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
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4 medium zucchinis, sliced into rounds
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2 tomatoes, chopped
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1/2 onion, chopped
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1 cup shredded cheddar cheese
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6 slices of bacon, cooked and crumbled
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1 tbsp olive oil
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1/4 cup chopped fresh herbs (parsley, thyme, or basil)
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1/2 tsp garlic powder
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Salt and pepper to taste
Instructions
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Preheat oven to 375°F (190°C). Lightly grease a casserole dish with olive oil.
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Heat olive oil in a skillet over medium heat. Add chopped onion and sauté for about 5 minutes until soft and fragrant.
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In a large bowl, mix zucchini, tomatoes, bacon, herbs, garlic powder, salt, and pepper. Toss well.
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Spread the mixture evenly in the casserole dish. Top with shredded cheddar cheese.
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Bake for 25–30 minutes until zucchini is tender and cheese is golden and bubbly.
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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