Is This A Gluten-Free Casserole Recipe?

No, it is not because we used one tablespoon of all purpose flour in the yogurt sauce for some consistency. But you can use a gluten-free flour of your choice like rice flour or corn meal or any other gluten-free flour on hand. Yogurt will do the work, so it really doesn’t matter. You can also check out our list of 15 Gluten Free Zucchini Recipes post if you’d like to see more options. Oh and for those who are into baking, Michelle of My Gluten Free Kitchen prepared a great list of 30+ Gluten-Free Recipes For Baking With Zucchini . I’m sure there is something for you, go visit her post!

Is This A Keto Casserole?

Well, almost. As long as you ignore the carb from that little amount of all purpose flour. If you want to customize this dish for a keto diet, an alternative type of flour is recommended like almond flour or coconut flour. Also you can increase the amount of cheese or add in leftover chicken or ground beef too.

Can I Prepare It Ahead Of Time?

It is not a good idea to make it ahead of time because zucchini is such a juicy vegetable that it releases water as it waits. The best thing is to prepare it and bake immediately. On the other hand, you can bake it for the first 30 minutes and keep it in the fridge. Then you can sprinkle the cheese on the top and reheat it for 5-7 minutes.

Can You Freeze This Zucchini Cheese Casserole?

No, this is not recommended due to the structure of zucchini. It might get soggy after it is thawed and reheated.

Cheesy Zucchini Casserole Recipe (Vegetarian)

Cheesy Zucchini Casserole

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5 from 11 reviews

Vegetarian cheesy zucchini casserole made with zucchini, yogurt sauce and mozzarella.

Author: Zerrin & Yusuf
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 4 1x
Category: Side Dish
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

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1 cup thick plain yogurt
1 egg
1 tablespoon all-purpose flour or flour of your choice
3 cups zucchini, grated and squeezed well (measured after squeezing)
3/4 cup shredded mozzarella
1 teaspoon salt
1/2 teaspoon black pepper

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Instructions

Preheat oven to 375F/ 190C. Lightly brush a 9-inch round baking pan (or 8x8 square pan) with olive oil or use a cooking spray for this and put it aside.
Grate zucchinis. We use 4 but the number will vary because not all zucchinis are same size. Squeeze the grated zucchini well şn your hands and measure 3 cups.
In a medium bowl, whisk together the yogurt, egg and flour until you have a smooth mixture.
Sprinkle salt and black pepper on squeezed zucchini and mix with your hands so that it is coated evenly.
Brush the baking pan with little olive oil or use a cooking spray. Place half of the grated zucchini in it for the 1st layer. Top it with half of the mozzarella for the 2nd layer. Then pour and half of the yogurt sauce for the 3rd layer. Put the remaining zucchini on it for the 4th layer. Pour the remaning yogurt sauce over it for the 5th layer.
Bake it for 35 min until almost golden. Remove from the oven and sprinkle the rest of the mozzarella on the top and bake for another 5 minutes or until golden.

Notes

You should squeeze the grated zucchini very well. Otherwise, you end up with a watery or soggy casserole.
You can use your choice of gluten-free flour to make it a gluten-free casserole.
You can use coconut flour or almond flour to make it even more keto-friendly.
Freezing is not recommended due to the structure of zucchini.
If you want to make it ahead of time: Bake it for the first 30 minutes, let it cool and keep in the fridge for the following day. So you will just preheat the oven, sprinkle the cheese over it and bake for 7-10 minutes or until golden.

Nutrition

Serving Size: 1 slice
Calories: 128
Sugar: 3.2 g
Sodium: 782 mg
Fat: 4.8 g
Carbohydrates: 5.8 g
Protein: 15.3 g
Cholesterol: 59.6 mg

Find it online: https://www.giverecipe.com/best-skinny-zucchini-casserole/