Vegetable Base

2 medium zucchini, thinly sliced

2 medium yellow squash, thinly sliced

1 tablespoon extra virgin olive oil

1 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

1 teaspoon garlic powder

1/2 teaspoon onion powder

Creamy Cheese Mixture

8 ounces cream cheese, softened

1/2 cup sour cream

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

2 cloves garlic, minced

1 teaspoon dried Italian seasoning

Topping

1/2 cup shredded mozzarella cheese

1/4 cup grated Parmesan cheese

Optional Garnish

Fresh parsley

Fresh basil

Cracked black pepper

Red pepper flakes

Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.

In a large bowl, toss the zucchini and yellow squash with olive oil, sea salt, black pepper, garlic powder, and onion powder.

In a separate bowl, mix together cream cheese, sour cream, mozzarella cheese, Parmesan cheese, garlic, and Italian seasoning until smooth and creamy.

Fold the seasoned zucchini and squash into the cheese mixture until evenly coated.

Transfer the mixture to the prepared baking dish and spread evenly.

Sprinkle the remaining mozzarella and Parmesan cheese over the top.

Bake for 30–35 minutes until bubbly and golden brown on top.

Let the bake rest for 5–10 minutes before serving.

Garnish with fresh parsley, basil, cracked black pepper, and red pepper flakes if desired.

Serve warm as a satisfying low-carb dinner or hearty side dish.

Nutritional Information

Calories: ~310 per serving

Carbohydrates: 9g

Fat: 24g

Protein: 15g

Fiber: 2g

Sugar: 5g