If you need ideas for new ways to make vegetables, this Three Cheese Zucchini Bake is for you! Sauteed zucchini slices are combined with eggs and cheeses to create a light and fluffy side dish that looks great on the dinner table. Parmesan, feta, and mozzarella cheeses enhance the zucchini flavor while bringing a tangy bite that’s all their own. This dish is keto-friendly, vegetarian, and gluten-free, making it a fantastic choice for dinner parties or luncheons.
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What Is 3 Cheese Zucchini Bake?
Three Cheese Keto Zucchini Bake is a delicious, hearty vegetable side dish that pairs well with chicken, burgers, fish, pork chops, or steak. If you’re looking for an all-in-one dinner, this dish also has the capacity to go from trusty side dish to kick-butt casserole. Just add about a cup of shredded chicken to the mixture, then continue to prepare as directed. Even if you add chicken, you’ll still have a yummy keto-friendly dish!
I was inspired to create this recipe after trying out a similar zucchini bake from a little keto cookbook that I picked up at Barnes & Noble. It’s simply called Keto Diet Cookbook, by Pil publications. The recipes were really helpful to me when I started my ketogenic lifestyle, and gave me a great starting point to start developing my own recipes. If you want to start keto, it’s a great resource to have until you get used to it.
What’s a Ketogenic Diet?
A ketogenic diet, often referred to as simply “keto,” is a diet that is high on proteins and fats and low on carbs and sugars. By greatly reducing your carb intake and replacing it with fat, your body is forced into something called ketosis. When that happens, your body produces ketones from your excess fat and uses them for energy instead of carbs.
Besides weight loss, a keto diet can have other positive effects on your health, such as boosting insulin sensitivity and reducing insulin levels, improving risk factors that lead to heart disease, and have decreased the number of seizures in children with epilepsy. Some studies have shown that a keto diet can also reduce symptoms associated with Alzheimer’s and Parkinson’s diseases.
After four months of doing keto, I’ve seen some surprising changes in my own health and well-being. Along with my 25 pound weight loss, I have noticed a decrease in the frequency and intensity of my migraine headaches, which have plagued me since I was about 7 years old. And interestingly, the 3:00 energy slump that I’ve experienced over the past fifteen years has disappeared, too. It will be interesting to see what additional research will reveal about the benefits of following a ketogenic diet in the future.
Do I Need Any Special Equipment to Make This?
All you need to make this dish is a 2 quart baking dish, a knife to prep the zucchini, and a cutting board. If you are short on time, using a mandoline slicer makes your cutting prep a ton easier!
There are many different styles of mandolines, but all of them consist of a blade, a smooth cutting slide, and a finger guard, which holds the food in place while protecting your fingers. To use a mandoline, the food is inserted onto the finger guard, then slid down the slide to the blade, where it is sliced. Using a quick back and forth motion allows food to be sliced quickly and evenly. This benefits your dish not only aesthetically, but texturally. Since all slices are uniform, they cook more evenly. This elevates your dish to a higher level.
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Directions
- Preheat oven to 375F. Spray a 2-quart casserole dish with nonstick cooking spray.
Slice zucchini into uniform slices.
- Melt butter in a large skillet. Saute sliced zucchini and minced garlic until slightly browned. Cool slightly.
- Add beaten eggs, Parmesan cheese, feta cheese, marjoram, salt, pepper, and tabasco to pan. Mix well.
- Pour mixture into prepared casserole dish.
- Top with shredded mozzarella cheese.
- Bake in preheated oven 35 minutes or until browned.
Grandma always said that a recipe is just a guideline. Feel free to adapt my recipes to suit your family’s needs. Be sure to comment below to let us all know how you made this recipe your own!
Looking for another side dish to try on your keto diet? Check out our loaded mashed cauliflower! It’s a mashed potato substitute that you’ll love! Creamy mashed cauliflower is combined with sour cream, bacon and green onion to give it all the flavors of a loaded baked potato.
3 Cheese Keto Zucchini Bake
Course: Keto-Friendly, Sides, VegetablesDifficulty: Easy8
servings15
minutes35
minutes50
minutesSauteed zucchini slices are combined with eggs and cheeses to create this light and fluffy, keto-friendly zucchini bake.
Ingredients
4 medium-sized zucchini
1 tablespoon butter
1 clove garlic, minced
3 eggs, beaten
1/2 cup grated Parmesan cheese
1/2 cup crumbled feta cheese
1 teaspoon marjoram
1/4 teaspoon salt
1/8 teaspoon pepper
Dash tabasco
1/2 cup shredded mozzarella cheese
Directions
- Preheat oven to 375F. Spray a 2-quart casserole dish with nonstick cooking spray.
- Slice the zucchini into uniform slices.
- Melt butter in a large skillet. Saute sliced zucchini and minced garlic until slightly browned. Cool slightly.
- Add beaten eggs, Parmesan cheese, feta cheese, marjoram, salt, pepper, and tabasco to pan. Mix well.
- Pour mixture into prepared casserole dish.
- Top with shredded mozzarella cheese.
- Bake in preheated oven 35 minutes or until browned.
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