Loaded Zucchini Bake (Low Carb)

🥒 Loaded Zucchini Bake (Low-Carb, Mediterranean Style)

✨ Description

This Mediterranean-inspired loaded zucchini bake is creamy, cheesy, and packed with flavor—without the heaviness of traditional casseroles. Tender zucchini is layered with garlic, herbs, protein, and cheese, then baked until bubbly and golden. It’s naturally low-carb, gluten-free, and perfect as a main or hearty side.

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🧺 Ingredients (Serves 4–6)

• 4 medium zucchini, sliced into rounds or half-moons

• 2 tbsp extra-virgin olive oil

• 3 cloves garlic, minced

• ½ tsp dried oregano

• ½ tsp dried thyme or Italian seasoning

• Salt & black pepper, to taste

“Loaded” Filling

• 1 cup cooked chicken or ground turkey (optional, for protein)

• ½ cup cherry tomatoes, halved

• ½ cup fresh spinach, chopped

• ¾ cup shredded mozzarella

• ¼ cup grated Parmesan or crumbled feta

• ⅓ cup Greek yogurt or light cream

• 1 egg (for binding)

Optional Toppings

• Chopped olives

• Fresh parsley or basil

• Chili flakes

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🔥 Instructions

1. Prep the zucchini
   Preheat oven to 190°C (375°F).
   Lightly salt zucchini and let sit 10 minutes, then pat dry to remove excess moisture.

2. Season & sauté
   Heat olive oil in a skillet. Add garlic, oregano, thyme, and zucchini. Sauté 3–4 minutes until just tender.

3. Mix the filling
   In a bowl, combine chicken (if using), tomatoes, spinach, Greek yogurt, egg, half the mozzarella, and Parmesan/feta.

4. Assemble
   Spread zucchini in a greased baking dish. Top evenly with the filling mixture.

5. Add cheese & bake
   Sprinkle remaining mozzarella on top.
   Bake uncovered for 25–30 minutes, until golden and set.

6. Rest & serve
   Let rest 5 minutes before slicing.

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🌿 Mediterranean Tips

• Olive oil + herbs are key for flavor

• Salting zucchini first prevents a watery bake

• Feta adds classic Mediterranean tang

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❓ Q & A

Q: Is this truly low-carb?
A: Yes—zucchini replaces pasta or potatoes, keeping carbs low.

Q: Can I make it vegetarian?
A: Absolutely. Skip the meat and add mushrooms or extra spinach.

Q: Can I make it dairy-free?
A: Use dairy-free yogurt and cheese alternatives.

Q: Can I meal-prep this?
A: Yes! It keeps well refrigerated for 3–4 days.

Q: What can I serve it with?
A: A tomato-olive salad, grilled fish, or roasted chicken works beautifully.