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Cheesy Zucchini Casserole (Low Carb & Keto-Friendly)

Zucchini Casserole – 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!

Baked Zucchini Casserole in a baking dish.

Fill up a baking dish with layer upon layer of zucchini, rich cream, and cheese, and this stunner is sure to wow all the crowds! 

ZUCCHINI CASSEROLE

This baked Zucchini Casserole is an irresistibly delicious vegetarian meal or a side dish, chock full of great flavor, texture, and nutrition. Did I mention that it’s also cheesy, low in carbs, and Keto-friendly? It IS! High Fives! ✋ 

Our Zucchini Bake is made with just a handful of ingredients, making it a great one-pot meal for a weeknight dinner. A super simple dish that is perfect for sharing with friends and family, even with those who don’t normally like zucchini. A quick taste of this casserole will definitely change their minds. 

Sliced zucchini in a white baking dish.

HOW TO MAKE ZUCCHINI CASSEROLE

  1. We start with slicing up about 2 to 3 zucchini. We need 6 cups of half-moon cut zucchini slices. I used 3 average-sized zucchini. 
  2. Next, butter up a 9-inch baking dish and place the zucchini slices inside of it. Sprinkle with salt, mix, and set aside.
  3. In a mixing bowl or a large measuring cup, whisk together some heavy cream, eggs, garlic, parmesan cheese, dried basil, nutmeg, and ground pepper.
  4. Add a layer of shredded cheddar cheese over the zucchini and pour over the cream mixture.
  5. Add pats of butter over the zucchini.
  6. Bake for 25 minutes; sprinkle with more cheese and continue to bake for 7 to 10 more minutes, or until bubbly, browned, and zucchini is tender.
  7. Remove from oven and let stand 10 minutes.
  8. Cut and serve.

Layers of fresh zucchini slices, cheese, and cream in a baking dish.

COOK’S NOTES

  • If you like a softer baked zucchini, but the casserole is already browned on top, loosely place foil over the baking dish to keep it from browning further. 
  • To lift out a perfect, intact square like the one you see in the first photo, you will need to let the casserole cool for about 20 minutes. 

CAN I ADD CHICKEN?

  • Yes, you may, but the chicken should be pre-cooked and shredded. Add it on top of the uncooked zucchini slices and then continue with pouring in the creamy sauce.
  • Minced/ground meat should also be cooked before adding it to the zucchini.

CAN I FREEZE ZUCCHINI CASSEROLE?

  • Yes, you can, but I don’t recommend it. Zucchini releases a lot of water and it will definitely affect the taste and texture of the overall dish. 

Baked cheesy zucchini casserole cut in squares.

HOW TO STORE LEFTOVERS

  • Store in airtight containers and keep in the fridge for up to 3 days. Makes for a delicious and quick work lunch! 

MORE ZUCCHINI RECIPES

ENJOY!

TOOLS USED IN THIS RECIPE

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!
4.66 from 26 votes
Servings : 6 servings
Prep Time 5 mins
Cook Time 30 mins
Resting Time 10 mins
Total Time 45 mins

Ingredients
  

  • 2 to 3 zucchini, sliced into half moons about 1/4-inch thick (you will need 6 cups total)
  • 1/4 teaspoon salt
  • 1/3 cup heavy cream
  • 3 eggs
  • 1/4 cup grated parmesan cheese
  • 3 to 4 garlic cloves, minced (1 tablespoon minced garlic)
  • 1 teaspoon dried basil
  • 1/8 teaspoon ground nutmeg
  • 1/4 teaspoon fresh ground pepper, or to taste
  • 1 1/2 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, nutmeg, and ground pepper.
  • 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 and sauce.
  • 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 minutes.
  • Garnish with parsley; Cut and serve.

Video

Notes

WW FREESTYLE POINTS: 9
  • LOWER points down to 6 by using Half & Half in place of Heavy Cream, and use Low Fat Shredded Cheddar Cheese.
 
COOK’S 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. 
  • To lift out a perfect, intact square like the one you see in the first photo, you will need to let the casserole cool for about 20 minutes. 

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 | Net Carbs: 3 g

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
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55 comments on “Cheesy Zucchini Casserole (Low Carb & Keto-Friendly)”

  1. Very good recipe packed with flavor. I used a mix of zucchini and yellow squash (because it’s hard to tell one from the other, right?). I did put it under the broiler at the end to improve the color. The dish reminds me of a quiche, and that’s not a bad thing. Next time I might give the zucchini a quick saute at the start…. All in all, a solid recipe.

  2. I make this at least twice a month. Who knew what a difference nutmeg could make! Last time I made it I added some fresh mushrooms and substituted shredded mozzarella for the cheddar. Yum! Super quick and always tasty.

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    Mark Michalak

    This was sooooo much better than i expected!! I added fresh chili pepper & crushed red pepper to spice it up. Plus a little (1/2c) pasta sauce its like a spicy baked ziti!!

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    Melissa A Burden

    Just made this. AWESOME! Always looking for Keto side dishes and will be making this again and again!

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        robinakagoatmom

        I was looking for a zucchini casserole that didn’t call for boiling the zucchini first. So the recipe looked awesome. I tweaked it a little bit as I was using a side dish in a german-inspired meal. I used Swiss and gruyere cheese in place of the cheddar. Otherwise I went according to directions which were flawless. Super tasty, looked beautiful and my husband who is becoming a little zucchini numb at this point in the growing season said wow this is a keeper. Thanks for sharing this tasty dish.

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    hudsonmurry@hotmail.com

    This dish is so delish! No kidding- super good! Comfort food on a low carb budget! My 3 yr old grandson even asked for seconds- you can’t go wrong with this one. Go with your gut on the seasoning, I added extra garlic because we love the benefits and taste. I didn’t have nutmeg so didn’t add any of that. Used pink salt and generous on the cheese. So good- this is a keeper! Yum!!

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