Zucchini Casserole

Healthy, low-carb zucchini casserole is creamy, cheesy and delicious. It’s flavorful, perfectly seasoned and comes together in 40 minutes. Serve it as a vegetarian main course or side dish!

Course dinner

Cuisine American

Keyword casserole recipe, zucchini casserole, zucchini recipe

Prep Time 15

Cook Time 25

Total Time 40

Servings people

Calories 273kcal

Author Olivia Ribas

Ingredients

4 large zucchinis sliced into 1/2-inch thick rounds
1 tablespoon olive oil
1 teaspoon dried Italian seasoning
1 teaspoon dried minced onions
Salt and ground black pepper to taste
8 oz cream cheese softened
2 tablespoons half-half cream
1 cup mozzarella shredded
1/3 parmesan cheese shredded
Fresh chopped parsley for garnish

Instructions

Adjust oven rack to the middle position, and preheat oven to 375°F.
Combine zucchini slices, olive oil, Italian seasoning, minced onion, salt and pepper in a bowl. Toss everything well.
Meanwhile, in a bowl add cream cheese, half-half cream, salt and freshly ground black pepper. Mix until well combined and set aside.
Place zucchini in stacks in a 2 ½ quart baking dish.
Then, spread the cream cheese mixture on top of the zucchini and sprinkle mozzarella cheese.
Bake for 20-25 minutes or until the zucchini is tender and cheese is melted and bubbly. Remove from the oven and sprinkle with grated Parmesan cheese. Return the casserole to the oven and broil for 2-3 minutes, or until it's golden and brown.
Before serving, top with chopped fresh parsley. Enjoy!

Notes

Use fresh grated cheeses if you can.
Feel free to experiment with spices.
This recipe can also be made with half zucchini and half yellow summer squash!
Watch closely during broiling to avoid burning.
To Store: Refrigerate in an airtight container for up to 3-5 days. I do not recommend freezing this casserole.
To Reheat: Microwave on high until warmed through completely. You can also reheat in the oven at 300°F for around 10-15 minutes.

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