Low Carb Cheesy Zucchini Casserole
Indulge in the comforting flavors of this Low Carb Cheesy Zucchini Casserole, a healthier twist on classic comfort food that's brimming with creamy, cheesy goodness. Featuring tender zucchini slices sautéed to perfection, this keto-friendly recipe combines rich heavy cream, velvety cream cheese, and a melty blend of sharp cheddar and parmesan for an irresistible sauce. Enhanced with fragrant garlic and Italian herbs, every bite is bursting with flavor, while the golden, bubbly topping adds a satisfying texture. Simple to prepare and ready in under an hour, this casserole makes an ideal side dish or a hearty low-carb main for weeknight dinners or special occasions. Garnished with vibrant fresh parsley, it's a feast for both the eyes and the taste buds! Perfect keywords: low carb casserole, cheesy zucchini bake, keto zucchini casserole, healthy comfort food.
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Recipe Information
Ingredients
- 4 medium zucchini
- 1 teaspoon salt
- 2 tablespoons olive oil
- 2 cloves garlic
- 1 teaspoon dried Italian herbs
- 0.5 teaspoon black pepper
- 0.5 cup heavy cream
- 4 ounces cream cheese
- 1 cup sharp cheddar cheese
- 0.5 cup parmesan cheese
- 1 large egg
- 2 tablespoons fresh parsley
Instructions
Preheat the oven to 375°F (190°C).
Thinly slice the zucchinis and place them into a colander. Sprinkle with salt and let them sit for at least 10 minutes to draw out moisture.
In a large skillet over medium heat, add olive oil. Mince the garlic cloves and sauté in olive oil until fragrant, about 1 minute.
Add the drained zucchini slices to the skillet and cook for 5-7 minutes, stirring occasionally, until they're slightly softened. Remove from the heat.
In a medium saucepan over low heat, combine heavy cream and cream cheese. Stir continuously until the cream cheese is melted and smooth.
Mix in the dried Italian herbs, black pepper, and one beaten egg into the cream cheese mixture.
Add 3/4 cup of the sharp cheddar cheese and 1/4 cup parmesan cheese to the mixture. Stir until the cheeses are melted and the mixture is smooth.
Place the cooked zucchini slices into an 8x8-inch baking dish in an even layer.
Pour the cream cheese sauce over the zucchini, spreading evenly to cover.
Sprinkle the remaining cheddar and parmesan cheese on top.
Bake in the preheated oven for 20-25 minutes, or until the cheese on top is bubbly and slightly golden.
Remove from the oven and let it sit for about 5 minutes before serving.
Garnish with freshly chopped parsley and serve warm.
Nutrition Facts
Calories |
2078 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.8 g | 215% | |
| Saturated Fat | 87.0 g | 435% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 11376 mg | 495% | |
| Total Carbohydrate | 74.2 g | 27% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 58.9 g | ||
| Protein | 66.5 g | 133% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 1539 mg | 118% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 2028 mg | 43% | |
*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.
