keto recipes

Keto Zucchini Casserole


4 medium zucchinis, sliced into thin rounds

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1 cup heavy cream

3 large eggs

2 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried thyme

Salt and black pepper to taste

Chopped fresh parsley for garnish


Preheat the Oven: Preheat your oven to 375°F (190°C).

Prepare Zucchini: Slice the zucchinis into thin rounds. You can use a knife or a mandoline slicer for even slices. Lay the slices on paper towels to absorb excess moisture.

Prepare the Custard Mixture: In a bowl, whisk together the heavy cream, eggs, minced garlic, dried oregano, dried thyme, salt, and black pepper. Mix until well combined.

Assemble the Casserole: Grease a baking dish with cooking spray or a small amount of olive oil. Place a layer of zucchini slices on the bottom of the dish, slightly overlapping them. Sprinkle a portion of the shredded mozzarella and grated Parmesan cheese over the zucchini. Repeat this process to create layers until you’ve used up all the zucchini and cheese.

Pour Custard Mixture: Carefully pour the custard mixture over the layered zucchini and cheese, making sure it’s evenly distributed.

Bake: Place the casserole in the preheated oven and bake for about 25-30 minutes, or until the top is golden brown and the custard is set. You can test the doneness by inserting a knife into the center – it should come out clean.

Serve: Once baked, remove the casserole from the oven and let it cool slightly before serving. Garnish with chopped fresh parsley for a burst of color and freshness.

Nutrition Facts (Approximate):

Serving Size: 1/6 of the casserole

Calories: 260

Total Fat: 22g

Saturated Fat: 13g

Cholesterol: 155mg

Sodium: 330mg

Total Carbohydrates: 6g

Dietary Fiber: 2g

Sugars: 3g

Protein: 12g

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