Zucchini Casserole
Zucchini Casserole

I’m already seeing this zucchini recipe on my Thanksgiving table (and maybe even for breakfast sometime)!!!

Oh my goodness – – – so delicious!!!

TIPS: To make this recipe LactoVeg or LactoOvoVeg leave off the pork rinds or substitute with breadcrumbs.

Zucchini Casserole Recipe

  • 3 large eggs
  • 2 large zucchini, chopped
  • 1 1/2 cups shredded sharp cheddar cheese, divided
  • 2 Tbsp unsalted butter, cut into small pieces
  • 1/4 cup yellow onion, chopped
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup pork rinds, finely crushed
  • 1/4 cup heavy whipping cream
  • 1/2 tsp freshly ground black pepper
  1. Bring a large pot of lightly salted water to a boil on stovetop.
  2. Add chopped 2 zucchini and cook until just tender, about 4 mins.
  3. Drain well in a colander.
  4. Preheat the oven to 350 F.
  5. Grease a 9″ round ceramic baking dish.
  6. Spread cooked chopped 2 zucchini in the dish and dot with cut pieces of 2 Tbsp butter.
  7. In a large bowl, whisk together 3 eggs and 1/4 cup cream.
  8. Add to the egg mixture chopped 1/4 cup onions, 1/2 tsp black pepper, and 3/4 cup cheddar cheese.
  9. Pour seasoned egg mixture over the zucchini.
  10. Sprinkle the top of the dish with the remaining 3/4 cup cheddar cheese, 1/4 cup grated Parmesan cheese, and 1/4 cup crushed pork rinds.
  11. Bake 35 mins, until bubbly and the edges are nicely browned.
Nutrition Facts
Servings: 6
Amount per serving 
% Daily Value*
Total Fat 21.4g27%
Saturated Fat 12.4g62%
Cholesterol 153mg51%
Sodium 427mg19%
Total Carbohydrate 5.2g2%
Dietary Fiber 1.3g5%
Total Sugars 2.4g 
Protein 17.7g 
Vitamin D 17mcg87%
Calcium 323mg25%
Iron 1mg6%
Potassium 357mg8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

#Keto #LowCarb

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