Homemade Loaded Zucchini Bake: A Comprehensive Keto Low-Carb Recipe

Introduction

Welcome to our ultimate guide for preparing a Homemade Loaded Zucchini Bake, a delightful and satisfying dish perfect for those following a keto or low-carb lifestyle. This recipe transforms simple zucchini into a savory, cheesy, and flavorful casserole that can be enjoyed as a main dish or a side. With a detailed breakdown of ingredients, instructions, nutritional information, and tips for perfecting this dish, you’ll have everything you need to make a delicious, keto-friendly meal.

Ingredients

For the Zucchini Bake:

  • 4 medium zucchinis: Fresh and firm zucchinis work best for this recipe. Aim for medium-sized zucchinis, approximately 6-7 inches long, to ensure even cooking.
  • 1 cup shredded cheddar cheese: Provides a sharp, tangy flavor and melty texture.
  • 1/2 cup grated Parmesan cheese: Adds a nutty, salty flavor and enhances the dish’s texture.
  • 1/2 cup sour cream: Contributes creaminess and a tangy taste. Opt for full-fat sour cream to keep it keto-friendly.
  • 1/4 cup heavy cream: Adds richness and a creamy consistency to the bake.
  • 1/2 cup cooked bacon bits: Use bacon that is free of added sugars for a low-carb option.
  • 2 cloves garlic, minced: Infuses the dish with aromatic flavor.
  • 1/2 teaspoon dried oregano: Adds a subtle, herby note.
  • 1/2 teaspoon dried basil: Complements the oregano with its own herbal flavor.
  • 1/4 teaspoon onion powder: Enhances the savory depth of the dish.
  • Salt and black pepper to taste: Essential for seasoning and bringing out the flavors.
  • 1 tablespoon olive oil: For greasing the baking dish and sautéing the garlic.

Instructions

1. Preheat the Oven:

  • Begin by preheating your oven to 375°F (190°C). This ensures that your zucchini bake will cook evenly.

2. Prepare the Zucchini:

  • Wash and dry the zucchinis thoroughly. Slice them into thin rounds, approximately 1/4 inch thick. Thin slices allow for even cooking and better integration with the other ingredients.
  • Place the zucchini slices on a clean kitchen towel or paper towels. Sprinkle with a little salt and let them sit for 10-15 minutes. This step helps draw out excess moisture from the zucchinis, which can prevent the casserole from becoming too watery.

3. Cook the Bacon:

  • While the zucchini slices are resting, cook the bacon in a skillet over medium heat until crispy. Remove the bacon from the skillet, drain on paper towels, and crumble into bits. Set aside.

4. Sauté the Garlic:

  • In the same skillet, add 1 tablespoon of olive oil. Heat over medium heat and add the minced garlic. Sauté for 1-2 minutes until fragrant but not browned. This will enhance the garlic flavor in the casserole.

5. Prepare the Cream Mixture:

  • In a large mixing bowl, combine 1/2 cup sour cream and 1/4 cup heavy cream. Mix well until smooth.
  • Add the shredded cheddar cheese, grated Parmesan cheese, sautéed garlic, and crumbled bacon bits to the mixture. Stir to combine.
  • Season with 1/2 teaspoon dried oregano, 1/2 teaspoon dried basil, 1/4 teaspoon onion powder, salt, and black pepper to taste.

6. Assemble the Casserole:

  • Grease a 9×13-inch baking dish with a little olive oil or non-stick cooking spray.
  • Spread a layer of zucchini slices evenly in the bottom of the prepared dish.
  • Pour half of the cream mixture over the zucchini slices and spread it out evenly.
  • Add another layer of zucchini slices on top, followed by the remaining cream mixture. Spread the mixture evenly over the top layer of zucchini.

7. Bake the Casserole:

  • Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the zucchini is tender when pierced with a fork.
  • If the top starts to brown too quickly, cover the dish with aluminum foil and continue baking until cooked through.

8. Cool and Serve:

  • Allow the casserole to cool for a few minutes before serving. This will help the layers set and make it easier to slice.
  • Serve warm as a main dish or a side. This casserole pairs well with grilled meats or a fresh green salad.

Useful Tips

  1. Zucchini Preparation: To reduce moisture further, you can pre-cook the zucchini slices in a skillet for a few minutes before assembling the casserole. This step is optional but can help avoid a watery dish.
  2. Cheese Variations: Feel free to experiment with different cheese combinations. For a spicier flavor, add some pepper jack cheese, or for a milder taste, use mozzarella.
  3. Make Ahead: This casserole can be prepared in advance. Assemble it up to a day before baking, cover tightly with plastic wrap, and refrigerate. Bake as directed before serving.
  4. Freezing: You can freeze the assembled, uncooked casserole for up to 3 months. Thaw in the refrigerator overnight before baking.
  5. Low-Carb Substitutes: For a lower-carb option, use low-carb bacon or omit it entirely if preferred. Adjust the cheese quantities to fit your personal carb goals.

Nutritional Information (per serving)

  • Serving Size: 1/8 of the casserole
  • Calories: 260
  • Total Fat: 21 grams
  • Saturated Fat: 10 grams
  • Cholesterol: 80 milligrams
  • Sodium: 550 milligrams
  • Total Carbohydrates: 8 grams
  • Dietary Fiber: 2 grams
  • Sugars: 4 grams
  • Net Carbs: 6 grams
  • Protein: 12 grams

Weight Watchers SmartPoints

Each serving of the Homemade Loaded Zucchini Bake is approximately 6 SmartPoints on the Weight Watchers Freestyle program. This value is an estimate and can vary based on the specific brands and quantities of ingredients used.

Conclusion

The Homemade Loaded Zucchini Bake is a fantastic addition to any keto or low-carb meal plan. It combines the comforting elements of a cheesy casserole with the fresh, light flavors of zucchini. This recipe is not only easy to prepare but also adaptable to your taste preferences. With its rich flavor, satisfying texture, and nutritional benefits, it’s sure to become a staple in your low-carb cooking repertoire. Enjoy making this delicious dish and savor every bite!