Healthy Zucchini Casserole
Healthy Zucchini Casserole recipe is baked with herbs and spices and the perfect amount of shredded cheese! A low carb and gluten free summertime side dish.
Servings: 6 servings
Calories: 217kcal
Ingredients
- 3 lbs zucchini chopped into 1" pieces
- 1 small onion finely chopped
- 2 garlic cloves minced
- 2 large eggs
- 1 tbsp olive oil extra virgin
- 1 tsp basil dried
- 1 tsp oregano dried
- 3/4 tsp salt
- Ground black pepper to taste
- Pinch of red pepper flakes
- 3/4 cup Gouda, Gruyere or Tex Mex cheese shredded
- 1/3 cup Parmesan cheese grated
- Cooking spray I use Misto
Instructions
- Preheat oven to 375 degrees F and spray large 9 x 13 baking dish with cooking spray. Place chopped zucchini in a colander lined with kitchen towel and sprinkle with salt. Toss with your hands and let sit for 10 minutes.
- In the meanwhile, in a large bowl whisk the eggs. Add onion, garlic, olive oil, basil, oregano, pepper, red pepper flakes and 1/2 amount of both cheeses. Whisk.
- Squeeze zucchini in a towel over the sink for a few minutes. At first there won't seem much liquid but keep twisting at the top of the towel, turning and squeezing the ball.
- Add squeezed zucchini to the bowl with mixture, stir to coat and transfer to previously prepared baking dish. Sprinkle with remaining 1/2 of both cheeses.
- Bake uncovered for 25 minutes. Remove from the oven and serve warm or cold.
Notes
- Store: Refrigerate covered for up to 3 days.
- Make ahead: Refrigerate assembled and covered for up to 1 day, then bake as per recipe.
- Do not freeze. Not before, not after baking.
- Onion: I used an abundance of young onions this time.
- Do not bake covered: Casserole will be extra watery and unappealing.
Nutrition
Calories: 217kcal | Carbohydrates: 10g | Protein: 14g | Fat: 14g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 662mg | Fiber: 3g | Sugar: 7g