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 1/2 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
Ingredients
- 2 medium (392 g) zucchini, quartered and chopped, (about 4 cups)
- 2 tbsp butter, cut into small pieces
- 3 large eggs
- 1/4 cup (59.5 g) heavy cream
- 1/4 cup (40 g) chopped onion
- 1/2 tsp (0.5 tsp) salt
- 1/2 tsp (0.5 tsp) pepper
- 6 ounces (170.1 g) shredded cheddar, divided, (about 1 1/2 cups)
- 1/4 cup (25 g) grated Parmesan cheese
- 1/4 cup (28 g) 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.
Notes
Nutrition
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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Thanks for this simple and delicious zuke side dish!
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!!
I need to try this! Always looking for zucchini and squash recipes this time of year when I have fresh veggies from the garden! ????
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. 🙂
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!
This was a tasty differnt way to enjoy zucchini. The whole family liked it. Thanks!
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!
Sorry, this one isn’t in any of my books!
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!
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. He declared it must be all the cheese ????. I only used 2 eggs and didn’t have any parmesan or porkrinds on hand. It really is delish ????????
Fantastic!
Recommend this recipe to all. It is delish!
I made this awesome recipe I did add freshmushrooms and used Mozzarella instead of cheddar. I also grated some asiago cheese on top also. I did not put any pork rinds on top. I like the Mozzarella cheese on top. I will be making this for my husbands family day after Christmas with Salmon. Yum
This is an perfect recipe. I followed it to the letter except I used finely shredded Italian blend instead of cheddar. I used my Ninja Foodi. I am so grateful for you sharing this recipe! It’s WAY better than I even expected.
So glad you liked it!
I made this for supper tonight as a main dish. I added the breasts fro a rotisserie chicken, 1/2 t. Better than Bullion (chicken flavor), 1/4 t. Italian seasoning to the egg mixture and the sprinkled a little more along with some garlic powder to the top.
It was amazing!!! I will definitely be making this again!
I just made it but I added mince meat,bacon,sausage mushroom after I browned the meat the sausage,bacon and mushrooms I mixed the zucchini with the meat mix and follow the rest of your recipe it’s consider a full meal and it’s delicious
YUM!
It’s cooking right now. Can’t wait to try it! I also have a bumper crop of tomatoes. Has anyone tried to add tomatoes, or wcccould it add too much moisture?
I think it might add too much moisture, to be honest.
This is basically zucchini quiche. Very eggy. Not what I expected. But tasty.Would make a better brunch or breakfast meal not a side dish.
If it’s very tasty, why give it a poor review? And what makes something a side dish versus a brunch? Nothing except what we decide to call it…
We loved it, but it did feel like more of a frittata. May make for brunches. However, excellent recipe!