Easy Cheesy Zucchini Bake

Spring is in the air these days and summer vegetables are more prevalent at the grocery store.  Zucchini has become one of my favorite summer vegetables, and this casserole is a great way to use the veggies in a keto-friendly way.  Typically in the summer I prefer light dishes, bright salads and more berries and fresh vegetables, but sometimes there is a party or weekend meal that requires a hot dish.  This is the perfect compromise that combines tender vegetables with a few higher fat components.  It is extremely easy to pull together and tastes great, too.

I began by pre-heating my oven to 350°F and gathering the ingredients for the recipe.

First I thinly sliced both ends of the green onions.  I feel the thinner the better as they are just meant to add flavor and not bulk to the recipe.

Next I minced the fresh basil into small pieces to sprinkle throughout the dish.

I diced the yellow onion into small pieces; these will become tender in the baking process, so leaving them a little larger is okay.

Finally I cut the ends off the vegetables and then sliced both the yellow squash and green zucchini in half lengthwise; I then sliced them into thin half moon shapes.  The thinner the slices, the more tender they will be when they are finished cooking.  If you prefer to leave a little bite to the vegetables you can cut them a little thicker.

In a large mixing bowl I added the cream cheese and softened it in the microwave for 30 seconds.  To that I added the green onions, basil, yellow onions, zucchini, yellow squash, parmesan cheese, 1/2 cup mozzarella cheese, garlic powder and oregano.

I used a spatula to stir all the ingredients until fully combined, ensuring the cream cheese evenly coated each piece of zucchini and squash.  I sprayed an 8×8 glass baking dish with non-stick spray and spooned the mixture in, baking uncovered for 30 minutes.

After 30 minutes I removed the dish from the oven and added another 1/2 cup of mozzarella cheese on top before putting it back in the oven for another 20 minutes to finish cooking.  The cheese on top should be golden brown when it is done cooking.  The squash is very tender and creamy and the mozzarella and parmesan cheeses, along with the basil, bring a world of flavor to each bite.  This is so simple to make, especially once all the ingredients are prepped, and will certainly please everyone who tries it.  There may not be any leftovers when all is said and done!  What are your favorite summer dishes?  Let me know in the comments below!

Easy Cheesy Zucchini Bake

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Yield: 6

Serving Size: 1

Easy Cheesy Zucchini Bake


  • 2 medium green zucchini
  • 2 medium yellow squash
  • 2tblsp green onions, sliced
  • 2tblsp fresh basil, minced
  • 1/2c yellow onion
  • 1tsp garlic powder
  • 1tsp oregano
  • 4oz cream cheese, softened
  • 1/2c shredded parmesan
  • 1c shredded mozzarella, separated


  1. Pre-heat the oven to 350°F.
  2. Slice the green onions, both top and bottom, into thin slices.
  3. Mince the fresh basil.
  4. Chop the yellow onion into small pieces.
  5. Remove both ends of each squash. Slice the squash and zucchini once lengthwise and then thinly slice the vegetables into half moon shapes.
  6. Soften the cream cheese in the microwave for 30 seconds in a large mixing bowl.
  7. To the cream cheese add the green onions, basil, yellow onions, zucchini, squash, parmesan cheese, 1/2 cup mozzarella cheese, garlic powder and oregano.
  8. Stir with a spatula until all the ingredients are thoroughly combined.
  9. Spray an 8x8 glass baking dish with non-stick spray and pour the mixture into the dish evenly.
  10. Bake for 30 minutes.
  11. Remove from the oven and top with the remaining 1/2 cup of shredded mozzarella.
  12. Return to the oven for another 15-20 minutes until the top is golden brown.

Nutrtional Information

Per serving: 170 calories, 6g total carbs, 4g net carbs, 12g fat, 11g protein (Note: Please remember these numbers are based on the brands I used and may vary slightly with other brands.)


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  1. Jacqlynn

    I doubled this for a large crowd, mixed in crispy bacon, and sprinkled a little on the top with the finishing mozzarella cheese, too. Delicious! Thanks so much for the recipe! Great success!

  2. Hannah

    Fantastic recipe! I poured everything into my cast iron skillet. I subbed dry Italian seasoning for the fresh basil. I also added a few tbsp of heavy cream, some chopped up chicken and lots of cheese. (shredded parm, Italian blend and mozz.) Thanks for the recipe, great job 🙂

  3. Frankye

    I tripled this dish, using only zucchini, with both cheddar and mozzarella, to share for Thanksgiving dinner. It was a hit! It is fantastically easy to make and delicious! Thank you so very much.

    • I would worry that it’d get a bit watery when thawed and cooked, as zucchini has a high water content. I’ve not tried it myself so I can’t say for certain. Glad you enjoyed it!

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