If you’re anything like me, you get to midweek, peek into the fridge, and see a lonely zucchini or two staring back. And that, my friend, is how the magic begins. This Loaded Zucchini Bake is not only a delicious way to clear out the veggie drawer, but it’s also a low-carb recipe that brings the flavor party to your plate without the carb overload. Perfect for those busy weeknights when time is short and appetites are large!

Whether cutting carbs, sneaking in more veggies, or just needing something cheesy, warm, and soul-satisfying, this dish checks every box. The bacon adds a crispy, smoky touch, and the cheese? Oh, the cheese. It blankets everything in gooey goodness. Trust me, once this cheesy zucchini dish hits the table, no one will ask, “Where’s the pasta?”

Why You’ll Love This Loaded Zucchini Bake

It’s low-carb and keto-friendly without sacrificing flavor.
You get to use up those extra zucchinis.
Bacon. Enough said.
Super easy prep and cleanup.

Ingredients You’ll Need

4 medium zucchinis, sliced into rounds
2 tomatoes, chopped
1/2 onion, chopped
1 cup shredded cheddar cheese
6 slices of bacon, cooked and crumbled
1 tbsp olive oil
1/4 cup chopped fresh herbs (parsley, thyme, or basil)
1/2 tsp garlic powder
Salt and pepper to taste

How to Make It

Preheat your oven to 375°F and lightly grease a casserole dish with olive oil.
In a skillet, heat olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until soft and fragrant.
Combine zucchini rounds, tomatoes, crumbled bacon, herbs, garlic powder, salt, and pepper in a large mixing bowl. Give it a good toss until everything’s well coated.
Spread the mixture evenly into your casserole dish. Sprinkle shredded cheddar cheese all over the top.
Bake for 25–30 minutes, until the zucchini is tender and the cheese is bubbly and golden.
Let it rest for a few minutes before serving warm.

Tips for the Best Bacon Zucchini Bake

Try grating your zucchini instead of slicing for a more casserole-like texture.
Add a little kick with red pepper flakes if you like heat.
Want it extra cheesy? Mix in a bit of mozzarella with the cheddar.
Don’t skip the fresh herbs! They brighten everything up.

My Go-To Family Favorite

This recipe was born on a hectic Tuesday night. The kids were hangry, I was exhausted, and I had just a handful of ingredients left. Zucchini, bacon, cheese, and tomatoes. I threw them together in a dish, crossed my fingers, and bam—dinner magic. My youngest called it “zoodle pizza” and even asked for seconds. It’s been in the rotation ever since.

What to Serve with Loaded Zucchini Bake

Honestly, this dish can totally hold its own as a main, but if you want to round out your plate:

Serve with a crisp green salad tossed in lemon vinaigrette.
Crusty garlic bread on the side for the carb lovers in the house.
For a protein boost, pair it with grilled chicken or a fried egg on top.

How to Store and Reheat

Got leftovers? Lucky you!

Store in an airtight container in the fridge for up to 4 days.
To reheat, pop a serving in the microwave for 1–2 minutes or warm in the oven at 350°F until heated through.
This dish doesn’t freeze well (zucchini gets watery), so enjoy it fresh if you can.

FAQs

Can I substitute the bacon?

Absolutely! Try turkey bacon or even veggie bacon for a lighter twist.

Can I make it dairy-free?

Yes—use a dairy-free cheese alternative and skip the bacon or use a dairy-free-friendly meat.

Is this a good make-ahead dish?

It is! Prep everything, layer it in the dish, cover, and refrigerate. Bake fresh when you’re ready.

Can I add other veggies?

Totally. Bell peppers, mushrooms, or spinach would be delicious additions.

Wrap It Up with Zucchini Love

This Loaded Zucchini Bake is more than just a clever way to use up your summer squash. It’s comfort food with a healthy twist, making it a go-to for weeknight dinners and lazy Sunday brunches alike. Whether you’re feeding picky eaters or impressing guests, this bacon zucchini bake is sure to win hearts and satisfy stomachs. So grab those zucchinis, turn up the oven, and let’s bake up some joy together!

Loaded Zucchini Bake That’ll Make You Forget About Potatoes

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Author: Olivia Hartwellen
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Low Calorie

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Description

This Loaded Zucchini Bake is a cheesy, savory, low-carb recipe perfect for weeknight dinners. Packed with tender zucchini, smoky bacon, and melty cheddar cheese, it’s a satisfying and keto-friendly dish the whole family will love.

Ingredients

Scale

4 medium zucchinis, sliced into rounds
2 tomatoes, chopped
1/2 onion, chopped
1 cup shredded cheddar cheese
6 slices of bacon, cooked and crumbled
1 tbsp olive oil
1/4 cup chopped fresh herbs (parsley, thyme, or basil)
1/2 tsp garlic powder
Salt and pepper to taste

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Instructions

Preheat oven to 375°F (190°C). Lightly grease a casserole dish with olive oil.
Heat olive oil in a skillet over medium heat. Add chopped onion and sauté for about 5 minutes until soft and fragrant.
In a large bowl, mix zucchini, tomatoes, bacon, herbs, garlic powder, salt, and pepper. Toss well.
Spread the mixture evenly in the casserole dish. Top with shredded cheddar cheese.
Bake for 25–30 minutes until zucchini is tender and cheese is golden and bubbly.
Let it rest for a few minutes before serving warm.

Notes

Use grated zucchini for a softer, casserole-like texture.

Add red pepper flakes for spice.

Mix mozzarella with cheddar for extra cheesiness.

Fresh herbs are essential for brightness.

Pairs well with a green salad or grilled chicken.

Leftovers keep up to 4 days in the fridge. Not freezer-friendly.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: American