I love Cheesy Zucchini Casserole! It is the perfect easy low carb side dish. Cheesy zucchini casserole is also keto friendly, so if you’re following a Keto diet you will love this recipe too!
Cheesy Zucchini Casserole
Cheesy Zucchini casserole is a delicious keto side dish that is perfect for any occasion including Thanksgiving, Christmas, or just because! Cheesy Zucchini Casserole can be made ahead of time and baked with little fuss. The Cheesy Zucchini Casserole will also make your kitchen smell amazing as it bakes in the oven.
This Cheesy Zucchini Casserole recipe not only tastes fabulous but is low carb, and Keto friendly too! But it sure doesn’t taste that way, rich and creamy cheesy zucchini flavor that once you take a bit you are not going to want to put the fork down! No one in my house realized it was a low carb side dish until I told them!
Can I add meat to this Cheesy Zucchini Casserole?
Yes! Cheesy zucchini casserole is a great dish for family meals and can be served as a main dish or a side dish. You can make this zucchini casserole with meat to make it a main dish instead of a side dish. You will want to cook the meat before adding it to the casserole and add it in when you add the zucchini to the cheese sauce. You can add Shredded chicken, Cooked ground beef, Cooked ground Chicken, Cooked ground turkey, or Shredded Turkey.
How to Store Zucchini Casserole
Cheesy zucchini casserole should be stored in the fridge in an air tight container. Cheesy Zucchini Casserole stays fresh for 3-5 days in the fridge.
Can I make this dish ahead of time?
Yes! Prepping ahead of time makes things easier if you are making this low carb casserole as a side dish for a holiday meal. You can prep everything except putting it in the oven the day before if you want to. Then when it is time to bake it, put it in the oven uncovered and bake. You might want to let it bake for a few extra minutes if you are putting it in the oven right from the fridge.
Tips for Making this Recipe
Shred your own Mozzarella cheese. While the preshredded bags of mozzarella cheese are easier, they have a coating that makes it not melt as well as fresh shredded mozzarella cheese.
Cut the zucchini slices evenly. I find it best to use a mandolin instead of a knife when I am slicing zucchini so it is all the same size and thickness.
How thick should I slice the Zucchini?
I find that the casserole is best when the zucchini is sliced into 1/4 inch slices.
Variations of this recipe
Add crunchy topping. If you want a crunchy topping you can add crushed up pork rinds or crunched up cheese crisps.
Add meat. If you are wanting to make it a full meal you can add meat including Shredded chicken, Cooked ground beef, Cooked ground Chicken, Cooked ground turkey, or Shredded Turkey.
Change up the cheese. I like using mozzarella cheese and parmesan cheese but you can also use cheddar cheese, pepperjack cheese or monteray jack cheese.
Cheesy Zucchini Casserole Ingredients
- 1/2 cup heavy cream
- 1 cup mozzarella cheese, divided
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- salt and pepper, to taste
- 4 medium zucchini, sliced
- 1/2 cup parmesan cheese
How to Make Cheesy Zucchini Casserole
Preheat oven to 350ºF, spray an 8×8 or 8×11 oven-safe pan with cooking spray.
In a medium-size pot add the heavy cream, half the mozzarella, garlic, Italian seasoning, salt, and pepper. Bring the mixture to a simmer over medium-high heat until all the cheese has melted. Turn off the heat and add in the zucchini, stir until it’s well coated.
Pour the zucchini into the oven-safe pan and spread the mixture so it is in a nice even layer.
Sprinkle the remaining mozzarella cheese and parmesan cheese.
Bake for 10-15 minutes until the cheese is golden brown and the zucchini is cooked through.
Low Carb Zucchini Recipes
- Low Carb Zucchini Fries
- Air Fryer Zucchini
- Zucchini Pizza Bites
- Sheet pan steak and zoodles
- Zucchini Lasagna
- Chicken Bacon Ranch Zucchini Boats
Cheesy Zucchini Casserole
Ingredients
- 1/2 cup heavy cream
- 1 cup mozzarella cheese divided
- 2 cloves garlic minced
- 1 teaspoon Italian seasoning
- salt to taste
- pepper to taste
- 4 medium zucchini sliced
- 1/2 cup parmesan cheese
Instructions
- Preheat oven to 350ºF, spray an 8×8 or 8×11 oven-safe pan with cooking spray.
- In a medium-size pot add the heavy cream, half the mozzarella, garlic, Italian seasoning, salt, and pepper. Bring the mixture to a simmer over medium-high heat until all the cheese has melted. Turn off the heat and add in the zucchini, stir until it’s well coated.
- Pour the zucchini into the oven-safe pan and spread the mixture so it is in a nice even layer.
- Sprinkle the remaining mozzarella cheese and parmesan cheese.
- Bake for 10-15 minutes until the cheese is golden brown and the zucchini is cooked through.
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