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!
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?
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.
How to make low carb cheesy zucchini casserole
Heat the oven to 375 degrees Fahrenheit and adjust the oven rack to the middle position.
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.
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! 🙂
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.
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:
Low Carb Cheesy Zucchini Casserole
- 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
- 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.
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.