Enjoy this tasty low carb spiralized zucchini casserole as a side dish for a main meal or brunch. It’s got an egg base and a crunchy gluten free topping.
With the temperatures here in Connecticut consistently going above 70 degrees F, it won’t be long until it’s zucchini season. We are planning to plant our summer garden out in the backyard in a few more weeks when the threat of any frost has past.
Zucchini plants usually do well for us as long as we keep the bug away. Since I got my spiralizer, zucchini is my most favorite veggie to spiralize. This low carb spiralized zucchini casserole is something that I quickly put together one night this week after work as a vegetable side dish for some chicken I made.
I’m not sure if it’s because more people are turning to a low carb diet, but I’ve been having trouble finding pork rinds in the grocery stores lately. I finally found a stash at our local Walmart Supercenter when I was picking up some chips for a party.
I always look for them in the chip aisle so maybe they are hiding out somewhere else. Some people do make these at home, but then I’d have to find a place to get the skins. It’s just easier to buy them in a bag as I don’t have a lot of free time these days. Even our local Aldi’s doesn’t seem to have the pork rinds in stock lately.
As I try to cut back more on carbs, it’s really hard for me to give up fruits and vegetables. Now that I have started to pay more attention to my total daily carb intake, I’ve realized the majority of my carbs come from vegetables as well as berries which are my favorite low carb fruits.
I didn’t realize how many carbs there are in zucchini until I began to take a better look at the nutritional information which shows only about 25% of the carbs are fiber. This is significant for me as I am now counting total carbs rather than net so I can better maintain my weight.
I divided this spiralized zucchini casserole into six large pieces. When I calculated the nutritional information, each piece has about 4.5 total carbs. That doesn’t seem too bad, but I’d like to keep my total carb limit at about 20 grams. So one serving of this casserole uses up about a fourth of my carb limit.
To make things work, I’m going to have to cut back on my portion sizes when eating fruits and vegetables. I don’t think I’m ready to completely give these up yet because we usually get a lot of fruits and vegetables from our gardens in the summer and it would be really difficult for me not to eat them.
The base of this spiralized zucchini casserole is held together with eggs so it would be a nice dish to serve at brunch. I’ve been trying to sneak more eggs into my diet after realizing how healthy they are.
A lot of people still believe that eggs are bad for you, but if you look at all the vitamins and minerals in a large egg, it’s easy to see that they are quite nutritious. Just because eggs are high in cholesterol doesn’t mean they adversely affect blood cholesterol. It’s been shown that eating eggs actually increases the “good” cholesterol which has been shown to reduce the risk of many diseases.
Spiralized Zucchini Casserole
Ingredients
- butter
- 3 medium zucchini spiralized
- 3 eggs beaten
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon Cajun seasoning
- 1/2 cup crushed pork rinds
- 6 tablespoons grated Asiago or Parmesan cheese, divided
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Instructions
- Preheat oven to 375°F
- Grease a 9x13-inch baking pan with butter.
- Spiralize zucchini into large bowl. Add the eggs, 2 tablespoons of the cheese, garlic powder, salt and cajun seasoning. Combine well.
- Pour zucchini mixture into prepared pan and spread evenly.
- Sprinkle pork rinds and remaining 1/4 cup cheese on top.
- Cover pan with foil and bake for 30 minutes.
- Remove foil and continue to bake for another 15 minutes or until nicely browned on top.
Notes
Nutrition
Additional Info
- Net Carbs 3.5g
- % Carbs: 12.5%
- % Protein: 34.6%
- % Fat: 52.9%
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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.
Michelle says
September 9, 2018 at 7:10 amOne thing not in the recipe is what size pan??? That’s crucial. I plan on making it tomorrrow with added butternut squash spirilized noodles and auteur onions. Thanks for the recipe!
Lisa says
September 9, 2018 at 8:49 amI used a 9×13-inch baking pan.
Lisa says
September 9, 2018 at 8:53 amIt’s a 9×13. Added that to the recipe.
Emily Kemp says
July 3, 2018 at 10:27 amLove the sound of this and so easy for weeknights!
Rosette Rutman says
March 10, 2018 at 7:33 pmI keep kosher so cant use pork or bacon. What would you suggest using in place of that? Would a pressed cottage cheese work?
Lisa says
March 10, 2018 at 7:53 pmYou can leave the pork rinds out or sprinkle on some low carb flour or low carb bread crumbs.
Dianne says
September 4, 2017 at 3:01 pmCould you make this with just zucchini slices? I don’t have a spiralizer.
Lisa says
September 5, 2017 at 12:28 pmI don’t see why not. You could even grate them and squeeze out a bit of the moisture.
Anna says
August 3, 2017 at 10:39 amCan this dish be frozen with or without the pork rinds, maybe adding them the last 20-30 mins. of baking time?
Lisa says
August 3, 2017 at 12:16 pmI’d freeze it with the pork rinds. In fact, I freeze pork rinds all the time.
Inez says
August 9, 2016 at 1:27 pmI have a question for you about cutting back on vegetables. Are you just limiting yourself on low carb veggies like zukes and spaghetti squash? You’re still on good terms with salad greens? I am diabetic, and while I would not expect you to speak to that issue, a concern I have regarding my liver being very busy turning protein into glucose leaves me wondering, if I adopted cutting back drastically on these vegetables, what I would be eating?
Thanks for you contribution to the lchf community. It is saving my and my husband’s health!
Lisa says
August 9, 2016 at 1:31 pmHello Inez! I stick to vegetables that are less than 10 grams carbs per cup. You can see a great list of vegetables comparing the carbs at http://allnaturalideas.com/top-ten-low-carb-vegetables/
Rich Brown says
September 1, 2018 at 5:17 pmSo i tried this recipe but added a little spice and i didn’t use the pork rinds. instead i used a little but of bread crumbs. Came out really good … Thank you
Lisa says
September 2, 2018 at 6:58 amAdditional spices always up the flavor a notch.
Angelle says
July 3, 2016 at 1:26 amThe recipe states “grated” cheese, but the photos show “shredded” cheese. I picture grated parmesan cheese as the powdery type you buy in a plastic shaker, however, this type does not get very melty. Is it correct to assume you used a shredded bag-type or deli parmesan cheese?
Also, do you think I could add a protein, such as cooked shrimp or ham to this dish? Thanks!
Lisa says
July 3, 2016 at 6:04 amI use a grater to shred the cheese which is why I call it “grated.”
Angelle says
July 3, 2016 at 11:17 amThanks, that what I figured! Have you ever added a meat to this dish? I was thinking shrimp, ham, or ground meat/sausage.
Lisa says
July 3, 2016 at 1:23 pmI’ve never added meat, but it would be a good add.
Jo-Lynn says
May 24, 2016 at 11:05 amCould you use Spaghetti Squash in place of the zucchini?
Lisa says
May 24, 2016 at 12:23 pmI use them interchangeably so I’d say yes.
Mary says
April 14, 2016 at 1:33 pmJust made this last night and it was wonderful! I too doubled the seasonings except the salt. I am not a fan of pork rinds so I used Frenches crispy Jalapenos on one side and Frenches crispy fried carmelized onion on the other side. I highly recommend them if you are not a fan of pork rinds.. The jalapeno side was really spicy if you like that.
Lisa says
April 14, 2016 at 3:36 pmI prefer pork rinds as they add zero carbs, but if your not a fan, certainly use what you like. I do like the sound of the jalapeno!
Suzanne says
January 30, 2016 at 8:37 pmCould you use bacon instead of pork rinds?
Lisa says
January 30, 2016 at 8:51 pmBacon is a great low carb topping. It goes with almost anything!
Emily Huval says
July 22, 2015 at 9:45 pmTHIS WAS DELICIOUS!!! I doubled the seasoning (not the salt). It was perfect!! My husband gave me a thumbs up!!
Lisa says
July 23, 2015 at 2:53 pmThat’s great! Thanks for sharing your results!
Darlene says
June 29, 2015 at 7:58 pmAren’t there different kinds of zucchini? Would any of them work or only a specific type? My family likes it but I never have. Might try a piece to see if my palate has changed. Thanks!
Lisa says
June 29, 2015 at 9:45 pmThere are many different varieties of zucchini, but all I’ve tried are similar in taste. Any can be spiralized and used in this recipe.
Ginger says
June 28, 2015 at 7:54 amUumm…at the top of the recipe the calories/fat are listed at 133/9.1. At the bottom it’s 110/6.6…which is correct?
Lisa says
June 28, 2015 at 8:39 amThe info at the top is for 6 servings and the bottom is for 8 servings so it depends on how you slice it. I’ll correct it for 8 servings since that is what was used.
Alison says
June 19, 2015 at 10:31 amThis looks amazing! I just got the Vegetizer Spiral Slicer and have been searching for recipes to try, so I’m definitely adding this to my list! 🙂
Lisa says
June 19, 2015 at 12:39 pmI hope you like it! I was eating this casserole for both breakfast and lunch.
heather smith says
May 10, 2015 at 9:37 amYou can find the pork rinds in your hispanic food section of your grocery store. I have no idea why they have moved then all from the chip aisle.
Lisa says
May 10, 2015 at 12:12 pmNow that I think about it, I think I did see the pork rinds in the hispanic aisle before. Thanks!
Kate @ Diethood says
May 9, 2015 at 12:27 pmCarb counting, calorie counting, fat counting… it makes my head spin. HAPPY to see something already good for me!!
Lisa says
May 9, 2015 at 4:54 pmLOL That’s what I love about low carb. I just try to keep carbs less than 10 per meal without keeping track of anything else!
Linda says
May 8, 2015 at 6:59 pmI am always looking for recipes that I can divide into portions and freeze. Would this work?
Also, do you recall the size of baking pan that you used? I use a toaster oven for all my baking so the big glass
pans just don’t fit.
Lisa says
May 8, 2015 at 8:31 pmLinda, this should work well in frozen portions. It was baked in a 7×11 pan with room to spare.
Healing Tomato says
May 7, 2015 at 12:49 amI am so used to see the Spiralized zucchini’s as a pasta, that it is a nice change to see them being used in a casserole. Lovely recipe and I love all that cheese
Lisa says
May 7, 2015 at 2:48 pmThanks! It’s much better than slicing or grating the zucchini for this casserole.
Shannon @ Dinner from the Heart says
May 6, 2015 at 2:05 pmI’ve been trying to talk myself into getting a spiralizer of some sort. Every time I think I have myself talked into it, I chicken out. I love the idea of making a zucchini casserole. It’s going on my list.
We’ve been eating more and more low carb options at our house, this recipe will just help us even more. Thanks! 🙂
Faith (An Edible Mosaic) says
May 6, 2015 at 10:08 amI am so excited for zucchini season! It is such a versatile ingredient and this casserole looks like the perfect way to use it!