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Low-Carb Cheesy Zucchini Bake

A comforting, indulgent-feeling bake with layers of tender zucchini, savory seasoning, and bubbling golden cheese that is naturally low-carb, keto-friendly, and gluten-free.
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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 6
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 3 medium zucchinis, sliced into ¼-inch rounds
  • 1 cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • ½ cup sour cream
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon Italian seasoning
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon red pepper flakes (optional)
  • fresh parsley for garnish

Method
 

Prep and Salt the Zucchini
  1. Preheat your oven to 400°F (200°C) and lightly grease a 9x13-inch baking dish with olive oil.
  2. Slice your zucchini into even ¼-inch rounds — consistent thickness means even cooking.
  3. Lay the slices out on a clean kitchen towel or paper towels, sprinkle lightly with salt, and let them sit for about 5 minutes to draw out excess moisture.
  4. Pat the zucchini slices dry before moving on.
Mix the Creamy Base
  1. In a medium mixing bowl, combine the sour cream, minced garlic, Italian seasoning, onion powder, black pepper, and half of your Parmesan.
  2. Stir until smooth and fragrant. Taste and adjust salt if needed.
Layer Everything in the Dish
  1. Arrange half of the dried zucchini slices in a single overlapping layer across the bottom of your prepared baking dish.
  2. Spread half the creamy mixture over the top, then sprinkle with half the mozzarella.
  3. Repeat with the remaining zucchini, the rest of the cream mixture, and finish with the remaining mozzarella and Parmesan on top.
Bake Until Bubbling and Golden
  1. Slide the dish into your preheated oven and bake uncovered for 25–30 minutes.
  2. For a deeper golden top, switch to broil for the last 2–3 minutes and watch it closely.
  3. Pull it out when the cheese is deeply browned and the edges look crisp.
  4. Let it rest for 5 minutes before serving so it firms up slightly and doesn't fall apart on the plate.

Notes

Meal-Prep Tip: Slice and salt the zucchini the night before, store it in the fridge between paper towels to cut prep time in half. You can assemble the entire dish, cover it tightly, and refrigerate for up to 24 hours before baking — add 5 extra minutes to the bake time if going straight from the fridge. Always bake uncovered to achieve the golden cheese crust. Let it rest for 5 minutes before serving so it firms up. Store leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, wrap individual portions tightly and freeze for up to 2 months. Reheat in a 375°F oven for 10–12 minutes to revive the crispy cheese topping rather than microwaving. Dairy-free swap: use full-fat coconut cream instead of sour cream and dairy-free shredded cheese. Budget swap: replace Parmesan with Pecorino Romano.