🥒 Loaded Zucchini Bake
🧾 Ingredients
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3 medium zucchinis, sliced into rounds or half-moons
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1 tbsp olive oil
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½ tsp salt
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½ tsp black pepper
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½ tsp garlic powder
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½ tsp smoked paprika
Creamy Layer
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1 cup Greek yogurt or sour cream
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½ cup cottage cheese (blended smooth)
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1 large egg
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1 clove garlic, minced
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¼ tsp chili flakes (optional)
Loaded Toppings
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1 cup shredded mozzarella or cheddar cheese
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¼ cup grated parmesan
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½ cup cooked chicken or turkey bacon (optional)
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2 tbsp green onions or chives, chopped
👩🍳 Instructions
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Preheat oven to 190°C (375°F). Lightly grease a baking dish.
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Toss zucchini with olive oil, salt, pepper, garlic powder, and smoked paprika.
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Arrange zucchini evenly in the baking dish.
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In a bowl, whisk together Greek yogurt, cottage cheese, egg, garlic, and chili flakes.
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Pour the creamy mixture over the zucchini.
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Sprinkle mozzarella, parmesan, and cooked chicken/bacon on top.
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Bake uncovered for 30–35 minutes until bubbly and golden.
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Rest for 5 minutes, then garnish with green onions.
🥣 Serving Ideas
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As a low-carb dinner
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Side dish with grilled chicken or fish
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Breakfast bake with a fried egg on top
❓ Q & A
Q: How do I stop the bake from getting watery?
A: Lightly salt zucchini and let it sit 10 minutes, then pat dry before baking.
Q: Can I make it vegetarian?
A: Yes! Skip meat and add mushrooms, olives, or spinach.
Q: Can I make it keto?
A: Absolutely—use full-fat dairy and skip onions if added.
Q: Can I air-fry this?
A: Yes! Air-fry at 180°C (350°F) for 18–20 minutes in a suitable dish.
Q: How long does it keep?
A: Refrigerate up to 3 days. Reheat in oven or air fryer.