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Easy Crustless Zucchini and Cheddar Bake: Best Low-Carb Side

Crustless zucchini and cheddar bake - featured image
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This easy crustless zucchini and cheddar bake is a low-carb side dish that’s quick to prepare, uses simple ingredients, and delivers a satisfying texture with crispy edges and a tender, custard-like center.

Ingredients

Scale
  • 3 medium zucchini (about 1.5 pounds or 680 grams), grated
  • 1 teaspoon salt, divided
  • 1 tablespoon olive oil
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 2 cloves garlic, minced
  • 4 large eggs, room temperature
  • 1 cup shredded cheddar cheese, divided
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley (optional)
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder

Instructions

  1. Wash the zucchini thoroughly and trim off the ends. Grate them using the large holes of a box grater or a food processor. Transfer the grated zucchini to a large bowl and sprinkle with 1/2 teaspoon of salt. Toss to combine, then let it sit for 10 minutes.
  2. After 10 minutes, place the grated zucchini in the center of a clean kitchen towel. Gather the corners and twist tightly over the sink, squeezing out as much liquid as possible. Transfer the squeezed zucchini to a clean bowl.
  3. Heat the olive oil in a medium skillet over medium heat. Add the diced onion and cook for 3 to 4 minutes, until softened and translucent. Add the minced garlic and cook for another 30 seconds, until fragrant. Remove from heat and let it cool slightly.
  4. Preheat your oven to 375°F (190°C). Lightly grease an 8×8 inch baking dish with butter or cooking spray.
  5. In a large bowl, whisk the eggs until they’re light and frothy, about 1 minute. Add the sauteed onion and garlic, 3/4 cup of the shredded cheddar, the Parmesan cheese, parsley, remaining 1/2 teaspoon salt, black pepper, and garlic powder. Stir to combine. Add the squeezed zucchini and fold everything together until well incorporated.
  6. Pour the mixture into the prepared baking dish and spread it evenly. Sprinkle the remaining 1/4 cup of cheddar cheese on top. Bake for 30 to 35 minutes, until the edges are golden brown and the center is set. Let it cool for 5 minutes before slicing.

Notes

Don’t skip salting the zucchini to draw out moisture; this prevents a watery bake. Use room temperature eggs for a fluffier texture. Grate your own cheese for better melting. Let the bake rest for 5-10 minutes before slicing to help it hold its shape.

Nutrition

Keywords: crustless zucchini bake, low-carb side, zucchini cheddar bake, easy zucchini recipe, keto side dish

Find it online: https://goldensimmer.com/easy-crustless-zucchini-and-cheddar-bake-best-low-carb-side/