Smothered in rich cream cheese, scalloped zucchini is the ultimate zucchini side dish! Perfect for family dinners or keto dieters.
Scalloped Zucchini
This side dish is a low-carb and keto-friendly way to remake the classic scalloped potatoes recipe. Instead of layering thinly-sliced potatoes in a creamy and rich cheese sauce, I used thinly sliced zucchini in a skillet.
The result is a hearty and satisfying side dish that rivals the high-carb potato version. Yes, the texture is a little bit different, but you just might prefer this version!
With just five grams net carbs in each serving, you can’t really argue with how delicious and good for you they are.
Skillet Zucchini
You can make this zucchini side dish in a casserole baking dish if you want, but I think a cast iron skillet is the perfect size for the recipe. Not only does it hold everything perfectly, but it looks stunning when you pull it out of the oven!
Plus, you can melt the butter and saute the onion on the stove and then mix all the other ingredients in the skillet too, moving it directly to the oven. It saves you from having to clean up multiple dishes.
Cheesy Zucchini
I used a lot of dairy in this recipe! It’s a really rich and filling side dish. It won’t take much of it to fill you up! The combination of cream cheese, heavy cream, mozzarella cheese, and cheddar cheese is incredible.
Eat this zucchini dish slowly, savoring every bite. And have fun making it with different kinds of cheese. Use some pepper jack for a little bite, or parmesan cheese on top for a little crispiness.
Zucchini Side Dish
This side dish tastes the best when it is hot and fresh out of the oven. I don’t recommend trying to use it in your meal prep. After you reheat it, the zucchini will soften and it won’t be nearly as delicious as it was when you first made it.
That being said, it is still safe to eat leftovers. Store it in an airtight container in the refrigerator for up to three days (but I suggest eating it within a day).
What To Eat With Zucchini
This is a mild recipe that tastes good with any entree or main dish that you prepare. The spices pair well with any kind of meat that you cook!
If you like beef, then make Keto Instant Pot Beef Brisket with it. The tender beef brisket is delicious with the cheesy zucchini.
Are you in the mood for pork? Fry up Keto Sweet and Sour Pork Skillet. The bold flavors of the sweet and sour sauce will stand out!
And you can never go wrong with either Keto Italian Beef with Cabbage Noodles or the popular Keto TikTok Chicken Cobbler. Both of those meals are easy to make for your family and everyone loves them.
Keto Scalloped Zucchini Recipe
Here’s the list of ingredients (and some step-by-step pictures) to make these delicious and creamy keto scalloped zucchini. Exact measurements and instructions are located just a little bit further below in the printable recipe card.
Prep Time: 15 minutes
Cook Time: 25-30 minutes
Servings: 5
Net Carbs: 5 net carbs per serving
Ingredients
- Butter
- Onion
- Minced Garlic
- Cream Cheese
- Paprika
- Italian Seasoning
- Heavy Whipping Cream
- Shredded Mozzarella Cheese
- Shredded Cheddar Cheese
- Zucchini
Directions
Preheat the oven to 350 degrees. Melt the butter in an ovenproof skillet over medium heat. Stir in the onions, and saute until softened.
Add in the garlic, paprika, Italian seasoning, cream cheese and salt and pepper to taste. Stir and saute until the cream cheese has melted.
Pour in the heavy whipping cream, and simmer until the sauce thickens.
Mix in the mozzarella and cheddar cheeses. Remove the sauce and set aside.
To the same skillet, layer the zucchini slices in circles, slightly overlapping them over each other.
Pour the sauce over the zucchini. Place the skillet into the oven and bake for 20-25 minutes.
Let rest for 10 minutes before serving.
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Keto Scalloped Zucchini
Equipment
- Skillet
Ingredients
- 2 tbsp Butter
- 1/2 Onion Chopped
- 2 tsp Minced Garlic
- 3 ounces Cream Cheese softened
- 1/4 tsp Paprika
- 1/2 tsp Italian Seasoning
- 1/2 cup Heavy Whipping Cream
- 1/2 cup Shredded Mozzarella Cheese
- 1 cup Shredded Cheddar Cheese
- Salt and Pepper to taste
- 2 large Zucchini sliced thinly
Instructions
- Preheat the oven to 350 degrees.
- Melt the butter in an ovenproof skillet over medium heat.
- Stir in the onions, and saute until softened.
- Add in the garlic, paprika, Italian seasoning, cream cheese and salt and pepper to taste. Stir and saute until the cream cheese has melted.
- Pour in the heavy whipping cream, and simmer until the sauce thickens.
- Mix in the mozzarella and cheddar cheeses. Remove the sauce and set aside.
- To the same skillet, layer the zucchini slices in circles, slightly overlapping them over each other.
- Pour the sauce over the zucchini.
- Place the skillet into the oven and bake for 20-25 minutes.
- Let rest for 10 minutes before serving.
Notes
Net Carbs: 5 net Carbs Per Serving
The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.
Cheesy Recipes
If you’re a fan of cheese or rich and creamy sauces, then I have some more cheesy recipes you should make next!
