Zucchini Casserole Give up the potatoes and give this zucchini casserole a try! A thick and cheesy sauce can make any green vegetable taste 100 times better!

a close up of baked zucchini casserole

Any kind of vegetable sliced and doused in a creamy cheese sauce is simply magical.  Zucchini is no exception so I present to you this luscious Zucchini Casserole that will make you think you have died and gone to low carb heaven.

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This baked zucchini casserole only uses 5 ingredients and it is so pretty!  This would make good use of the abundance of zucchini coming from everyone’s gardens right about now.


Everyone knows that zucchini can get pretty watery when it is cooked because it is mostly water.  What I do to eliminate some of the water in the casserole is to salt the zucchini slices in a large bowl with a colander, and let them drain for at least 30 minutes.  Then I lined them nicely in a pie plate.

baked zucchini casserole recipe

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For the cheesy sauce in this zucchini casserole, I used Monterey jack cheese.  You could use Swiss or gruyere, but I like Monterey jack!  To make the sauce, I warmed heavy cream on the stove, then removed it from the heat.  Then I added the cheese and stirred it until it was completely melted.

I then poured the creamy, cheesy sauce all over the zucchini.

sliced zucchini in a pie plate with cheese sauce being poured on top

I sprinkled a little Italian seasoning on top and baked it in the oven until it was bubbly.

baked cheesy zucchini casserole in a glass pie dish

Here are some other delicious low carb side dishes that you should definitely check out:


sliced zucchini in a pie plate with cheese sauce being poured on top

Zucchini Casserole

This baked zucchini casserole is beautiful slices of zucchini doused in a luscious Monterey jack cheese sauce. This is the perfect side dish for any low carb dinner.  
5 from 2 votes
Course: Side Dish
Cuisine: French
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 6
Calories: 84kcal


  • 3 Large Zucchini, sliced into 1/4 inch slices
  • 1 tsp salt
  • 1/2 cup heavy cream
  • 2 cups shredded Monterey Jack cheese
  • 1/2 tsp Italian seasoning


  • Pre-heat the oven to 400F
  • Toss the zucchini slices with the salt in a large bowl and let sit for at least 30 minutes.  This will pull moisture from the zucchini so your casserole will not be watery.
  • In a small sauce pan, heat the heavy cream over medium heat.  Remove from the heat and add the cheese, stirring until melted.  
  • In a pie plate, arrange the zucchini in a circular pattern.  Pour the cheese mixture over the zucchini and sprinkle the Italian seasoning over top.  Bake in the oven for 30 minutes until the sauce starts to brown and becomes bubbly.  


1/6th of recipe: 84 cal / 8g fat / 2.5g carbs / .6g fiber / 1.4g protein
  1. Salt helps draw moisture from the zucchini so your casserole will not be too watery.
  2. Slice your zucchini in even slices so they will cook evenly.
  3. Try to pick zucchini that are large and uniform in width from tip to tip.
  4. You could use any white cheese such as gruyere or Swiss instead of the Monterey jack.


Calories: 84kcal
Use code LOWCARBJ for 20% off at Lakanto (my favorite low carb sweetener)CLICK HERE TO LEARN MORE!

⭐ Did you make this Zucchini Casserole recipe?  Don’t forget to give it a star rating below!


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    • Amanda Pennell
    • August 1, 2018

    This was amazing! I did sprinkle a little fresh grated parmasean cheese over also. It is so hot here were aren’t turning on the oven so put it in the BBQ grill and it was amazing and so easy. Thank you so much!

    • Kathy
    • November 15, 2017

    Excellent! A nice variation to my tired zucchini reipes.

      • jenniferbanz
      • November 16, 2017

      SO glad you liked it, Kathy!

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