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Easy Cheesy Keto Zucchini Low Carb Casserole

A comforting keto-friendly casserole packed with cheesy layers and fresh zucchini, perfect for a healthy meal that everyone will love.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Keto
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 medium zucchinis Wash and slice into thin rounds
  • 2 cups shredded cheese (mozzarella and cheddar) You can use a mix of cheeses based on preference
  • 1 cup heavy cream
  • 2 large eggs Room temperature preferred
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper To taste
  • Fresh herbs (like basil or parsley) for garnish

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Wash the zucchinis and slice them into thin rounds. Place them in a colander, sprinkle with salt, and let them sit for about 15 minutes to draw out excess moisture.
  3. In a bowl, whisk together the heavy cream, eggs, garlic powder, onion powder, salt, and pepper until well mixed.
Assembly
  1. In a greased casserole dish, start layering half of the zucchini slices at the bottom.
  2. Pour half of the creamy mixture over the zucchini, then sprinkle a cup of shredded cheese.
  3. Repeat the layering process with the remaining zucchini, creamy mix, and top off with the last cup of cheese.
Baking
  1. Place the casserole in the preheated oven and bake for 30-35 minutes or until golden and bubbly.
  2. Once it’s out of the oven, let it cool for a few minutes, garnish with fresh herbs, and dig in!

Notes

Tips for perfecting the casserole include slicing zucchini evenly, salting it to prevent excess moisture, and experimenting with different types of cheese. If browning appears too quickly, cover with aluminum foil.