Cheesy Keto Basil Zucchini

I started making this keto cheesy zucchini years ago because I needed something fast that actually used up the pile of zucchini on my counter. What I ended up with is a side dish I now make even when zucchini isn’t in season.

The method is dead simple. Toss sliced zucchini with olive oil, fresh basil, garlic, and onion, then cook it until the zucchini softens. I give you both options here: 6 minutes in the microwave or 5-10 minutes at 425 in the oven. The microwave is faster (obviously), but the oven gives you slightly more color on the edges. I go back and forth depending on how much time I have.

The real magic is the Parmesan. You add it right after cooking, while everything is still hot, and it melts into this crispy, salty crust across the top. That part is non-negotiable for me. I’ve tried it with mozzarella too (gooey, good, different vibe), but Parmesan gives you that golden crunch that makes people go back for seconds.

I cut my zucchini into half-moons, not full rounds. More surface area means more caramelization and more spots for the cheese to grab onto. It’s a small thing, but it makes a real difference in texture. If you’re looking for more ways to use zucchini, I have a whole collection of cheesy keto sides that follow the same keep-it-simple approach.

One of my readers, Jessica, threw in sun-dried tomatoes with the zucchini and said they basically melted into everything. I tried it after she mentioned it and she’s right. The sun-dried tomatoes add a sweet, tangy bite that plays off the Parmesan perfectly. If you have some in the pantry, toss in a small handful.

This is the kind of low carb side that goes with almost anything. I usually pair it with grilled chicken or a simple protein. It sits nicely next to garlic butter mushrooms if you want a full veggie spread, or alongside roasted asparagus for a lighter dinner. For something heartier, serve it with a broccoli cauliflower salad and call it a meal.

I make a double batch almost every time now. It disappears that fast.

The biggest mistake with zucchini dishes is ending up with a puddle at the bottom. Here’s what I do: after slicing into half-moons, sprinkle them with salt and let them sit for 5-10 minutes, then pat dry with a paper towel. That pulls out the excess moisture before cooking so you get texture instead of soup.

I slice half-moons instead of full rounds because you get more cut surface. More surface means more spots that caramelize and more cheese contact. It sounds fussy, but once you see the difference you won’t go back to rounds.

For the cheese step, timing matters. Add the Parmesan immediately after cooking while the zucchini is still steaming hot. The residual heat melts the cheese just enough to form that crust without turning it gummy. If you’re using the oven method, you can pop it under the broiler for 60 seconds to get the top extra golden.

If you have an air fryer, this works there too. I use a similar approach with my air fryer cauliflower: 400 degrees for about 8 minutes, shaking halfway. The air fryer gives you the crispiest edges of any method. Try it with air fryer carrots on the same night for a full veggie spread.