Low Carb Zucchini Casserole

This Low Carb Zucchini Casserole is a delicious and easy way to get your vegetables. It can be eaten as a side dish or main course.

The keto casserole is made with zucchini, cheese, and other simple ingredients. 

It’s an egg-free dish, so it’s perfect for those on a gluten-free diet.

It’s perfect for a quick and easy meal.

With just 5g of net carbs per serving, this low carb side dish is a great way to stick to your keto diet.

You will love the flavor of this casserole, and your family will too!

Angled side view of a Low Carb Zucchini Casserole on a baking dish on a gray background.

Low Carb Zucchini Casserole Ingredients

– Zucchini: Also know as courgette, this is a low carb vegetable that is high in water content.

– Cheese: Choose your favorite cheese for this recipe. I like to use cheddar and mozzarella, but you can use any type that you like.

– Onion: This is a low carb vegetable that adds lots flavor to the casserole.

– Garlic: Garlic is a flavorful addition to this recipe. I like to use fresh minced garlic, but you can use garlic powder if you prefer.

– Butter: I like to use salted butter in this recipe, but you can use olive oil if you prefer.

– Heavy cream: This is a high-fat, low carb ingredient that adds richness to the casserole.

– Cream cheese: I use the full fat version of cream cheese in this recipe. I find it makes this casserole creamier, thicker and blasting with flavors.

– Salt and pepper:  As you may know by now, i love using either Sea salt or Himalayan salt. As for the pepper freshly ground pepper is always best.

Closeup view of a Zucchini Casserole on a baking dish.

Since zucchinis contain lots of water, it’s important to salt them well. 

This will help to bring out the flavor of the zucchini and prevent it from becoming watery.

Salt the zucchinis and let them sit for about 10-20 minutes. This will help to draw out the water.

If you skip this step, your casserole may be watery from the zucchinis.

Note: Use salt sparingly since we salted the zucchinis. You may not need any salt if you do this.

Low Carb Zucchini Casserole Recipe

Angled side view of a Low Carb Zucchini Casserole on a baking dish on a gray background.
Yield: 6 Servings

Low Carb Zucchini Casserole Recipe

Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes

This Low Carb Zucchini Casserole is a delicious and easy way to get your vegetables. It can be eaten as a side dish or main course.

Ingredients

  • 2 pounds of zucchini, sliced into thin rounds
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons butter
  • 1/2 cup heavy cream
  • 4 ounces cream cheese
  • 1/2 cup cheddar cheese, shredded
  • 1/2 cup mozzarella cheese, shredded
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 400 degrees F.

  2. Take sliced zucchinis and arrange on a large pan, sprinkle with salt and set aside.

  3. Meanwhile in a large skillet, melt butter over medium heat.

  4. Add onion and garlic and cook until softened.

  5. Add heavy cream, cream cheese, 1/2 the cheddar cheese and 1/2 the mozzarella cheese, salt and pepper and whisk together let it boil and set aside.

  6. Drain the zucchini and pat dry with a paper towel.

  7. Arrange the zucchini in a casserole dish.

  8. Pour the cream cheese mixture over the top and spread evenly.

  9. Top with remaining cheddar and mozzarella cheese.

  10. Bake for 20-25 minutes or until bubbly.

  11. Serve hot and enjoy!

Notes

Use salt sparingly since we salted the zucchinis. You may not need any salt if you do this.

Nutrition Information

Yield

6

Serving Size

1

Amount Per Serving Calories 262Total Fat 23gSaturated Fat 14gTrans Fat 0gUnsaturated Fat 7gCholesterol 68mgSodium 269mgCarbohydrates 7gNet Carbohydrates 5gFiber 2gSugar 5gProtein 8g

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Don’t Forget To Save This Low Carb Zucchini Casserole

Two images of a keto zucchini casserole. This baked courgettes with cheese is amazing.

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