Can I freeze this bake?

While it’s best fresh, you can freeze it, but the zucchini texture may soften. Reheat in the oven for best results.

What can I serve with it?

It pairs perfectly with grilled chicken, baked salmon, or a fresh salad.

Yes! Substitute dairy-free cheeses and plant-based cream.

This Easy Cheesy Zucchini Bake is a quick, low-carb, and keto-friendly side dish with tender zucchini and gooey melted cheese.

Scale

4 medium zucchinis, sliced into ¼-inch rounds

1 cup shredded cheddar cheese

1 cup shredded mozzarella cheese

½ cup grated Parmesan cheese

2 large eggs

½ cup heavy cream

2 cloves garlic, minced

1 tsp Italian seasoning

½ tsp salt

¼ tsp black pepper

2 tbsp olive oil

Fresh parsley, chopped (optional)

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1. Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.

2. Sauté zucchini slices in olive oil for 4–5 minutes until just tender, then drain excess moisture.

3. In a bowl, whisk eggs, heavy cream, garlic, Italian seasoning, salt, and pepper.

4. Layer zucchini in the baking dish. Pour egg mixture evenly over zucchini. Top with cheddar, mozzarella, and Parmesan.

5. Bake for 20–25 minutes until cheese is golden and bubbly. Let cool slightly and garnish with fresh parsley.

For extra flavor, add cooked bacon bits or sautéed onions to the zucchini layer.

Use yellow squash or a combination of zucchini and squash for a colorful twist.