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    Home / Recipes / Kid Friendly

    Creamy Shredded Zucchini Casserole - Gluten Free

    By Lisa MarcAurele on Sep 11, 2017 25 Comments - This post may contain affiliate links. See Disclosure

    16063 shares
    5-Ingredient Recipes Simple Keto Meals Jump to Recipe
    Easy shredded zucchini casserole recipe
    Nut-FreeEgg-FreeKid FriendlyVegetarianQuick

    An easy shredded zucchini casserole that needs only six basic ingredients. It's a delicious side dish that goes well with poultry or beef.

    Easy shredded zucchini casserole recipe
    Jump to:
    • Shredded Zucchini Casserole Recipe - Gluten Free
    • 📖 Recipe

    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.

    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.

    How to make shredded zucchini casserole

    The great thing about this shredded zucchini casserole is that it's super easy to make. I used one huge zucchini 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.

    Low carb gluten free shredded zucchini casserole

    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 9x13-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.

    Simple shredded zucchini casserole

    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

    Creamy shredded zucchini casserole recipe

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    📖 Recipe

    shredded zucchini casserole

    Shredded Zucchini Casserole

    Author: Lisa MarcAurele
    4.5 from 8 votes
    An easy vegetable casserole that needs only six basic ingredients. It's a delicious side dish that goes well with poultry or beef.
    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Course: Side Dish
    Cuisine: American
    Print Pin Review Recipe Save Recipe View Collections Save Recipe
    Servings 6 people
    Calories 118

    Video

    Ingredients

    • 26 ounces zucchini grated (about 2-3 medium)
    • 2 tablespoons butter cubed
    • 4 ounces cream cheese cubed
    • ¼ teaspoon sea salt
    • pepper to taste
    • 2 tablespoons Parmesan cheese shredded
    US Customary - Metric

    Instructions

    • Grate zucchini if needed. Place in a kitchen towel and squeeze out any excess water over sink.
    • Place shredded zucchini in 8x8-inch or 7x11-inch baking pan. 
    • Dot butter evenly over zucchini.
    • Bake at 350°F for 15 minutes, uncovered.
    • Stir in salt, pepper, and cream cheese until cheese has melted. Smooth top and sprinkle Parmesan evenly on top.
    • Bake for another 5 minutes, uncovered.

    Notes

    Top can be sprinkled with crushed pork rinds in place of or in addition to Parmesan cheese.

    Low Carb Sweeteners | Keto Sweetener Conversion Chart

    low carb yum simple keto cookbook

    Nutrition

    Serving: 1cup | Calories: 118 | Carbohydrates: 3g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Monounsaturated Fat: 2g | Cholesterol: 32mg | Sodium: 233mg | Potassium: 188mg | Fiber: 1g | Sugar: 2g | Vitamin A: 500IU | Vitamin C: 14.9mg | Calcium: 50mg | Iron: 0.4mg

    Additional Info

    Net Carbs: 2 g | % Carbs: 6.7 % | % Protein: 10.1 % | % Fat: 83.2 % | SmartPoints: 5
    Values
    Array
    (
        [serving_size] => 1
        [calories] => 118
        [carbohydrates] => 3
        [protein] => 3
        [fat] => 11
        [saturated_fat] => 6
        [monounsaturated_fat] => 2
        [cholesterol] => 32
        [sodium] => 233
        [potassium] => 188
        [fiber] => 1
        [sugar] => 2
        [vitamin_a] => 500
        [vitamin_c] => 14.9
        [calcium] => 50
        [iron] => 0.4
        [serving_unit] => cup
    )
    

    Note on Nutritional Information

    Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

    © LowCarbYum.com
    Unauthorized use of this material without written permission from Lisa MarcAurele is strictly prohibited unless for personal offline purposes.
    Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
    « Low Carb Lettuce Wraps with Turkey & Roasted Peppers
    Coconut Creamed Spinach with Pork Crackling - Paleo »

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    Lisa-Profile

    Lisa MarcAurele has been creating keto friendly recipes since 2010. She enjoys experimenting in the kitchen to create low sugar foods that taste like high carb favorites!

    Lisa's recipes have been featured on popular magazine sites including Fitness, Shape, Country Living, Women's Health, and Men's Health. Her long-awaited cookbook, 5-Ingredient Keto, is also a popular go-to for those on a low-carb lifestyle. Learn more about Lisa....

    Reader Interactions

    Comments

    1. Roxanne

      February 17, 2022 at 9:05 pm

      5 stars
      I make this all the time and love it! The only change is that I add a couple green onions to the zucchini before it cooks for flavor!

      Reply
    2. Cadence

      August 31, 2020 at 10:31 pm

      5 stars
      Delicious! It's Hatch chile season here in New Mexico so I added a generous amount of hot chopped chile to the recipe and it was so, SO good! Will definitely be adding this to our regular rotation.

      Reply
    3. Hilary

      December 09, 2019 at 12:26 pm

      Can you use zucchini spirals instead of shredded zucchini? Thanks!

      Reply
      • Lisa MarcAurele

        December 09, 2019 at 1:06 pm

        You can, but I'd chop them up so they aren't so long.

        Reply
    4. Danita

      February 26, 2019 at 11:42 am

      What do you think about 8 oz of cream cheese and make it a dip with veggies, etc?

      Reply
      • Lisa MarcAurele

        February 27, 2019 at 11:37 am

        It could easily be used as a hot dip and a little more cream cheese would be appropriate.

        Reply
    5. Ronda Lambert

      February 21, 2019 at 1:50 pm

      Can sour cream or greek yogurt be used in place of the cream cheese? Thank you!

      Reply
      • Lisa MarcAurele

        February 22, 2019 at 8:02 am

        I haven't tried either, but it should work.

        Reply
    6. Betty Lee

      July 23, 2018 at 7:29 pm

      Thanks for the great recipe!! I am going to try it tomorrow night, sounds wonderful.

      Reply
      • Lisa

        July 24, 2018 at 6:25 am

        Enjoy!

        Reply
        • Susan Vien

          August 07, 2020 at 10:25 am

          Can this be made ahead of time and reheated just before serving?

        • Lisa MarcAurele

          August 07, 2020 at 11:09 am

          The casserole can be made ahead and reheated in the oven or microwave before serving if desired.

    7. Jen

      June 13, 2018 at 2:08 am

      The casserole recipe is awesome; will become a firm favorite, with lots of option
      Variations already in mind. Thank you.

      Reply
      • Lisa

        June 13, 2018 at 11:24 am

        You're welcome Jen!

        Reply
    8. Dottie

      October 06, 2017 at 9:59 pm

      I just happened to tap on one of your recipes for cheesecake , then another and so on until
      I found your email on your web page. Thank you so much for all your interesting recipes. I' ll let you know how I'm doing with all the good & bad dishes I come up with. Can't wait to start my
      new meals made without sugar and carbs. Already have been trying to grind my own nuts and seeds for the flour pizzas and using coconut oil and butter. Thanks for all your advice!

      Reply
      • Lisa

        October 07, 2017 at 4:29 am

        You're welcome Dottie! Wishing you the best.

        Reply
    9. Abby S

      September 26, 2017 at 9:01 pm

      5 stars
      Turned it into a main dish by adding ground beef. Browned the meat with mushrooms and added to the zucchini before baking. My husband and I ate the whole thing! Eek!

      Reply
      • Lisa

        September 27, 2017 at 1:07 pm

        Thanks for sharing! I wondered how it would taste as a main dish with meat added. Sounds yum!

        Reply
        • Sonja

          August 10, 2019 at 8:34 pm

          5 stars
          I made this but added some chopped broccoli to it. It was amazing and everyone loved it. Definitively will be making this again and again.

    10. Caitlin

      September 14, 2017 at 2:34 pm

      5 stars
      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?

      Reply
      • Lisa

        September 15, 2017 at 6:27 am

        You might be able to chop up some spaghetti squash into it.

        Reply
    11. CAROL MAY

      September 12, 2017 at 4:45 pm

      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

      Reply
      • Lisa

        September 12, 2017 at 4:53 pm

        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.

        Reply
    12. suzanne

      September 12, 2017 at 2:39 pm

      5 stars
      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!

      Reply
      • Lisa

        September 12, 2017 at 4:27 pm

        I'm loving that zucchini omelette recipe!

        Reply

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