Zucchini Casserole







  • ½ tablespoon butter*
  • 3 and ½ cups grated zucchini
  • 2 eggs, beaten
  • ½ teaspoon salt*
  • 1 teaspoon ground black pepper*
  • 1 teaspoon dried oregano*
  • 1 tsp dried basil*
  • 1/2 teaspoon garlic powder*
  • 2 tablespoons coconut flour
  • 3 tablespoons almond meal
  • 4 tablespoons grated parmesan*



  1. Preheat the oven to 375F
  2. Grease a baking pan with butter
  3. Squeeze the grated zucchini with a paper towel to remove excessive water
  4. Add the beaten eggs, 1 tablespoon cheese, salt, pepper, oregano, basil ,garlic powder and combine well
  5. Combine grated zucchini and egg mixture and toss until zucchini is well coated
  6. Pour zucchini and egg mixture in the pan and spread evenly
  7. Combine coconut flour, almond meal and remaining 3tbs of cheese and sprinkle over zucchini
  8. Cover the baking pan with aluminium foil and bake for 30 minutes
  9. Take it out, uncover and bake for a further 15 minutes or until golden
  10. Serve warm


  1. Instead of butter to grease the baking dish I used coconut oil spray. You could also use olive oil spray.
  2. When it comes to the spices, the proportions can be more or less according to your what you like. Feel free to experiment!
  3. The cheese is not totally necessary, but of course it tastes better with it :)
  4. If you are wanting to make this a complete meal, try adding some homemade meat marinara, yum!

This recipe was adapted by Zerrin’s Skinny Zucchini Casserole











This recipe was adapted by Zerrin’s Skinny Zucchini Casserole


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