🥒🌭 Low Carb Zucchini & Sausage Casserole

This casserole is rich, cheesy, and packed with savory flavor from browned sausage and tender zucchini. It’s a great way to keep carbs low without sacrificing that “baked comfort food” feel. The zucchini softens and soaks up the creamy, garlicky sauce while the cheese forms a golden, bubbly top—perfect for weeknights or meal prep.

🧾 Ingredients (Serves 4–6)

• 2 medium zucchini, sliced into half-moons
• 1 lb sausage (Italian or smoked, sliced or crumbled)
• 1 cup shredded mozzarella cheese
• ½ cup shredded cheddar cheese
• ½ cup heavy cream
• ¼ cup cream cheese, softened
• 2 cloves garlic, minced
• ½ small onion, diced
• 1 tsp Italian seasoning
• Salt & pepper to taste
• 1 tbsp olive oil (if needed)

👨‍🍳 Instructions

1. Preheat oven

• Set oven to 375°F (190°C)
• Lightly grease a baking dish

2. Cook the sausage

• In a skillet over medium heat, cook sausage until browned
• Remove and set aside

3. Sauté veggies

• In the same pan, add onion and garlic
• Cook for 2–3 minutes until fragrant
• Add zucchini and sauté for 5–7 minutes until slightly softened
  👉 Don’t overcook—it will finish in the oven

4. Make it creamy

• Lower heat and stir in:
  • Cream cheese
  • Heavy cream
  • Italian seasoning
• Mix until smooth and combined

5. Combine

• Add cooked sausage back into the pan
• Stir everything together

6. Bake

• Transfer mixture to baking dish
• Top with mozzarella and cheddar
• Bake for 20–25 minutes until bubbly and golden

7. Rest & serve

• Let sit for 5 minutes before serving

🔢 Nutrition (Approximate per serving)

• Net carbs: 4–6g
• Protein: 18–22g
• Fat: 25–30g
• Calories: ~350–400

(Varies by sausage and cheese used)

❓ Q&A

Q: How do I keep zucchini from getting watery?

• Salt slices lightly and let sit for 10 minutes, then pat dry
• Or sauté longer to cook off moisture before baking

Q: Can I use a different protein?

Yes—try:

• Ground turkey (lighter option)
• Chicken sausage
• Ground beef

Q: Can I make this dairy-free?

It’s tricky since cheese is key, but you can try:

• Dairy-free cream cheese + shredded alternatives
• Expect a slightly different texture

Q: Can I make it ahead?

Yes—assemble and refrigerate up to 24 hours before baking.

Q: Can I freeze it?

Yes, but zucchini can soften more after thawing. Still tasty, just less firm.

💡 Tips for Best Results

• Brown the sausage well—it builds flavor
• Use full-fat ingredients for best texture (especially for keto)
• Don’t skip resting time—it helps it set

🔥 Optional Add-Ins

• Mushrooms
• Spinach
• Red pepper flakes for heat
• Parmesan on top for extra crust.