This cheesy 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 cheesy zucchini casserole 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 pick so many of the delicious green summer squash, I end up passing them out to strangers on the street.
I am not kidding.
But this zucchini casserole is an absolutely brilliant way to put that zucchini to good use. It’s rich and cheesy, with a deliciously crisp topping. Even my kids will devour it!
Ingredients for Keto Zucchini Casserole
This keto side dish uses easily accessible ingredients that almost every keto follower has at home. And it’s so simple to make, with only 10 minutes of prep time.
- Zucchini
- Butter
- Eggs
- Heavy cream
- Onion
- Cheddar
- Parmesan
- Pork rinds or parmesan crisps (for the crispy topping)
How to make zucchini casserole
- Chop the zucchini: Cut the zucchini in half lengthwise, then each half again lengthwise. Chop the quartered zucchini into 1/2 inch slices.
- Blanch the zucchini: Boil the zucchini for a few minutes in lightly salted water. This helps it release excess moisture so your casserole isn’t soupy. It also helps pre-cook the zucchini a bit so the casserole is tender.
- Drain it well. It still requires this step and I let mine drain in a colander in the sink for about 15 minutes.
- Don’t squeeze it. It won’t need it after boiling and draining. You want the pieces of zucchini to hold their shape.
- Layer the zucchini: Spread it out in a greased baking pan and pour the eggs, cream, and cheese mixture over top. This helps bind the casserole together.
- Sprinkle on the topping: Top with more cheese and crushed pork rinds or parmesan crisps for a delicious cheesy crust.
- Bake at 350F until bubbly and browned.
Frequently Asked Questions
Yes, I have updated the recipe to include crushed parmesan crisps. They make a wonderful crispy topping as well.
It sounds counterintuitive but blanching vegetables in boiling water actually forces them to release more moisture. As long as you drain the zucchini well afterwards, your casserole will be less soupy.
Absolutely! Add any cooked meat to zucchini casserole and turn it into a full dinner!
It’s great for up to 4 days in the fridge and can be easily rewarmed in the oven or the microwave.
Sure thing! Simply bake it in a 9×13 casserole dish and enjoy two times the deliciousness.
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.
Okay, to be honest, I didn’t wait. I snuck a few bites as I was getting photos. It was melt in your mouth delicious!
More delicious keto zucchini recipes
- Keto Chocolate Zucchini Muffins
- Easy Zucchini Cheddar Waffles
- Sausage Stuffed Zucchini Boats
- Keto Zucchini Fritters
- Coconut Flour Zucchini Muffins
Cheesy Zucchini Casserole
Ingredients
- 2 medium zucchini, quartered and chopped (about 4 cups)
- 2 tbsp butter cut into small pieces
- 3 large eggs
- 1/4 cup heavy cream
- 1/4 cup chopped onion
- 1/2 tsp salt
- 1/2 tsp pepper
- 6 ounces shredded cheddar, divided (about 1 1/2 cups)
- 1/4 cup grated Parmesan cheese
- 1/4 cup finely crushed pork rinds (or parmesan crisps)
Instructions
- 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.
Gail says
The flavor is absolutely amazing with ground beef! My husband and son loved it. Every recipe of yours is flavorful and easy to assemble. Thank you Carolyn!
Connie J Kuhn says
Can it be frozen
Carolyn says
No, it would become a soggy mess.
Sue says
I made this the other night and it disappeared so fast I couldn’t believe it. I’ll definitely make it again. Thanks for another great recipe.
April says
Your recipe came in just in time for brunch! I often make a stir-fry with zucchini, onions, etc. and poach an egg on top. MY thought was to convert this to a stir-fry since I didn’t want to turn on the oven and I was ready to eat! It turned out great even though it didn’t get the “browned and crunchy” part. I sautéed the zucch in butter (with onions and garlic) so I didn’t need to boil and drain it. I scrambled up the eggs with the cheese and mixed it in; added extra cheese on top; turned the heat down to low and let it set. Very good and I’ll definitely make an “oven version” soon. Thank you for another good recipe!
Marsha Frankel says
This was absolutely delicious. I had 3 zucchinis from our garden & made this for dinner. Did cook the zucchini & drain very well even blotted with some paper towels to get dry. Added 2 cloves of fresh chopped garlic & herbs from the garden.. Basil, Thyme, parsley & oregano that I chopped & added to the Egg mixture. I used extra sharp white cheddar because already had some. I didn’t add pork rinds because I didn’t have any. We didn’t miss them either. Delicious & easy to make. Thank you
Stefani says
I recently came up with a way to use up zucchini–caramelize it! It loses most of its moisture (I actually had to add a little broth at the end), and develops a flavor similar to winter squash.
I was just improvising; feel free to experiment if you want to try this.
Cut zucchini into somewhat thick (1/2″) slices or half-moons so it doesn’t lose its shape entirely.
First, I simmered w/salt (or bouillon) until soft. Drained well, spread out on baking sheet, broiled on LOW until zucc was a bit shriveled and starting to brown.
Next, I cooked it in a skillet with a generous amount of ghee (oil is good, too). Instead of stirring or sauteeing, I formed it into a a pancake and flipped it over in sections until well-browned.
I suggest caramelizing some onions along with this, too!
I had this with garlic, cheese, and marinara, like a pasta dish. Alfredo, pesto, or mac&cheese sauce would probably be good, too. Or try in recipes like this one.
To caramelize onions more quickly, simmer them with some salt first. This will help the cell walls break down so the caramelizing process can begin.
Kristy says
I had balanced zucchini and froze it. Can that be used in this recipe?
Stefani says
I bet it would be fine, as long as you boil and drain it as directed in the recipe
(assuming you meant “blanched”)
Kirsten E. says
We absolutely loved this recipe. My husband raved over it. I added some sausage before baking to make it our main dish and skipped the park rinds. The flavor was so fantastic. Thank you.
Jamie says
Thanks for this simple and delicious zuke side dish!
Deb says
Delicious!! Only had half/half and barbecue pork rinds so I used my favorite grilling spices instead of salt and pepper and only used 2 eggs it turned out great even my picky husband liked it!!
Ashley says
I need to try this! Always looking for zucchini and squash recipes this time of year when I have fresh veggies from the garden! 😋
Angelia Sikorski says
I hadn’t heard of zucchini squash casserole until yesterday, but was looking for a different way to use all the zucchini that my garden is producing at the moment. Oh my goodness was this delicious! I did add some Italian seasoning (I added 1/4 tsp) like another commenter suggested, but this recipe really didn’t need anything added! I will definitely make this again later this week! Hubby loved it too and he’s not really eating keto. He eats whatever I cook though or he has to fend for himself. 🙂
Dee says
Great recipe, thank you!! I cheated and put the zucchini in raw (cuz I’m lazy). The texture and taste was perfect, but it creates a bunch of water at the bottom of the casserole. Next time I’ll follow instructions!
Anne says
This was a tasty differnt way to enjoy zucchini. The whole family liked it. Thanks!
Diane Hoskins says
I made this recipe last night because it sounded so good. It turned out to be my favorite zucchini recipe! The only addition I made was to add about 1/4 t crushed Italian seasonings. I’m leaning towards Keto again, but this will remain one of my staples, no matter what I’m cooking. It’s even twice as good the next day As a lunch enter’! Please tell me if this is included in one of your many cookbooks. I’m trying to decide which one to buy first! I’m in heaven!
Carolyn says
Sorry, this one isn’t in any of my books!
Leigh Anne Harrison says
My grandmother’s Mac and cheese was literally a food group for me before I went keto almost two years ago. This recipe is essentially her Mac and cheese Substituting elbow noodles for zucchini. This is the BEST keto side dish I have ever had. I feel like I’m indulging when I eat this. I’m making it now for our Easter lunch, and can’t wait to have it! I can’t recommend this recipe enough. If you haven’t made it, try it now. You will not be disappointed!