This incredibly tasty low carb vegetable casserole is baked to perfection with fresh zucchini, three types of cheese, and savory seasoning.
I am a big fan of zucchini and try to sneak it into my meals often, especially at its peak end-of-summer season. There really is nothing like a fresh zucchini from the garden. Not that I would know, since I don’t garden, ha! But, I am regularly the recipient of friends and neighbors that do grow it, and I am always happy to stop at a farmer’s market to pick some up.
Zucchini is sweet, yet mild in flavor. It is very versatile, as it can be roasted, sauteed, grilled, air fried, and even enjoyed raw.
It is low in carbs, high in fiber, gluten-free, and keto diet friendly.
Should You Peel Zucchini?
One of the things I love about zucchini is that I never have to peel it. Anytime my time in the kitchen can be made any quicker or easier is always welcomed.
The skin on zucchini is soft, thin, and completely edible. Not to mention, it holds lots of nutrition. So go ahead and keep that veggie peeler in the drawer, you don’t need to peel zucchini.
Cheese Baked Zucchini
This delicious baked zucchini comes together with just a few ingredients.
The Gourmet Collection Spice Blends® Oregano, Basil & Tomato
salt & pepper
Making Zucchini Casserole
Preheat the oven to 350°.
I like to bake this side dish in one of two ways. Either in an 8×8 size baking dish or in individual ramekins. Use whatever works for you. Coat your baking dish(es) with cooking spray, then set aside.
Wash and slice your green and yellow zucchini into half-inch slices. Lay them out flat and pat excess moisture with a paper towel.
Place all the zucchini in your baking dish. With your hands, stir to mix up the green and yellow slices. Add in The Gourmet Spice Blend® Oregano, Basil & Tomato. If you don’t have this blend on hand, feel free to use a mix of oregano and basil or simply an Italian seasonings blend.
Add in desired salt & pepper, and stir it all together.
Top with ½ cup of mozzarella, parmesan, and fontina cheeses.
Thoroughly combine. Then place in the oven and bake for 30 minutes.
Remove from the oven and top with remaining mozzarella cheese. Return to the oven and continue to bake for an additional 5-10 minutes, or until cheese is golden and bubbly.
This zucchini casserole is packed with cheesy goodness. It’s a simple dish for anyone looking to incorporate more veggies into their diet.
Did you give this baked zucchini a try? Let me know in the comments below or snap a photo and tag @coolbeanliving on Instagram. I’d love to see it!
Baked Cheesy Zucchini
- 2 medium green zucchini
- 2 small yellow zucchini
- ¾ cup mozzarella cheese shredded, divided
- ¼ cup parmesan cheese grated
- ¼ cup fontina cheese shredded
- 2 tbsp Gourmet Spice Blend
- salt & pepper to taste
- cooking spray
- Preheat oven to 350°.
- Coat baking dish with cooking spray; set aside.
- Wash and slice green and yellow zucchini into half-inch slices. Lay flat and pat excess moisture with paper towel.
- Place all zucchini in baking dish and stir. Add Gourmet Spice Blend and mix well. Salt & pepper, to taste.
- Top with ½ cup of mozzarella, parmesan, and fontina cheeses. Thoroughly combine. Bake for 30 minutes.
- Remove from oven and top with remaining mozzarella cheese. Continue to bake for an additional 5-10 minutes or until cheese is golden and bubbly.