Few dishes strike the perfect balance between healthy and indulgent quite like zucchini and cheese bake. This creamy, cheesy, and satisfying casserole is an excellent way to enjoy fresh zucchini while savoring the rich flavors of cheddar, Parmesan, and aromatic herbs.
Whether you’re looking for a low-carb side dish, a vegetarian main course, or a flavorful way to use up extra zucchini, this easy baked casserole is a fantastic choice. The creamy egg mixture, combined with melty cheese and perfectly tender zucchini, makes for a dish that is both wholesome and deeply comforting.
Let’s explore the ingredients, step-by-step instructions, variations, and pro tips to help you make the best zucchini and cheese bake!
Why You’ll Love This Recipe
✔ Simple & Quick – Requires only a few ingredients and minimal prep time.
✔ Healthy & Nutritious – Packed with vitamins, fiber, and protein from zucchini, eggs, and cheese.
✔ Great for Meal Prep – Stores well and can be reheated for quick meals.
✔ Low-Carb & Gluten-Free – Perfect for those following a keto or gluten-free diet.
✔ Crowd-Pleasing Flavor – A dish the whole family will love, even those who aren’t fans of zucchini.
Ingredients You’ll Need
Here’s what you need to make a delicious zucchini and cheese bake:
Main Ingredients
| Ingredient | Quantity |
|---|---|
| Zucchinis, sliced into ¼-inch thick half moons | 2 to 4 (about 6 cups) |
| Salt | ¼ teaspoon |
| Heavy cream | ⅓ cup |
| Eggs | 3 whole |
| Parmesan cheese, grated | ¼ cup |
| Garlic, minced | 3 to 4 cloves |
| Dried basil | 1 teaspoon |
| Black pepper, finely ground | ¼ teaspoon (adjust to taste) |
| Ground nutmeg | ⅛ teaspoon |
| Cheddar cheese, finely shredded | 1½ cups (divided) |
| Butter, sliced into ¼-inch pieces | 2 tablespoons |
| Fresh parsley, chopped (for garnish) | As needed |
Step-by-Step Instructions
1. Preheat the Oven
- Set your oven to 375°F (190°C).
- Grease a 9×13-inch baking dish to prevent sticking.
2. Prepare the Zucchini
- Slice the zucchinis into ¼-inch thick half-moon shapes.
- Arrange them evenly in the greased baking dish.
- Sprinkle with ¼ teaspoon salt and toss to coat.
3. Make the Egg Mixture
- In a large mixing bowl, whisk together:
✔ Heavy cream
✔ Eggs
✔ Grated Parmesan
✔ Minced garlic
✔ Dried basil
✔ Black pepper
✔ Ground nutmeg - Mix well until everything is combined.
4. Assemble the Casserole
- Pour the egg mixture evenly over the zucchini slices.
- Sprinkle 1 cup of shredded cheddar cheese over the top.
- Dot the surface with butter slices for extra richness.
5. Bake the Casserole
- Place the dish in the preheated oven and bake for 25-30 minutes, or until the zucchini softens and the casserole sets.
- Remove from the oven and sprinkle the remaining ½ cup of cheddar cheese on top.
- Return the casserole to the oven for 5-7 more minutes, until the cheese is melted and bubbly.
6. Garnish and Serve
- Let the casserole cool slightly before serving.
- Garnish with fresh chopped parsley for a pop of color and flavor.
- Serve warm as a main dish or a side, paired with your favorite accompaniments.
Tips for the Best Zucchini and Cheese Bake
✔ Use Fresh Zucchini – Choose firm zucchinis with bright green skin for the best texture.
✔ Don’t Skip the Salt – Salting the zucchini before baking draws out moisture, preventing a watery casserole.
✔ Add More Herbs – Fresh thyme, oregano, or Italian seasoning enhance the flavor.
✔ Use Different Cheeses – Try adding Gruyère, feta, or Monterey Jack for variety.
✔ Let It Rest Before Serving – This helps the bake firm up and makes it easier to slice.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~210 kcal |
| Protein | ~10g |
| Carbohydrates | ~6g |
| Fats | ~15g |
| Fiber | ~2g |
| Calcium | ~180mg |
This low-carb, high-protein dish is an excellent option for those looking to eat healthier without sacrificing flavor.
Delicious Variations to Try
1. Make It Spicy
- Add ¼ teaspoon crushed red pepper flakes for a hint of heat.
- Stir in diced jalapeños or chili powder for an extra kick.
2. Add More Protein
- Mix in cooked shredded chicken or crumbled bacon before baking.
- Top with sliced sausage or ham for a heartier dish.
3. Make It Extra Creamy
- Stir in ½ cup of ricotta or cream cheese for a richer texture.
- Replace heavy cream with full-fat Greek yogurt for extra protein.
4. Use Different Vegetables
- Swap zucchini for yellow squash or eggplant.
- Add cherry tomatoes, bell peppers, or mushrooms for more variety.
Storage & Reheating Tips
Refrigeration
- Store leftovers in an airtight container in the fridge for up to 4 days.
Freezing
- Freeze in a sealed container for up to 2 months.
- Thaw overnight in the fridge before reheating.
Reheating
- Oven: Bake at 350°F (175°C) for 10-15 minutes until heated through.
- Microwave: Heat for 1-2 minutes on medium power.
Frequently Asked Questions (FAQ)
1. Can I make this dish ahead of time?
Yes! Assemble the casserole up to 24 hours in advance, cover it, and refrigerate until ready to bake.
2. How do I prevent the zucchini from getting too watery?
- Salt the zucchini before baking to draw out moisture.
- Avoid overbaking, as zucchini releases more water when overcooked.
3. Can I use milk instead of heavy cream?
Yes, but the casserole will be less rich and creamy. Whole milk or half-and-half is a better alternative.
4. What can I serve with zucchini and cheese bake?
Pair it with grilled chicken, roasted vegetables, or a fresh green salad for a complete meal.
5. Can I use frozen zucchini?
Yes, but thaw and drain it well before using to remove excess moisture.
6. Is this casserole keto-friendly?
Yes! It is naturally low in carbs and perfect for a keto diet.
Final Thoughts & Call to Action
This zucchini and cheese bake is the perfect combination of comfort food and healthy eating. With its creamy texture, cheesy goodness, and flavorful herbs, it’s a dish you’ll want to make again and again.