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Cheesy Zucchini Casserole

Cheesy Zucchini Casserole is packed with veggies and three kinds of cheese for an indulgent fall-themed side dish or vegetarian main dish.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 9
Calories 190 kcal

Ingredients
  

  • 3 lbs green zucchini shredded
  • 1 1/2 teaspoon salt divided
  • 2 cups cooked shirataki rice
  • 2/3 cup sour cream
  • 1/2 cup plain greek yogurt
  • 1 teaspoon lemon juice
  • 1/2 teaspoon baking powder
  • 4 eggs large
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • 3 cloves garlic minced
  • 1 cup mozzarella cheese
  • 2 cups cheddar cheese shredded
  • 1 cup Mexican cheese shredded
  • 1/2 cup green onions chopped plus more for garnish

Instructions
 

  • Preheat the oven to 400 degrees F.
  • Butter a 9x13 casserole dish and set aside.
  • Grate zucchini on the large holes and transfer to a colander placed over the sink. Sprinkle with 1 teaspoon salt and stir. Let stand for 15 min, then squeeze out the excess moisture with your hands. Transfer drained zucchini to a large mixing bowl.
  • In a small bowl mix sour cream, lemon juice, and 1/2 teaspoon baking powder.
  • Stir in the eggs and sour cream mixture into the shredded zucchini.
  • Add cooked shirataki rice, 1 cup of cheddar cheese, and 1 cup of mexican cheese.
  • Stir in the green onions, remaining 1/2 teaspoon salt, minced garlic, paprika and onion powder.
  • Pour mixture into the prepared casserole dish, spread the yogurt over the top. Bake uncovered for 20 minutes.
  • Sprinkle remaining 1 cup of mozzarella cheese and cheddar cheese on top and bake uncovered on the center rack in the preheated oven for 20-30 minutes.
  • Let stand for 10 minutes before serving.
  • Garnish with sour cream, chopped tomatoes, green onions, and serve.

Nutrition

Calories: 190kcalCarbohydrates: 5gProtein: 20gFat: 10gFiber: 1g
Keyword cheesy zucchini casserole, keto zucchini casserole, low-carb zucchini casserole
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