Cheesy Shredded Zucchini Casserole with 14g Protein

Weeknight dinners can feel like a puzzle sometimes, especially when you’ve got a pile of zucchini staring at you from the counter. That’s exactly how my Cheesy Shredded Zucchini Casserole was born. I threw it together one Tuesday evening, and honestly, my whole family was asking for seconds before I even sat down.

It’s been on our dinner table almost every week since. Three cheeses, simple ingredients, and it comes together in under an hour. It’s also gluten-free, which makes it work for so many people. And the leftovers? Even better the next day. Trust me on that one.

Table of Contents

Table of Contents

Why You Will Love This Cheesy Shredded Zucchini Casserole

I could go on and on about this dish, but honestly, the reasons speak for themselves. Here’s why this one is going to become your new go-to:

• Quick prep: You’re looking at just 15 minutes of hands-on time before it goes in the oven.
• Gluten-free: Made with almond flour, so it works for the whole family without any fuss.
• Kid-friendly: Cheesy, golden, and satisfying. My two kids devour it every single time.
• Simple pantry ingredients: Nothing fancy here. Just real, everyday stuff you probably already have.
• Great leftovers: Pack a slice for lunch the next day. It reheats beautifully.
• Packed with protein: With three cheeses, cottage cheese, and eggs, each serving gives you 14 grams of protein.

Ingredients for Cheesy Shredded Zucchini Casserole

Here’s everything you need to pull this together. Nothing complicated, I promise. Just grab full-fat cottage cheese if you can find it at the store. It makes a real difference in the final texture.

• 4 cups shredded zucchini
• 1 teaspoon salt
• 2 large eggs
• 1 cup full-fat cottage cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated cheddar cheese
• 1/3 cup almond flour
• 2 green onions, sliced thin
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon Italian seasoning
• Cooking spray or a little olive oil for greasing the dish

Ingredient Notes and Substitutions

A few quick things worth knowing before you start mixing:

• Almond flour: This keeps the casserole gluten-free and gives it a nice body. If you’re not following a low-carb diet, regular all-purpose flour works just as well in the same amount.
• Full-fat cottage cheese: Low-fat versions make the casserole a little watery and less creamy. Full-fat gives you that rich, satisfying texture you want.
• Mozzarella: Pre-shredded from the bag is totally fine and saves time. But if you shred it fresh yourself, it melts a lot smoother and gets gooier on top.
• Green onions: No green onions on hand? Just use a small amount of finely diced yellow onion instead. It works great.

How to Make Cheesy Shredded Zucchini Casserole

This comes together so easily. Just follow these steps and you’ll have a golden, cheesy casserole on the table in under an hour.

1. Preheat and prep your dish. Set your oven to 375°F. Lightly grease a 9×9-inch baking dish with cooking spray or a little olive oil and set it aside.
2. Salt and squeeze the zucchini. Toss your shredded zucchini with the salt in a bowl and let it sit for about 10 minutes. This draws out all that extra moisture. Then grab a clean kitchen towel, dump the zucchini in the center, wrap it up, and squeeze hard. Really hard. You’ll be surprised how much liquid comes out. This step is not optional. Skip it and you’ll end up with a soggy mess instead of a firm, sliceable casserole.
3. Mix your wet ingredients. In a large bowl, whisk together the eggs, cottage cheese, garlic powder, black pepper, and Italian seasoning until everything is well combined.
4. Fold everything together. Add the squeezed zucchini, green onions, almond flour, mozzarella, and cheddar to the bowl. Fold it all together until fully mixed.
5. Fill the baking dish. Spread the mixture evenly into your prepared dish. Try to get it as level as possible so it bakes consistently all the way through.
6. Bake. Pop it in the oven for 35 to 40 minutes. You’re looking for a deep golden top and a center that doesn’t jiggle when you gently shake the dish.
7. Rest before slicing. Let the casserole sit for 5 to 10 minutes before you cut into it. I know it’s hard to wait, but this is what helps it hold together in clean slices.

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Tips for a Perfect Cheesy Shredded Zucchini Casserole

A few things I’ve learned from making this over and over again:

• Squeeze the zucchini as dry as you possibly can. More moisture out means a firmer, better casserole. Don’t rush this step.
• Use full-fat cottage cheese. It gives you that creamy, rich texture that makes this dish so satisfying. Low-fat just doesn’t do the same job.
• Don’t skip the resting time. Cutting into it too soon means your slices fall apart. Give it the full 5 to 10 minutes and you’ll get clean, beautiful pieces.
• Spread the mixture evenly in the dish. An uneven layer means some parts bake faster than others. Take an extra minute to smooth it out.
• Check doneness by looking at the top and the center. The top should be golden brown and the center should feel firm, not soft or wobbly, when you give the dish a gentle shake.

Cheesy Shredded Zucchini Casserole Variations

Once you’ve made this a couple of times, it’s so easy to switch things up and keep it fresh. Here are some of my favorite ways to change it:

• Add more vegetables: Toss in some diced bell peppers or sliced mushrooms with the zucchini. Just fold them in at the same step. They add great color and extra flavor.
• Make it spicy: Swap the cheddar for pepper jack cheese. It gives the whole casserole a nice kick without being overwhelming.
• Boost the protein: Stir in about a cup of cooked ground turkey or shredded chicken. It turns this into a really hearty main dish.
• Give it a taco twist: Replace the Italian seasoning with taco seasoning. It’s a completely different flavor profile and my kids absolutely love this version.

Serving Suggestions

This casserole works beautifully as a main dish or a hearty side, depending on what you’re in the mood for. Here are some easy things to serve alongside it for a complete family dinner:

• Simple green salad: A quick toss of romaine or mixed greens with a light vinaigrette balances out all that cheesy richness perfectly.
• Roasted cherry tomatoes: Pop them in the oven while the casserole bakes. They get jammy and sweet and go so well with the zucchini.
• Crusty bread: If you’re not keeping things gluten-free, a warm slice of crusty bread on the side is honestly hard to beat.
• Tomato soup: Serve a bowl alongside a slice of casserole on a chilly evening. It’s one of my favorite cozy weeknight combos.

Storage and Reheating for Cheesy Shredded Zucchini Casserole

Leftovers are honestly one of my favorite things about this dish. Just pop any remaining slices into an airtight container and keep them in the fridge for up to 4 days.

When you’re ready to reheat, you’ve got two easy options:

• Microwave: Heat an individual slice for 1 to 2 minutes. Quick and easy for a weekday lunch.
• Oven: Place your slice in a dish at 350°F for about 10 minutes. It comes out a little crispier on top, which I personally love.

One thing to know: this casserole doesn’t freeze well. Zucchini holds a lot of water, and freezing makes it turn mushy when it thaws. Stick to the fridge for this one.

Nutrition Information for Cheesy Shredded Zucchini Casserole

Here’s a rough breakdown per serving, based on one slice or about 1/6 of the casserole. Keep in mind these are estimates and can shift a little depending on the brands you use or any ingredient swaps you make.

• Calories: 185
• Total Fat: 11g
• Saturated Fat: 5g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Cholesterol: 85mg
• Sodium: 520mg
• Total Carbohydrates: 7g
• Fiber: 2g
• Sugar: 3g
• Protein: 14g

Frequently Asked Questions About Cheesy Shredded Zucchini Casserole

Can you make this casserole ahead of time?
Yes, absolutely. You can assemble the whole thing, cover it tightly, and keep it in the fridge for up to 24 hours before baking. Just add a few extra minutes to the bake time since it’ll be going in cold.

How do you keep the casserole from getting watery?
Squeeze the zucchini. Seriously, this is the one step that makes or breaks this easy zucchini casserole. Salt it, let it sit, then wring it out in a clean kitchen towel until almost no liquid comes out.

Can you use frozen zucchini?
You can, but thaw it completely first and squeeze out every bit of water you can. Fresh zucchini is honestly much easier to work with here.

Is this casserole low carb?
It is. With almond flour instead of regular flour, this low carb zucchini casserole comes in at just 7 grams of carbs per serving. It’s also a great gluten free zucchini casserole option for anyone avoiding gluten.

Can you freeze cheesy shredded zucchini casserole?
I don’t recommend it. Zucchini releases a lot of water when it freezes and thaws, and the texture turns mushy. The fridge is your best bet for storing leftovers.

Did You Try This Recipe?

I’d love to hear how your cheesy shredded zucchini casserole turned out! Drop a comment below and let me know what you thought. Did you try any of the variations? Rate the recipe too, it really helps. And if you snapped a photo, share it on social media. Seeing your versions seriously makes my day. You can also share your results with us on Facebook!

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