Cheesy Zucchini Casserole
A creamy, low-carb zucchini casserole that’s quick and easy to prepare, perfect for weeknight dinners.
Ingredients
- 3-4 medium zucchinis
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- 2 eggs lightly beaten
- 1 small onion diced
- 2 cloves garlic minced
- ½ cup grated parmesan
- Small handful fresh parsley optional
- A big pinch of salt and pepper
- ½ teaspoon dried basil or thyme optional
- Olive oil enough to coat the pan
Instructions
- Preheat the oven to 375°F.
- Slice the zucchinis thinly and toss them with a sprinkle of salt in a colander to drain excess water.
- In a pan, sauté the diced onion in olive oil until soft, then add the minced garlic and stir for 30 seconds before removing from heat.
- Press zucchini slices with paper towels to remove moisture.
- In a large bowl, mix the eggs, sour cream, half of the cheddar cheese, the sautéed onions and garlic, and season with pepper and herbs.
- Fold in the zucchini slices and transfer the mixture to a greased 9x9 baking dish. Top with the remaining cheddar and parmesan cheese.
- Bake for about 30 minutes, then broil until the top is golden and bubbly.
Notes
This casserole can be served alone or paired with a salad or protein. Leftovers can be stored in an airtight container for up to 4 days.