Keto Cheesy Zucchini Casserole
Indulge in the creamy, savory goodness of Keto Cheesy Zucchini Casserole—a flavorful low-carb dish that's perfect for busy weeknights or holiday feasts! Packed with tender zucchini slices, sautéed onions, and garlic, this casserole features a luscious sauce made with heavy cream, cream cheese, and a trio of melted cheeses: cheddar, parmesan, and cream cheese. Baked to bubbly perfection with a golden, crisp top, this keto-friendly recipe delivers comforting, cheesy richness while staying light and gluten-free. Whether you're following a ketogenic diet or simply love wholesome, veggie-forward meals, this casserole makes a satisfying side dish or main course for six. Serve with a sprinkle of fresh parsley for the ultimate finishing touch.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 medium zucchini
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 medium onion
- 2 cloves garlic
- 0.5 cup heavy cream
- 4 ounces cream cheese
- 1.5 cups cheddar cheese
- 0.5 cup parmesan cheese
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Preheat the oven to 375°F (190°C).
Slice the zucchini into thin rounds and place them in a bowl. Sprinkle with 1 teaspoon of salt and toss gently to coat evenly. Let them sit for about 10 minutes to draw out excess water.
Meanwhile, finely chop the onion and mince the garlic. In a skillet over medium heat, add olive oil and sauté the onion for about 3-4 minutes until translucent. Add the garlic and sauté for another 1 minute until fragrant.
In a small saucepan, combine the heavy cream and cream cheese over medium-low heat. Stir until the cream cheese is fully melted and smooth. Remove from heat.
Pat the zucchini slices dry with a clean kitchen towel or paper towel to remove any moisture.
In a large bowl, combine the zucchini, sautéed onions and garlic, cream mixture, 1 cup of cheddar cheese, 1/4 cup of parmesan cheese, and black pepper. Mix well to combine.
Transfer the mixture into a greased 9x13 inch baking dish, spreading it evenly.
Top with the remaining cheddar cheese and parmesan cheese.
Bake in the preheated oven for about 25-30 minutes, or until the top is golden brown and bubbly.
Remove from the oven and let it cool for 5 minutes. Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
2307 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.4 g | 222% | |
| Saturated Fat | 89.1 g | 446% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 420 mg | 140% | |
| Sodium | 11958 mg | 520% | |
| Total Carbohydrate | 105.7 g | 38% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 65.9 g | ||
| Protein | 69.1 g | 138% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1441 mg | 111% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 2697 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
