Zucchini Casserole Low Carb and Keto Friendly
This super easy delicious casserole is filled with garden fresh zucchini, farm fresh eggs, creamy Gouda, sharp white cheddar and sweet Parmesan with a generous helping of fresh minced garlic.
- Prep Time: 15
- Cook Time: 45
- Total Time: 1 hour
- Yield: 9 servings 1x
- Category: vegetable casserole
- Method: bake
- Cuisine: American
Scale
Ingredients
- 5 large zucchini shredded
- 1 1/4 teaspoons salt
- 4 large eggs
- 1 1/2 cups finely shredded Gouda Cheese
- 1/2 cup finely shredded white cheddar
- 1/2 cup grated Parmesan
- 3/4 cup heavy cream
- 1/2 medium onion finely chopped
- 3 cloves garlic minced
- 1/4 cup fresh chopped chives
- 1/4 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
Instructions
- Preheat oven to 375 degrees. Grease 9×9 inch baking dish.
- Place 1 cup grated zucchini (1 zucchini) in a colander in the sink and sprinkle with 1/4 teaspoon salt. Repeat with another cup of zucchini and 1/4 teaspoon of salt. Repeat until all the zucchini is salted. Let set for 20 minutes.
- Add 1 cup grated zucchini to center of clean kitchen towel. Twist up and squeeze as much of the moisture out of the zucchini as possible. Add squeezed zucchini to large mixing bowl. Repeat until all the zucchini has been twisted and squeezed.
- In same large mixing bowl add eggs, Gouda, cheddar, Parmesan, cream, onions, garlic, chives, salt and pepper. Stir to combine. Pour into casserole dish. Bake for 45 minutes or until set and lightly browned. Cool for 15-20 minutes before slicing.
Keywords: zucchini casserole, cheese zucchini casserole, vegetable casserole, casserole, zucchini casserole recipe, zucchini recipe
