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Some recipes are born from necessity—like using up too much zucchini in the fridge—and others become legends because they’re so good you make them every week. This baked zucchini and cheese casserole is both. It started as a simple keto-friendly dinner idea and turned into a family favorite. Golden, bubbly, and layered with sharp cheddar and zucchini slices, this dish is comforting, low-carb, and easily customizable with sausage or broccoli. If you’re searching for a keto baked vegetable recipe that actually satisfies, this one hits all the marks.
A Comforting Way to Eat More Veggies
When I first started following a lower-carb lifestyle, I missed the warmth of casseroles. Most veggie bakes lacked that gooey, hearty appeal—until I discovered how well zucchini pairs with cheese. Add in a little seasoning and you’ve got a cozy dinner without the carbs.
Why You’ll Love This Zucchini Casserole
This is not just another zucchini dish. It’s creamy, cheesy, and versatile. You can layer it like a lasagna, add sausage or ground beef, toss in extra veggies like broccoli, and still keep it light and keto-friendly. Plus, it’s so easy to prep.
What Makes This Baked Zucchini and Cheese So Good
Zucchini Sliced Just Right
Slice your zucchini thin but not paper-thin—about 1/8-inch is perfect. This helps the layers cook evenly and stay firm enough to hold their shape without becoming mushy.
Cheese Matters
This recipe uses:
- Mozzarella – for melty stretch
- Sharp cheddar – for bold flavor
- Parmesan (optional) – for a salty top crust
Layer these between zucchini slices and bake until golden and bubbly.
Tips for Perfect Zucchini Casserole
Don’t Skip the Salting Step
Lightly salt your zucchini slices and let them sit for 10–15 minutes. This pulls out moisture, which keeps your casserole from getting watery. Just blot dry before layering.
Use a Shallow Baking Dish
This ensures even cooking and gives you a nice cheesy crust on top. A ceramic or glass 9×9 dish works well.
Step-by-Step Baked Zucchini and Cheese Recipe
Ingredients:
- 3 medium zucchinis, sliced into 1/8-inch rounds
- 1 ½ cups shredded mozzarella
- 1 cup shredded sharp cheddar cheese
- ¼ cup grated Parmesan (optional)
- 2 eggs
- ½ cup heavy cream
- 1 tsp garlic powder
- ½ tsp dried oregano
- Salt and pepper to taste
- Optional: 1 cup cooked ground sausage or broccoli florets
Instructions:
- Preheat oven to 375°F (190°C). Lightly grease a baking dish.
- Salt zucchini slices and let sit for 10 minutes. Pat dry.
- In a bowl, whisk eggs, cream, garlic powder, oregano, salt, and pepper.
- In the baking dish, layer zucchini slices, a sprinkle of sausage or broccoli if using, and shredded cheese.
- Pour the egg mixture evenly over the layers.
- Top with remaining cheese and Parmesan.
- Bake uncovered for 30–35 minutes or until golden and set.
- Let rest for 5–10 minutes before serving.
Baked Zucchini and Cheese
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
Creamy, cheesy baked zucchini and cheese casserole made with mozzarella, cheddar, and sliced zucchini. A comforting keto-friendly recipe with optional sausage or broccoli for a hearty low-carb dinner.
Ingredients
3 medium zucchinis, sliced into 1/8-inch rounds
1 ½ cups shredded mozzarella
1 cup shredded sharp cheddar cheese
¼ cup grated Parmesan (optional)
2 eggs
½ cup heavy cream
1 tsp garlic powder
½ tsp dried oregano
Salt and pepper to taste
Optional: 1 cup cooked ground sausage or broccoli florets
Instructions
1. Preheat oven to 375°F (190°C) and grease a baking dish.
2. Salt zucchini slices and let sit for 10 minutes. Pat dry.
3. Whisk together eggs, cream, garlic powder, oregano, salt, and pepper.
4. Layer zucchini, sausage or broccoli (if using), and cheeses in baking dish.
5. Pour egg mixture evenly over layers.
6. Top with remaining cheese and Parmesan.
7. Bake uncovered for 30–35 minutes until golden and bubbly.
8. Rest 5–10 minutes before slicing and serving.
Notes
Salt zucchini to prevent a watery bake.
Add sausage or chicken for protein-rich version.
Store leftovers in fridge for 3 days; reheat in oven.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 2g
- Sodium: 410mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 95mg
Keywords: Baked Zucchini and Cheese, Keto Zucchini Bake Recipes, Zucchini Casserole
Serving Suggestions & Additions
Perfect Keto Meal Pairings
Pair with a green salad and avocado dressing for a balanced meal, or serve alongside grilled chicken or fish for a protein-packed dinner.
Add Protein for a Full Dinner
This dish works beautifully with sausage, ground beef, or even shredded rotisserie chicken. Just cook the meat before layering.
FAQ About Baked Zucchini and Cheese
Is this recipe keto and low carb?
Yes! With only a few carbs per serving, it’s ideal for keto and low-carb diets.
Can I freeze it?
It’s best fresh, but you can freeze after baking. Reheat in the oven to restore texture.
Can I use yellow squash instead?
Yes, or mix zucchini and squash for color and variety.
What if I don’t have cream?
Use full-fat coconut milk or a mix of cream cheese and water as a substitute.
Can I prep it ahead of time?
Definitely. Assemble and refrigerate up to 24 hours before baking.