Keto Zucchini Casserole
Ingredients
- 2 pounds Zucchini
4 large zucchinis
- 1 teaspoon Salt
- 2 tablespoons Unsalted Butter
melted or olive oil + 1 tablespoon to grease dish
- 2 oz Onion
peeled, sliced
- 3 Garlic Clove
- 1/2 cup Heavy Cream
- 1/2 cup Sour Cream
- 1 cup Shredded Parmesan
divided
- 1 cup Grated Mozzarella)
divided (or old mature cheddar or Emmental
- 1 teaspoon Salt
Directions
- 1
Preheat oven to 425°F (220°C). Grease a 1.5-liter square glass or ceramic baking dish with butter. Set aside.
- 2
Slice the zucchinis into 1/4 inch thick (0.6 cm), place on a large bowl, sprinkle 1 teaspoon salt all over the slices and toss with your hands to bring the salt in contact with all slices. Set aside 20 minutes. This step will extract the zucchini water and prevent a watery casserole, don't skip!
- 3
Drain the zucchini slices, then lay the slices onto absorbent paper and pat dry with more absorbent paper to remove as much excess water as you can.
- 4
In a large saucepan, melt butter over medium heat and fry onions until fragrant and soft. Stir in garlic, pour heavy cream, sour cream, and keep cooking until it forms bubbles on the sides.
- 5
Stir in half of the grated parmesan and half of the grated mozzarella and stir until the cheese is fully melted and it forms a cheesy sauce.
- 6
Lay the zucchini slices in a row into the square baking dish. See the picture in my post or watch the video to see how to make this.
- 7
Pour the cheese sauce and top of the zucchini and spread evenly to cover all the zucchini slices. Sprinkle the rest of the parmesan and mozzarella cheese all over the zucchini slices.
- 8
Bake for 15-20 minutes or until cheese is broiled on top, the sauce bubbles in the pan, and zucchini are tender. Don't overbake, or the zucchini will become mushy.
- 9
Store in the fridge in an airtight container for up to 4 days. Rewarm in a saucepan or the microwave.
Keto Zucchini Casserole
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Ratings & Reviews
Based on 162 ratings
Rating Breakdown
About this Recipe
Looking for a satisfying low-carb meal that doesn't compromise on flavor? This Keto Zucchini Casserole delivers a rich, cheesy experience, perfect as a wholesome dinner or a hearty side dish, all while keeping your net carbs in check.
What makes this casserole a true winner is its clever blend of fresh zucchini, creamy sour cream, and a generous mix of two cheeses—Parmesan and mozzarella—creating a deeply flavorful and comforting dish. It’s designed to be effortlessly delicious, proving that healthy eating can be incredibly indulgent. With only 6.6g net carbs per serving, it’s a brilliant addition to your keto repertoire.
Prepare for a wonderfully savory and comforting dish that celebrates the versatility of fresh zucchini. You'll find tender, garden-fresh zucchini slices bathed in a luscious, garlicky sauce, all enrobed in a golden, bubbling layer of melted cheese. The aromatic hint of sweet onion and pungent garlic elevates the earthy flavor of the zucchini, while the heavy cream and sour cream contribute a luxurious richness that makes every bite incredibly satisfying. This casserole isn't just low-carb; it’s packed with wholesome vegetables and flavor, offering a hearty texture and a creamy, cheesy finish that will leave you feeling nourished and content without the carb count.
Customization & Variations
Feel free to tailor this casserole to your pantry or preferences. While mozzarella brings a classic melty texture, you can easily swap it for other meltable options like mature cheddar or Emmental for a different depth of flavor. If you prefer, olive oil can be used instead of melted butter for preparing the aromatics. For an even creamier texture, you might consider adjusting the sour cream and heavy cream ratio to your liking.
This versatile Keto Zucchini Casserole shines whether served as the star of a weeknight dinner or as an impressive, crowd-pleasing side dish at any gathering. Its robust flavors pair beautifully with a simple roasted chicken or a pan-seared steak.