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 ½ 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 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)
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.
Darcy says
This dish is simply amazing! It is my favorite Keto dish. It is simple to make and S nothing short of delish!
Lois E Weyler says
Carolyn,
6 oz of cheddar cheese it not just 1 ½ cups of cheese. Is this a mistake?
Carolyn says
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.