Introduction:
This Keto-Friendly Cheesy Zucchini Casserole is a delicious and low-carb dish that combines the rich flavors of zucchini with the creamy, melty goodness of cheese. Perfect for anyone following a ketogenic diet, this casserole is both satisfying and full of flavor. Whether you’re making it as a side dish or a main meal, it’s a great way to enjoy zucchini while keeping your carbs low. The combination of zucchini, cheese, and herbs makes it a crowd-pleaser for everyone, even non-keto eaters!
Ingredients:
4 medium zucchinis, sliced into thin rounds
1 tablespoon olive oil (for greasing)
1 cup heavy cream
1 ½ cups shredded cheddar cheese (or a mix of your favorite cheese)
½ cup grated Parmesan cheese
2 cloves garlic, minced
1 teaspoon dried Italian seasoning
1 teaspoon salt
½ teaspoon black pepper
1/4 teaspoon red pepper flakes (optional for a bit of heat)
1/4 cup chopped fresh parsley (optional for garnish)
1 tablespoon butter (for greasing the baking dish)
Instructions:
Preheat the oven to 375°F (190°C) and grease a 9×9-inch baking dish with butter or olive oil.
Prepare the zucchini: Slice the zucchinis into thin rounds, discarding the ends. Pat them dry with paper towels to remove excess moisture.
Cook the zucchini: In a large skillet over medium heat, heat 1 tablespoon of olive oil. Add the zucchini slices and cook for 4-5 minutes until tender, stirring occasionally. You want the zucchini to soften but not become mushy. Remove from heat and set aside.
Prepare the cheese sauce: In a medium saucepan, combine the heavy cream, cheddar cheese, Parmesan cheese, minced garlic, Italian seasoning, salt, pepper, and red pepper flakes (if using). Stir over low to medium heat until the cheese is melted and the sauce is smooth and creamy.
Assemble the casserole: Layer the cooked zucchini slices evenly in the greased baking dish. Pour the cheese sauce over the zucchini, ensuring it’s evenly distributed.
Bake: Place the casserole in the preheated oven and bake for 20-25 minutes or until the top is golden brown and bubbly.
Serve: Remove the casserole from the oven and let it sit for a few minutes to cool slightly. Garnish with chopped fresh parsley before serving.
Description:
This Keto-Friendly Cheesy Zucchini Casserole is a creamy, cheesy, and savory dish that is perfect for anyone looking to enjoy a low-carb, high-flavor meal. The zucchini absorbs the cheesy goodness, and the blend of spices enhances the flavor without overpowering the vegetables. Whether you’re craving comfort food or looking for a satisfying side dish to serve with a protein, this casserole hits the mark. It’s a versatile, healthy dish that’s rich in flavor and texture, making it a great addition to your keto-friendly meal rotation.
Tips:
If you want a crispier texture, you can broil the casserole for the last 2-3 minutes of cooking to get the top extra golden and bubbly.
For added flavor, you can mix in some cooked ground sausage or bacon crumbles into the casserole before baking.
If you’d like to reduce the fat content, you can substitute half of the heavy cream with unsweetened almond milk, though this may affect the richness.
To prevent excess water from releasing from the zucchini, ensure you pat them dry before layering them in the casserole.
Make it ahead of time by assembling the casserole in the baking dish, then covering and refrigerating it until you’re ready to bake.
Corrections:
The original recipe might call for ingredients like breadcrumbs or flour to help thicken the sauce. To make it keto-friendly, these can be omitted or replaced with ground almonds or coconut flour (if desired), though it’s not necessary for the casserole to set well.
Be sure to slice the zucchini thinly, as thicker slices might not cook evenly or absorb the cheese sauce properly.
