Name: Low Carb Vegetarian Recipes Easy Cheesy Zucchini Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 4 medium zucchinis, thinly sliced; 1 cup shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 1 cup shredded cheddar cheese; 2 cloves garlic, minced; 1 tsp dried oregano; 1 tsp dried basil; 2 tbsp olive oil; Salt and pepper to taste

Jump to Recipe

Sometimes you just want something warm, cheesy, and comforting, but without the heavy carbs that usually sneak in with dishes like lasagna or mac and cheese. That’s where this easy cheesy zucchini bake comes in. I’ve made this recipe on busy weeknights when I didn’t feel like cooking a big meal, and it never disappoints. It smells incredible as it bakes, the cheese bubbling away and the zucchini softening just enough to hold everything together. If you’re trying to stick with low carb vegetarian recipes, this one will feel like a little gift. It’s one of those low carb zucchini recipes that keeps both your taste buds and your healthy intentions happy. And let’s be honest, low carb recipes easy enough to throw together without dirtying every dish in the kitchen are my kind of win. I’ve even made this for friends who usually roll their eyes at ‘Easy Low Carb Recipes’ and they ended up asking for seconds. It’s proof that easy low carb recipes don’t have to be boring, and that low carb recipes can actually be fun to eat. So, if you’ve been searching for recipes low carb lovers will actually enjoy, you’re in the right place. This zucchini bake is rich, cheesy, and cozy, with just the right amount of crisp around the edges. Trust me, one bite in and you’ll know why this one is always on repeat at my house.

1) Key Takeaways
2) Easy Cheesy Zucchini Bake Recipe
3) Ingredients for Cheesy Zucchini Bake
4) How to Make Cheesy Zucchini Bake
5) Tips for Making Cheesy Zucchini Bake
6) Making Cheesy Zucchini Bake Ahead of Time
7) Storing Leftover Cheesy Zucchini Bake
8) Try these Side Dish Recipes next!
9) Cheesy Zucchini Bake Recipe
10) Nutrition

1) Key Takeaways

This dish is a low carb vegetarian recipe that’s comforting and cheesy.
Perfect for busy nights or lazy weekends when you don’t want a mess.
Great use of zucchini without making it taste like “just vegetables.”
Easy to store, reheat, and even make ahead without losing flavor.

2) Easy Cheesy Zucchini Bake Recipe

We all have those days when the fridge looks like a sad documentary, and all you’ve got staring back at you is a bunch of zucchini. Instead of pretending you’ll spiralize them later (you won’t), try this easy cheesy zucchini bake. I swear, it’s the kind of dish that makes you feel clever and well-fed at the same time.

I started making this during my own search for low carb vegetarian recipes that didn’t taste like a compromise. I wanted something warm and satisfying that didn’t lean on pasta or bread to do the heavy lifting. This dish nails it. The way the cheese bubbles and browns on top? That’s the gold standard of comfort food in my house.

What’s even better? It’s ridiculously easy. I’ve tossed this together between Zoom meetings and still managed to serve something that made the whole kitchen smell like I actually know what I’m doing. Low carb zucchini recipes don’t get much better than this. Simple, filling, and cheesy in the best way.

3) Ingredients for Cheesy Zucchini Bake

Zucchini: Thinly sliced and stacked in soft layers, these green beauties turn tender but still hold their shape after baking. They soak up the garlic and herbs just right.

Shredded Mozzarella: This is where the magic happens. Mozzarella melts like a dream, binding the zucchini and giving you those irresistible cheese pulls.

Grated Parmesan: Adds a punch of salty depth. I love that slight crispiness it gets on top when baked. It makes every bite feel a little indulgent.

Shredded Cheddar: For extra richness and that beautiful orange tint. It melts differently than mozzarella, adding contrast and more flavor.

Minced Garlic: Just two cloves, but they bring a big burst of aroma and depth. You’ll smell this cooking from the hallway.

Dried Oregano and Basil: These two classic herbs give the dish its savory character. They cling to the melted cheese and zucchini slices, making each bite a little herby hug.

Olive Oil: Used to grease the baking dish and lightly coat the top. It keeps the edges golden and adds that hint of richness you expect in comfort food.

Salt and Pepper: Not just filler. Seasoning each layer matters. Salt brings everything alive. Pepper gives it just a tiny kick.

4) How to Make Cheesy Zucchini Bake

Step 1. Preheat your oven to 375°F. Grab a 9×13 inch dish and give it a quick rub with olive oil. This keeps the zucchini from sticking and gives the bottom a golden edge.

Step 2. Lay down your first layer of zucchini slices. No need to be perfect, just aim to cover the base of the dish. Sprinkle a bit of all three cheeses over the layer.

Step 3. Add a pinch of garlic, a shake of oregano and basil, and season with salt and pepper. Don’t overthink it. Just make sure each layer gets a little love.

Step 4. Repeat with more zucchini and more cheese. Build it like a lasagna, finishing with a solid cheesy top layer. Drizzle the remaining olive oil on the final layer.

Step 5. Slide it into the oven. Bake uncovered for 25 to 30 minutes. You want the top to bubble and brown, with the edges just starting to crisp up.

Step 6. Let it rest for a few minutes before serving. It firms up a bit and makes slicing easier. Then dig in. You’ve earned it.

5) Tips for Making Cheesy Zucchini Bake

Start with firm zucchini. If they feel soft at the store, skip them. The firmer the zucchini, the better the slices hold up during baking.

Try to slice them evenly. It helps them cook at the same rate. I don’t use a mandoline, but if you have one, great. If not, a sharp knife and a bit of patience work just fine.

Let it rest before slicing. Hot cheese can be unruly. Waiting five minutes helps everything settle, so you get cleaner slices and more intact layers.

6) Making Cheesy Zucchini Bake Ahead of Time

You can definitely make this bake ahead. I often prep the whole thing in the morning, cover it in foil, and pop it in the fridge. Then when dinner rolls around, it’s oven-ready.

If you’re storing it unbaked, add a few extra minutes to the cooking time. The chill from the fridge means it needs a little longer to heat through fully.

Baked leftovers taste great too. Low carb recipes easy enough to make once and enjoy again later? That’s what keeps me coming back to this one.

7) Storing Leftover Cheesy Zucchini Bake

Leftovers go straight into an airtight container and into the fridge. They’ll keep for up to four days and still taste fresh.

To reheat, I usually go with the oven so the top crisps up again. Microwaving works if you’re in a rush, but it softens the cheese more than I like.

This is one of those recipes low carb eaters can count on for meal prep. It packs easily and holds up well in a lunch container too.

8) Try these Side Dish Recipes next!

9) Cheesy Zucchini Bake Recipe