This site contains affiliate links to products. We may receive a commission for purchases made through these links at no extra cost to you.

You’re going to enjoy this quick and easy zucchini casserole! Keto-friendly, low-carb, and deliciously cheesy, this zucchini casserole makes an excellent healthy side dish that even your kids will enjoy. A fantastic way to use your summer squash garden bounty!

Believe it or not, this casserole recipe was created out of absolute necessity. Every summer, I will have too much zucchinis in my garden, but I don’t have enough ideas to use them! I wonder if this is a common problem to all gardeners? I will always have an oversupply of that green summer squash right around this time of the year. I’ve harvested 8 large zucchinis in the past 3 days and I’m giving them out to random strangers on our neighborhood. I sometimes leave a box full of zucchinis on the corner street and they will be all gone by late afternoon.

This oversupply has started the necessity for me to up my zucchini recipes game. It was time to make a scrumptious zucchini side dish that everyone would love to eat. Since my kids are not huge aficionados of zucchini, I wanted a dish which would make everyone happy. This quick and cheesy zucchini casserole is the perfect dish for that. The texture and flavor are delightful and it uses 2 medium zucchinis. It’s still not enough compared to the supply that we have, but it’s a start!

Cheesy Keto Zucchini Casserole

Recipe by Caitlin SyCourse: SidesCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

195

kcal

Ingredients

2 medium zucchini, quartered (approx. 4 cups).
1/4 cup grated parmesan cheese
6 oz shredded cheddar
3 large eggs
2 tbsp butter sliced into small pieces
1/4 cup chopped onion
1/4 cup heavy cream
1/2 tsp pepper
1/2 tsp salt
1/4 cup pork rinds, finely crushed (optional)
1/4 cup spring onion (optional)

Directions

Boil a large pot of lightly salted water. Put the zucchini and blanch it for about 4 minutes until tender. Drain the water into a strainer.
Preheat the oven up to 350F. Grease an 8-inch square or 9-inch round ceramic baking dish. Distribute the zucchini in the pan and add slices of butter.
Whisk together the cream and eggs in a large bowl. Add the salt, pepper and onions and half of the cheddar cheese. Put the zucchini on top.
Sprinkle with parmesan, remaining cheddar, and pork rinds on top. Bake for 35 minutes until the corners are nicely browned.
If desired, garnish with chopped spring onion.