Can I make Keto Zucchini Casserole ahead of time?

Yes, you can assemble Keto Zucchini Casserole up to 24 hours before baking. Cover it tightly and store it in the refrigerator. For the best texture, prepare the crispy topping separately and add it just before baking.

How do I keep my zucchini casserole from becoming watery?

Remove excess moisture from the zucchini before baking. After shredding, place the zucchini in a cheesecloth or clean kitchen towel and squeeze out as much liquid as possible.

Can I use frozen zucchini?

Yes, you can use frozen zucchini. Thaw it completely and squeeze out all excess liquid before adding it to the casserole mixture.

Is Keto Zucchini Casserole gluten-free?

Yes, Keto Zucchini Casserole is gluten-free because it uses pork rinds or Parmesan crisps instead of wheat-based breadcrumbs.

What can I substitute for pork rinds?

You can use crushed Parmesan crisps instead of pork rinds. They add crunch and keep the casserole low in carbohydrates.

Can I add meat to this casserole?

Yes, cooked chicken, turkey, bacon, sausage, or ground beef all work well in Keto Zucchini Casserole. Adding meat can turn it from a side dish into a full meal.

How long does Keto Zucchini Casserole last in the refrigerator?

Keto Zucchini Casserole lasts up to 4 days in the refrigerator when stored in an airtight container.

Can I freeze Keto Zucchini Casserole?

Yes, you can freeze Keto Zucchini Casserole for up to 3 months. Cool it completely, wrap it tightly, and thaw it overnight in the refrigerator before reheating.

What cheeses work best in this recipe?

Mozzarella, cheddar, and Parmesan work best because they create creaminess, rich flavor, and a golden topping. Monterey Jack, Colby Jack, Gruyere, or provolone can also work.

Keto Zucchini Casserole: Amazing 7-Step Low Carb Favorite

Description

This Keto Zucchini Casserole is cheesy, buttery, and packed with low carb zucchini. It makes an easy gluten-free keto side dish with tender zucchini, melted cheese, garlic, and a crispy golden topping.

Ingredients

4 cups shredded zucchini, about 4 medium zucchini
1/4 tsp salt
1/2 cup diced yellow onion
2 tbsp minced garlic
2 eggs, beaten
1 cup shredded mozzarella cheese
1/2 cup shredded cheddar cheese
3/4 cup grated Parmesan cheese, divided
1/2 cup crushed pork rinds or Parmesan cheese crisps
3 tbsp butter

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Instructions

Preheat oven to 375°F and spray an 8-inch x 8-inch baking dish with non-stick cooking spray.
Place half the shredded zucchini in the center of a clean cheesecloth or cotton kitchen towel. Twist the cloth or towel to make a zucchini pouch, then squeeze over the sink to remove as much water as possible.
Add the drained zucchini to a bowl, then repeat the squeezing process with the remaining zucchini.
Add onion, garlic, eggs, mozzarella cheese, cheddar cheese, and 1/2 cup Parmesan cheese to the zucchini. Mix well.
Transfer the mixture to the prepared baking dish and bake for 20 minutes.
While the casserole bakes, melt the butter. In a small bowl, stir together the crushed pork rinds, remaining 1/4 cup Parmesan cheese, and melted butter.
After 20 minutes, remove the casserole from the oven and sprinkle the buttered topping evenly over the top.
Return the casserole to the oven and bake for 5 to 8 more minutes, or until the topping turns browned and crispy.
Serve warm and season with salt and pepper to taste.

Notes

If you do not want to shred your own zucchini, use fresh spiralized zucchini from the produce section and chop it into shorter pieces before using.
If you prefer less garlic, reduce the garlic or omit it completely.
For a different flavor, omit the garlic and add 2 to 3 teaspoons Italian seasoning.
To make this casserole a full meal, add cooked cubed or shredded chicken breast.
Squeeze as much liquid as possible from the zucchini to prevent a watery casserole.
Store leftovers in an airtight container in the refrigerator for up to 4 days.

Prep Time: 10 minutes
Cook Time: 28 minutes
Category: Keto Side Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 267
Sugar: 5g
Sodium: 617mg
Fat: 19g
Saturated Fat: 11g
Unsaturated Fat: 6g
Trans Fat: 0.2g
Carbohydrates: 9g
Fiber: 2g
Protein: 16g
Cholesterol: 107mg