This CHEESY ZUCCHINI CASSEROLE is the perfect way to use up some of that fresh zucchini from your garden! It’s simple, quick, and even my kids love this cheesy side dish! Scroll down for the complete recipe or read all about how to prepare this and what I serve it with below!
It took me years (and I really do mean years) to find a vegetable that my daughter loved.
I mean, she ate vegetables because I forced her to have a few bites at every meal, and there were certainly a few that she’d eat without complaining about, but there were none that she’d request.
Until, one day, we ate at a hibachi grill…every been to one of those places?
She got the grilled chicken that came with rice and grilled vegetables and the kid devoured her veggies and started stealing them from her daddy, who really is not a veggie fan. He was happy to get them off his plate. 😉
The zucchini was her favorite and she regularly asks for zucchini at home which is how this cheesy zucchini casserole came to be.
How to make zucchini casserole:
I wanted to keep this zucchini casserole simple and kid-friendly, so I obviously went the cheese route. Who doesn’t love cheese?!
You’ll want to slice up some zucchini and toss that into a hot skillet with some onion and cook for a few minutes until the veggies are tender crisp. Stir in some garlic and let cook until it smells divine in your kitchen.
Add that mixture to a colander to drain for about 10 minutes. The cooking will help the zucchini release some of it’s water and you can drain it away rather than have a soggy casserole.
Toss all that in a mixing bowl with some cheese, eggs, salt, and pepper. Stir well and then transfer the mixture to an 8×8 baking dish.
I like to sprinkle just a bit of extra cheese on top. Who doesn’t love cheese after all?
Pop it in a hot oven and bake for about 30 minutes.
Sprinkle with some fresh herbs and serve! I used parsley, but whatever you have on hand would probably work well . Chives, a little dill, some basil – it’s all good.
How many carbs are in zucchini:
Zucchini is a great option for a low carb diet!
One medium zucchini contains 6 grams of carbs and 2 grams of fiber, making for just 4 net carbs per zucchini.
Zucchini also packs in over 500mg of potassium and over half your daily vitamin C!
What to serve with zucchini casserole:
Zucchini casserole makes a great side dish to just about any protein. It’s simple and cheesy and zucchini has such a mild flavor that it’s very versatile and easy to pair with other foods.
We like to serve this with spinach stuffed pork chops, pork tenderloin, keto chicken Parmesan, or garlic butter shrimp. Baked pork chops or baked cod also go well with this dish.
More low carb side dishes:
If you love this low carb zucchini casserole, be sure to check out my fried radishes (sounds strange, but seriously good!), broccoli cheese casserole, keto coleslaw, and cauliflower casserole. They’ve all received rave reviews from readers and are on rotation in my own house. This Asiago mashed cauliflower from Taste of Home looks amazing too!
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.
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.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 221Total Fat: 17gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 104mgSodium: 623mgCarbohydrates: 7gNet Carbohydrates: 5gFiber: 2gSugar: 4gProtein: 12g
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Jeanne Prue says
I was looking for yet another way to serve the always over abundant zucchini when I came across your recipe. It was delicious, and my husband heartily approved as well. Thank you!
Karly Campbell says
Love to hear that! Thanks, Jeanne!
pvfan says
This was delicious! Made it with cheddar and mozzarella cheese since that’s what I had on hand. Otherwise, followed exactly. Thank you!
Dawn Woodward says
I would like to know how big one serving is. Thanks.
Karly Campbell says
This recipe is based on 6 servings. I didn’t measure by volume.
Sofia says
Is it eggy? Would this still work or be good without the egg?
Karly Campbell says
We don’t notice the egg at all. I’ve only made it this way, so not sure about making with the egg.
Vicki says
I put bacon in it, delicious
Lynne says
I used a 4-cheese Mexican mixture in mine and it was DELICIOUS! I will make this again without a doubt. THANK YOU for this recipe!
Karly Campbell says
Sounds delicious!
Cherrie Ellis says
Im from New Zealand. What ie Montery Jack?
Karly Campbell says
It’s a type of white, creamy, mild cheese. You could use any cheese you like that melts nicely.