Keto Zucchini Casserole Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://hannahdelgado.com/keto-zucchini-casserole-recipe/
