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This Greek-style cheesy zucchini bake is the ideal summer side dish. It is easy to make, packed with amazing flavors and super filling!
This Greek-style cheesy zucchini and yellow squash bake is the ultimate spring to summer transition dish that proves low carb eating never has to taste like a sacrifice. Packed with vibrant Mediterranean flavors, the recipe layers fresh zucchini and yellow squash with a fragrant blend of feta, scallions and dill.
The true magic happens in the multi cheese blend, combining the sharp, salty punch of feta cheese, the nutty depth of shredded parmesan, and the melt it forward richness of shredded mozzarella.
Comfort food meets effortless prep in this vibrant, gluten free casserole. By utilizing a gluten free breadcrumb substitute, you get that classic, golden brown crust and perfect texture without any of the heavy carbs.
If you are looking for the ultimate addition to your weekly meal prep routine, this bake is a total game changer. Whether you enjoy it as a satisfying, high protein vegetarian main or pair it with your favorite grilled protein, it’s a effortless win for busy weekdays.
If you like this recipe, you will also love my Chicken Zucchini Bake or my Easy Parmesan Zucchini Rings.
Thank you for stopping by Hungry Happens! If you decide to make this or any other dish from our site, we would greatly appreciate you taking the time to comment and rate the recipe! Now LOVE YOUR LIFE!
Low Carb Greek Style Cheesy Zucchini Bake
Equipment
Ingredients
- 2 medium zucchini, cut into rounds, salted + pat dry
- 2 medium yellow squash, cut into rounds, salted + pat dry
- 1/4 cup (25 g) breadcrumb, or almond flour
- 3 scallions, chopped
- 3 tbs fresh dill, chopped
- 5 oz (140 g) feta cheese, crumbled
- 1½ cups (170 g) shredded mozzarella cheese, divided
- 1/2 cup (50 g) shredded parmesan cheese
- salt + pepper, to taste
Instructions
- Preheat oven to 350℉. Sprinkle the bottom of a 9×13 inch baking dish with breadcrumbs or almond flour.
- In a 9×13 inch baking dish, toss together zucchini, yellow squash, scallions, dill, feta, 1 cup mozzarella, parmesan, salt and pepper. Evenly spread this out in the dish and bake for 40-45 minutes. Remove from the oven and top with the remaining shredded cheese and bake for another few minutes or until melted.
Notes
- Store leftovers in an airtight container in your fridge for up to 3-4 days.
- To keep this Gluten Free, make sure you use almond flour or gluten free breadcrumbs.
- You can use any shredded cheese besides mozzarella.