Keto Zucchini Casserole

If you’re craving a comforting and flavorful dish that aligns with your keto lifestyle, this Keto Zucchini Casserole is exactly what you need. Packed with tender zucchini, creamy cheese, and savory seasonings, it’s an easy-to-make casserole that satisfies without the carbs. Whether you’re serving it as a side or as a main course, it’s sure to become a new favorite in your keto recipe collection!

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Why You’ll Love Keto Zucchini Casserole

This Keto Zucchini Casserole is a perfect way to enjoy a vegetable-packed meal that doesn’t compromise on flavor. The zucchini blends beautifully with cheese and spices, making every bite a savory delight. The casserole is rich, creamy, and easy to prepare, all while being low-carb and keto-friendly. It’s perfect for those moments when you need a simple yet satisfying dish that’s both nutritious and delicious.

My Personal Experience

I’ve made this zucchini casserole countless times, and every time, it gets rave reviews! I’ve always loved zucchini, but this dish really elevates it to a whole new level. The cheesy, creamy texture combined with the subtle seasoning makes it an indulgent meal without the guilt. It’s become one of my go-to dishes when I want something hearty yet low-carb, and the best part is, it’s so simple to prepare! If you’re looking for a new comfort food staple for your keto meals, trust me, this will quickly become your favorite.

Required Equipment

• Baking Dish: You’ll need a 9×9-inch (or similar-sized) baking dish to bake your casserole in. I always prefer using one with high sides because it allows the casserole to bake evenly and prevents any bubbling over. Plus, it’s easier to serve from!
• Large Mixing Bowl: A large bowl is essential for mixing all the ingredients together. I love using a glass mixing bowl because it’s durable and makes it easy to see the ingredients as I mix them.
• Knife and Cutting Board: A sharp knife and sturdy cutting board are crucial for slicing the zucchini evenly. It’s important to cut them thin enough so they cook through but not too thin that they become mushy.
• Grater (for Cheese): Freshly grated cheese always melts better than pre-shredded cheese, and it adds an extra creaminess to the casserole. I like using a box grater for this, but a food processor works great too!

Ingredients & Substitutions

Ingredients:

• Zucchini (4-5 medium): The star of this dish, zucchini provides a great base for the casserole and gives it that tender texture once baked.
• Heavy Cream (1/2 cup): Adds the richness and creaminess that makes the casserole melt-in-your-mouth delicious.
• Shredded Mozzarella Cheese (2 cups): Mozzarella gives that perfect stretchy, cheesy goodness.
• Shredded Cheddar Cheese (1 cup): For extra flavor and color.
• Parmesan Cheese (1/4 cup): Adds a nice salty, nutty flavor that balances the richness.
• Eggs (2 large): Eggs are the binding agent that helps hold everything together.
• Garlic Powder (1 tsp): Enhances the flavor with a savory note.
• Onion Powder (1 tsp): Adds depth to the dish without overpowering it.
• Salt & Pepper (to taste): Essential for seasoning.
• Fresh Herbs (optional, for garnish): You can add fresh basil or parsley for a touch of freshness.
• Olive Oil (1 tbsp): Used for greasing the dish or sautéing the zucchini (optional).

Substitutions:

• If you prefer a dairy-free version, you can substitute heavy cream with coconut cream and use dairy-free cheese.
• For a different cheese profile, swap out mozzarella and cheddar for provolone or gouda for a unique twist.
• You can use almond milk instead of heavy cream for a lighter version, though the consistency might change slightly.

How to Make Keto Zucchini Casserole

1. Preheat your oven to 350°F (175°C). Grease your 9×9-inch baking dish with a bit of olive oil or butter to prevent sticking.
2. Prepare the zucchini: Slice the zucchini into thin rounds, about 1/4-inch thick. If you prefer, you can also halve the zucchini lengthwise and cut it into half-moons. Sprinkle with a little salt and let them sit for 10 minutes to release excess moisture. Pat dry with paper towels to avoid a watery casserole.
3. Mix the casserole filling: In a large mixing bowl, combine the heavy cream, eggs, garlic powder, onion powder, salt, and pepper. Whisk until everything is well combined. Add in the shredded mozzarella, cheddar, and Parmesan cheese. Stir until you have a smooth, cheesy mixture.
4. Layer the casserole: Place the sliced zucchini into the prepared baking dish, then pour the cheesy mixture over the top. Make sure the zucchini is evenly covered.
5. Bake: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the cheese is melted and bubbly, and the zucchini is tender. If you want a golden top, you can broil the casserole for the last 2-3 minutes of baking.
6. Garnish and serve: Remove from the oven and let the casserole rest for a few minutes before serving. Garnish with fresh herbs like basil or parsley, if desired.

Tips for this Recipe

• Squeeze out extra moisture: Zucchini has a high water content, so be sure to salt and dry the slices before adding them to the casserole. This will prevent your casserole from becoming too watery.
• Experiment with cheeses: The beauty of this casserole is its versatility. Feel free to swap out cheeses depending on your preferences. Cream cheese or goat cheese can add a nice twist.
• Don’t overcook the zucchini: The zucchini should be tender, not mushy. Keep an eye on the casserole to ensure the zucchini maintains its structure.

Optional Additions

• Bacon: Add some crispy bacon bits on top of the casserole for extra flavor and crunch.
• Spinach: Add a handful of spinach for some extra greens and nutrients.
• Ground Meat: For a heartier meal, layer the casserole with cooked ground beef, turkey, or sausage.

Serving Ideas

This casserole pairs perfectly with a simple salad, grilled chicken, or even a side of crispy bacon. You could serve it as a side dish at dinner or enjoy it as a filling, low-carb lunch. It’s also great as a main dish when you need a comforting meal.

Storage Recommendation

This casserole stores well in the fridge for up to 4-5 days. To reheat, simply pop it in the microwave for 1-2 minutes, or heat it in the oven at 350°F (175°C) until warmed through. You can also freeze it for up to 2 months—just be sure to wrap it tightly in plastic wrap or aluminum foil to prevent freezer burn. When reheating from frozen, bake at 350°F (175°C) for about 30-40 minutes.

Frequently Asked Questions

Can I make this casserole ahead of time?
Yes! You can prepare the casserole a day in advance, cover it with foil, and refrigerate it until you’re ready to bake. Just add a few extra minutes to the cooking time if baking from the fridge.

Can I use frozen zucchini?
I recommend using fresh zucchini for this recipe, as frozen zucchini tends to release more water when cooking, which may make the casserole watery.

Can I make this dairy-free?
Yes! You can substitute the heavy cream with coconut cream, and use dairy-free cheeses like almond-based mozzarella or cheddar.

Nutritional Breakdown (Per Serving)

• Calories: 250
• Total Carbs: 7g
• Net Carbs: 4g
• Fat: 20g
• Protein: 12g
• Fiber: 3g

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