Quick And Easy Zucchini Casserole Recipes

Packed full of fresh zucchini and cheddar cheese, this easy and creamy Zucchini Casserole is a delicious, low-carb dinner that comes together in just 30 minutes!

Brace yourselves for a feast of flavors with our savory Zucchini Casserole! It’s a delicious ensemble of fresh zucchini and cheddar cheese, culminating into a creamy and hearty dinner you can prepare in just half an hour.

This oven-baked Zucchini Casserole makes a truly tasty vegetarian entrée or a side dish bursting with flavor, texture, and nutrients. It’s a win-win for all! I mean, who would’ve thought that something made with this bland green veggie could taste better than Zucchini Brownies or my Apple and Zucchini Bread? I ❤️ them both.

Easy Zucchini Casserole {vegetarian}

But, you know, filling up a baking dish with layer upon layer of zucchini, rich cream, and cheese is a trophy-deserved dinner recipe. And this stunner is sure to wow all the crowds!

You can prepare this fantastic casserole with simple pantry ingredients and make a perfect one-pot weeknight dinner. It’s an easy-to-share dish that will surprise even those who usually turn up their noses at zucchini. It’s cheesy and creamy, and a single bite of this meal might just convert them!

The best pairing for you depends on your personal preferences and dietary needs, but that won’t stop me from suggesting some favorites. ?

Easy Baked Zucchini Parmesan

Packed full of fresh zucchini and cheddar cheese, this easy and creamy Zucchini Casserole is a delicious low-carb dinner that comes together in just 30 minutes!

Calories: 256 kcal | Carbohydrates: 4 g | Protein: 13 g | Fat: 22 g | Saturated Fat: 13 g | Cholesterol: 143 mg | Sodium: 411 mg | Potassium: 244 mg | Fiber: 1 g | Sugar: 2 g | Vitamin A: 880 IU | Vitamin C: 12.1 mg | Calcium: 288 mg | Iron: 1 mg | Net Carbs: 3 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.This zucchini casserole is an easy side dish that pairs perfectly with any keto meal. Naturally grain-free and low in carbohydrates, it features fresh zucchini, cheddar, and parmesan, with a crispy topping. It’s a hit with the whole family and a great way to use up that bounty of summer squash.

Healthy Baked Cheesy Zucchini Casserole

This zucchini bake recipe was born of absolute necessity: the necessity of having too much zucchini and not enough ideas what to do with it!I have so many delicious keto zucchini recipes and yet I find myself needing more every year.

If you grow your own zucchini, you know exactly what I am talking about. Every year, I have at least one monster plant that produces and produces and produces. I make everything I can thing of: Zucchini Lasagna, Keto Zucchini Bread, and even Chocolate Zucchini Cake.

And I still have too much. I pick so many of the delicious green summer squash, I end up passing them out to strangers on the street.

Chicken Zucchini Casserole · Easy Family Recipes

Zucchini Casserole is an absolutely brilliant way to put all that summer squash to good use. It’s rich and cheesy, with a deliciously crispy topping. Even my kids devoured it!

This keto side dish uses easily accessible ingredients that almost everyone has at home. It’s simple to make and has only 10 minutes of prep time. And you can turn it into a full meal by adding cooked chicken or sausage!

I honestly can’t believe how good this is. When this zucchini casserole was baking, my mouth was watering from the delicious smells emanating from my kitchen. It was hard to wait until the rest of the family was home to dig in.

Southern Squash Casserole

TESTIMONIAL “Had to run to come thank you, my husband does not eat veggies , quiche or anything that is green in color ???? but he ate almost quarter if the bowl before supper was ready as I removed it from the oven to cool down.” — Estelle

1. Chop and blanch the zucchini:Cut the zucchini lengthwise into quarters, and then into ½ inch chunks. Boil for a few minutes in lightly salted water to release excess moisture so your casserole isn’t soupy. This also helps pre-cook the zucchini a bit so the casserole is tender. Drain it well.

3. Add the egg mixture: Whisk together the eggs, cream, onion, and half of the cheese, then pour this mixture evenly over the zucchini.

Mediterranean Style Baked Zucchini Casserole

4. Sprinkle on the topping: Top with more cheese and crushed pork rinds or parmesan crisps for a delicious cheesy crust.Bake until bubbly and golden.

Turn this delicious zucchini bake into a full meal by adding cooked chicken, sausage, or ground beef. Simply add it along with the zucchini before pouring the egg mixture overtop. One reader even added fajita spice for a Mexican flair!

I have not tried freeing zucchini casserole, but several readers have mentioned that they have done so successfully. Make sure you let it cool completely and the wrap it up tightly so it doesn’t get any freezer burn.

Baked Zucchini Squash Casserole

If you are cooking for a larger crowd, you can easily double this recipe and bake it in a 9×13-inch dish. It may take slightly longer to bake so keep your eye on it.

Crushed pork rinds are a great way to add that crispy bread topping we miss on the keto diet. You can also use crushed parmesan crisps or low carb crackers.

It sounds counterintuitive, but by blanching vegetables in boiling water first, you force them to release more moisture. Be sure to drain the zucchini well before adding it to your casserole dish. This method keeps your zucchini casserole from getting soupy and watery.

Baked Zucchini Casserole

You’re going to love this easy zucchini casserole! Deliciously cheesy, low in carbs and keto friendly, this zucchini bake makes a wonderful summer side dish that even the kids will love. A great way to use up that bounty of summer squash.

Storage Information: Store the casserole in the fridge, tightly wrapped up, for up to 4 days. If you plan to freeze it, let the zucchini bake cool completely and then wrap up tightly. It should last up to 2 months. 

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

Zucchini Tomato Bake

Reader InteractionsWe are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.This recipe is very simple, calling for just three main ingredients, zucchini, tomatoes, and a touch of onion. Adding a crunchy Panko breadcrumb topping with parmesan cheese gives for the perfect finishing touch. Zucchini really is the main star of this dish!

Easy Baked Zucchini has been a go-to side dish for us forever. It’s effortless and so delicious. I wanted to create a zucchini casserole that was light but flavorful and made the veggies the star of the dish (and not loaded down with bread etc).

TOMATOES I like using Roma tomatoes in this recipe, they add great flavor but hold up well to baking and aren’t watery. You can use any ripe tomato, try to choose one with a similar diameter to the zucchini you’re using.

Cheesy Zucchini Bake

I love a crisp topping over this casserole. A combination of panko bread crumbs and parmesan cheese is the perfect addition. Fresh herbs are added after baking for lots of flavor.

This baked zucchini casserole goes well with simple summertime fare and makes a nice substitute for a tossed salad. Serve it with grilled chicken breasts, hamburgers, or sausages.

This is a great way to use your zucchini straight from the garden! It's perfect as a low carb side dish option. 

Easy Zucchini Au Gratin + {video}

Optional:  Spread a thin layer of tomato sauce (or pasta sauce) over the bottom of the casserole dish before adding the zucchini/tomato mixture.

Serving: 1 cup | Calories: 84 | Carbohydrates: 6 g | Protein: 2 g | Fat: 5 g | Saturated Fat: 2 g | Cholesterol: 9 mg | Sodium: 103 mg | Potassium: 295 mg | Fiber: 1 g | Sugar: 3 g | Vitamin A: 475 IU | Vitamin C: 22.6 mg | Calcium: 60 mg | Iron: 0.7 mg

© . Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

Cheesy Baked Zucchini Casserole {keto}

Holly