Keto Zucchini Casserole Recipe
This Keto Zucchini Casserole is a rich and creamy dish that's perfect for any keto meal. With tender zucchini, melted cheese, and a blend of spices, it's a comforting yet low-carb option. Plus, it's simple to make and even easier to enjoy!
Equipment
- Baking Dish
- Large Mixing Bowl
- Knife and cutting board
- Grater (for Cheese)
Ingredients
- Zucchini: 4-5 medium
- Heavy Cream: 1/2 cup
- Shredded Mozzarella Cheese: 2 cups
- Shredded Cheddar Cheese: 1 cup
- Parmesan Cheese: 1/4 cup
- Eggs: 2 large
- Garlic Powder: 1 tsp
- Onion Powder: 1 tsp
- Salt & Pepper: to taste
- Fresh Herbs optional: for garnish
- Olive Oil: 1 tbsp
Instructions
- Preheat oven to 350°F (175°C).
- Grease your baking dish with olive oil.
- Slice zucchini into 1/4-inch rounds. Salt them and let sit for 10 minutes, then pat dry.
- In a bowl, whisk together heavy cream, eggs, garlic powder, onion powder, salt, and pepper.
- Stir in mozzarella, cheddar, and Parmesan cheese.
- Layer zucchini in the baking dish, pour the cheese mixture over the top, and spread it evenly.
- Bake for 25-30 minutes until bubbly and golden on top.
- Garnish with fresh herbs if desired, and let rest before serving.