Keto Cheesy Zucchini Bake
This layered zucchini bake is loaded with an aromatic tomato sauce, oozy mozzarella, sharp Cheddar and tangy Parmesan.This makes for a great side dish for sharing served with grilled or roasted meat.
How to Make It
Step 1
Peel the zucchini into wide strips and add to a bowl along with 1/2 teaspoon of salt. Toss to combine and set aside for 20 minutes to allow the salt to draw out any excess moisture.
Step 2
Whilst the zucchini is resting, add the tomatoes, Italian seasoning and chili flakes to a small pan. Crush the garlic into the pan and stir well to combine. Bring to a gentle simmer for 3-4 minutes until fragrant. Set aside.
Step 3
Add the three cheeses to a mixing bowl with a pinch of black pepper and stir well to combine.
Step 4
Preheat the oven to 400 degrees Fahrenheit.
Step 5
Gently squeeze the zucchini and pour away any excess liquid. Blot dry with kitchen paper to remove any excess salt and moisture. Arrange a layer of overlapping zucchini strips in the base of an ovenproof dish.
Step 6
Spoon over 1/3 of the tomato mixture in an even layer.
Step 7
Sprinkle over 1/3 of the mixed cheeses.
Step 8
Cover with another layer of overlapping zucchini then repeat with the tomato and cheese until you have three layers.
Step 9
Transfer to the oven to bake for 18-20 minutes until golden and bubbling.
Ingredients
- Zucchini – 2 small
- Italian Seasoning – 2 teaspoon
- Tomato, Canned – 1-¾ cup
- Garlic – 1 clove
- Crushed Red Pepper Flakes by 365 – 1 tsp
- Mozzarella Cheese – 1 cup, grated
- Cheddar Cheese – 1 cup, grated
- Parmesan Cheese – ¾ cup, grated