Keto Halloumi Zucchini Bake

Halloumi is the keto vegetarian's secret weapon: it's a high-protein, high-fat cheese with a high melting point that allows it to bake and even fry without collapsing. Layered with tender zucchini ribbons and Mediterranean herbs, it becomes an elegant supper that guests won't recognize as keto-optimized. The cheese develops golden, slightly crispy edges during baking while staying creamy inside—textural contrast that elevates the entire dish.

Zucchini ribbons (sliced lengthwise on a mandoline or with a vegetable peeler) are the key to even cooking and elegant plating. Thin ribbons wilt into the halloumi during baking, creating a cohesive whole rather than distinct layers. The herb-infused oil seeps through, flavouring every element. Don't skimp on the garlic; it becomes mellow and sweet in the oven's heat.

Make this up to 8 hours ahead and refrigerate before baking—the zucchini will soften slightly but won't turn mushy. Bake from cold and add 5–10 minutes to the time. Leftover baked halloumi holds 3 days in an airtight container and reheats beautifully at 160°C. Serve with a sharp vinaigrette-dressed green salad to cut through the richness.