Healthy  Zucchini  Casserole

Healthy Zucchini Casserole Recipe with 3 lbs of zucchini, herbs and spices, and the perfect amount of shredded cheese! This baked side dish is low carb and gluten free plus it can be made ahead for easy entertaining.

Zucchini Onion Garlic Eggs Olive oil Basil Oregano Salt and pepper Red pepper flakes  Gouda, Gruyere or Tex Mex cheese Parmesan cheese

Ingredients You Need

Drain excess water from zucchini: Place chopped zucchini in colander lined with kitchen towel. Sprinkle with salt and toss with hands, then let it sit for 10 minutes.


Squeeze moisture from zucchini: Now squeeze your zucchini in a towel over the sink for a few minutes.


Whisk eggs with spices: Whisk eggs in a bowl. Add garlic, onion, spices, and 1/2 amount of cheese.


Add squash: Then toss squeezed zucchini in the mixture and transfer to sprayed baking dish.


Bake uncovered for 25 minutes in preheated oven at 375 degrees F. You do not want to bake zucchini casserole covered because it will be extra watery and unappealing.



Refrigerate covered for up to 3 days. Do not freeze.

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