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.
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!
QUESTIONS:
Did you grow zucchini this year?
What’s your favorite way to use zucchini in the summer?
What variations do you think you’ll try with this recipe?
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healthy zucchini casserole
- Prep Time: 15 minutes
- Total Time: 1 hour 40 minutes
- Yield: 8 servings 1x
- 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
- Calories: 139
- Sodium: 390
- Fat: 7
- Carbohydrates: 9
- Fiber: 2
- Protein: 8
FROM THE ARCHIVES:
Vegetarian Grilled Summer Squash Boats
I WISH I could say I grew zucchini this year. But I have no garden, and posses a black thumb. So, it would just die anyway.
However, I am obsessed with the stuff, so this casserole is what I’m all about! Pinned!
I just went to check on my little guys and they look like they are getting snacked on by something! Ugh. Maybe we’re better off at the Farmers’ Market! Thanks for pinning Taylor.
I’ve been craving zucchini all week! I can’t wait to try this amazing casserole 🙂
Hi Rachel! How are you girl? Hope your summer is going well. I know what you mean about craving it. Ha ha. It’s all produce all the time around here right now.
I wish I could grow a garden but our HOA says no fruit or veggie plants because they attract critters. Boo. But I do have a little herb garden so I’m happy with that!
I love the southwest flavors that you used in this zucchini casserole, Katie! Perfect!
Herbs are about the only thing I have success with myself. Even with rain it looks like my baby zuchs aren’t growing and now I think there is a critter eating them! Thanks so much for coming by Julie.
I didn’t grow zucchini in our garden, but I have plenty of cucumbers and tomatoes! This looks delicious-Thanks for sharing the recipe!
Thank you Sarah. I can’t wait for my cukes to be ready. I went a little haywire and planted 9 plants. They are a bit late though and still are just blooming so no fruits yet.
I am always looking for new ways to use up those garden zucchini! Can’t wait to make this!
Maybe you can help me figure out what’s getting into my baby zuchs Amy since you are the garden queen. They are each about 2-inches long and a couple of them have turned yellow and have little spots on them (on the underneath side) that looks like they have been nibbled on. Is there some sort of worm that could be getting them? The plant also looks like it has a bloomy mildew on the leaves now too. Seriously, I should stick to perennials! Ha ha. If you have any ideas let me know. Thanks friend.
i’m on board with anything that has tortillas in it 🙂 bonus that this is a great way to use up some summer zucchini!
We always have corn tortillas in our fridge too. Thanks for coming by today Lindsay. <3
This looks so easy and delish! GREAT way to use all those zucchinis!!
There are so many this time of year. I hope it helps!
this is a great way to use up extra zucchini! Looks delicious 🙂
Thanks so much Rachel. Have a good one.
I wouldn’t change this recipe one bit Katie! I’m always looking for new zucchini recipes because my neighbor brings us bags of it from her garden. I wish I had the space to garden but I’ll take hand-me-downs with no complaints 😉
I know what you mean about needing space. Zucchini plants can take over!
There are so many things I love about this casserole! What a great idea to use tortillas!! I love any zucchini recipe and this one looks so delicious. Gotta love all that cheese 🙂
Thank you so much Meme.
I usually do zucchini raw or pickled (or zucchini bread!) because I always feel like it needs to be zhuzhed up when cooked. This recipe definitely does the job! Can’t wait to try this 🙂
Yes! Totally agree with you that it can really need some oomph!
I love how endlessly adaptable this recipe is, although it looks so delicious as is! Our zucchini plants aren’t producing much yet either, but we have no problem getting zucchini in our farm box delivery. This recipe would be a great way to use them up!
I think I must have planted mine late, then it was such a cold rainy spring, they don’t stand a chance catching up. Glad you like the recipe.
I MUST make this for my family stat!!
Thanks Marla, hope everyone enjoys it!
How awesome is this?? We’ve got a bounty of zucchini growing in our backyard and I’m starting to get a little bored. This however is calling my name 🙂
This may just put a dent in the piles of zucchini. For now at least!
I eat zucchini everyday! Raw, chopped up in my dinner veggies. And on the weekends, it’s my pancake addition staple!
Really? I tend to go wild at this time of year and then forget about it for the rest of the year. Love the idea to add it to pancakes. Makes sense- like zucchini bread. Inspired!
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.