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shredded zucchini casserole

Shredded Zucchini Casserole

Course: Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 people
Calories: 118
Author: Lisa MarcAurele
An easy vegetable casserole that needs only six basic ingredients. It's a delicious side dish that goes well with poultry or beef.
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US Customary - Metric

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

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.

Video

Notes

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

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 
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    [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
)

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