Vegetarian Keto Zucchini Pasta Bake. 5g net carbs per serving of this divine all-in-one meal.
Not keen on vegetarian? No problem — stir in shredded cooked meat or fish to turn this into a carnivore or pescatarian version that’s equally delicious.
This pasta bake is a low-carb take on the Italian pasticcio al forno, traditionally made with béchamel. I use a much simpler, keto-friendly substitute that removes the need to make a roux or to use milk, starches, or gums. The result is creamy, convenient, and fuss-free.
Ingredients for Vegetarian Keto Zucchini Pasta Bake
This recipe uses plenty of mozzarella — use the dry block variety rather than the balls packed in liquid.
Crème fraîche is the clever béchamel replacement here. It typically contains very few carbs and is ready straight from the tub — keto-friendly and convenient.
Sour cream can work in a pinch, but it’s thinner, tangier, and more prone to curdling at high heat, so the texture and flavour will differ slightly.
If you can find crème fraîche, it’s the preferred choice for this Vegetarian Keto Zucchini Pasta Bake.
Zucchini (courgettes) need no introduction. Three large zucchini weighing about 580–600g will yield roughly 500–520g after trimming.
Choose the low-carb pasta you prefer; homemade low-carb pasta options work very well. Pre-cook the pasta before assembling the bake.
You will also need garlic, a shallot, a beef stock cube (crumbled), basil, Parmigiano Reggiano (use a suitable vegetarian alternative if you avoid animal rennet), butter, extra virgin olive oil, and seasoning.
The method is straightforward and keeps the focus on fresh flavours and simple technique.
Enjoy!
You can save this recipe or any recipe you ♥ to your collection. Scroll past the recipe box to find the button ↓
- 240g low-carb pasta (pre-cooked and ready to eat)
- 3 large zucchini (about 500g net after trimming)
- 20g extra virgin olive oil
- 1 garlic clove, minced
- 1 shallot, minced
- 1/2 tbsp frozen chopped basil or a handful fresh, chopped
- 400g mozzarella (dry pizza block), cut into 1cm cubes
- 300g crème fraîche
- 1 beef stock cube, crumbled
- 1/2 tsp fine salt (adjust to taste)
- generous sprinkle paprika and freshly ground black or white pepper
- 50g Parmigiano Reggiano, freshly grated (or a vegetarian alternative)
- 10g unsalted butter
- Wash, dry, and trim the zucchini. Slice each lengthways twice to make quarters, then cut across into slivers.
- Heat the olive oil in a large frying pan. Add the sliced zucchini, minced garlic, shallot, crumbled stock cube, salt, spices, and 150g water. Cook over medium-high heat for about 10 minutes, stirring occasionally.
- Meanwhile, cut the mozzarella into 1cm cubes and chop the basil if using fresh.
- Preheat the oven to 200°C (fan). If your oven has a Circo-Roast setting, use it.
- Transfer the cooked zucchini and its juices to a large bowl. Add the basil and blitz briefly with an immersion blender, leaving some chunks for texture.
- Stir in 80g crème fraîche, adjust seasoning, then add 30g Parmigiano and the mozzarella cubes. Gently fold in the pre-cooked pasta. If the mixture seems too dry — low-carb pasta can absorb a lot — loosen it with up to 100g additional water, adding a little at a time to reach the desired consistency.
- Butter an 18cm x 24cm (7″ x 9.5″) or 22–23cm square baking dish and pour the mixture into it. Level the surface, spread the remaining 220g crème fraîche on top, and sprinkle with the remaining Parmigiano.
- Bake on the top oven rack for about 20 minutes until golden and bubbly. If your oven lacks a Circo-Roast mode, bake at 200°C fan for 15 minutes, then grill for 5–8 minutes to caramelise the top.
- Serve piping hot.