Zucchini Casserole

Enjoy this recipe that I created for www.ketologic.com.


This recipe is quick and easy to put together. It makes for a great breakfast on its own, but it is also a nice side to a dinner entrée, such as beef. The almond flour brings this casserole together better and gives it a more even consistency, but it can be omitted from the recipe if you want to eliminate most of the carbs.


  • 5 pieces bacon, diced
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 2 cups zucchini, grated
  • 1 cup cheese, grated (cheddar or Colby Jack)
  • ½ cup almond flour
  • ½ cup vegetable oil
  • ¼ cup heavy cream
  • 6 eggs
  • salt and pepper to taste


  1. Preheat oven to 350 degrees. Slowly render the fat from the bacon in a sauté pan or cast-iron skillet at low-medium heat. Once the bacon is rendered, but not yet crispy, add the onion and garlic and sauté until the bacon begins to crisp up and the onion just begins to caramelize.
  2. Add the bacon, onion and garlic mixture to a bowl, along with all of the other remaining ingredients. Whisk together well and pour into a greased (or sprayed) baking dish.
  3. Top with extra cheese if desired and bake at 350 degrees for 1 hour. Rotate after 30 minutes and check for doneness by poking the middle.
  • Cook Time: 1 hour(s)
  • Yield: 8



Brandon McDearis is the owner of Your Way Cuisine, http://www.yourwaycuisine.com, a personal chef and nutrition consulting business. He is also a professional wanderer that spends much of his year trotting the globe and working in places such as Alaska, Australia, and Antarctica.

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