Cheesy Zucchini Bake (LCHF)

Happy New Year 2018!

I hope you’re off to a good start so far, and were able to reflect on all the ups, downs and in-betweens of the last year. Although I was able to spend the holidays with my family, sadly I had to cancel many highly-anticipated engagements (including my annual Die Hard party) due to the Ultimate Sickness I caught at my office’s Christmas function. What was a cold turned into the flu, which morphed into strep throat – making my New Years Eve the quietest it’s been since that time I slept through midnight when I was 12.

But upwards and onwards! In an attempt to defeat this gruelling illness, one of my resolutions is to increase my daily consumption of vegetables (and good-for-you nutrients). This recipe is perfect for those days where you know you need some Vitamin C and Manganese, but may be too spent to put in much effort. Also known as my go-to “Lazy Zucchini Bake,” this low carb, keto side dish will lift your spirits and your fiber levels – guilt-free!

Cheesy Zucchini Bake

Makes 4 servings     |     Takes 1 hour & 15 minutes

What you need:

  • 5 cloves of garlic
  • 1 large white onion
  • 4 medium zukes
  • 3 tbsp butter
  • 2 tbsp olive oil
  • salt & pepper (to taste)
  • 1 tsp dried thyme
  • 1 tsp Italian seasoning
  • 1.5 cups shredded parmesan cheese

Allez cuisine!

1. Preheat your oven to 375ºF.


2. Grease a medium-sized casserole dish (I used a 25cm x 15cm pan) with 1 tbsp butter and set aside.


3. Thinly slice the garlic and onion. I used 5 cloves of garlic, but easily could have added more – it’s all up to your preference!


4. Thinly slice your zucchini and set aside. **High Maintenance Tip: if juicy casseroles are a pet peeve of yours, sprinkle the zucchini with salt and let sit for 20 minutes. Lightly rinse with cold water and pat dry with paper towels.**


5. Over medium heat, add 1 tbsp of butter and 1 tbsp of olive oil to a large skillet and melt. Add your garlic, onions, spices and slowly caramelize for 15-20 minutes, stirring consistently.


6. When translucent (brown bits are okay!), remove from heat and set aside.


7. In the same skillet, add the remaining butter and olive oil, and plop in the zucchini. Season with s & p and sweat for about 5 minutes until coated with all the leftover garlic and onion goodness.


8. It’s time to start layering! Line your greased dish with half of the zucchini.


9. Layer half of the onion mixture over the zukes.


10. Add half of the shredded parmesan for good measure.


12. Repeat! Once your casserole is assembled, cover with foil and pop into the oven. Bake for 35 minutes, then remove the foil and broil/grill for 2-3 minutes, or just until the cheese on top is golden brown and bubbly.


12. Remove from oven and allow to cool for 5 minutes. Eat as is or serve with your main protein (FYI: steak is always recommended)!


See, wasn’t that easy? It may not be the sexiest of dishes, but it’s definitely a delicious – and nutritious – side to your main meal. If you’re really feeling fancy, swap 2 of the zukes for 1 large eggplant and add as the bottom layer. If you try out this recipe – or any variation – make sure to snap a photo and use the hashtag #htfyg. Tag us @howtofeedyourgiant so we can see your creations!


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