Low Carb Cheesy Zucchini Casserole

Indulge in the comforting, guilt-free flavors of this Low Carb Cheesy Zucchini Casserole—a creamy, savory delight that’s perfect for keto and low-carb lifestyles. This easy-to-make recipe transforms tender zucchini slices into a rich, irresistible casserole, layered with a velvety cream cheese sauce and a blend of sharp cheddar and parmesan cheeses. Enhanced with garlic, dried Italian herbs, and a golden, bubbly crust, this one-pan dish brings out the best in simple ingredients. Ready in under an hour, it’s great as a hearty side dish or a satisfying vegetarian main. Garnish with fresh parsley for a vibrant finish and enjoy a casserole that’s as wholesome as it is indulgent. Perfect for weeknight dinners or holiday spreads!

Nutriscore Rating: 46/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

Ingredients

• 4 medium zucchini
• 1 teaspoon salt
• 2 tablespoons olive oil
• 2 cloves garlic
• 1 teaspoon dried Italian herbs
• 0.5 teaspoon black pepper
• 0.5 cup heavy cream
• 4 ounces cream cheese
• 1 cup sharp cheddar cheese
• 0.5 cup parmesan cheese
• 1 large egg
• 2 tablespoons fresh parsley

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

Thinly slice the zucchinis and place them into a colander. Sprinkle with salt and let them sit for at least 10 minutes to draw out moisture.

Step 3

In a large skillet over medium heat, add olive oil. Mince the garlic cloves and sauté in olive oil until fragrant, about 1 minute.

Step 4

Add the drained zucchini slices to the skillet and cook for 5-7 minutes, stirring occasionally, until they're slightly softened. Remove from the heat.

Step 5

In a medium saucepan over low heat, combine heavy cream and cream cheese. Stir continuously until the cream cheese is melted and smooth.

Step 6

Mix in the dried Italian herbs, black pepper, and one beaten egg into the cream cheese mixture.

Step 7

Add 3/4 cup of the sharp cheddar cheese and 1/4 cup parmesan cheese to the mixture. Stir until the cheeses are melted and the mixture is smooth.

Step 8

Place the cooked zucchini slices into an 8x8-inch baking dish in an even layer.

Step 9

Pour the cream cheese sauce over the zucchini, spreading evenly to cover.

Step 10

Sprinkle the remaining cheddar and parmesan cheese on top.

Step 11

Bake in the preheated oven for 20-25 minutes, or until the cheese on top is bubbly and slightly golden.

Step 12

Remove from the oven and let it sit for about 5 minutes before serving.

Step 13

Garnish with freshly chopped parsley and serve warm.

Nutrition Facts

Serving size	(1285.6g)

Amount per serving	% Daily Value*
Calories	2078.2

Total Fat 167.8g	0%
Saturated Fat 87.0g	0%
Polyunsaturated Fat 6.9g
Cholesterol 619.6mg	0%
Sodium 11375.5mg	0%
Total Carbohydrate 74.2g	0%
Dietary Fiber 7.1g	0%
Total Sugars 58.9g
Protein 66.5g	0%

Vitamin D 53.8IU	0%
Calcium 1538.7mg	0%
Iron 4.6mg	0%
Potassium 2028.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 72.9%

Protein: 12.8%

Carbs: 14.3%