• Affiliate Disclosure We participate in the Amazon Services LLC Associates Program. Therefore, some of these recommendations will result in this page earning a small commission. This will not affect the price that you pay at all. If you support what we do and appreciate the free information that we provide then please consider purchasing through our links. It is very much appreciated!

Zucchini Cheese Casserole , Low Carb and Gluten Free

Simple Zucchini Cheese Casserole Recipe

Zucchini Cheese Casserole Recipe

It’s that time of year!  Zucchini is reproducing rapidly in my garden!  This Zucchini Cheese Casserole recipe is an old family favorite and it also happens to be low carb and gluten free.  In the old days we added bread crumbs to the top, but it is just as good without.

This recipe is so good that even my vegetable hating teenagers love it and come back for seconds.  They ask me to make it.  You can’t beat that, especially when it’s a zucchini recipe!  My whole family agrees that this is simply the best zucchini casserole recipe ever!

Tools you will need to make this simple zucchini casserole recipe:

Zucchini Cheese Casserole Recipe Instructions

  • Large zucchini (1.5 – 2lbs)
  • 1 tbsp olive oil
  • ¼ c onion
  • 3 or 4 cloves garlic, chopped
  • 1 c mozzarella, shredded
  • 2 eggs
  • 1/3 c sour cream
  • 1 c chopped basil or parsley (or combo of both!)
  • ½ c parmesan cheese
  1. Grate zucchini with a cheese grater or the grater attachment of a food processor. (While I am grating this, I put what I have grated so far in a strainer over a bowl so that some of the liquid drains out.  Then I try to squeeze as much liquid out through the strainer as I can)
  2. Beat eggs, mozzarella and sour cream in a bowl and set aside.
  3. In a large non stick pan, heat olive oil and sauté the onions and garlic.  When they are browned, add the grated zucchini and sauté for a few minutes.
  4. Place the zucchini/onion mixture into an 8 x 8 pan.  Take the cheese/egg mixture and dump it into the pan and stir it into the zucchini mixture until well combined.
  5. Layer the top with the parsley and basil.  Sometimes I leave that as a layer and sometimes I mix it in.
  6. Sprinkle the parmesan cheese on top.
  7. Bake at 375 for 20-25 minutes.

Serve with a green salad for an amazing and delicious low carb and gluten free meal!

This easy zucchini casserole makes 6 servings: Calories 163, Carbs 6g, Fat 12g, Protein 11g,Fibre 1g

Are you interested in finding more low carb recipes like the zucchini cheese casserole?


 The Complete Low-Carb Cookbook (Best of the Best Presents)Check Amazon Price The New Atkins for a New You Cookbook: 200 Simple and Delicious Low-Carb Recipes in 30 Minutes or Less (Touchstone Book)Check Amazon Price Low Carb Cookbook: Everyday Low Carb Recipes to Lose Weight & Feel GreatCheck Amazon Price

Related posts:

Tagged , , , , , . Bookmark the permalink.

37 Responses to Zucchini Cheese Casserole , Low Carb and Gluten Free

  1. Glenda Kay says:

    Looks yummy! I’m going to have to try this one!

  2. Lisa Hodges says:

    This looks yummy! We were just talking about how to stay away from carbs and still have texture and flavor.

  3. John Hurd says:

    These sure look tasty! I really need to try this, delicious yet low in carb meal. Thanks for sharing the recipe.

  4. MeliLovesCards says:

    I make something similar to this however, in the past I haven’t sauteed the zucchini. Thanks for the great idea!!

    • anitabreeze says:

      I’m not sure if you 100% have to, but I have always sauteed the zuchinni.

      • MeliLovesCards says:

        I know you don’t have too, since I make this, however, the taste will change when it’s sauteed. I’m going to do it next time in addition to draining the zucchini.

  5. Don Purdum says:

    There is a lot you can do with zucchini. I’m going to show this to my wife, she will love the recipe.

  6. Rachel says:

    We are trying to find recipes for low carb options that actually taste good. I look forward to trying this one out. Thanks!

  7. Deanna Heiliger says:

    Thank you for this recipe! I made vegetable lasagne the other night and my kids just LOVED it…they will love this too! 🙂

  8. Irene Saadeh says:

    Fantastic recipe. I will definitely make it. Don’t know if I can convince my 9 yo to eat it, but worth a try!

  9. Robin Foose says:

    Sounds very YUMMY!!! I will have to try this recipe

  10. Daniele Holmberg says:

    Yum! This sounds great:) Makes me super hungry for dinner now!!

  11. Jim Striegel says:

    That looks really good. I wouldn’t want to shred by hand though and need to see if we have a good shredder.

  12. Crystal Pineda Asuncion says:

    That looks really yummy

  13. Dov Shapira says:

    I love the recipe and always looking for new ones.
    It maybe much easier to squeeze the liquid out if you put the grated veggies in cheese cloth.
    I also sprinkle with salt to get more juice out

  14. Yvonne says:

    Anything with veggies is my best friend! I love veggie casseroles!

  15. vinma says:

    Looks good! I only make bread with Zuchinni.. Now, this is an excellent idea to try something else with this vegetable. Thanks for the recipe. 🙂

  16. Dionne Flewelling says:

    Yum. I make something similar but i never thought about adding sour cream. Do you think plain yogurt would work too?

  17. Jo Casey says:

    This looks yummy – I’d never thought of using zuchinni like that before

  18. Tyler says:

    zuccinni is amazing. this dish sounds delicish

  19. Glenda Pagan says:

    I HATE cooking! Hate is a huge word in my vocabulary! With that being said, this looks like a yummy easy breezy recipe that I wouldn’t mind trying at all. Thanks for sharing it… A home garden? Sounds wonderful! Just Pinned to my easy breezy Party Recipe Ideas 😉

  20. Rachel says:

    Do you think that Greek Yogurt could be used instead of the sour cream? I have some locally made whole milk Greek yogurt (farmers market) that I’d like to use in this.

  21. Irene says:

    As a newbee on Atkins, I’d like to make this dish plus others. I don’t understand if the carbs=6 gm, does that mean net carbs? With a 2 cup salad/dressing is that considered a lunch, dinner or either one? Also, could I divide it into 6 muffin pins?
    Thanks a bunch for all your input. irene

    • DietReviewGirl says:

      Hi Irene! On this recipe the carbs are 6 and Fibre 1, so to get net carbs you subtract the fibre. So this recipe is 5 net carbs per serving. I would have this for either lunch or dinner, in fact I love taking the leftovers for lunch at work the next day. I haven’t tried it in a muffin pan, but it sounds like a great idea to me! I might try that next time. Thanks and good luck!

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge

  • Affiliate Disclosure

    All Book and Product Reviews on this site are completely independant and not solicited or sponsored.We participate in the Amazon Services LLC Associates Program. Therefore, some of these recommendations may result in this site earning a small commission. This will not affect the price that you pay at all and helps to fund the site.