This Cheesy Baked Zucchini Casserole is a low-carb, gluten-free dish that’s deliciously cheesy, flavorful, and easy to make. The combination of zucchini, eggs, and coconut flour gives it a light and fluffy texture, while the melted mozzarella or cheddar creates a crispy, golden-brown top. Perfect as a side dish or a light main course!
Preparation Time
- Prep Time: 10 minutes
- Baking Time: 40 minutes
- Total Time: 50 minutes
- Servings: 4
Ingredients
- 3 zucchini or courgette, grated
- 1 tsp garlic powder
- 1 tsp salt
- 1 egg (or 2 eggs for a firmer texture)
- 2 tbsp coconut flour
- 100 g (3.5 oz) mozzarella or cheddar cheese, grated
Directions
1. Prepare the Zucchini
- Preheat the oven to 180°C (350°F).
- Grate the zucchini, then squeeze out excess water using a cheesecloth or paper towel.
2. Mix the Ingredients
- In a bowl, combine grated zucchini, garlic powder, salt, egg(s), and coconut flour.
- Mix well until the batter is smooth and holds together.
3. Assemble and Bake
- Transfer the mixture to a greased or parchment-lined baking dish.
- Sprinkle grated cheese evenly on top.
- Cover with foil and bake at 180°C (350°F) for 30 minutes.
4. Grill for a Golden Crust
- Remove the foil and grill (broil) for 10 minutes until the cheese turns golden brown.
5. Serve
- Let cool for a few minutes before slicing.
- Enjoy warm with your favorite dipping sauce or salad!
Serving Suggestions
- Serve with sour cream or garlic yogurt dip.
- Pair with grilled chicken or fish for a complete meal.
- Enjoy as a low-carb pizza crust alternative.
Cooking Tips
- For a firmer texture, use 2 eggs instead of 1.
- For extra flavor, add black pepper, chili flakes, or fresh herbs.
- Use almond flour instead of coconut flour for a nutty taste.
Nutritional Benefits
- Low in carbs and gluten-free
- High in fiber and protein
- Rich in vitamins from zucchini
Dietary Information
- Keto-friendly
- Gluten-free
- Vegetarian-friendly
Nutritional Facts (Per Serving, Approx.)
- Calories: 180
- Protein: 10g
- Carbohydrates: 5g
- Fat: 12g
Storage
- Refrigeration: Store in an airtight container for up to 3 days.
- Freezing: Freeze for up to 1 month; reheat in the oven at 160°C (320°F).
Why You’ll Love This Recipe
- Easy to make with simple ingredients
- Cheesy, crispy, and delicious
- Great for meal prep and reheating
- Perfect for keto and gluten-free diets
Conclusion
This Cheesy Baked Zucchini Casserole is a quick, healthy, and satisfying dish that’s low in carbs yet full of flavor. Whether served as a side dish, snack, or main course, it’s a must-try recipe for any zucchini lover! Try it today and enjoy a nutritious, cheesy delight.
Frequently Asked Questions
- Can I use almond flour instead of coconut flour? Yes! Almond flour works well as a substitute.
- Can I make this recipe dairy-free? Yes! Use vegan cheese or nutritional yeast.
- How do I prevent my casserole from being watery? Be sure to squeeze excess water from the zucchini before mixing.
- Can I use another type of cheese? Yes! Try Parmesan or feta for different flavors.
- Can I add other vegetables? Yes! Try grated carrots or spinach.
- Can I prepare this ahead of time? Yes! Assemble and refrigerate overnight, then bake when ready.
- What’s the best way to reheat? Warm in an oven or air fryer for a crispy top.
- Can I make it spicier? Yes! Add chili flakes or cayenne pepper.
- Can I make this into muffins? Yes! Bake in a muffin tin at 180°C (350°F) for 20 minutes.
- Can I add protein to this dish? Yes! Try adding cooked ground chicken or bacon.