Easy Keto Zucchini & Sausage Casserole
A hearty and healthy low-carb casserole featuring savory Italian sausage, fresh zucchini, and a rich egg base, perfect for breakfast or any meal prep.
Equipment
- Large skillet
- 9x13 inch Baking Dish
- Mixing Bowl
Ingredients
- 1 pound bulk Italian or breakfast sausage
- 10 large eggs at room temperature
- 1/2 cup heavy cream
- 4 cloves garlic minced
- 1 pound zucchini coarsely grated
- 1/2 cup coconut flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon red pepper flakes optional, for a little kick!
- 1 cup shredded Cheddar cheese
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9x13 inch glass or ceramic baking dish. This helps prevent sticking!
- In a large skillet over medium-high heat, cook the sausage until it's completely browned and no longer pink. Break it into crumbles as it cooks. Once done, remove it from the skillet.
- In a big mixing bowl, whisk together the eggs, heavy cream, and minced garlic until they're well combined and slightly frothy.
- Stir the coarsely grated zucchini directly into the egg mixture – no need to drain it! Then, add the coconut flour, baking powder, salt, pepper, and the optional red pepper flakes. Mix everything thoroughly until the batter is smooth and there are no lumps from the flour.
- Gently fold the cooked sausage crumbles into your egg and zucchini mixture.
- Pour the entire savory mixture into your prepared baking dish. Sprinkle the shredded Cheddar cheese evenly over the top.
- Bake for about 40 to 45 minutes. You'll know it's ready when the top is beautifully golden brown and a toothpick inserted into the center comes out clean.
- Let the casserole cool for about 10 minutes before slicing and serving. This allows it to set perfectly. Enjoy your healthy and hearty meal!
Notes
Feel free to adjust the spice level with red pepper flakes.
Nutrition per serving:
- Calories: 342kcal
- Total Carbs: 6.8g
- Net Carbs: 4g
- Fats: 24.4g
- Protein: 19g
