Keto Zucchini Casserole

This Keto Zucchini Casserole is cheesy, buttery, and packed with low carb zucchini!

Course Keto Side Dish, Side Dish

Cuisine American, Western

Keyword gluten free recipes, healthy side dishes, keto casserole recipes, keto zucchini casserole, low carb side dishes, zucchini recipes

Prep Time 10

Cook Time 28

Total Time 37

Servings

Calories 267kcal

Preheat oven to 375 F and prepare an 8” x 8” baking dish by spraying it with non-stick cooking spray.
Place half the shredded zucchini in the center of a clean cheesecloth or cotton kitchen towel. Twist the cloth or towel to make a zucchini “pouch.” Over the sink, squeeze the pouch to extract as much water as possible from the shredded zucchini.
Add the drained zucchini to a bowl, then repeat the process for the second half of the zucchini.
To the zucchini, add onion, garlic, eggs, mozzarella cheese, cheddar cheese, and 1/2 cup Parmesan cheese. Mix well.
Add mixture to prepared baking dish and bake for 20 minutes.
While the dish is baking, melt butter. To a small bowl, add pork rinds, remaining 1/4 cup Parmesan cheese, and melted butter. Stir to combine.
After 20 minutes, remove dish from oven and sprinkle buttered mixture on top. Then return to the oven for an additional 5-8 minutes, or until topping is browned and crispy.
Serve and season with salt and pepper to taste.

If you don't want to shred your own zucchini, you can use fresh spiralized zucchini found in the produce section. Just make sure to chop it into shorter pieces so you're not using long spirals.
Not a big garlic fan? Feel free to modify or omit the amount of garlic used in this recipe. A modification I make sometimes is omitting the garlic completely and adding 2-3 tsp Italian seasoning.
Want to make this a full meal? Add cooked cubed or shredded chicken breast.