Our easy zucchini squash casserole recipe is gluten-free, low-carb, keto friendly goodness. Serve it as a side dish or a vegetarian main dish.
Grease a casserole or baking dish (I used and 8" square baking dish). Preheat oven to 350º Fahrenheit.
Prepare a steamer pot by filling the lower section with about an inch of water. Bring to a simmer. Add Zucchini to the basket and lightly salt. Set the filled basket over the simmering water and cover. Steam Zucchini pieces for about 5 minutes or until almost tender. Set aside and allow any excess water to drain off.
In a large bowl, whisk the eggs until blended, then whisk in the canned diced tomatoes, heavy whipping cream, onion flakes, sea salt, pepper, garlic, Italian seasoning, and 1 cup of the parmesan cheese.
Transfer the zucchini into the prepared baking dish. Spread the sauce evenly over the zucchini pieces.
Sprinkle the remaining parmesan cheese on top.
Bake casserole in the preheated oven for about 30-35 minutes, or until sauce is bubbling and the cheese becomes a golden brown. Sprinkle with fresh basil just before serving.
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