Description
You’re going to love this Easy Cheesy Zucchini Casserole. It’s low carb, gluten-free, egg-free, and super easy to make. Everyone in your family will ask you to make it, including your kids!
Ingredients
Scale
- 3 small-medium zucchini
- 2 tbsp butter
- ⅓ cup onion
- 2 oz cream cheese
- ⅓ cup heavy cream
- ⅓ cup sour cream
- 1 cup mozzarella (divided ½ + ½ )
- 1 cup grated parmesan (divided ½ +½)
- ¼ tsp pepper
- ¼ tsp garlic powder
- ¼ tsp paprika
Instructions
- Preheat the oven to 350 degrees.
- Cut the ends off the zucchini and slice it in half lengthwise. Then cut into small bite-sized pieces. Salt the zucchini and let sit. Drain and pat them dry with a paper towel. Place into a baking dish and set aside.
- In a medium saucepan add the butter and chopped onion and saute for a minute or two.
- Add the cream cheese, heavy cream, sour cream, black pepper, garlic powder, and paprika. Cook on medium-high heat until the cream cheese is melted, whisking constantly.
- Now add ½ cup grated parmesan and ½ cup shredded mozzarella. Whisk until well combined.
- Pour the cheese sauce over the zucchini and stir to ensure all the zucchini is covered with the sauce.
- Sprinkle the remaining ½ cup of parmesan and ½ cup mozzarella on top.
- Bake for 20-30 minutes or until the cheese is bubbling and gets golden.
Notes
5 NET CARBS PER SERVING
Small zucchini are more tender.
Salt the zucchini first, drain, then pat dry.
You can add cauliflower rice.
To make it a full meal, add meat such as chicken, beef, or pork.
To cook in a slow cooker, add the zucchini and cheese sauce and cook on low for 3-4 hours.
For a crunchy topping add crushed pork rinds. If not keto – add panko or regular breadcrumbs.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dishes
- Method: Baking
- Cuisine: American