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    Home » Diet » Low Carb » Low Carb Cheesy Zucchini Casserole

    Low Carb Cheesy Zucchini Casserole

    Published: Aug 11, 2019 · Modified: Dec 21, 2021 by Monica Stevens Le · 2 Comments

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    zucchini casserole with parmesan cheese on top in a white pie plate
    low carb zucchini casserole with cheese on top
    low carb cheesy zucchini casserole in a white pan
    cheesy zucchini casserole being scooped out of a white ceramic pan
    zucchini casserole baked in a white pie dish
    cheesy zucchini casserole in a white pie plate

    This low carb cheesy zucchini casserole is layered with plenty of zucchini, parmesan cheese and a couple of eggs. It is the perfect breakfast dish, and it's completely perfect for both adults and kids alike. Healthy, easy, low carb, gluten free, and it only takes about 15 minutes to prepare!

    zucchini casserole in a pie plate with cheese on top

    The ingredient list for this cheesy zucchini casserole is literally 4 items long (if you don't count the salt and pepper.) How insane is that?

    You'll need:

    Zucchini

    Eggs

    Milk

    Cheese

    I'm never really someone who has put a lot of time and effort into making short ingredient list recipes, but maybe I should. If you have a fabulous ingredient like zucchini, I really don't think it needs much interference to really shine.

    I decided to use parmesan cheese in this recipe specifically because I do not have a reaction to it like I do with other cheeses. If you are super into cheddar cheese instead, absolutely go for it.

    Just be sure that the cheese you are using will melt well, and you'll be all set.

    zucchini casserole with parmesan cheese on top in a white quiche pan

    How to make low carb cheesy zucchini casserole

    Heat the oven to 375 degrees Fahrenheit and adjust the oven rack to the middle position.

    Using a mandolin or a sharp knife, thinly slice the zucchini into even rounds. Sprinkle salt all over the zucchini rounds and toss well with your fingers. Let them sit for 20-30 minutes.

    Place the zucchini into a cheese cloth or between two towels and give it several squeezes to take out all the excess moisture.

    In a mixing bowl, whisk the eggs with milk. Season with salt and pepper. Stir in 1 cup of the shredded cheese.

    In a quiche pan, add half of the zucchini rounds and sprinkle 1/2 cup cheese on top.

    Arrange another layer of zucchini and pour the milk mixture on top. Add the remaining 1/2 cup of shredded cheese.

    Bake the zucchini casserole in the oven for about 45-55 minutes until set and the top is golden brown throughout. Remove from the oven and serve warm.

    zucchini rounds in a white quiche pan with parmesan cheese on top

    The key to the best zucchini casserole dish

    The key to the best zucchini casserole recipe is really making sure that it is not too watery. Zucchini has a ton of moisture trapped inside, and baking it in a pan like this will release a lot of this moisture into the dish.

    Keeping this in mind, please be diligent about getting out that excess moisture. If you skip this step, you will notice what a watery mess the casserole is after cutting yourself a slice.

    Sprinkle the rounds with kosher salt and letting them sit will release a ton of water. I prefer to keep recipe prep time as short as possible, but this is something I not only recommend but pretty much demand if you'd like the dish to turn out fabulous.

    Even slicing or cutting of the zucchini will also ensure they taste the same across the board, as well as having the same cook and texture as an end result.

    There is nothing worse than chewing a few pieces of zucchini that are the perfect doneness, followed by another few pieces that are still a bit raw.

    Yuck. Let's not go there! 🙂

    zucchini casserole in a white pan with a napkin and plates on the side

    What else can I put inside the zucchini casserole?

    I imagine the next time I make this cheesy zucchini casserole, I may try to throw some bacon in between the layer.

    I think that'll really bring it over the top, and I'll have to update you if it's as wonderful as it sounds.

    You could also add other lovely veggies into the mixture like: bell peppers, onions, asparagus, green beans or mushrooms- yum!

    I wanted it to be the perfect texture for Sophie to be able to chew it easily, which is one of the many reasons I kept the ingredient list so short and simple.

    If you do end up getting creative, you'll have to let me know how it turns out.

    a slice being taken out of zucchini bake in a white dish with a napkin on the side

    Well, that's really it. This is one of the easiest breakfast recipes you will ever make, and it tastes absolutely wonderful reheated throughout the week or eaten cold out of the refrigerator.

    Sophie absolutely loves it and always demands more as I bring some over to her high chair tray.

    The girl has good taste, let me tell ya! 😉

    More easy and delicious zucchini recipes like this:

    Air Fryer Zucchini Chips

    Paleo Double Chocolate Zucchini Bread

    Thai Chicken Zucchini Noodle Soup

    Whole30 Drunken Noodles

    Baked Sausage and Zucchini Casserole

    Low Carb Cheesy Zucchini Casserole

    This low carb cheesy zucchini casserole is layered with plenty of zucchini, parmesan cheese and a couple of eggs. It's the perfect breakfast dish, and it's completely perfect for both adults and kids alike. Healthy, easy, low carb, gluten free, and it only takes about 10 minutes to prepare!
    5 from 8 votes
    Tried this recipe?Mention @themovementmenu or tag #movementmenu!
    Print Recipe Pin Recipe Rate Recipe
    Servings 6
    Course: Main Course
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 45 minutes
    Total Time: 1 hour
    Servings: 6
    Calories: 186kcal
    Author: Monica Stevens Le

    Ingredients

    • 2 pounds zucchini
    • 2 cups Parmesan cheese shredded, see notes
    • 2 large eggs
    • 1 1/2 cups unsweetened almond milk see notes
    • kosher salt to taste
    • black pepper to taste

    Instructions

    • Heat the oven to 375 degrees Fahrenheit and adjust the oven rack to the middle position.
    • Using a mandolin or a sharp knife, thinly slice the zucchini into even rounds. Sprinkle salt all over the zucchini rounds and toss well with your fingers. Let them sit for 20-30 minutes.
    • Place the zucchini into a cheese cloth or between two towels and give it several squeezes to take out all the excess moisture.
    • In a mixing bowl, whisk the eggs with milk. Season with salt and pepper. Stir in 1 cup of the shredded cheese.
    • In a quiche or pie pan, add half of the zucchini rounds and sprinkle 1/2 cup cheese on top.
    • Arrange another layer of zucchini and pour the milk mixture on top. Add the remaining 1/2 cup of shredded cheese.
    • Bake the zucchini casserole in the oven for about 45-55 minutes until set and the top of the quiche is golden brown throughout.
    • Remove from the oven and serve warm.

    Notes

    Feel free to use cheddar cheese or another favorite cheese of yours that melts well.
    You can use any non-dairy milk that is unsweetened or use regular milk if you are okay with consuming that much dairy.

    Nutrition

    Calories: 186kcal | Carbohydrates: 6g | Protein: 16g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 77mg | Sodium: 648mg | Potassium: 446mg | Fiber: 2g | Sugar: 4g | Calcium: 502mg
    Monica Stevens Le
    Monica Stevens Le

    Hi! I’m Monica – recipe developer, matcha addict and lover of all things chocolate, kombucha and any & all puns. I am also the blogger, real food lover, & bonafide hustler behind the blog ‘The Movement Menu.’ I’m so excited to welcome you to my happy space, where my appreciation of creative recipes and healthy & mindful eats come together to inspire you to live a healthy, balanced life.

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    Paleo Double Chocolate Zucchini Bread »

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    Comments

    1. Roger V Beck says

      September 17, 2019 at 7:32 am

      Made this last night and it turned out perfect! Thank you for such a tasty and easy recipe!
      5 STARS

      Reply
      • Monica Stevens Le says

        September 17, 2019 at 10:27 am

        Hi there, that makes me SO happy to hear!! It really is so easy. I hope it becomes a staple in your kitchen 🙂

        Reply

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    Monica

    Hi! I’m Monica!

    I am a recipe developer, matcha addict and lover of all things delicious, green and any & all puns. I am also the blogger, real food cook, & bonafide hustler behind the scenes. Read More…

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    237 shares
    237 shares