The mild flavor of zucchini makes a perfect pairing with Parmesan cheese in this yummy side dish.  This quiche-like vegetable casserole reminds me of summer days in Michigan when Mom, with a station wagon full of kids, stopped off at roadside stands to buy tomatoes, corn and zucchini. It’s been a family favorite for years, and now that zucchini can be purchased year-round, it’s a favorite during the holidays, too.

Remember this recipe when your co-worker comes to work with a bag full of zucchinis from her backyard garden.  Don’t say no, say thank you!  It’s a win-win.  Our backyard garden produced large quantities of squash this summer, while our berry crop was a failure.  Still trying to figure that one out.  I use this low-carb fruit (yes, botanically speaking, it’s a fruit), as a healthy replacement for pasta.

What you may not know:  zucchini is rich in antioxidants –  substances that stabilize harmful molecules in the body called  free radicals, which may play a role in heart disease, cancer, and other diseases.  Scientists believe the skin is where you’ll find the highest level of antioxidants, so no peeling the skins!  Also plentiful in zucchini, carotenoids like lutein, zeaxanthin and beta carotene, and they’re rich in vitamins A, B, and K, magnesium and fiber.  It’s official.  Zucchini is good for you.

Choose zucchini that are vibrant in color and small in size – about 8-10 inches in length.  Any larger, and they loose flavor and texture.  The recipe is simple.  Thinly slice 4 cups of zucchini and sauté with onion and butter until golden brown.  Then whisk together eggs, milk, almond crumbs, Parmesan cheese, and add salt and pepper.  Place sautéed zucchini mixture in a casserole dish, pour on the whisked ingredients, and top with more Parmesan cheese.  The result:  a savory, scrumptious veggie dish.

Only seven ingredients (not counting salt and pepper) and takes less than 15 minutes to assemble.  Most everyone asks for seconds, so I usually double the recipe.  Use a larger dish when doubling to keep the cook time the same.  

Zucchini Parmesan Keto

Divine Low-Carb Zucchini Parmesan Casserole

This low-carb vegetable casserole is a rich and savory dish, with the mild flavors of zucchini, blended with Parmesan cheese, butter, and onions. A perfect compliment to any meal.
5 from 3 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6 people
Calories: 198kcal
Author: Joanie Robach

Ingredients

  • 4 cups thinly-sliced zucchini
  • 1 tablespoon chopped green onion
  • 1/4 cup butter
  • 3 eggs
  • 1/2 cup whole milk
  • 1 tablespoon almond crumbs I use whole almonds finely chopped in food processor.
  • 3/4 teaspoon salt
  • Freshly ground pepper to taste
  • 1 cup Parmesan cheese

Instructions

  • Sauté zucchini, onion and butter over medium-high heat until golden brown. Place in 9 inch (2 quart) buttered baking dish. If doubling the recipe, use larger size for even cooking.
    Zucchini Parmesan Keto
  • In mixing bowl whisk together eggs, milk, almond crumbs, 1/2 cup Parmesan cheese, salt and pepper.
  • Pour egg mixture over browned squash and onions. Top with remaining 1/2 cup Parmesan cheese.
  • Bake for 35 minutes at 350 degrees F or until slightly brown and edges are bubbly. Serve piping hot.
    Zucchini Parmesan Keto

Nutrition

Nutrition Facts
Divine Low-Carb Zucchini Parmesan Casserole
Amount per Serving
Calories
198
% Daily Value*
Fat
 
16
g
25
%
Saturated Fat
 
9
g
56
%
Cholesterol
 
116
mg
39
%
Sodium
 
672
mg
29
%
Potassium
 
288
mg
8
%
Carbohydrates
 
5
g
2
%
Fiber
 
1
g
4
%
Sugar
 
3
g
3
%
Protein
 
11
g
22
%
Vitamin A
 
695
IU
14
%
Vitamin C
 
15
mg
18
%
Calcium
 
251
mg
25
%
Iron
 
0.9
mg
5
%
* Percent Daily Values are based on a 2000 calorie diet.

Real Keto Recipes, Real Easy

Joanie and Amy Robach show you just how easy it is to cook incredibly healthy meals that taste great and ensure healthy nutrition

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