Easy Zucchini Casserole
A delicious, keto-friendly zucchini casserole that is easy to whip up for a healthy side dish or a light main meal.
Equipment
- 9-inch round or 8-inch square baking dish
Ingredients
- 2 medium zucchini, quartered and chopped about 4 cups
- 2 tbsp butter cut into small pieces
- 3 large eggs
- 1/4 cup heavy cream
- 1/4 cup onion chopped
- 1/2 tsp salt
- 1/2 tsp pepper
- 6 ounces shredded cheddar cheese divided (about 1 1/2 cups)
- 1/4 cup Parmesan cheese grated
- 1/4 cup pork rinds or parmesan crisps finely crushed
Instructions
- Cut zucchini into chunks and briefly boil in lightly salted water for about 4 minutes. Drain very well.
- Preheat oven to 350°F (175°C) and grease a baking dish. Spread zucchini and scatter butter pieces on top.
- In a large bowl, whisk eggs and cream. Stir in onion, salt, pepper, and half of the cheddar cheese. Pour over zucchini.
- Top with remaining cheddar, parmesan, and crushed pork rinds.
- Bake for 35 minutes until golden brown and bubbly.
Notes
Nutrition per serving: Calories: 195 kcal | Total Carbs: 2.8g | Net Carbs: 2.2g | Fats: 14.4g | Protein: 10.4g
