• 4 medium zucchinis, thinly sliced
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 cup heavy cream
  • 3 large eggs
  • 3 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon onion powder
  • Salt and pepper, to taste
  • 2 tablespoons olive oil
  • 1/4 cup chopped fresh parsley (optional, for garnish)


  1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil.
  2. In a large bowl, combine the heavy cream, eggs, minced garlic, oregano, basil, onion powder, salt, and pepper. Whisk until well combined.
  3. Layer half of the sliced zucchini in the prepared baking dish. Sprinkle with a little salt and pepper.
  4. Pour half of the cream mixture over the zucchini. Sprinkle half of the mozzarella and Parmesan cheese over the top.
  5. Add the remaining zucchini slices on top and pour the rest of the cream mixture evenly over the zucchini. Sprinkle the remaining mozzarella and Parmesan cheese on top.
  6. Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
  7. After 30 minutes, remove the foil and bake for an additional 15-20 minutes, or until the casserole is bubbly and the top is golden brown.
  8. Let the casserole cool for a few minutes before slicing. Garnish with chopped fresh parsley if desired.
  9. Serve warm.

Nutrition Facts (Per Serving, based on 8 servings):

  • Calories: 210
  • Total Fat: 16g
    • Saturated Fat: 9g
    • Trans Fat: 0g
  • Cholesterol: 110mg
  • Sodium: 260mg
  • Total Carbohydrate: 5g
    • Dietary Fiber: 1g
    • Sugars: 3g
  • Protein: 10g

Note: Nutrition values are approximate and may vary depending on serving size and specific ingredients used.

Enjoy your Keto Zucchini Casserole! 😋