Keto Zucchini Casserole Recipe

Introduction

This Keto Zucchini Casserole is a delicious low-carb dish perfect for anyone looking to enjoy a comforting, cheesy meal without the carbs. It features shredded zucchini baked with a blend of cheeses and a crispy buttery topping that adds great texture and flavor.

Ingredients

• 4 cups shredded zucchini (about 4 medium zucchini)
• 1/4 tsp salt
• 1/2 cup diced yellow onion
• 2 tbsp minced garlic
• 2 eggs, beaten
• 1 cup shredded mozzarella cheese
• 1/2 cup shredded cheddar cheese
• 3/4 cup grated Parmesan cheese, divided
• 1/2 cup crushed pork rinds or Parmesan cheese crisps
• 3 tbsp butter

Instructions

1. Step 1: Preheat the oven to 375°F and prepare an 8” x 8” baking dish by spraying it with non-stick cooking spray.
2. Step 2: Place half the shredded zucchini in the center of a clean cheesecloth or cotton kitchen towel. Twist the cloth to form a pouch, then squeeze over the sink to extract as much water as possible. Transfer the drained zucchini to a bowl and repeat with the remaining zucchini.
3. Step 3: Add the diced onion, minced garlic, beaten eggs, mozzarella, cheddar, and 1/2 cup of Parmesan cheese to the drained zucchini. Mix well to combine.
4. Step 4: Pour the mixture into the prepared baking dish and bake for 20 minutes.
5. Step 5: While the casserole bakes, melt the butter. In a small bowl, combine the crushed pork rinds or Parmesan crisps, remaining 1/4 cup Parmesan cheese, and melted butter. Stir to combine.
6. Step 6: Remove the casserole from the oven after 20 minutes and evenly sprinkle the buttered topping over it. Return to the oven and bake for an additional 5–8 minutes, or until the topping is browned and crispy.
7. Step 7: Serve the casserole hot, seasoning with salt and pepper to taste.

Tips & Variations

• If you don’t want to shred zucchini yourself, fresh spiralized zucchini from the produce section works well; just chop into shorter pieces before mixing.
• Adjust the garlic to your preference, or omit it completely and add 2–3 teaspoons of Italian seasoning for a different flavor profile.
• Turn this casserole into a full meal by stirring in cooked, cubed, or shredded chicken breast before baking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or a preheated oven at 350°F until warmed through to maintain the casserole’s texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen zucchini for this casserole?

Fresh zucchini is best for this recipe because it contains less water. If using frozen zucchini, thaw and drain it very well to remove excess moisture before proceeding.

What can I use instead of pork rinds in the topping?

If you prefer to avoid pork rinds, Parmesan cheese crisps or crushed nuts like almonds or pecans can provide a similar crunchy topping.

Keto Zucchini Casserole Recipe

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★★★★★

4.5 from 141 reviews

This Keto Zucchini Casserole is a delicious low-carb, cheesy baked dish perfect for keto and low-carb diets. Made with shredded zucchini, a blend of cheeses, and a crunchy pork rind topping, it combines creamy and crispy textures in every bite. The casserole is simple to prepare, featuring fresh ingredients and a savory flavor profile that’s ideal as a side dish or a main meal with added protein.

• Author: Hannah
• Prep Time: 15 minutes
• Cook Time: 28 minutes
• Total Time: 43 minutes
• Yield: 6 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: American
• Diet: Low Carb

Ingredients

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Zucchini Mixture

• 4 cups shredded zucchini (about 4 medium zucchini)
• 1/4 tsp salt
• 1/2 cup diced yellow onion
• 2 tbsp minced garlic
• 2 eggs, beaten
• 1 cup shredded mozzarella cheese
• 1/2 cup shredded cheddar cheese
• 1/2 cup grated Parmesan cheese

Topping

• 1/4 cup grated Parmesan cheese
• 1/2 cup crushed pork rinds or Parmesan cheese crisps
• 3 tbsp butter, melted

Instructions

1. Prep Oven and Dish: Preheat the oven to 375°F (190°C). Grease an 8” x 8” baking dish with non-stick cooking spray to ensure easy removal and prevent sticking.
2. Drain the Zucchini: Place half of the shredded zucchini in the center of a clean cheesecloth or cotton kitchen towel. Twist the cloth into a pouch and squeeze over the sink to extract as much moisture as possible. Repeat with the remaining zucchini to remove excess water, which is crucial to avoid a watery casserole.
3. Mix Ingredients: Transfer the well-drained zucchini to a mixing bowl. Add the diced onion, minced garlic, beaten eggs, mozzarella, cheddar, and 1/2 cup Parmesan cheese. Mix thoroughly until all ingredients are well combined, creating the casserole base.
4. Bake the Base: Spread the zucchini mixture evenly into the prepared baking dish. Bake in the preheated oven for 20 minutes until the casserole is set and starting to firm up.
5. Prepare the Topping: While the base bakes, melt the butter. In a small bowl, combine the crushed pork rinds, remaining 1/4 cup Parmesan cheese, and melted butter. Stir well to evenly coat the crunchy topping.
6. Add the Topping and Final Bake: Remove the casserole from the oven after 20 minutes. Sprinkle the buttered pork rind mixture evenly over the top. Return the dish to the oven and bake for an additional 5 to 8 minutes, or until the topping is browned and crisp.
7. Serve: Remove the casserole from the oven and season with additional salt and pepper to taste. Serve warm as a satisfying low-carb side or add cooked chicken breast for a fuller meal.

Notes

• If you prefer convenience, fresh spiralized zucchini from the produce section can be used instead of shredding. Chop spirals into shorter pieces for better texture.
• If you’re sensitive to garlic, reduce or omit it altogether. A good alternative is to use 2-3 teaspoons of Italian seasoning for flavor.
• To make this casserole a complete meal, add cooked cubed or shredded chicken breast for extra protein and heartiness.

Keywords: Keto zucchini casserole, low carb casserole, keto side dish, zucchini and cheese bake, pork rind topping, keto comfort food