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.
Course Side Dish
Keyword baked zucchini, zucchini casserole
Prep Time 10minutes
Cook Time 35minutes
Total Time 45minutes
2mediumzucchini, quartered and chopped(about 4 cups)
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.
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.