Cheesy Garlic Zucchini Steaks – A Flavor-Packed Low-Carb Side

Looking for a delicious way to use up that summer zucchini? These Cheesy Garlic Zucchini Steaks are thick-cut, herb-seasoned, and topped with melty cheese for a simple yet satisfying dish. Baked to tender perfection, they make a great low-carb side, a vegetarian main, or a creative way to bring more vegetables to the table without sacrificing flavor.

This dish is fast, fuss-free, and packed with flavor. Slicing zucchini into thick “steaks” gives them a satisfying bite and allows the seasoning to cling perfectly. A touch of garlic, olive oil, and herbs brings depth, while the cheesy topping gives it that craveable, savory finish. You can also keep it dairy-free by using your favorite vegan cheese.

These Cheesy Garlic Zucchini Steaks are a fast, flavorful way to get more veggies on your plate without sacrificing flavor. Whether you’re looking for a side dish to complement your dinner or a satisfying vegetarian option, this recipe delivers every time. From msn.com.

Cheesy Garlic Zucchini Steaks – A Flavor-Packed Low-Carb Side


Ingredients:

4 medium zucchinis, sliced into thick steaks (lengthwise or into thick rounds)
2 tablespoons olive oil
2 garlic cloves, minced
½ cup vegan cheese shreds or regular mozzarella, cheddar, or parmesan (if tolerated)
½ teaspoon dried oregano
Salt and pepper, to taste
Fresh basil or parsley, for garnish


Directions:

1. Preheat Oven
• Preheat to 375°F (190°C) and line a baking sheet with parchment paper.

2. Prep the Zucchini
• Slice the zucchini into thick steaks—either lengthwise or thick diagonal cuts.
• Arrange on the prepared baking sheet.
• Drizzle with olive oil and top with minced garlic, oregano, salt, and pepper.

3. Bake
• Roast in the oven for 20–25 minutes, until the zucchini is fork-tender.

4. Add Cheese and Finish Baking
• Remove from oven and sprinkle with your choice of vegan or regular cheese.
• Return to oven for 5–7 more minutes, until cheese is melted and bubbly.

5. Garnish and Serve
• Top with chopped fresh basil or parsley.
• Serve warm as a side, light main, or veggie platter centerpiece.


*Tips for Success
• Don’t overbake in the first stage—zucchini should be tender, not mushy.
• Let cheese brown slightly on top for maximum flavor.
• For easy cleanup, use parchment or a silicone baking mat.
• Make it a full meal by serving with quinoa, rice, or crusty bread.


*Storage and Leftovers
• Fridge: Store in an airtight container for up to 3 days.
• Reheat: Warm in the oven or air fryer to re-crisp the cheese.
• Freeze: Not recommended—zucchini loses texture when frozen.

Bacon-Wrapped Stuffed Chicken

What’s better than bacon? Bacon-wrapped chicken, of course! This recipe is easy to make and will have your family asking for seconds. Plus, it’s a great way to use up leftovers.

The chicken was so juicy and delicious, wrapped in bacon and stuffed with cheese. It was the best thing I had ever eaten. I savored every bite, enjoying the crispy bacon and tender chicken. The cheese added a creamy richness that made the dish absolutely perfect. I would definitely make this again! From cheekykitchen.com.

Bacon-Wrapped Stuffed Chicken


Ingredients:

1 cup of ready made spinach dip (without problem ingredients) or try IC-Friendly Spinach Dip Recipe (No Mayo)
1 ⁄2 cup of IC friendly cheese
4 skinless boneless chicken breasts
1 tbsp. minced garlic
16 slices of uncooked bacon (without problem ingredients)


Directions:

1. Preheat the oven to 375 degrees.

2. Prepare your chicken by slicing in half 3⁄4 of the way through.

3. Place the chicken in parchment paper one at a time.

4. Pound the chicken into 1⁄2 inch thickness.

5. In a small bowl mix the spinach dip and minced garlic.

6. Spoon some spinach dip onto the chicken breasts and spread evenly.

7. Sprinkle cheese on top of the spinach dip topped chicken.

8. Roll the chicken breast and place on a lined baking tray.

9. On a cutting board lay 4 slices of bacon side by side with the edges touching each other. Place the chicken on the bottom half of the bacon and wrap the chicken in the bacon. Place back on the baking sheet with the bacon seam side down.

10. Repeat with all chicken breasts.

11. Bake for 40 minutes.

12. Turn your oven to broil high.

13. Cook the chicken for 4 minutes until bacon is crispy.

14. Enjoy

IC-Friendly Spinach Dip Recipe (No Mayo)

This recipe is designed to be gentler for those with Interstitial Cystitis (IC), avoiding common triggers like mayonnaise and limiting acidic ingredients. Customize this recipe to fit your specific sensitivities and enjoy! From Google AI.

IC-Friendly Spinach Dip Recipe (No Mayo)


Ingredients:

8 ounces frozen spinach, defrosted and drained
4 ounces softened cream cheese
2 cups plain Greek yogurt (if tolerated)
1 1/2 teaspoons sea salt (if tolerated)
1 teaspoon onion powder (use with caution, as onions can be a trigger for some)
1 teaspoon garlic powder
1/2 teaspoon dried parsley
8-ounce can drained and diced water chestnuts


Directions:

1. Defrost and drain the spinach, squeezing out excess liquid (I place the spinach in the cheesecloth or
towel, gather the edges, and twist tightly to squeeze out the water). Chop if desired.

2. Beat cream cheese until smooth, then mix in Greek yogurt, salt, onion and garlic powder (if using), and parsley.

3. Stir in the chopped spinach and water chestnuts.

4. Refrigerate for at least 30 minutes to allow flavors to meld.

5. Serve with IC-friendly accompaniments like crackers, bread, or vegetables.

One Pan Shrimp Fettuccine Alfredo

Filled with succulent shrimp, tender fettuccine noodles, and a creamy Alfredo sauce, this One Pan Shrimp Fettuccine Alfredo is sure to please the whole family. Plus, it's all made in one pot for easy cleanup! From sweetpeaskitchen.com.

One Pan Shrimp Fettuccine Alfredo


Ingredients:

1 lb. shrimp peeled and deveined, tails on or off
1 Tbsp. olive oil
8 oz. fettuccine noodles
2 Tbsp. butter unsalted
2 tsp. minced garlic
2 C. chicken broth (without problem ingredients)
½ C. whole milk
1 ½ C. heavy whipping cream
1 C. Parmesan cheese (if tolerated)
Salt and pepper to taste
A pinch of nutmeg (if tolerated)
Fresh chopped parsley for garnish


Directions:

1. Add the oil to a skillet over medium high heat on the stove. Add the shrimp along with salt and pepper to taste, and cook until the shrimp is completely done. Remove the shrimp and set aside.

2. To the same skillet, add the butter and minced garlic. Saute for 30 seconds and then add the chicken broth and whole milk. Whisk to combine.

3. Place the fettuccine noodles into the skillet and add the lid. Simmer until the noodles are cooked to your liking.

4. Remove the lid, reduce the heat to medium, and add the heavy whipping cream. Cook until the sauce thickens.

5. Stir in the Parmesan cheese, nutmeg and more salt and pepper to taste if desired.

6. Add the shrimp into the skillet and toss to coat in the sauce and mix with the noodles.

7. Sprinkle with parsley for garnish before serving.