Keto Zucchini and Spinach Casserole
Tired of pretending lettuce wraps are dinner? Same. This keto zucchini and spinach casserole brings flavor, sass, and actual satisfaction. It’s creamy, cozy, and dairy-free — because we can do delicious without the cow drama. Zucchini steps up as the veggie MVP, spinach adds green goddess energy, and everything bakes into bubbly perfection. You won’t miss the carbs, the cheese, or the lecture from that one friend who eats air and regret. Prep it, bake it, plate it, brag about it. Bonus: it reheats like a queen. Now let’s dive into this keto-casserole magic.
Keto Zucchini and Spinach Casserole
This keto zucchini and spinach casserole is a creamy, hearty, and 100% vegan comfort dish loaded with plant-based goodness and no guilt.
Ingredients
- 2 medium zucchinis sliced thin
- 2 cups fresh spinach chopped
- 1 tbsp olive oil
- ½ cup chopped onion
- 2 garlic cloves minced
- 1 cup cashew cream or store-bought dairy-free cream
- ½ cup unsweetened almond milk
- ¼ cup nutritional yeast
- 1 tsp dried basil
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup vegan cheese shreds optional
- Pinch of nutmeg optional but fancy
Instructions
- Preheat oven to 375°F (190°C).
- In a pan, heat olive oil. Sauté onion and garlic until soft, about 3 minutes.
- Add chopped spinach and cook until wilted, about 2 minutes. Remove from heat.
- In a blender, combine almond milk, cashew cream, nutritional yeast, basil, salt, pepper, and nutmeg. Blend until smooth.
- In a greased baking dish, layer half the zucchini slices.
- Spread the spinach-onion mix on top.
- Pour half the cream sauce evenly over the layer.
- Add the remaining zucchini slices.
- Pour the rest of the sauce. Top with vegan cheese if desired.
- Bake uncovered for 30 minutes until golden and bubbly.
- Let it cool for 5 minutes. Serve warm and with an attitude.
Notes
Nutritional Values (Per Serving)
- Calories: 245
- Total Fat: 15g
- Saturated Fat: 2g
- Carbohydrates: 13g
- Fiber: 4g
- Protein: 9g
Vitamins & Minerals (Per Serving)
- Vitamin A: 30%
- Calcium: 18%
- Iron: 22%
- Vitamin C: 16%
- Magnesium: 12%
Bonus Tips to Boost Flavor
- Salt your zucchini slices beforehand, then pat them dry — moisture is not your friend here.
- Add a squeeze of lemon juice after baking for zing.
- Feeling wild? Toss in chopped sun-dried tomatoes for extra flavor drama.
- Store leftovers in an airtight container. Reheat like a leftover-loving goddess.
- This dish pairs beautifully with sass, sparkling water, or wine — your choice.
