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.
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
- 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
- Grate zucchini if needed. Place in a kitchen towel and squeeze out any excess water over sink.
- Place shredded zucchini in 8×8-inch or 7×11-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.
Note on Nutritional Information
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