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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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!
That’s so great!
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.
That’s so nice of you to make two of them!
This dish is simply amazing! It is my favorite Keto dish. It is simple to make and S nothing short of delish!
Carolyn,
6 oz of cheddar cheese it not just 1 ½ cups of cheese. Is this a mistake?
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.
I made this today for our Thanksgiving get together. It is fantastic and definitely will remain a favorite for a keto side dish for me. Thank you for all of your wonderful dishes and desserts you continue to share with us.
Scrumptious! I subbed full fat ricotta for the cream (I had none) and added white mushrooms that would’ve gone to waste if I didn’t use them. I also used smoked gouda since I had no cheddar. So delicious! My kids were not too happy about it but I was glad because that left more for me. It was so filling and satisfying. This is a keeper for me!
Smoked gouda sounds fab!
We are in the middle of zucchini season and this was a delicious way to use them up. So good!!! I didn’t put on extra crunchy topping, and it didn’t need it, still delicious.
Love this recipe, sometimes I add chopped ham and a little red pepper for colour. ‘ll have to try it with sausage or ground beef next time.
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!
Hey Gail,
Are you using the ground beef in place of, or in addition to the zucchini? Sound interesting, 🙂
Can it be frozen
No, it would become a soggy mess.
Mine froze and thawed really well!
Good to know!
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.
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!
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
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.
I had balanced zucchini and froze it. Can that be used in this recipe?
I bet it would be fine, as long as you boil and drain it as directed in the recipe
(assuming you meant “blanched”)
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.