Cheesy Zucchini & Yellow Squash Bake (Low-Carb Vegetable Casserole)

A simple, flavorful, and healthy side dish made with fresh zucchini, yellow squash, herbs, and plenty of melted cheese, baked until golden and bubbly.

Equipment

• baking dish
• foil
• paper towels

Ingredients

• 3 medium zucchini, thinly sliced
• 3 medium yellow squash, thinly sliced
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon Italian seasoning
• ½ teaspoon dried oregano
• ½ teaspoon black pepper
• ½ teaspoon salt
• 1 cup shredded mozzarella cheese
• ½ cup shredded Parmesan cheese
• ½ cup cheddar cheese (optional)
• ½ cup cream cheese (optional for extra creaminess)
• 2 tablespoons chopped fresh parsley or green onions
• ¼ cup extra mozzarella cheese
• 2 tablespoons Parmesan cheese
• Fresh herbs for garnish

Instructions

1. Wash zucchini and yellow squash. Slice into thin even rounds. Place slices on paper towels. Sprinkle lightly with salt. Let sit for 10 minutes to remove extra moisture.
2. In a large bowl combine sliced zucchini, yellow squash, olive oil, garlic, Italian seasoning, oregano, and black pepper. Mix well until all slices are coated.
3. Preheat oven to 375°F (190°C). Lightly grease a baking dish with olive oil. Arrange squash slices evenly in layers.
4. Sprinkle mozzarella over the squash. Add Parmesan cheese. Add cheddar if using. Repeat layers until ingredients are finished. Finish with extra cheese on top.
5. Cover with foil and bake for 20 minutes. Then remove foil and bake for 10–15 minutes until cheese is melted, top is golden brown, and vegetables are tender.
6. Remove from oven and let rest for 5 minutes. Top with fresh parsley, green onions, and extra Parmesan. Serve warm.

Notes

You can replace zucchini and yellow squash with eggplant, broccoli, cauliflower, or mushrooms. For a lighter version, use reduced-fat mozzarella or add Greek yogurt instead of cream cheese. For extra flavor, add pepper jack or smoked mozzarella.

Nutrition

Calories: ~220 kcal · Protein: ~12g · Carbohydrates: ~8g · Fat: ~16g · Fiber: ~3g