Keto Zucchini Casserole
Make a bubbling keto zucchini casserole with shredded summer squash, onion, garlic, eggs, mozzarella, cheddar, Parmesan, and a crisp savory topping.
Prep
: 10
Total
: 25 minutes
Ingredients
Ingredients
- 4 cups shredded zucchini about 4 medium zucchini
- 1/4 teaspoon salt for drawing moisture
- 1/2 cup yellow onion diced
- 2 tablespoons garlic minced
- 2 eggs beaten
- 1 cup mozzarella cheese shredded
- 1/2 cup cheddar cheese shredded
- 3/4 cup Parmesan cheese grated and divided
- 1/2 cup pork rinds or Parmesan crisps crushed
- 3 tablespoons butter melted
Instructions
Instructions
- Heat the oven to 350°F and grease a baking dish.
- Toss the shredded zucchini with salt, let it stand, then squeeze out excess moisture.
- Mix zucchini, onion, garlic, eggs, mozzarella, cheddar, and half the Parmesan.
- Spread the mixture in the prepared dish and combine the crushed pork rinds or Parmesan crisps with the remaining Parmesan and melted butter.
- Sprinkle the topping over the casserole and bake until bubbling, golden, and tender, about 30 to 35 minutes.
- Rest for 10 minutes before slicing and serving.