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+ servings
Lifting up a slice of zucchini casserole from a baking dish.

Cheesy Zucchini Casserole

Katerina | Diethood
Packed full of fresh zucchini and cheddar cheese, this easy and creamy Zucchini Casserole is a delicious low-carb dinner that comes together in just 30 minutes!
Servings : 6 servings
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 50 minutes

Ingredients
  

  • 2 to 4 zucchini, sliced into half moons about 1/4-inch thick (you will need 6 cups total)
  • ¼ teaspoon salt
  • cup heavy cream
  • 3 whole eggs
  • ¼ cup grated parmesan cheese
  • 3 to 4 cloves garlic, minced
  • 1 teaspoon dried basil
  • ¼ teaspoon fresh ground black pepper, or to taste
  • teaspoon ground nutmeg
  • cups shredded cheddar cheese, divided
  • 2 tablespoons butter, sliced into 1/4-inch thick pieces
  • chopped fresh parsley, for garnish

Instructions
 

  • Preheat oven to 350˚F.
  • Grease a 9-inch baking dish with butter.
  • Add the sliced zucchini to the baking dish and sprinkle with salt; mix and set aside.
  • In a mixing bowl, whisk together the heavy cream, eggs, parmesan cheese, garlic, basil, pepper, and nutmeg.
  • Layer 1/2 cup of shredded cheddar cheese over the zucchini.
  • Pour the prepared cream sauce over the zucchini and scatter pieces of butter over the zucchini.
  • Bake for 25 minutes.
  • Remove from oven and sprinkle with remaining cheese.
  • Bake for 7 to 10 more minutes, or until bubbly, browned, and zucchini is tender.
  • Remove from oven and let stand 10 to 15 minutes.
  • Garnish with parsley; cut and serve.

Video

Notes

  • If you like a softer zucchini, but the casserole is already browned on top, loosely place foil over the baking dish to keep it from browning further. 
  • Pick small to medium firm, shiny zucchini for the best taste and texture.
  • Avoid a watery casserole by salting the zucchini slices and patting them dry before use.
  • Don't hold back on seasoning; zucchini can handle it.
  • While cheddar is common, try mozzarella or provolone for a change.
  • Bake until the casserole is golden and the zucchini is soft.
  • Let the casserole rest after baking for easier serving.
  • For variety, add different veggies or pre-cooked chicken to the mix.
  • Keep any leftovers in airtight containers in the fridge for up to 3 days.

Nutrition

Calories: 256 kcal | Carbohydrates: 4 g | Protein: 13 g | Fat: 22 g | Saturated Fat: 13 g | Cholesterol: 143 mg | Sodium: 411 mg | Potassium: 244 mg | Fiber: 1 g | Sugar: 2 g | Vitamin A: 880 IU | Vitamin C: 12.1 mg | Calcium: 288 mg | Iron: 1 mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Dinner, Side Dish
Cuisine: American, American/Southern, Italian
Keyword: baked zucchini, easy zucchini recipes, keto dinner idea, keto side dishes, low carb recipe, vegetarian dinners, zucchini casserole