Easy Cheesy Zucchini Bake Recipe

I had to share the simple trick that makes this Cheesy Zucchini bake the most requested recipe on my blog.

I keep going back to this Easy Cheesy Zucchini Bake because it keeps surprising me. Grated zucchini and sharp cheddar somehow team up and make something that tastes richer than it looks, and that little trick had me hooked the first time.

It reads like one of those Cheesy Zucchini hits and even fits right into the Keto Recipes Dinner line up, yet it never feels pretentious. I tell people it’s simple but then they get confused when they love it more than they expected.

If you like dishes that sneak up on you, this one will do exactly that.

Ingredients

• Zucchini brings moisture, low calories, good fiber and vitamin C, keeps bake tender.
• Eggs bind ingredients, add protein and richness, they’re what helps it set.
• Sharp cheddar gives bold tangy flavor, melty texture and added protein and fat.
• Parmesan adds nutty salty punch, sharpness without overpowering, great for crisp topping.
• Almond flour keeps it low carbish, adds nutty taste and tender crumb.
• Garlic and onion give savory depth, slight sweetness and lots of aromatic flavor.
• Parsley or chives lift flavors with fresh herbal brightness, cuts richness a bit.
• Sour cream adds creaminess, tangy note and richness if you want extra moist.

Ingredient Quantities

• 3 medium zucchini (about 1 1/2 lbs), grated and squeezed of most of the water
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 3 large eggs, beaten
• 1 cup sharp cheddar cheese, shredded
• 1/2 cup grated Parmesan cheese
• 1/4 cup almond flour
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley or chives
• 2 tablespoons sour cream or heavy cream, optional

How to Make this

1. Preheat oven to 375 F and lightly oil an 8 inch square baking dish with a little of the olive oil, set aside.

2. Grate the zucchini and squeeze out as much water as you can using a clean kitchen towel or cheesecloth, dont be shy you want it pretty dry.

3. Finely chop the onion and mince the garlic.

4. Heat the remaining olive oil in a small skillet over medium heat, cook the onion until soft and translucent about 4 to 5 minutes, add the garlic and cook 30 seconds more, then remove from heat and let cool a bit.

5. In a large bowl beat the eggs, stir in the cheddar, Parmesan, almond flour, salt, black pepper, chopped parsley or chives and the optional sour cream or heavy cream if using; mix until combined.

6. Fold the squeezed zucchini and the cooled onion and garlic into the egg and cheese mixture until evenly mixed.

7. Spoon the mixture into the prepared dish and smooth the top with a spatula, sprinkle a little extra cheddar or Parmesan on top if you like.

8. Bake in the oven for 30 to 35 minutes or until the center is set and the top is golden and edges start to pull away from the sides.

9. Let the bake rest about 10 minutes before slicing so it firms up, then serve warm garnished with extra parsley or chives.

Equipment Needed

1. 8-inch square baking dish, lightly oiled
2. Box grater or hand grater for zucchini and cheese
3. Clean kitchen towel or cheesecloth to squeeze out the zucchini (dont be shy)
4. Large mixing bowl for eggs, cheese and folding everything together
5. Small skillet for sautéeing the onion and garlic
6. Cutting board and a sharp knife to chop onion and herbs
7. Spatula (rubber or offset) to smooth the top and serve
8. Measuring cups and spoons for the almond flour, cheese and seasonings
9. Oven mitts and a timer so you dont burn your hands or forget the bake

FAQ

Easy Cheesy Zucchini Bake Recipe Substitutions and Variations

• Cheddar cheese: swap with Monterey Jack, Colby, or a mild mozzarella for similar melt and flavor, use same amount.
• Almond flour: use equal parts all purpose flour, oat flour, or ground sunflower seeds if you need a nut free option, it works fine in this bake.
• Eggs: replace each egg with a flax egg or chia egg (1 tablespoon ground seeds + 3 tablespoons water per egg), or use 1/4 cup silken tofu blended per egg for a vegan binder.
• Sour cream or heavy cream: use plain Greek yogurt 1 for 1, crème fraîche 1 for 1, or thin cream cheese with a tablespoon of milk to reach the same texture.

Pro Tips

– Salt the grated zucchini and let it sit a few minutes before you squeeze it out, then wring it like crazy in a clean towel or cheesecloth. If you skip that you’ll get a soggy bake, its that simple. If you want the extra step, save the zucchini water for soup or compost it.

– If the mixture feels loose add an extra tablespoon or two of almond flour or a handful more grated cheese, but dont overdo it or it gets dry. Toasting the almond flour and Parmesan briefly in a dry pan before adding them gives nicer nutty flavor and helps cut moisture a bit.

– Use a metal or cast iron dish for better browning and crisp edges, and line the pan with parchment if you want tidy slices and easy cleanup. Rotate the pan halfway through baking if your oven has hot spots, it makes the top color more even.

– Let the bake rest at least 10 to 15 minutes before slicing, or cool in the fridge 20 minutes for very clean slices. Reheat slices in the oven or toaster oven to bring back crispness, microwaves will make them limp.