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Easy Keto Cheesy Zucchini Casserole Recipe

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A creamy and cheesy keto zucchini casserole made with fresh zucchini, eggs, cream, and lots of melted cheese. Perfect as a main dish or side.

Ingredients

Scale

  • 4 medium zucchini (about 2 pounds), sliced into ¼ inch rounds

  • 1 small onion, finely chopped

  • 2 cloves garlic, minced

  • 1 cup shredded cheddar cheese

  • 1 cup shredded mozzarella cheese

  • ½ cup grated Parmesan cheese

  • ½ cup heavy cream

  • 2 large eggs

  • 2 tablespoons butter

  • 2 tablespoons olive oil

  • 1 teaspoon dried Italian herbs (oregano, basil, thyme mix)

  • Salt and black pepper, to taste

Optional: crushed pork rinds or extra Parmesan for topping.

Instructions

  • Slice zucchini and place in a colander. Sprinkle with salt and let sit 20 minutes. Pat dry with paper towels.

  • Heat olive oil and butter in a skillet. Sauté onion until soft, then add garlic and cook for 30 seconds. Remove from heat.

  • In a bowl, whisk eggs with heavy cream. Stir in half of the cheese, the onion-garlic mix, Italian herbs, salt, and pepper.

  • Grease a 9×13 baking dish. Layer half the zucchini, pour half the cream mixture, and sprinkle with cheese. Repeat layers.

  • Top with remaining cheese (and pork rinds if using).

  • Bake at 375°F (190°C) for 30–35 minutes until golden and bubbling.

  • Let rest 10 minutes before serving.

Notes

  • Don’t skip salting the zucchini — it prevents sogginess.

  • Add ground beef, sausage, or chicken to make it a full meal.

  • Leftovers keep in the fridge up to 4 days.

Nutrition

Find it online: https://www.wellnesswarrior.org/keto-cheesy-zucchini-casserole/