My cookbook is here! 
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 bake is the ultimate spring to summer transition dish! It proves that low carb eating never has to taste like a sacrifice. Packed with vibrant Mediterranean flavors, the recipe layers fresh zucchini with a fragrant blend of feta, scallions and dill.
The true magic happens in the multi cheese blend. It combines 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 almond flour or a gluten free breadcrumb substitute, you get that classic, golden brown crust and perfect texture without any of the carbs.
If you are looking for the ultimate addition to your meal prep, 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.
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) breadcrumbs, 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.
- Nutritional Info is with almond flour.
it was great
thanks for the feedback kathy!
Fantastic!!!!
Thank you Mary!
Just made this and it’s wonderful! So super easy to assemble. I used extra zucchini and yellow squash and Parmesan cheese with a smidge of mild shredded cheddar that I needed to use since I had it on hand. We ate it with chicken meatballs ( husband needed some sort of protein)! I’ll be making it again and changing up the cheese’s. I have to tell you-I’ve made a fair amount of your recipes (the smashed cheeseburger is still getting talked about) and my husband has loved every one that I’ve made. He’s actually in shock about that! Thank you Stella!!!
It says to spread almond flour in the bottom.
Next step is to toss the rest of ingredients in the pan.
Do you mix it with the almond flour? Or do you mix it together in a separate bowl and then spread over the almond flour? It sounds delicious but directions are a little unclear. Also, do you spray pan with non-stick spray?
Can’t wait to try this!!!!
Hi Becky, No oil spray needed here for the bottom but you can if you like.
I spread it out and then it ends up somewhat mixing with the rest of the ingredients.
You’re going to love the recipe!
Good weeknight dinner. We added ground turkey. Not a mint eater, added oregano, basil, and red pepper flakes.. leftovers even more flavorful!
Hi Brenda, sounds delicious! Thank you for sharing your feedback with the recipe – super useful for others!
trying tonight
my garden had a bumper crop of yellow squash and zucchini. when I found this recipe I tried it immediately. Simple prep and delicious. Very thankful for Hungry Happens. Can’t wait to try other zucchini and squash recipes.
Hi Leonard, that’s awesome! thank you for trying the recipe and coming back to share your feedback!!
Loved it….and so did my friends! YUM!
Hi Janet, I’m so glad the recipe was a winner! Thanks for the kind rating!
Made this tonight and it was absolutely wonderful!!!
My wife loved it.
HI Anthony! I’m so glad it was a winner! Thank you for the kind feedback~
What is the carbohydrate count?If you use almond flour instead of bread crumbs
Hi Lisa, the carb count listed is with the almond flour
it doesn’t say what to do with the bread crumbs/flour…
Hi Jane, its in Step 1 of the Instructions
Looks delicious!
Thank you Gina!
looks delish
Thank you Pamela, it is SO good!