Cheesy Zucchini Casserole (Low Carb & Keto-Friendly)

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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

4.5 from 18 votes
Lifting up a slice of zucchini casserole from a baking dish.
Cheesy Zucchini Casserole
10
10
10
9
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: Side Dish, Dinner
Cuisine: Italian, American, American/Southern
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 Video

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*
Fat 22g34%
Saturated Fat 13g65%
Cholesterol 143mg48%
Sodium 411mg17%
Potassium 244mg7%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 2g2%
Protein 13g26%
Vitamin A 880IU18%
Vitamin C 12.1mg15%
Calcium 288mg29%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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38 Responses
  1. Traci J

    This was delicious!!!! Definitely a keeper! The consistency of mine was not watery at all. And I used 2% milk instead of heavy cream (because I didn’t have any 🙂 ) I also put it under the broiler for a few minutes at the end and it came out perfect. I also used the excuse that it had eggs in it to eat it for breakfast the next day, LOL!!!

  2. Sarah

    This was tasty for sure! I did wish I could find something on the crunchy side to add to this dish; the veggies are nice, so I wonder what other veggies to put in it?

    I did salt and roast my zucchini before using and it helped absorb some extra water. I didn’t have any shredded cheddar so I just used mozzarella instead as well. I also added ricotta cheese since I had some!

    Mine came out very garlicy but it was nice with the cheese! If there is keto pasta, I’m sure I could easily mix this dish with it and it would taste great!

    I really enjoyed this recipe and it is very versatile! Thank you!

    1. Karen

      I thought that might happen so I salted and let the zucchini sweat some water before adding to baking dish. I also added one more egg and an additional 1/4 C heavy cream to see if that might help. It did but it doesn’t make sense to add that many calories.

  3. Jill

    Food is a matter of taste, and while many loved it, I did not. First, a tablespoon of minced garlic is way too much for this recipe. Now my oven and kitchen both smell strongly of garlic. I love garlic in more substantial dishes that can handle it, but I thought it completely overwhelmed this one. Second without the garlic, I think it would be quite bland. Zucchini is not a strong tasting vegetable, and with little more than a teaspoon of dried basil and large pinch of nutmeg to flavor it except tons of cheese, there just isn’t much taste to it, which may be why so much garlic was recommended. Like I said, many loved and enjoyed it. It’s just a matter of taste, so I will keep looking for a recipe I love.

    1. Katerina Petrovska

      Hi!
      The Nutritional Analysis is in the recipe box/card, located towards the bottom of the post. Carbs are 4 g, Fiber is 1 g.

    1. Katerina Petrovska

      Hi!
      That’s burnt cheese. 😃 I popped it under the broiler for about 4 minutes to get that reddish top because it was too yellow in the picture… it looked like a shiny yellow blanket, so I put it under the broiler to get some color. 😊

  4. Lauren Auerbach

    Looks like there is something red (tomato?) on top of the casserole, but I don’t see it in the recipe. What am I seeing?

    1. Katerina Petrovska

      Hi! Nope, that’s burnt cheese. 😆 I baked it on “broil” for a few minutes toward the end to get that redness because it looks better in pictures. 🤷‍♀️ 😊

    1. Katerina Petrovska

      Hi!
      Do you mean already cooked zucchini? Because, No, that won’t work – you’ll just end up with big overcooked mush. 😊

  5. Samantha

    OK, just made this for a potluck birthday party. Was going to bring salad but had too many zucchini to use! I thought it was good. I did turn the broiler on at the end to brown the cheese. Next time I would dehydrate the zucchini in the oven first at 350 f0r 15 minutes (like I do for zoodles). It was rather watery. Thanks for sharing the recipe as it was another way to make keto life doable and pleasant!

  6. Jan Miller

    The recipe sounds delicious and wonderful, and I have plenty of zucchini to use up. I’ve also printed your Zucchini Tomato Casserole recipe and will use it tonight or tomorrow.

    I won’t return to Diethood.com, though. The pop-up video that stays on top and won’t quit is FAR too annoying. I’ve seen videos like that but after 2 or 3 recipes, ads, or whatever, they have a “close” button. On your sites they do not. The videos have finally quit but the little window is still covering content. Thank you for the recipes; but I won’t be back.

  7. jenet

    After salting the zucchini, should you let it drain in order to release water, so the casserole is firm and not mushy?

    1. Katerina Petrovska

      Hi!
      Yep, you can definitely do that. Zucchini will still release water while cooking and there will be some water at the bottom of the dish, but that’s normal.

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