Cheesy Zucchini Casserole

This low carb zucchini casserole is super simple and the perfect way to use up that fresh zucchini. Two types of cheese, onion, and garlic add great flavor and this dish pairs well with just about any protein.

Course Side Dishes

Cuisine American

Keyword cheesy zucchini casserole, zucchini casserole

Prep Time 10

Cook Time 40

Additional Time 10

Total Time 1

Servings servings

Calories 221kcal

Author Karly Campbell

Equipment

Ingredients

2 tablespoons butter
6 small zucchini chopped (about 7 cups)
1/2 onion chopped
2 cloves garlic minced
1 1/4 cup shredded cheddar cheese divided
½ cup shredded Monterey jack
2 large eggs lightly beaten
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon fresh parsley

Instructions

Heat the butter in a large skillet over medium heat. Once melted, add the zucchini and onion and cook, stirring frequently, until the zucchini is tender-crisp and the onions have softened a bit.
Stir in the garlic and continue cooking for 30 seconds or until garlic is fragrant.
Transfer the mixture to a colander and let drain for 10 minutes.
Preheat oven to 350 degrees and spray an 8x8 baking dish with non-stick spray.
Add the zucchini mixture to a large mixing bowl along with 1 cup of the cheddar, Monterey jack, eggs, salt, and pepper. Stir well to combine.
Transfer mixture to the prepared baking dish and sprinkle with the remaining 1/4 cup of cheddar.
Bake for 30 minutes. Remove from the oven and sprinkle with the parsley and serve.

Notes

You may swap any fresh herb you like for the parsley. Basil, dill, or chives would work well.

Nutrition