Layered Grilled Zucchini & Cheese Bake
Layers of tender grilled zucchini, juicy tomatoes, melted cheese, and savory herbs come together in this delicious low-carb bake. It’s a comforting vegetarian dish that’s perfect for lunch or dinner.
Ingredients
3 medium zucchini, sliced lengthwise into ¼-inch strips
2 tbsp olive oil
2 large tomatoes, sliced
1½ cups shredded mozzarella cheese
6 slices cheddar or provolone cheese
½ cup grated Parmesan cheese
2 cloves garlic, minced
1 tsp Italian seasoning
½ tsp dried oregano
½ tsp paprika
Salt and black pepper, to taste
2 tbsp chopped fresh thyme or parsley
Instructions
Preheat the oven to 375°F (190°C).
Brush the zucchini slices with olive oil and season with salt and pepper. Grill or pan-sear for 2–3 minutes per side until lightly browned.
Lightly grease an 8×8-inch baking dish.
Arrange a layer of grilled zucchini on the bottom.
Add a layer of tomato slices, followed by cheddar (or provolone), mozzarella, a sprinkle of Parmesan, garlic, Italian seasoning, oregano, and paprika.
Repeat the layers until all the ingredients are used, finishing with mozzarella and Parmesan on top.
Bake for 25–30 minutes, until the cheese is bubbly and golden.
Broil for 2–3 minutes for an extra crispy, browned top.
Let the bake rest for 10 minutes before slicing.
Garnish with fresh thyme or parsley and serve warm.
Tips
Add ricotta cheese between the layers for a lasagna-style version.
Include grilled mushrooms, spinach, or roasted red peppers for extra vegetables.
For added protein, layer in cooked shredded chicken or lean ground turkey.
Store leftovers in the refrigerator for up to 4 days and reheat in the oven or air fryer.
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 6
Calories: Approximately 310 per serving
