Description
A comforting low-carb zucchini casserole made with zucchini, yellow squash, basil, mozzarella, and Parmesan cheese.
Ingredients
Scale
- 2 medium zucchini, sliced
- 2 medium yellow squash, sliced
- 4 tbsp fresh basil, chopped
- 2 tbsp green onion, sliced
- 1/2 tsp dried thyme
- 3/4 tsp garlic powder
- 1 cup mozzarella cheese, divided
- 1/2 cup Parmesan cheese
- Salt to taste
- Black pepper to taste
- Cooking spray
Instructions
- Preheat oven to 350°F.
- Spray baking dish with cooking spray.
- Slice zucchini and yellow squash.
- Chop basil and slice green onion.
- Combine vegetables, herbs, seasonings, half the mozzarella, and Parmesan.
- Season with salt and pepper.
- Transfer mixture to baking dish.
- Bake uncovered for 25 to 30 minutes.
- Top with remaining mozzarella and extra Parmesan if desired.
- Bake 10 to 15 minutes more until golden and bubbly.
- Serve hot.
Notes
- Freshly grated cheese melts best.
- Bake uncovered to reduce excess moisture.
- Store leftovers refrigerated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 165
- Sugar: 4
- Sodium: 320
- Fat: 11
- Saturated Fat: 6
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 8
- Fiber: 2
- Protein: 10
- Cholesterol: 28