Zucchini bake (w/ low carb option)

With zucchini in full blown season, its on sale everywhere you turn around. And since we follow a mostly low-carb diet, we eat a LOT of zucchini. Its really versatile. Much like cauliflower, you squeeze the water out of it if you’re using it in a grated form and it holds quite nicely.

After a few months of our new eating routine last year, I noticed I was getting bored with our side dishes. I had pretty much got the low carb “main dish” thing down but we were eating a LOT of boring salads and steamed veggies. So now, oftentimes, I find ways to dress up our veggies to go with our protein.

Enter tonight’s zucchini bake!

I read a couple different recipes out there and then made it my own. You can make it with or without a breadcrumb topping, depending on how you like it. I’m putting 1/4 c in the recipe if you choose to use it, but for my own tonight, I went for a compromise and just used about 2 TB.

It even has some protein in it since there are eggs involved! You can make it in a small casserole dish, but if you choose a bigger dish (like an 8×8) it would probably cook faster. Mine took too long and the littles (and the bigs) were getting HUNGRY!


3 small/medium or 2 large zucchini, grated in a food processor
1 TB of butter or coconut oil
2 eggs, beaten
1 tsp salt
1/2 tsp pepper
Whole wheat breadcrumbs, if desired (anywhere up to 1/4 cup)
1/4 c of parmesan, shredded mozzarella or a combination of the two


  1. Preheat oven to 400 degrees.
  2. Use your butter or coconut oil to grease all sides of your baking dish.
  3. Take your grated zucchini and wring it out with your hands to get out excess water.
  4. Combine zucchini, eggs, salt and pepper and mix well. Spread into baking dish.
  5. Top with your cheese and breadcrumbs, if desired.
  6. Cover with foil and bake 20-30 minutes, until “puffed up”.
  7. Remove foil cover and bake another 15 minutes until brown. Make sure its cooked all the way (no runny eggs) when you pull it out!

Serves 3-4


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