Cheesy Zucchini Casserole (Low Carb & Keto-Friendly)

30 Minute MealsGluten Free MealsKeto RecipesLow Carb RecipesOne Pot Meals

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!

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

5 from 9 votes
Lifting up a slice of zucchini casserole from a baking dish.
Cheesy Zucchini Casserole
Prep Time
5 mins
Cook Time
30 mins
Resting Time
10 mins
Total Time
45 mins
 

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!

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
Servings: 6 servings
Calories: 256 kcal
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
  1. Preheat oven to 350˚F.
  2. Grease a 9-inch baking dish with butter.
  3. Add the sliced zucchini to the baking dish and sprinkle with salt; mix and set aside.

  4. In a mixing bowl whisk together the heavy cream, eggs, parmesan cheese, garlic, basil, nutmeg, and ground pepper.
  5. Layer 1/2 cup of shredded cheddar cheese over the zucchini.
  6. Pour the prepared cream sauce over the zucchini and scatter pieces of butter over the zucchini and sauce.
  7. Bake for 25 minutes.
  8. Remove from oven and sprinkle with remaining cheese.
  9. Bake for 7 to 10 more minutes, or until bubbly, browned, and zucchini is tender.
  10. Remove from oven and let stand 10 minutes.
  11. Garnish with parsley; Cut and serve.
Recipe 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 Facts
Cheesy Zucchini Casserole
Amount Per Serving
Calories 256 Calories from Fat 198
% Daily Value*
Total Fat 22g 34%
Saturated Fat 13g 65%
Cholesterol 143mg 48%
Sodium 411mg 17%
Potassium 244mg 7%
Total Carbohydrates 4g 1%
Dietary Fiber 1g 4%
Sugars 2g
Protein 13g 26%
Vitamin A 17.6%
Vitamin C 14.7%
Calcium 28.8%
Iron 5.6%
* Percent Daily Values are based on a 2000 calorie diet.

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Katerina
I'm a cookie-maker & picture-taker! For me, eating is a moment to share, an enjoyment, a passion. I hope you enjoy my recipes!
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