Keto Zucchini Parmesan Casserole
Ready to turn that mountain of zucchini into something you actually want to eat? This keto zucchini parmesan casserole has your back. It’s cozy, cheesy (the vegan kind), and doesn’t ask you to pretend iceberg lettuce is dinner. With layers of savory sauce, crispy edges, and zero carbs screaming “regret,” this dish delivers major comfort without dairy drama. Think of it as Italian-inspired magic that respects your macros and your taste buds. Best part? It’s easy, breezy, and just bougie enough to impress your judgy neighbor. Grab that casserole dish and live your veggie-loving fantasy.
Keto Zucchini Parmesan Casserole
This vegan keto zucchini parmesan casserole is creamy, layered, and packed with flavor—minus the dairy, gluten, and emotional baggage.
Ingredients
- 3 medium zucchinis sliced thin
- 1 tbsp olive oil
- ½ cup diced onion
- 2 garlic cloves minced
- 1 cup marinara sauce sugar-free
- ½ cup raw cashews soaked
- ½ cup unsweetened almond milk
- 2 tbsp nutritional yeast
- 1 tbsp lemon juice
- ½ tsp oregano
- ½ tsp sea salt
- ¼ tsp black pepper
- ½ cup vegan parmesan shreds store-bought or homemade
Instructions
- Preheat oven to 375°F (190°C).
- Sauté onion and garlic in olive oil until fragrant.
- Add marinara and simmer 5 minutes.
- Blend cashews, almond milk, lemon juice, yeast, salt, pepper, and oregano until smooth and creamy.
- Layer zucchini slices in a greased baking dish.
- Add a spoonful of sauce, then a layer of cashew cream.
- Repeat layers until dish is full.
- Top with vegan parmesan.
- Bake 35–40 minutes until golden and bubbly.
- Let cool 5 minutes before serving because you have self-control.
Notes
Nutritional Values (Per Serving)
- Calories: 240
- Total Fat: 14g
- Saturated Fat: 3g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 9g
Vitamins & Minerals (Per Serving)
- Calcium: 12%
- Vitamin C: 15%
- Iron: 14%
- Vitamin K: 18%
- Magnesium: 10%
Additional Notes & Tips
- Salt your zucchini slices first and pat them dry for less sogginess.
- Add red pepper flakes if you’re feeling spicy.
- Want extra crunch? Toss crushed almonds on top.
- Swap marinara for pesto if you’re feeling wild.
- Stores in the fridge like a dream. Reheat and repeat.
