Makeover: “Skinny” Zucchini Casserole

Zucchini Casserole Makeover

“Skinny” Zucchini Casserole from

I came across this recipe on pinterest today.  Going by the picture I thought it would be low carb.  I was disappointed to find out it was not.  After reading the ingredients I realized this would make a great makeover recipe.  Really only a few thing needs to be swapped out.  I also think that adding some minced garlic and bacon bits to the zucchini will increase the overall flavor.

Here’s my makeover:

Zucchini Casserole (Low Carb Makeover)

3 and ½ cups grated zucchini
2 eggs, beaten
1 clove garlic, minced (or 1/2 teaspoon garlic powder)
2 tablespoon bacon bits
4 tablespoons grated Parmesan, separated
S & P, to taste
2 tablespoons almond meal
3 tablespoons pork rinds (any flavor), crushed

  1. Preheat oven to 375 degrees F.
  2. Prepare a 8×8 baking dish by spraying it with nonstick cooking spray.
  3. Wash the outside of the zucchini thoroughly before grating. Spread the grated zucchini out on a couple layers of paper towels. Cover with a couple more paper towels and press to remove the excess moisture. Set aside.
  4. To a bowl add the eggs, 1 tablespoon Parmesan, garlic, bacon bits and S&P. Whisk to combine. Stir in the zucchini, mixing well, then add the mixture to your prepared pan.
  5. In a separate bowl combine crushed pork rinds, almond meal and remaining parmesan cheese. Sprinkle this mixture over top of the zucchini.
  6. Cover with foil and bake for 30 minutes. Remove foil and continue baking for 15 minutes or until crust is golden.
    Serve warm.

Makes 9 servings


I hope you enjoy the low carb version of this dish.



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