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Published: Jul 26, 2018 · Modified: Jul 29, 2022 by Carolyn

Easy Zucchini Casserole

Name: Zucchini Casserole Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
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))

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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.

A wooden spoon lifting a serving of zucchini casserole out of a baking dish.

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.

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

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

Top down image of the labeled ingredients for easy zucchini casserole.

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.

Blanched zucchini in a baking dish with butter dotted overtop.

2. Layer the zucchini: Spread it out in a greased baking pan and dot with pieces of butter.

Eggs, cream, onion, cheese, salt, and pepper in a glass bowl. a

3. Add the egg mixture: Whisk together the eggs, cream, onion, and half of the cheese, then pour this mixture evenly over the zucchini.

Zucchini Bake in a white dish prior to baking.

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.

Top down image of Zucchini Bake in a pan, with a serving scooped out onto a white dish.

Frequently Asked Questions

What crispy topping can I use that is keto friendly?

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.

How do you keep zucchini casserole from getting watery?

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.

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.

A serving of Zucchini Casserole on a white dish with a sprig of basil on top.

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

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.

4.85 from 52 votes

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Course: Side Dish

Cuisine: American

Keyword: baked zucchini, zucchini casserole

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Servings: 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.

Notes

Storage Information: Store the casserole in the fridge, tightly wrapped up, for up to 4 days. If you plan to freeze it, let the zucchini bake cool completely and then wrap up tightly. It should last up to 2 months.

Nutrition Facts

Zucchini Casserole Recipe

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.

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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Easy Zucchini Casserole

Why you must try this recipe

Ingredients you need

Step by Step Directions