healthy zucchini casserole
Have fun improvising with this healthy zucchini casserole recipe. It’s an easy gluten-free and low-carb recipe to bring to a potluck and it only takes about 15 minutes to get it ready for the oven! Plus you can make it ahead so it’s great for summer entertaining too.
On Wednesday I asked on Facebook which you’d prefer to see here next, either peach and blueberry crisp or zucchini casserole. Hands down the votes for the zucchini casserole won.
I guess the timing is right and I’m not the only one looking for something easy, delicious and healthy to make with all those zucchinis! While mine are growing in the garden, I have been stocking up a the Shelburne Farmers’ Market.
I have my eye on this Gluten-free Zucchini Bread for when they are ready!
I got my zucchini plant into the ground really late this year. It has six or so itty bitty zuchs on it and some more blossoms too. As soon as we get a touch of rain though, watch out! My cute little zucchinis will be the size of Judy T and I will be switching up ingredients for variations on this casserole. And in the meantime, there are plenty of local zucchinis around.
I mentioned earlier this week that my sister had made a casserole with the zucchinis I had brought home from the Farmers’ Market last weekend. Hers had feta and herbs in it and was delicious. I decided to use some of my favorite Alpine Cheddar, green salsa and corn tortillas for an easy Southwest version.
Additions To This Zucchini Casserole
This is one of those recipes that I hope you’ll be inspired by but then you’ll make it your own and improvise however you want. It is pretty hard to mess it up.
- Feel free to add more salsa or more cheese.
- Or use yellow squash instead.
- Adding fresh corn cut off the cob or cilantro to this would be a no-brainer.
- If you aren’t a corn tortilla person you can leave them out, but I like the way they help absorb the moisture from the zucchini so the casserole isn’t watery.
- If you want to make this recipe primal-friendly skip them, no worries just serve it with a slotted spoon.
- Or to make it more substantial you could add in black beans or cooked shredded chicken.
- Thinning out some classic basil pesto and using that in place of the salsa would also be killer.
Oh, man! The sky’s the limit!
More Zucchini Recipes To Try
- My Zucchini Chocolate Chip Bread is one of my all time favorite baking recipes.
- For a 30 minute vegetarian dinner, make this Ratatouille with goat cheese and pine nuts.
- Making grilled zucchini is actually super simple, just keep a few things in mind.
- If you’re too hot to cook, these No-cook Zucchini Noodles with Pesto are a lifesaver!
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healthy zucchini casserole
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 40 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Oven
- Cuisine: American
Description
This Healthy Zucchini Casserole is an easy gluten-free and low-carb recipe to bring to a potluck and it only takes about 15 minutes to prep!
Ingredients
- 4 6-inch corn tortillas, cut into wedges
- 2 ½ pounds zucchini, cut into half moons
- 1 cup chopped green onions or scallions plus more for garnish
- ½ cup green salsa
- ½ teaspoon coarse kosher salt
- 6 ounces shredded cheddar or Cabot Alpine
Instructions
- Preheat oven to 350 degrees F. Coat a 9 by 13-inch or similar sized baking dish with cooking spray.
- Spread half of the tortilla wedges in the bottom of the baking dish. Top with half of the zucchini, green onions, salsa and salt. Cover with half of the cheese. Repeat with another layer of tortillas, zucchini, green onion, salsa and salt. Refrigerate the remaining cheese for step three. Cover the casserole in foil.
- Bake until the zucchini is tender, 45 minutes to an hour. Remove foil and top with the remaining cheese and return to the oven. Bake until the cheese is melted, 7 to 10 minutes. Let casserole rest for about 20 minutes before serving garnised with more green onion.
Notes
Can be prepared through step 2 up to 8 hours in advance. Keep in refrigerator. Because it is cold, it will take about 1 hour to bake before topping with the cheese.
Nutrition
- Serving Size: 2/3 cup
- Calories: 139
- Sodium: 390
- Fat: 7
- Carbohydrates: 9
- Fiber: 2
- Protein: 8
FROM THE ARCHIVES:
Vegetarian Grilled Summer Squash Boats
Love how simple this recipe is – I’m always looking for ways to eat all the summer zucchini!
Hi Jeanette. So glad you like it. Hope your summer is going well.
guess what my dad just gave me from their garden? A HUGE ZUCCHINI! yay, gonna have to try this!
I am surprised I haven’t been gifted any yet this year. The day is coming. Probably about the time that my little mini zucchinis become giant ones too! Ha ha.
The zucchini that is coming out of my garden looks like zucchini on steroids. I am running out of recipes. This is perfect timing.
Really? Mine are so tiny still. I am not sure what’s going on. You’ll have to teach mine how to behave, and then I’ll be desparate for more recipes myself. Though I have been piling them into my bag at the farmers market in the meantime. 😉 Ha ha.
I swear, the second we buy a house, the first thing I’m going to do is plant a garden! I miss it! This looks like such a simple, easy side dish that would taste great with anything.
I have been loving my vegetable garden. We had to clear some trees to make enough light for vegetables. Now all of my shade loving perennials are burning up. #CantWin
I LOVE the versatility of casseroles like this one. And zucchini is one of my favorite vegetables, so this one is definitely a keeper!
Me too Kristy. I think of it more of a method and less of a recipe personally. It works with so many add-ons.