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#bakingoutsidethebox | Simple ingredients combine to make a tangy and creamy baked zucchini casserole. Low Carb! Get the recipe.I made a Lemon Basil Zucchini Bake this week.  I was inspired by  pictures on Pinterest* and the fact that I had a bunch of zucchinis in the fridge.  It’s a popular dish and has as many variations as there are cooks to prepare it.

Lemon Basil Zucchini Bake ready for the oven.  (Just 30 mins!)

#bakingoutsidethebox | Simple ingredients combine to make a tangy and creamy baked zucchini casserole. Low Carb! Get the recipe. My version includes some fresh, chopped basil and the tang of lemon combined with feta and Parmesan cheese. I also slimmed it down a bit by replacing the sour cream with plain Greek yogurt. It makes a great side dish with chicken or fish.

#bakingoutsidethebox | Simple ingredients combine to make a tangy and creamy baked zucchini casserole. Low Carb! Get the recipe.
Lemon Basil Zucchini Bake

 It could also be served as a light luncheon dish with a green salad. This version is low carb.  Oh, and did I mention that it is delicious?  Enjoy! — Laura

Lemon Basil Zucchini Bake Recipe

Laura Hickman
Simple ingredients combine to make a tangy and creamy baked zucchini casserole. Low Carb! Get the recipe.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main
Cuisine American
Servings 1 /4th casserole
Calories 210 kcal

Ingredients
  

  • 5 cups zucchini , sliced
  • 2/3 cup plain Greek yogurt
  • 1/2 cup feta cheese
  • 1/2 cup parmesan cheese
  • 3 eggs
  • 2 cloves chopped garlic
  • 2 T lemon juice
  • 1/2 cup fresh basil coarsely chopped , loose
  • 1/2 T . olive oil

Instructions
 

  • Heat oven to 375 degrees. Grease an 9 X 11 inch casserole dish or cake pan.
  • Slice Zucchini thinly and sauté in olive oil over high heat for 3-5 minutes, to soften.
  • Mix together yogurt, eggs, garlic, all the feta, 1/4 cup of Parmesan and lemon juice in a small mixing bowl.
  • Put half the zucchini slices in the bottom of the prepared pan.
  • Pour and spread half of the yogurt mixture over the zucchini.
  • Sprinkle half of the chopped basil on top.
  • Repeat layering the zucchini, yogurt mixture and basil.
  • Sprinkle reserved Parmesan over all.
  • Bake for 30 minutes till bubbly and beginning to brown.

Notes

Variation: Toss in 1 cup leftover chicken and/or sauteed mushrooms.
Keyword zucchini bake

*Thanks to my inspirations:

http://www.mykitchenescapades.com

http://thekatechroniclesblog.blogspot.com

http://www.whatmegansmaking.com

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