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Garden Fresh Zucchini and Parmesan Bake

Our Garden Fresh Zucchini and Parmesan Bake will delight your taste buds with a healthy, gluten-free dish that's low on carbs but high on flavor. Made with fresh zucchini slices layered with a rich, cheesy egg custard, this casserole is as satisfying as it is nutritious. It's an uncomplicated recipe...
1
1 hr
TOTAL TIME
442
CALORIES
$1.86
PER SERVING
Garden Fresh Zucchini and Parmesan Bake
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Ingredients
7 INGREDIENTS
6 SERVINGS
Unsweetened Almond Milk
1 1/2 cups unsweetened almond milk
Black Pepper
1/2 tsp black pepper
Garlic
2 cloves garlic
minced
Zucchini
2 lbs zucchini
thinly sliced into rounds
Eggs
2 large eggs
Kosher Salt
1 tsp kosher salt
Shredded Parmesan Cheese
2 cups shredded parmesan cheese
Directions
9 STEPS
15 min
PREP TIME
45 min
COOK TIME
1 hr
TOTAL TIME
1
Preheat the oven to 375 degrees Fahrenheit. Adjust the oven rack to the middle position.
2
In a mixing bowl, whisk together the eggs and almond milk. Stir in the minced garlic, salt, and pepper.
3
Add 1 cup of the Parmesan cheese to the egg mix and stir until well combined.
4
Layer half of the thinly sliced zucchini rounds in a quiche or pie pan, overlapping slightly.
5
Pour half of the egg custard mix over the zucchini, making sure all pieces are covered.
6
Repeat with the remaining zucchini slices and egg custard mixture.
7
Sprinkle the leftover 1 cup of Parmesan cheese on top.
8
Bake in the oven for about 45-55 minutes, until the zucchini casserole is golden brown and set in the middle.
9
Allow the dish to cool for 10 minutes before serving warm.
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Health Info
Macros
9g
CARBS
26g
FAT
39g
PROTEIN
Allowed on these diets
VEGETARIAN
MEDITERRANEAN
LOW CARB
GLUTEN FREE
Contains these allergens
MILK
EGGS
TREE NUTS
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Frequently Asked Questions
Can I use yellow squash instead of zucchini for the Zucchini Bake?
How thin or thick should I cut the zucchini?
How to avoid a burnt top but undercooked zucchini in the bake?
Why is my Zucchini Bake watery?
What’s the best cheese to use for a Zucchini Bake?
Can I add meat to my Zucchini Bake?
Why does my Zucchini Bake taste bland?
Do I need to peel the zucchini for Zucchini Bake?
I added too much cheese, can I still save my Zucchini Bake?
Can I make a vegan Zucchini Bake?