Cheesy Keto Zucchini Bake Recipe
This Cheesy Keto Zucchini Bake is a deliciously creamy and cheesy low-carb side dish that pairs perfectly with any meal. Thinly sliced zucchini is layered with a rich cream cheese and heavy cream sauce, topped with melted cheese, and baked to golden perfection. It’s easy to make, packed with flavor, and perfect for keto meal prep!
Ingredients
- Zucchini – 3 medium thinly sliced
- Heavy Cream – ½ cup
- Cream Cheese – 4 oz softened
- Shredded Cheese – 1 ½ cups divided
- Eggs – 2 beaten
- Garlic Powder – 1 tsp
- Onion Powder – ½ tsp
- Salt & Pepper – To taste
- Olive Oil or Butter – For greasing
Instructions
- Slice the zucchini into thin rounds, about ⅛ inch thick. Lightly salt them and let them sit for 10 minutes to remove excess moisture. Pat dry with a paper towel.
- Preheat the oven to 375°F (190°C) and grease a baking dish with butter or olive oil.
- In a mixing bowl, whisk together the heavy cream, softened cream cheese, beaten eggs, garlic powder, onion powder, salt, and pepper until smooth. Stir in 1 cup of shredded cheese.
- Arrange a layer of zucchini slices at the bottom of the baking dish. Pour a small amount of the cheese mixture over the top. Repeat the layers until all zucchini and cheese mixture are used.
- Sprinkle the remaining ½ cup of shredded cheese on top.
- Bake for 25-30 minutes, or until the cheese is bubbly and golden brown. If a crispier top is desired, broil for the last 2 minutes.
- Let it rest for 5-10 minutes before serving. Enjoy!