This Cheesy Zucchini Casserole is low carb, loaded with melty cheddar and monterey jack, and the perfect way to use up some of that fresh zucchini! It’s simple, quick, and even my kids love this cheesy side dish!
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Zucchini is surprisingly one of the few recipes that my kids will eat without complaint, so we lean in hard on the zucchini (and other squash) all year long – but especially when they’re in season and growing like weeds in the garden!
This cheesy zucchini casserole is a good option when we’re wanting something cozy and cheesy, loaded with healthy veggies, and (most importantly) super simple and quick to whip up.
Love that this one comes together with minimal ingredients and prep!
3 Reasons You’ll Love This Recipe!
- Low Carb, High Cheese: Both sharp cheddar & melty jack cheese with only 5 net carbs per serving.
- No Fancy Ingredients: This is a low fuss recipe with no expensive/fancy keto ingredients needed.
- Doesn’t Taste Low Carb: Comforting, creamy, and totally craveable.
Ingredients & Swaps:
Zucchini: Have a garden full of summer yellow squash? Go ahead and swap it in for the zucchini, or combine the two. They cook up just the same and have very similar flavors…I honestly can’t tell them apart aside from the color.
Cheese: We used a combo of cheddar (flavor!) and Monterey jack (extreme melty gooeyness), but you can easily swap these out for your favorite blend of cheese. Try gruyere, white cheddar, or gouda in place of cheddar. Mozzarella or havarti are great options for the monterey jack.
Egg: This acts as a binder to help hold things together a bit. The eggs also adds protein! You can leave this out if you like.
Onion: We have a picky eater in the house and often either leave out onion or sub it for minced shallots.
Flavor Enhancers: Sprinkle this with fresh herbs from your garden after baking. Basil, chives, oregano, parsley or dill are all good options.
Meat: Another simple way to add some protein to the mix is with some ground meat. Italian sausage is a good choice, but ground beef or shredded chicken work here too.
FAQ:
We tend to bake this from fresh, but you could freeze it before baking if desired. Cover tightly with foil and freeze for up to 3 months. Thaw in the fridge and then bake as directed.
We bake this casserole uncovered to allow excess liquid to evaporate during the cooking process.
Zucchini is made up of mostly water, so it will often bake up watery. We prevent that in this recipe by sautéing the zucchini and draining it in a colander before baking. This helps to get rid of any excess liquid.
How many carbs are in zucchini:
Zucchini is a great option for a low carb diet!
According to the USDA nutrition database, 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!
Serving Suggestions:
This baked zucchini casserole makes a great side dish to just about any protein. It’s simple, cheesy, low carb, and healthy. Plus 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 DISH RECIPES!
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! Here are a few more popular low carb sides to enjoy:
Cheesy Zucchini Casserole
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 8×8 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.
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.