Ingredients
3 medium zucchinis, shredded and drained
8 large eggs
1 cup heavy cream (or high-fat milk for non-keto)
3 cups shredded mozzarella or cheddar cheese
2 tablespoons olive oil
2 cloves garlic, minced
1 small onion, finely chopped
1 teaspoon dried oregano
1/2 teaspoon black pepper
1/2 teaspoon salt
1/4 cup grated Parmesan (optional)
6 cups spinach or kale leaves, chopped
Instructions
Preheat oven to 350°F (175°C)
Drain zucchini in a colander for 15 minutes, pressing out excess moisture
In a large bowl, whisk eggs with heavy cream, salt, pepper, garlic, and onion
Fold in drained zucchini and chopped greens
Transfer to a greased 9×13-inch baking dish
Top generously with remaining cheese
Bake for 45 minutes until golden and firm
Let rest 10 minutes, then slice into 8 servings
Notes
Always press zucchini to avoid sogginess
Can substitute spinach for kale without altering keto profile
Cheese can be omitted for vegan version (not keto)
Store leftovers in airtight containers for 3-4 days
Reheat at 350°F (175°C) for optimal texture
- Prep Time: 20
- Cook Time: 45
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Keto
Nutrition
- Serving Size: 1 slice (approx. 1/8 of casserole)
- Calories: 320
- Sugar: 2g
- Sodium: 360mg
- Fat: 20g
- Saturated Fat: 10g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 180mg