Cheese

    Cheddar Cheese

    1 cup, grated

  • Parmesan Cheese

    Parmesan Cheese

    ¾ cup, grated

Recipe Steps

steps 9

45 min

  • Step 1

    Peel the zucchini into wide strips and add to a bowl along with 1/2 teaspoon of salt. Toss to combine and set aside for 20 minutes to allow the salt to draw out any excess moisture.
    Step 1
  • Step 2

    Whilst the zucchini is resting, add the tomatoes, Italian seasoning and chili flakes to a small pan. Crush the garlic into the pan and stir well to combine. Bring to a gentle simmer for 3-4 minutes until fragrant. Set aside.
    Step 2
  • Step 3

    Add the three cheeses to a mixing bowl with a pinch of black pepper and stir well to combine.
    Step 3
  • Step 4

    Preheat the oven to 400 degrees Fahrenheit.
  • Step 5

    Gently squeeze the zucchini and pour away any excess liquid. Blot dry with kitchen paper to remove any excess salt and moisture. Arrange a layer of overlapping zucchini strips in the base of an ovenproof dish.
    Step 5
  • Step 6

    Spoon over 1/3 of the tomato mixture in an even layer.
    Step 6
  • Step 7

    Sprinkle over 1/3 of the mixed cheeses.
    Step 7
  • Step 8

    Cover with another layer of overlapping zucchini then repeat with the tomato and cheese until you have three layers.
    Step 8
  • Step 9

    Transfer to the oven to bake for 18-20 minutes until golden and bubbling.
    Step 9

Comments 15

  • AmazingRadish690222

    AmazingRadish690222 4 months ago

    Love this make often

    • KB

      KB 2 years ago

      Delish!!!!!!!!

      • FantasticRadish937220

        FantasticRadish937220 2 years ago

        Très bonne recette !

        • Free38

          Free38 2 years ago

          One of my favorite recipes

          • Ma

            Ma 3 years ago

            Delish. Added sparingly smoked sausage and ham for added flavour. Definitely a regular lunch. 👍

            • CarAnder

              CarAnder 3 years ago

              Yum!!!! I’ll make this again.

              • StellarKale463977

                StellarKale463977 3 years ago

                We made this last night & really enjoyed it. While we were eating, thought it would help our protein, fat count & flavour if we would have added some crumbled Italian sausage. Will definitely make this layered dish again!👍

                • amandafalline8c1

                  amandafalline8c1 4 years ago

                  I REALLY enjoyed this dish. For me, the servings are very large (maybe not so much for others). I paired this rotisserie chicken, and it was the perfect meal. I haven’t had Italian food in so long, and this was perfect!!

                  • recipewriter

                    recipewriter 4 years ago

                    Thank you, I'm really glad you enjoyed it :)

                • Sspitzsamo

                  Sspitzsamo 4 years ago

                  I don't understand how the amount of zucchini called for gives you enough strips/ribbons for multiple layers. I used a mandoline to slice, maybe mine are a little too thick but I definitely will need 3 times the amount of zucchini called for here.

                  • ExcellentCauliflower410717

                    ExcellentCauliflower410717 2 years ago

                    Use a potato peeler to make ribbons.

                • Tuckersmom

                  Tuckersmom 5 years ago

                  Made this tonight and LOVED it. I did add some ricotta cheese to the top and it was like heaven in my mouth!!!!! 😍❤️

                  • recipewriter

                    recipewriter 5 years ago

                    Thanks so much! :)

                • Elizabeth

                  Elizabeth 5 years ago

                  Taste like lasagna! I was out of cheddar so used pepper jack and added G Huges bar-bQue sauce sugar free to tomatoes for spicy flavor. Awesome

                  • recipewriter

                    recipewriter 5 years ago

                    Thanks so much! Glad you like it :)