Summertime Keto Zucchini Casserole

Nicole Poirier is the owner of and a professional chef and restrictive diets specialist, passionate about helping you achieve greater levels of health through nutrition and mindfulness.

Serving Size: 8 people

Prep Time Cook Time Total Time
20 mins 50 mins 1 hour 10 mins
  • 3 c thinly sliced zucchini
  • 8 eggs
  • ¼ c melted salted butter
  • 1 + ½ c shredded cheddar cheese (I used goat cheddar, because why not?)
  • ¼ c grated Romano (Parmesan will do, too)
  • ⅓ c coconut flour
  • ½ teaspoon baking powder
  • Salt & Pepper
  • 8 x 8 baking dish or something of similar volume
  1. Preheat oven to 375ºF.
  2. In a small mixing bowl, whisk together coconut flour, baking powder, pinch salt & pepper until well combined.
  3. In a larger mixing bowl, whisk together eggs, slightly-cooled butter, and grated Romano cheese.
  4. Transfer the dry ingredients into the wet ingredients and whisk well. The mixture will start to thicken.
  5. Fold in the zucchini and 1 cup of the shredded cheddar.
  6. Line an 8 x 8 baking dish with parchment paper and fill with the zucchini mixture.
  7. Sprinkle top with remaining half cup of cheddar cheese and dust with black pepper.
  8. Bake for about 20 minutes, until the casserole is pretty firm to the touch and the cheese on top has turned golden brown in patches.
  9. Remove from the oven and allow to cool for at least 15 minutes if you want somewhat cohesive pieces. Transferring the entire parchment paper & casserole combo to a wire cooling rack will speed up the process.
  10. Cut into 16 serving pieces and enjoy! Garnish with a little extra salt & grated cheese if you so desire!

Link to the original recipe here.

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