Creamy Italian Cheese & Zucchini Casserole

Creamy Italian Cheese & Zucchini Casserole

Yield: 8 servings   


  • 5 medium zucchini (~6 cups), shredded
  • 2 tsp salt, divided
  • 6 large eggs
  • 1 cup heavy cream
  • ¼ cup unflavored whey protein powder 
  • 1½ cups shredded Italian-style cheese
  • ½ cup shredded Parmesan cheese
  • 1 cup green onions, finely chopped
  • 1 Tbsp garlic, minced
  • 1½ tsp Italian seasoning blend
  • ¾ tsp ground black pepper


  1. Place the shredded zucchini in a large microwave safe bowl and sprinkle with 1 tsp salt, stirring to coat well (salting helps to release excess moisture so the casserole isn’t watery).
  2. Microwave zucchini for 2 to 3 minutes or until just tender and then transfer to a colander and allow zucchini to drain for 15 to 20 minutes (no need to rinse).
  3. In the meantime, preheat the oven to 375 F and oil a 9”x13” (or equivalent) baking dish and set aside. 
  4. Whisk together the eggs, cream, and the whey protein powder in a separate large bowl. Stir in the shredded cheese, onions, garlic, Italian seasoning, remaining salt (1 tsp), and black pepper.
  5. Layer the drained zucchini in the oiled baking dish and pour the egg/cream/cheese mixture evenly over the zucchini. 
  6. Top with the grated Parmesan cheese and bake for 45 to 50 minutes until set and lightly browned. Cover the dish with foil after 30 minutes to prevent over browning.  
  7. Allow to cool for 15 to 20 minutes after removing from the oven and before slicing.

Creamy Italian Cheese & Zucchini Casserole - Nutrition Label

Mary Paley

Fearless Dietitian; 30+ years as a professional dietitian; Master’s Degree in Nutrition and Dietetics at the MGH Institute of Health Professions; Lead research dietitian for several major pharmaceutical companies; Currently focused on health and wellness and the benefits of ketogenic diets for both obesity and diabetes management. MS, RDN, CDE, LD/N

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