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An easy shredded zucchini casserole that needs only six basic ingredients. It’s a delicious side dish that goes well with poultry or beef.
We discovered a huge zucchini hiding out in the garden so I had to come up with another recipe to use it up. I found an interesting baked grated zucchini recipe over on food.com and decided to give it a try.
The only ingredient I didn’t have was sour cream, but based on the comments, it sounded like cream cheese would be a good sub. So, that’s what I used.
I’ll admit that a shredded zucchini casserole sounded a bit different. But, I was willing to give it a try. And, it sounded like it could be similar to my low carb creamed spinach.
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I was right! The casserole was amazing and it’s going to become a repeat on my menu. I served it with some thin grass-fed beef slices from ButcherBox.
The great thing about this shredded zucchini casserole is that it’s super easy to make. I used one huge zucchini which which would be about 2-3 normal sized ones.
Because my zucchini was overgrown, it was quite seedy in the middle. I picked out as many of the seeds as I could. But, a few of them ended up getting mixed in.
I didn’t want a runny casserole so I squeezed the grated zucchini in a kitchen towel over the sink. It got out most of the water.
The shredded zucchini casserole was a last minute side dish idea one evening after work. That’s why the photos of came out a bit dark.
I’ll be making this delicious casserole again so I’ll try to get some better photos next time. I loved this side dish so much, I’m planning to make it for Thanksgiving.
The recipe yields about six servings so I’ll be sure to double the recipe when making it for the holidays. It should fit in a normal 9×13-inch casserole dish if doubling the recipe.
Who knows, if it goes over well with the extended family, it could be a regular item at our holiday dinners. I’m always looking for easy casserole recipes to share.
If you’re a fan of creamed vegetables, you are sure to love this amazing shredded zucchini casserole. I’m really glad I gave it a try.
I think a sprinkling of crushed pork rinds would be a nice addition to the casserole. And, I may just stir in the Parmesan cheese in with the cream cheese.
If you don’t have any cream cheese, you can use sour cream instead as that was the original ingredient. I prefer the cheese, though.
It’s a little sad to say goodbye to the fresh garden produce of summer. I still have one more zucchini left which I may use to bake another low carb chocolate cake.
Shredded Zucchini Casserole Recipe – Gluten Free
Shredded Zucchini Casserole
An easy vegetable casserole that needs only six basic ingredients. It's a delicious side dish that goes well with poultry or beef.
Ingredients
- 26 ounces zucchini grated (about 2-3 medium)
- 2 tablespoons butter cubed
- 4 ounces cream cheese cubed
- 1/4 teaspoon sea salt
- pepper to taste
- 2 tablespoons Parmesan cheese shredded
Instructions
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Grate zucchini if needed. Place in a kitchen towel and squeeze out any excess water over sink.
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Place shredded zucchini in 8x8-inch or 7x11-inch baking pan.
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Dot butter evenly over zucchini.
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Bake at 350°F for 15 minutes, uncovered.
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Stir in salt, pepper, and cream cheese until cheese has melted. Smooth top and sprinkle Parmesan evenly on top.
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Bake for another 5 minutes, uncovered.
Recipe Notes
Top can be sprinkled with crushed pork rinds in place of or in addition to Parmesan cheese.
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Caitlin says
I love this recipe so much! I made it last night and from last night and lunch today, it’s gone!! Is there a “winter” vegetable you would use to make it more seasonal?
Lisa says
You might be able to chop up some spaghetti squash into it.
CAROL MAY says
I am a 75 year old woman and have been trying to cut fats from my died to lose weight. In my case, is it more productive to cut fats or carbs?
Carol
Lisa says
Based on experience from other women over 65, cutting carbs has made the most difference in weight loss. But, everyone is different so see what works for you.
suzanne says
This reminded me of a great easy recipe that my mother came up with many years ago. She called it a zucchini omelette but you could also just cook the zucchini in some butter or oil and when it’s cooked add a couple of beaten eggs and scramble as usual.
With a zucchini omelette you cook some shredded zucchini in a pan with a little oil and add a little butter if you need to. Add beaten eggs and cook like a French omelette (pushing the edges towards the center until it’s no longer runny). Then add a bit of your favorite cheese on top and fold it in half or thirds. Very good and very inexpensive; even the dubious are very surprised at how good it is!
Lisa says
I’m loving that zucchini omelette recipe!