Summer always reminds me of overflowing baskets of garden veggies on Nonna’s kitchen table. She knew how to transform humble zucchini and yellow squash into dishes that tasted rich and indulgent, yet never heavy. This Loaded Zucchini and Squash Bake brings back that same feeling—but with a keto twist.
This recipe layers sautéed squash, melted cheese, herbs, and a touch of cream into a bubbly, golden casserole that’s bursting with flavor. It’s perfect as a side dish or even as a vegetarian main.
Why You’ll Love This Squash Casserole
Low in Carbs, Big on Flavor: No breadcrumbs or flour—just wholesome veggies, cheese, and cream.
Great for Meal Prep: Tastes even better the next day.
Simple to Make: A few easy steps and you’re baking.
Crowd-Pleasing: Perfect for potlucks, BBQs, or family dinners.
Flexible Ingredients: Add protein, switch up the cheese, or layer in more veggies.
Ingredients (Serves 6)
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2 medium zucchini, thinly sliced
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2 medium yellow squash, thinly sliced
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1/2 onion, finely chopped
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2 cloves garlic, minced
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1 cup shredded cheddar cheese
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1/2 cup grated parmesan
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1/2 cup heavy cream
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2 eggs
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1/2 tsp dried thyme or Italian seasoning
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Salt and pepper to taste
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2 tbsp olive oil or butter (for sautéing)
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Fresh parsley, for garnish (optional)
Tools You’ll Need
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9×13” baking dish
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Large skillet
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Mixing bowls
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Whisk
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Cutting board & sharp knife
How to Make Loaded Zucchini and Squash Bake
Step 1: Preheat Oven
Preheat your oven to 375°F (190°C). Lightly grease a 9×13” baking dish.
Step 2: Sauté the Veggies
Heat olive oil in a large skillet over medium heat. Sauté onion and garlic until fragrant. Add sliced zucchini and squash, season with salt, pepper, and herbs, and cook until softened (about 5–7 minutes). Remove from heat.
Step 3: Prepare the Egg Mixture
In a bowl, whisk together eggs, heavy cream, half of the cheddar, and half of the parmesan.
Step 4: Layer and Bake
Spread the sautéed vegetables into the prepared baking dish. Pour the egg and cheese mixture evenly over the top. Sprinkle with remaining cheddar and parmesan.
Step 5: Bake Until Golden
Bake for 25–30 minutes, or until the top is bubbly and golden. Let it rest for 5 minutes before slicing.
Nutrition Info (Per Serving)
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Calories: ~250
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Protein: 10g
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Net Carbs: 6g
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Fat: 21g
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Fiber: 2g
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Sugar: 4g
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Cholesterol: 100mg
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Sodium: 320mg
Tips for the Best Squash Bake
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Slice the squash evenly for consistent texture.
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Don’t overcook the veggies in the pan—they’ll continue baking in the oven.
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Add bacon, cooked sausage, or shredded chicken for extra protein.
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Use a mandoline slicer for perfectly thin rounds.
Flavor Variations
Spicy Tex-Mex: Add diced jalapeños, cumin, and pepper jack cheese.
Greek-Inspired: Use feta, oregano, and sliced olives.
Protein-Boosted: Stir in shredded rotisserie chicken or crumbled sausage.
Topping Ideas
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Fresh chopped basil or parsley
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Crumbled feta or goat cheese
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A drizzle of hot sauce or keto-friendly ranch
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Toasted almond slices for crunch
Make-Ahead & Storage
Fridge: Store in an airtight container for up to 4 days.
Freezer: Best enjoyed fresh, but you can freeze for up to 2 months.
Reheat: Microwave individual portions for 1–2 minutes or warm in the oven at 325°F.
Benefits of Zucchini and Squash
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Low in Calories: Naturally hydrating and filling.
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Rich in Antioxidants: Great for skin and immunity.
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Supports Digestion: Fiber helps with regularity.
- Versatile: Easily absorbs flavors while adding volume to meals.
Loaded Zucchini and Squash Bake – Low-Carb, Cheesy & Delicious
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
This Loaded Zucchini and Squash Bake is the ultimate low-carb side dish, packed with summer veggies, melted cheese, crispy bacon, and creamy richness. Whether you’re hosting a backyard BBQ or planning your weekly meal prep, this easy and satisfying bake brings bold flavor with minimal effort. It’s keto-friendly, naturally gluten-free, and loved by even picky eaters.
Ingredients
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2 medium zucchini, thinly sliced
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2 medium yellow squash, thinly sliced
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1/2 onion, diced
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2 cloves garlic, minced
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1 cup shredded cheddar cheese
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1/2 cup grated parmesan cheese
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1/2 cup heavy cream
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2 eggs
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1 tsp Italian seasoning
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Salt and pepper, to taste
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2 tbsp olive oil or butter (for sautéing)
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4 slices bacon, cooked and crumbled
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Fresh parsley, for garnish (optional)
Instructions
Step 1: Preheat oven to 375°F (190°C) and grease a 9×13” baking dish.
Step 2: In a skillet, heat olive oil over medium heat. Sauté onion and garlic for 2–3 minutes. Add zucchini and squash, season with salt, pepper, and Italian seasoning, and cook until just tender (about 5–7 minutes).
Step 3: In a separate bowl, whisk together eggs, heavy cream, half of the cheddar, and half of the parmesan.
Step 4: Spread the cooked vegetables in the prepared baking dish. Pour the egg and cheese mixture evenly over the top.
Step 5: Sprinkle the remaining cheddar, parmesan, and cooked bacon over the dish.
Step 6: Bake uncovered for 25–30 minutes or until bubbly and golden. Rest 5 minutes before serving. Garnish with fresh parsley.
Notes
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Swap bacon for turkey bacon or omit for vegetarian version.
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For extra crispness, broil the top for 1–2 minutes at the end.
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Use a mandoline slicer for uniform veggie slices.
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Stores well in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish, Casserole
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 270 kcal
- Sugar: 3g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 105mg
Keywords: loaded zucchini and squash bake, keto squash casserole, cheesy vegetable bake, low carb side dish