This zucchini casserole is an easy side dish that pairs perfectly with any keto meal. Naturally grain-free and low in carbohydrates, it features fresh zucchini, cheddar, and parmesan, with a crispy topping. It’s a hit with the whole family and a great way to use up that bounty of summer squash.
This zucchini bake recipe was born of absolute necessity: the necessity of having too much zucchini and not enough ideas what to do with it! I have so many delicious keto zucchini recipes and yet I find myself needing more every year.
If you grow your own zucchini, you know exactly what I am talking about. Every year, I have at least one monster plant that produces and produces and produces. I make everything I can thing of: Zucchini Lasagna, Keto Zucchini Bread, and even Chocolate Zucchini Cake.
And I still have too much. I pick so many of the delicious green summer squash, I end up passing them out to strangers on the street.
I am not kidding.
Why you must try this recipe
Zucchini Casserole is an absolutely brilliant way to put all that summer squash to good use. It’s rich and cheesy, with a deliciously crispy topping. Even my kids devoured it!
This keto side dish uses easily accessible ingredients that almost everyone has at home. It’s simple to make and has only 10 minutes of prep time. And you can turn it into a full meal by adding cooked chicken or sausage!
I honestly can’t believe how good this is. When this zucchini casserole was baking, my mouth was watering from the delicious smells emanating from my kitchen. It was hard to wait until the rest of the family was home to dig in.
To be honest, I didn’t wait. I snuck a few bites as I was getting photos. It is melt-in-your-mouth delicious!
TESTIMONIAL “Had to run to come thank you, my husband does not eat veggies , quiche or anything that is green in color ???? but he ate almost quarter if the bowl before supper was ready as I removed it from the oven to cool down.” — Estelle
Ingredients you need
- Zucchini: Two medium zucchini is about 400 grams or 14 ounces. You can also use yellow squash for this casserole, or a mix of both.
- Butter: Dollops of butter add flavor and make this keto side dish extra luscious.
- Eggs: Large eggs help bind all the ingredients together and gives the casserole some cohesiveness.
- Heavy cream: Add cream into the eggs for richness.
- Onion: Only use a little onion because they add to the carb count. One quarter cup is just enough to add flavor. You can also use some green onion instead.
- Cheddar: Use your favorite cheddar cheese for this zucchini casserole. It can be mild, medium or sharp. You could also try smoked gouda, pepper jack or mozzarella.
- Parmesan: Finely grated Parmesan helps give the crust flavor and a bit of added crunch.
- Pork rinds: This is my secret ingredient for a keto-friendly crispy topping. But you can also use crumbled parmesan crisps.
Step by Step Directions
1. Chop and blanch the zucchini: Cut the zucchini lengthwise into quarters, and then into ½ inch chunks. Boil for a few minutes in lightly salted water to release excess moisture so your casserole isn’t soupy. This also helps pre-cook the zucchini a bit so the casserole is tender. Drain it well.
2. Layer the zucchini: Spread it out in a greased baking pan and dot with pieces of butter.
3. Add the egg mixture: Whisk together the eggs, cream, onion, and half of the cheese, then pour this mixture evenly over the zucchini.
4. Sprinkle on the topping: Top with more cheese and crushed pork rinds or parmesan crisps for a delicious cheesy crust. Bake until bubbly and golden.
Expert Tips and FAQ
Turn this delicious zucchini bake into a full meal by adding cooked chicken, sausage, or ground beef. Simply add it along with the zucchini before pouring the egg mixture overtop. One reader even added fajita spice for a Mexican flair!
I have not tried freeing zucchini casserole, but several readers have mentioned that they have done so successfully. Make sure you let it cool completely and the wrap it up tightly so it doesn’t get any freezer burn.
If you are cooking for a larger crowd, you can easily double this recipe and bake it in a 9×13-inch dish. It may take slightly longer to bake so keep your eye on it.
Frequently Asked Questions
Crushed pork rinds are a great way to add that crispy bread topping we miss on the keto diet. You can also use crushed parmesan crisps or low carb crackers.
It sounds counterintuitive, but by blanching vegetables in boiling water first, you force them to release more moisture. Be sure to drain the zucchini well before adding it to your casserole dish. This method keeps your zucchini casserole from getting soupy and watery.
It’s great for up to 4 days in the fridge and can be easily rewarmed in the oven or the microwave.
More delicious keto casseroles
- Keto Chicken Broccoli Casserole is a fan favorite! It features a rich, creamy alfredo sauce poured over the meat and veggies and baked to perfection.
- Use your slow cooker to make Keto Meatball Casserole. It’s easy, delicious, and you have fewer dishes to wash.
- Got leftover holiday ham? Then this Ham and Cauliflower Casserole is calling your name!
- This Keto Breakfast Casserole has eggs, sausage, cheese, and shredded zucchini. It’s a wonderful make-ahead brunch recipe.
Zucchini Casserole Recipe
- 2 medium zucchini, quartered and chopped (about 4 cups)
- 2 tablespoon butter cut into small pieces
- 3 large eggs
- ¼ cup heavy cream
- ¼ cup chopped onion
- ½ teaspoon salt
- ½ teaspoon pepper
- 6 ounces shredded cheddar, divided (about 1 ½ cups)
- ¼ cup grated Parmesan cheese
- ¼ cup finely crushed pork rinds (or parmesan crisps)
- Bring a large pot of lightly salted water to a boil. Add the zucchini and cook until just tender, about 4 minutes. Drain well in a colander.
- Preheat the oven to 350F. Grease a 9-inch round or 8-inch square ceramic baking dish. Spread the zucchini in the pan and dot with pieces of butter.
- In a large bowl, whisk together the eggs and cream. Stir in the onions, salt, and pepper, and half of the cheddar cheese. Pour over the zucchini.
- Sprinkle the top with the remaining cheddar, the parmesan, and the pork rinds. Bake 35 minutes, until bubbly and the edges are nicely browned. Sprinkle with chopped basil, if desired.
Made this the other night. There are only 2 of us, but I made the whole recipe because your “leftovers” are always tasty. This casserole was SCRUMPTIOUS! So, tonight, I took out 2 more servings to serve with our grilled chicken legs. A little bite (it’s hard for me to decide if it was a little bite or a big bite. Don’t laugh, I’m OLD! lol) broke off and, without thinking, I just popped it into my mouth. Lemme tell you. This casserole is just as good cold from the fridge as it is hot from the oven!
Melodee Arrendell says
My husband loved this dish! I added hamburger meat to make it a main dish casserole (because I was too tired to put together something else). I love eating Keto but my husband rejects the idea of anything that may be a change for the better. I believe he is now a convert. Thank you!
So great to hear!
Wendy Hunter says
Found you on Facebook and every recipe I’ve tried is phenomenal! I doubled this and took it to Sunday Family Dinner. It was a huge hit with lots of compliments. It’s a keeper! Full disclosure: I added a sprinkle of garlic powder and left off the pork rinds as it’s not something I keep on hand.
Thank you for all your recipes!
I am so glad you liked it!
Karen Nelson says
Daughter planted zucchini.. i hoping to benefit! Thank you
I love growing my own zucchini!
Oh my goodness, this is sooooo delicious! I added 1/4 tsp. garlic powder because my husband and I love garlic, and he said this is a keeper! Thank you Brenda!
Meg Peifer says
Made this today! I had part of a rotisserie chicken in refrigerator so after I put layer of blanched zucchini in pan, covered it with egg-cream-onion layer, I spread 1/2 sharp cheddar (per recipe). I layered cut up chicken over cheese covered zucchini and put rest of cheddar, parmesan and pork rinds on top.