Southwestern Zucchini Casserole

Southwestern Zucchini Casserole

Southwestern Zucchini Casserole is easy, versatile, bombproof and especially nutritious – a family favorite

This Southwestern Zucchini Casserole is a versatile, bombproof recipe that’s also nutritious. You can basically throw it together and it will come out fine. It works fine with zucchini, yellow squash, or a combination. Likewise, proportions do not need to be exact.

I actually experimented with several variations. I also made it without the flour in order to make a keto, gluten-free version. This is also very good, and I’ll likely make it without flour a lot in the future. Without flour, the texture is slightly different – less firm and set; but I thought the taste was just as good. Note that you can also substitute quick oats for a fuller consistency without the gluten. If you like spicy Mexican just increase the green chiles and cumin; I might also add red pepper flakes or smoked paprika. It has plenty of flavor as-is, though.

Also it is good with less cheese or even without cheese; that way it’s a much lighter, lower calorie meal. It’s also good with or without the tomatoes on top. Feel free to vary this one – it’s hard to mess up.

You can also add meat (sausage, ground beef, shredded chicken) if you want to make this a complete meal in one dish for your carnivore family. I specifically wanted a vegetarian/egg dish, though, so I’ll most likely stick with vegetarian options. Mushrooms would be very good in this. I just made it, so we’ll be having it again over the next few days. I already know the leftovers will make a very satisfying meal. Hope you like this one!

Southwestern Zuccchini Casserole
Prep time
Cook time
Total time
Recipe type: Vegetable
Cuisine: Southwestern
Serves: 6 servings
  • 2-3 zucchini (or yellow squash), ~ 1 lb
  • 2 large carrots, grated
  • 1 small red bell pepper, diced
  • 1 small onion, ~ 4 oz., chopped
  • 3 cloves garlic, pressed
  • 3 eggs
  • ½ tsp salt
  • ½ tsp pepper
  • ½ tsp cumin
  • ¼ cup flour
  • ½ cup diced green chiles
  • ½ cup mexican blend shredded cheese
  • ½ cup shredded parmesan, divided in half.
  • 5 campari tomatoes
  • Chopped cilantro, parsley, or green onions for garnish.
  1. Preheat oven to 400 degrees. Grease an 8x8 or 9x9 baking dish.
  2. Trim the ends off the zucchini,grate coarsely and dump in a 2 quart bowl. Add the carrots and let sit for 10-15 minutes. Then squeeze to drain out liquid into a separate cup. (Liquid can be thrown out or added to another soup or dish.)
  3. Add eggs, garlic, onions, seasonings, green chiles and flour, stirring to blend.Stir in the mexican blend cheese and half the parmesan.
  4. Pour into a baking dish and spread out evenly. Slice the tomatoes into thin ¼" slices and place on top of the casserole. Spread the remaining ¼ cup parmesan evenly on top.
  5. Bake 45 minutes, then remove and let sit 5-10 minutes to set. Serve and enjoy!


Leave a Reply