My aunt whipped this up for every family spring brunch. Only 3 ingredients for a tender, salty bite that practically melts in your mouth.

These Low Carb 3-Ingredient Zucchini Feta Bakes are the kind of thing a busy aunt or mom can whip up without thinking twice. My aunt made a pan of these for just about every spring brunch—right when zucchini starts showing up fresh and everyone’s craving something light but comforting. With only three ingredients, you get tender, salty bites that practically melt in your mouth, and they slide right into any low-carb or lighter eating plan. They’re simple enough for a weekday breakfast but pretty enough to slide onto a holiday table.

Serve these zucchini feta bakes warm straight from the glass baking dish with a simple green salad or sliced tomatoes on the side. They’re lovely next to scrambled or poached eggs for brunch, or you can pair them with grilled chicken or salmon for a light dinner. For kids, I like to add a small bowl of marinara or ranch-style dip on the table so they can dunk the cheesy rounds. They also reheat nicely, so tuck a few into meal prep containers with leftover roasted veggies or a handful of fresh berries for an easy grab-and-go option.

Servings: 4

3 medium zucchini, sliced into 1/4-inch rounds

Preheat your oven to 400°F (200°C). Lightly grease a medium glass baking dish (about 8x8 inches or similar) with a little olive oil so the zucchini doesn’t stick.

Prepare the zucchini by rinsing and drying them well, then slicing into 1/4-inch rounds. Try to keep the slices even so they cook at the same rate and get that tender, almost melt-in-your-mouth texture.

In a large bowl, toss the zucchini rounds with the 2 tablespoons of olive oil until every piece is lightly coated. This helps them soften in the oven and gives the feta those golden brown, crispy spots on top.

Spread the oiled zucchini rounds in the prepared glass baking dish in a snug, even layer. It’s fine if they overlap a bit; that layering helps keep the centers tender while the tops crisp up.

Sprinkle about two-thirds of the crumbled feta evenly over the zucchini layer, tucking some crumbles down between slices so you get salty, cheesy bits in every bite.

Top with the remaining feta, concentrating a bit more on the surface so you get a bubbly, lightly browned layer of cheese on top once it bakes.

Place the baking dish on the middle rack of the preheated oven and bake for 20–25 minutes, until the zucchini is tender when pierced with a fork and the feta on top is bubbly with golden brown, crispy edges.

If you’d like a deeper golden top, move the dish to the upper third of the oven for the last 3–5 minutes of baking, watching closely so the cheese doesn’t burn.

Remove from the oven and let the zucchini feta bakes rest for about 5 minutes. This short rest helps the juices settle so the pieces lift out more neatly. Serve warm, scooping out generous spoonfuls that show off the bright green zucchini and browned feta on top.

For kids or picky eaters, you can soften the flavor by mixing half feta and half mild shredded mozzarella or Monterey Jack while still keeping the total cheese amount the same. If your family likes a little extra flavor and you don’t mind stretching beyond three ingredients, sprinkle on dried oregano, basil, or black pepper before baking. For a more substantial brunch dish, crack 2–3 eggs into a bowl, whisk with a pinch of salt, and pour gently over the zucchini before adding the feta; bake until the eggs are set and the top is browned. To keep this firmly low carb, avoid serving with breaded sides and instead pair with protein and non-starchy vegetables. If you’re watching sodium, choose a reduced-salt feta and taste before adding any extra salt. Food safety tips: Always wash the zucchini well and dry it before slicing to avoid extra moisture and potential grit. Use a sharp knife and keep fingers tucked back while slicing into rounds. Make sure the feta is stored refrigerated and use it by the date on the package; discard any cheese that smells off or shows mold that isn’t part of its normal appearance. Bake until the center of the dish is piping hot and the cheese is fully melted and bubbly. Refrigerate leftovers within 2 hours in a shallow, covered container, and reheat in the oven or microwave until steaming hot before eating.