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