Keto Zucchini Casserole

Keto Zucchini Casserole

For a vegetarian entrée or side dish, this simple baked keto zucchini casserole with sour cream and cheese is ideal.

This nutritious zucchini gratin is also devoid of gluten and eggs. The ideal casserole dish for keto that will make the most of your summer squash.


  1. Two pounds of zucchini Four huge zucchinis
  2. One tsp salt
  3. Two ounces of peeled and sliced onions,
  4. plus one tablespoon of melted unsalted butter
  5. or olive oil to coat the dish
  6. Three cloves of garlic
  7. Half a cup of heavy cream
  8. Half a cup of sour cream
  9. one cup of split shredded Parmesan
  10. One cup of split grated mozzarella (or aged cheddar or emmental)
  11. One tsp salt


  • Aim for 425°F (220°C) in the oven. Butter should be used to grease a 1.5-liter square glass or ceramic baking dish. Put aside.
  • Cut the zucchini into 1/4-inch (0.6 cm) slices, then transfer them to a large bowl and add 1 teaspoon of salt on top.
  • over the slices, tossing them with your hands to coat each one with salt. Allocate twenty minutes. Don’t omit this step as it will extract the water from the zucchini and prevent a watery casserole!
  • After draining the zucchini slices, place them on absorbent paper and pat dry with additional absorbent paper to get rid of any remaining water.
  • Melt butter in a large saucepan over medium heat, then cook onions until they become tender and fragrant. Add the garlic, pour in the sour cream and heavy cream, and continue heating until bubbles start to form on the edges.
  • Add half of the parmesan and half of the mozzarella that have been grated, and stir until the cheese has melted completely and a cheesy sauce appears.
  • Arrange the slices of zucchini in a row within the square baking dish. To see how to make this, view the picture in my article or the video.
  • Spread the cheese sauce equally over all of the zucchini slices after pouring it on top. Over the zucchini slices, distribute the remaining mozzarella and parmesan cheeses.
  • Bake for 15 to 20 minutes, or until the zucchini are soft, the sauce is bubbling in the pan, and the cheese is browned on top. Avoid overbaking to avoid mushy zucchini.

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