Low-Carb Cheesy Scalloped Zucchini

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Low-carb, low-calorie, and oh-so-cheesy!

this low-carb take on scalloped potatoes is even more satisfying than you may think!

Move aside potatoes: There’s a scrumptious new side dish coming to town! Our recipe for Cheesy Scalloped Zucchini will no doubt become a staple side dish in your household for many years to come. It’s loaded with cheesy goodness that you and the kids won’t be able to pass up! That’s right; we feel confident that this veggie-rich recipe will have the kiddos asking for seconds! Plus, it’s budget-friendly and incredibly simple to prepare.

We Love the Versatility of Zucchini

This Cheesy Scalloped Zucchini dish is loaded with cheesy goodness that you (and even the kids) won’t be able to pass up!

Zucchini is so much more than it used to be. In the last few years, it’s taken the place of pasta in the form of zucchini noodles (aka zoodles). Zoodles help people cut down on carbs and calories while allowing them to enjoy the recipes  they love. With this recipe, zucchini is now moving into potato territory. I’m sure we’ve all had scalloped potatoes before, right? Well, this cheesy scalloped zucchini is a version of that, just lower in carbohydrates! 

Low-Carb, Low-Calorie

Thiis Cheesy Scalloped Zucchini is low-calorie, low-budget and easy to prepare!

Thanks to the dairy, each serving of this Cheesy Scalloped Zucchini dish contains 14 grams of protein and only 9 grams of carbs. When compared to classic scalloped potato recipes that usually contain 30+ grams of carbohydrates per serving, that makes this recipe way healthier! Better yet, it’s just over 100 calories per serving, making this delicious side dish a low-calorie option, too.

How to Prepare this Cheesy Scalloped Zucchini

This veggie-rich recipe will have the kiddos asking for seconds!

As the oven preheats, add all the ingredients (except the cheddar cheese and zucchini) into a mixing bowl. Then, place a single layer of sliced zucchini circles into a casserole dish after you’ve coated it in nonstick cooking spray. Put some of the cottage cheese mixture on top of the zucchini and sprinkle cheddar cheese on top. Create alternate layers of  zucchini, cottage cheese mixture, and shredded cheese until you’ve used all of your ingredients. Make sure you end with the shredded cheese on top!

Spray a sheet of foil with nonstick spray to keep the cheese from getting stuck to the foil. Cover the casserole dish with the sprayed side down and bake the cheesy scalloped zucchini for 30 minutes. Remove the foil and return it to the oven for another 15 minutes or so, until it’s browned, bubbly, and delicious-looking! 

Entrees that Pair Well with this Side Dish

While this recipe goes well with any lean protein like grilled chicken, fish, steaks, or burgers, you can also try it with one of these flavorful recipes. 

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Cheesy Scalloped Zucchini

This veggie-rich, delectably-cheesy side dish is bound to become a new dinner time favorite!
Prep Time 15 minutes
45 minutes
Total Time 1 hour
Yield 6 people
Serving Size 0.5 cup
Course Side Dish
Cuisine American


  • 1 cup low-fat cottage cheese
  • 4 egg whites
  • 2 tablespoons skim milk
  • 1/2 teaspoon kosher salt
  • 1 tablespoon Dijon mustard
  • 2 teaspoons thyme leaves (fresh), chopped
  • 1 tablespoon flour
  • 6 medium zucchini cut into 1/4 inch circles
  • 1 cup fat-free cheddar cheese shredded


  • Preheat oven to 375. Spray a casserole dish with non-stick spray an set aside.
  • In a mixing bowl, combine all ingredients except for the cheddar cheese and zucchini, mix well.
  • Place a single layer of zucchini in the bottom of the casserole dish. Top with the cottage cheese mixture (about 1/2 to 3/4 cup) and sprinkle with a little of the cheddar cheese. Repeat, ending with the cheddar cheese, until all ingredients are used.
  • Spray a sheet of foil with non stick spray and cover the zucchini (sprayed side down). Bake for 30 minutes. Remove the cover and return to the oven and bake for another 15 to 20 minutes or until browned and bubbly. Let sit for 10 minutes before serving.


If you prefer your dish with less liquid, follow these steps:
  1. Add sliced zucchini to a sieve or strainer and place over a bowl.
  2. Spinkle zucchini slices with 1 teaspoon salt and toss zucchini.
  3. Place a plate or bowl on top of zucchini to help with the process.
  4. Allow zucchini to set for 30 minutes, rinse, pat dry, and continue with recipe instructions.
  5. Discard liquid.

Nutrition Information

Serving: 0.5cup | Calories: 112kcal | Carbohydrates: 9g | Protein: 14g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 541mg | Potassium: 597mg | Fiber: 2g | Sugar: 6g | Vitamin A: 488IU | Vitamin C: 36mg | Calcium: 141mg | Iron: 1mg |
SmartPoints (Freestyle): 4
Keywords Budget-Friendly, Low-Carb

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If you enjoyed this recipe, or it looks like one that you definitely want to try, consider checking out these side dishes too:

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Chef Nichole

Nichole has a culinary degree from Great Lakes Culinary Institute and has worked in the culinary industry for 10 years. She also has the knowledge to write recipes using the most nutritious, fresh, and balanced ingredients. Nichole enjoys creating healthy and tasty recipes anyone can prepare, no matter their cooking skill level.

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  1. I’m curious how you keep all the excess liquid that comes out during the cooking process from making this a soupy mess. Does the flour absorb the excess liquid and incorporate it into a creamy cheesy sauce?

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