A Homemade Loaded Zucchini Bake is a perfect way to enjoy the fresh flavors of summer while keeping things light and healthy. This dish is bursting with zucchini, a versatile vegetable that becomes wonderfully tender when baked, and it’s loaded with savory ingredients like cheese, bacon, and garlic, making it a crowd-pleaser for both low-carb eaters and vegetable lovers alike. With its comforting, cheesy texture and a satisfying depth of flavor, this zucchini bake is ideal for a weeknight dinner or a potluck dish. It’s a simple, nutritious alternative to casseroles that can easily be made ahead and enjoyed throughout the week.
Ingredients:
- For the Bake:
- 4 medium zucchinis, sliced into rounds or half-moons
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- 1 cup shredded cheddar cheese (or mozzarella, or a blend)
- 1/2 cup grated Parmesan cheese
- 1/2 cup sour cream or Greek yogurt (for creaminess)
- 2 large eggs
- 1/4 cup heavy cream or milk (optional for extra richness)
- 3-4 slices of bacon, cooked and crumbled
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp paprika (optional for extra flavor)
- Salt and pepper, to taste
- Fresh herbs for garnish (parsley, thyme, or basil), optional
- For the Topping:
- 1/2 cup shredded cheese (cheddar or mozzarella)
- 1/4 cup grated Parmesan
- 1/4 cup crushed pork rinds or breadcrumbs (optional for a crunchy topping)
Instructions:
- Preheat the Oven:
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish or a similar-sized casserole dish.
- Prepare the Zucchini:
- Slice the zucchinis into rounds or half-moons, depending on your preference. If the zucchinis have a lot of moisture, you can salt them lightly and let them sit for 10 minutes before blotting them dry with paper towels to remove excess water.
- Cook the Bacon:
- In a skillet, cook the bacon over medium heat until crispy. Remove and crumble it once it’s cooled. Set aside.
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- Sauté the Onion and Garlic:
- In the same skillet, sauté the chopped onion and minced garlic until softened and fragrant, about 3-4 minutes. This step adds a depth of flavor to the dish.
- Assemble the Bake:
- In a large mixing bowl, whisk together the eggs, sour cream (or Greek yogurt), heavy cream (if using), paprika, dried oregano, and a pinch of salt and pepper. Stir in the sautéed onion and garlic mixture.
- Add the sliced zucchini to the bowl, followed by the crumbled bacon and half of the shredded cheese (save the rest for topping). Toss everything together until the zucchini is well-coated in the creamy mixture.
- Transfer to Baking Dish:
- Pour the zucchini mixture into the prepared baking dish and spread it out evenly.
- Top the Bake:
- Sprinkle the remaining shredded cheese, grated Parmesan, and any optional toppings (crushed pork rinds or breadcrumbs) over the top. The breadcrumbs or crushed pork rinds will add a lovely crunch and texture to the dish if desired.
- Bake:
- Place the casserole in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and bubbly. If you like a crispier topping, you can broil it for an additional 2-3 minutes at the end.
- Serve:
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- Once the bake is done, remove it from the oven and let it cool for a few minutes before serving. Garnish with fresh herbs like parsley or thyme if desired.
Why You’ll Love This Loaded Zucchini Bake:
Flavor-Packed Comfort: The combination of zucchini, crispy bacon, savory cheese, and rich sour cream or Greek yogurt makes this bake irresistibly flavorful. The garlic and onion add depth, while the crunchy topping provides a delightful contrast to the tender, baked zucchini.
Healthy and Low-Carb: Zucchini is a low-carb, nutrient-dense vegetable packed with vitamins and minerals, making it the perfect base for this dish. By using eggs, cheese, and a creamy binder like sour cream or Greek yogurt, this bake also provides plenty of protein and healthy fats, making it a filling, satisfying meal.
Versatile and Easy to Customize: This recipe is highly versatile—feel free to swap out the cheeses, add other vegetables like bell peppers or mushrooms, or even make it vegetarian by omitting the bacon. If you’re not a fan of sour cream, you can use cream cheese or heavy cream for an even richer dish. You can also experiment with different herbs and spices to give the dish your personal touch.
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Meal Prep Friendly: This zucchini bake is great for meal prepping. You can make it ahead of time, store it in the refrigerator for up to 3-4 days, and reheat it as needed. It also freezes well, so you can prepare it in bulk and have a quick, delicious meal ready to go whenever you need it.
Perfect for All Occasions: Whether you’re serving it as a side dish with grilled meats, enjoying it as a light main course, or bringing it to a potluck, this loaded zucchini bake is sure to be a hit. It’s a great way to incorporate more vegetables into your meals in a way that’s both tasty and satisfying.
Nutrition Information (per serving, based on 6 servings):
- Calories: 250-300 kcal
- Protein: 10-12g
- Carbohydrates: 8-10g
- Fiber: 2-3g
- Net Carbs: 6-7g
- Fat: 20-25g
- Saturated Fat: 8-10g
- Cholesterol: 150-180mg
- Sodium: 400-600mg
- Calcium: 200-300mg
- Iron: 1-2mg
Note: These values can vary depending on the specific ingredients used (e.g., the type of cheese, cream, or bacon), but overall, this dish is keto-friendly, low in carbs, and packed with protein and healthy fats.
