This Easy Low Carb Zucchini Bake is not only gluten-free but also packed with flavor! It’s made with fresh zucchini, cheese, and a blend of spices that makes each bite delightful.
I love how simple it is to whip up! Just slice the zucchini, mix with cheese, and pop it in the oven. It’s a fun and tasty way to sneak in some veggies! 🥒💚
Key Ingredients & Substitutions
Zucchinis: Fresh zucchinis are the star here! They provide a light flavor and great texture. If you can’t find zucchinis, yellow squash is a fine substitute since they have a similar consistency.
Cheeses: I used mozzarella and Parmesan because they melt beautifully. If you need a dairy-free option, try using vegan cheese varieties. Just ensure they melt well!
Cream Cheese: This adds creaminess to the bake. If you want a lower-fat option, consider using Greek yogurt instead. It gives a similar texture with less fat.
Almond Flour: Excellent for gluten-free baking! If you’re nut-free, you can swap this for ground flaxseed or gluten-free all-purpose flour, but the texture may vary slightly.
How Do I Get the Perfect Texture for My Zucchini Bake?
Texture is key for this dish, and there are a couple of steps to keep in mind. Zucchini can be watery, which might make your bake soggy.
- After slicing the zucchinis, sprinkle them with salt and let them sit for about 10 minutes. This draws out excess moisture.
- Pat them dry with a paper towel before mixing them into the bake. This step really helps achieve a firmer texture.
By following these simple techniques, you’ll ensure your Zucchini Bake is not only delicious but has a wonderful consistency too! Enjoy cooking!
Easy Low Carb Zucchini Bake (Gluten-Free)
Ingredients:
- 4 medium zucchinis, sliced into thin rounds
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup cream cheese, softened
- 2 large eggs
- 1/4 cup almond flour (gluten-free)
- 1/4 cup fresh basil or parsley, chopped (optional)
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
Time Needed:
This recipe takes about 15 minutes of prep time and 35-40 minutes of cooking time. In total, you can have this lovely Low Carb Zucchini Bake ready to enjoy in under an hour!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). While the oven heats, lightly grease a 9×9 inch baking dish with olive oil to prevent sticking.
2. Sauté the Vegetables:
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Once hot, add the finely chopped onion and sauté for about 3-4 minutes until it becomes translucent. This will add great flavor!
3. Add Garlic:
Add the minced garlic to the skillet and cook for an additional minute until it’s fragrant. Once done, remove the skillet from the heat to let it cool for a moment.
4. Mix the Ingredients:
In a large mixing bowl, combine the sliced zucchini, the sautéed onion and garlic, softened cream cheese, shredded mozzarella, grated Parmesan, eggs, almond flour, oregano, salt, pepper, and any fresh herbs you’re using. Mix everything well until it’s thoroughly combined.
5. Prepare for Baking:
Transfer the mixture into the prepared baking dish. Spread it evenly across so that it cooks uniformly.
6. Drizzle Olive Oil:
Pour the remaining tablespoon of olive oil over the top of the zucchini mixture for some extra flavor and crunch.
7. Bake:
Put it in the preheated oven and bake for 35-40 minutes. You’re looking for a golden brown top and a set texture in the middle.
8. Cool and Serve:
Once baked, take it out of the oven and let it cool for about 5-10 minutes. This will make it easier to slice. Then serve warm and enjoy this cheesy, delicious bake!
Enjoy this warm, cheesy, and satisfying Low Carb Zucchini Bake as a side dish or a light meal! Perfect for any season!
FAQ for Easy Low Carb Zucchini Bake
Can I Use Different Types of Cheese?
Absolutely! While mozzarella and Parmesan offer a wonderful flavor and texture, you can substitute with other cheeses like cheddar or feta for a different taste. Just ensure that the cheese you choose melts well, especially if you want that gooey texture!
How Can I Reduce the Moisture in Zucchini?
Great question! To reduce moisture, slice the zucchinis and sprinkle them with salt. Let them sit for about 10-15 minutes, then pat them dry with a paper towel before mixing them into your bake. This helps prevent a soggy texture.
Can I Make This Recipe in Advance?
Yes, you can! Prepare the mixture ahead of time and store it covered in the refrigerator for up to 24 hours before baking. When you’re ready to cook, just spread it in the baking dish and follow the baking instructions as usual.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm it up in the oven or microwave. If baking, consider adding a splash of olive oil to restore some moisture!
