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    Home » Side Dishes » Cheesy Zucchini Casserole – Keto Recipe

    Published: Jul 26, 2018 · Modified: Aug 26, 2021 by Carolyn

    Cheesy Zucchini Casserole – Keto Recipe

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    48.1K shares
    Jump to Recipe Print Recipe

    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.

    A wooden spoon lifting zucchini casserole out of a white casserole dish.

    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! 

    Keto zucchini casserole in a white pie dish with zucchini on a cutting board in the background.

    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)
    Easy zucchini casserole in a white ceramic pie dish with chopped basil on top. A napkin and serving spoon are in the background.

    How to make zucchini casserole

    1. Chop the zucchini: Cut the zucchini in half lengthwise, then each half again lengthwise. Chop the quartered zucchini into ½ inch slices.
    2. 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.
    3. Drain it well. It still requires this step and I let mine drain in a colander in the sink for about 15 minutes.
    4. Don’t squeeze it. It won’t need it after boiling and draining. You want the pieces of zucchini to hold their shape.
    5. 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.
    6. Sprinkle on the topping: Top with more cheese and crushed pork rinds or parmesan crisps for a delicious cheesy crust. 
    7. Bake at 350F until bubbly and browned.
    Close up of zucchini casserole recipe

    Frequently Asked Questions

    Can I use something other than pork rinds for the topping?

    Yes, I have updated the recipe to include crushed parmesan crisps. They make a wonderful crispy topping as well.

    Why do you boil the zucchini first? 

    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.

    Can I add chicken/ground beef/sausage?

    Absolutely! Add any cooked meat to zucchini casserole and turn it into a full dinner!

    How long does this zucchini casserole keep?

    It’s great for up to 4 days in the fridge and can be easily rewarmed in the oven or the microwave.

    Can I double the recipe?

    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!

    A serving of zucchini casserole on a white dish over a green napkin, with the casserole dish in the background.

    More delicious keto zucchini recipes

    • Keto Chocolate Zucchini Muffins
    • Easy Zucchini Cheddar Waffles
    • Sausage Stuffed Zucchini Boats
    • Keto Zucchini Fritters
    • Coconut Flour Zucchini Muffins
    A wooden spoon lifting zucchini casserole out of a white casserole dish.

    Cheesy Zucchini Casserole

    You’re going to love this easy zucchini casserole! Deliciously cheesy, low in carbs and keto friendly, this zucchini bake makes a wonderful summer side dish that even the kids will love. A great way to use up that bounty of summer squash.
    4.83 from 45 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: American
    Keyword: baked zucchini, zucchini casserole
    Prep Time: 10 minutes
    Cook Time: 35 minutes
    Total Time: 45 minutes
    Servings: 6 servings
    Calories: 195kcal

    Ingredients

    • 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)
    US Customary – Metric

    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. 
    Nutrition Facts
    Cheesy Zucchini Casserole
    Amount Per Serving (1 serving = ⅙th of recipe)
    Calories 195 Calories from Fat 130
    % Daily Value*
    Fat 14.4g22%
    Carbohydrates 2.8g1%
    Fiber 0.6g2%
    Protein 10.4g21%
    * Percent Daily Values are based on a 2000 calorie diet.
    48.1K shares

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    Nutritional Disclaimer

    Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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      Recipe Rating




    1. Tracy Reynolds says

      June 08, 2022 at 9:05 pm

      would this work with yellow squash? that is all I have on hand right now

      Reply
      • Carolyn says

        June 09, 2022 at 6:52 am

        It should!

        Reply
    2. Sandi says

      May 17, 2022 at 9:20 pm

      5 stars
      This was delicious! I’m trying to get back into low carb sugarless eating like I used to. The last couple of years I got lazy. I only wish I would have doubled it. But there are enough leftovers for my husband and I to have another night with pork chops. I can also have some for lunch tomorrow. It’s a keeper, thank you!

      Reply
    3. Becky Gardiner says

      May 11, 2022 at 6:31 pm

      5 stars
      Made this for dinner tonight by adding ground Italian sausage. Instead of cheddar cheese I used mozzarella because thought it would be better with the sausage. Omitted the butter since there was plenty of fat in the sausage. Delicious!

      Reply
    4. Dmnd_Quinn says

      May 09, 2022 at 6:24 pm

      5 stars
      Oh so good! I doubled the recipe for 9×13 pan and added a bunch of dill. Do not omit the pork rinds!. In fact, I’ll add much more next time. I used the spicy pork rinds because that’s what my husband likes.

      Reply
    5. Fonda Carver says

      March 26, 2022 at 2:55 pm

      Do you use sharp cheddar cheese or mild cheddar cheese. I love your recipes. I just want to thank you for sharing them with us.

      Reply
    6. Sharon says

      March 09, 2022 at 4:02 pm

      5 stars
      I have never been a fan of zucchini, always too watery and basically flavorless in my opinion. However, when I saw this recipe, I decided to give it another chance. I did add ground beef to make it a main dish.
      OH MY GOSH! This as outstanding! I really enjoyed this recipe, and it was so easy to make!
      Thanks, Carolyn for another great recipe! 10 out of 5 stars!

      Reply
      • Carolyn says

        March 09, 2022 at 6:11 pm

        That’s so great!

        Reply
    7. Bob McGonagle says

      February 20, 2022 at 5:25 pm

      5 stars
      5 stars! Excellent, brilliant, yummy! I used my frozen zucchini from the past summers bounty. I am so happy I made this casserole. My wife don’t like onions so I made 2, one with and one without. I am going to try and put in some additives like crispy bacon, dark meat chicken, or even with shrimp. Thank you for sharing and I cannot wait until this summers crop to try it with fresh from the garden zucchini.

      Reply
      • Carolyn says

        February 20, 2022 at 6:35 pm

        That’s so nice of you to make two of them!

        Reply
    8. Darcy says

      January 10, 2022 at 5:49 pm

      This dish is simply amazing! It is my favorite Keto dish. It is simple to make and S nothing short of delish!

      Reply
    9. Lois E Weyler says

      January 04, 2022 at 8:05 pm

      Carolyn,
      6 oz of cheddar cheese it not just 1 ½ cups of cheese. Is this a mistake?

      Reply
      • Carolyn says

        January 05, 2022 at 9:29 am

        If it’s freshly grated, then it’s usually more because it’s fluffed up. But if you ever look at the packaging for pre-shredded cheese, 1 cup = 4 ounces, so 1.5 cups = 6 ounces.

        Reply
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