As cheesy as most of the jokes made about the zucchini and its shape.
Ingredients
Topping:
- 3/4 c (1.5 oz) crushed pork rinds
- 1/4 c grated parmesan cheese
- 3/4 tsp onion powder
- 1/2 tsp salt
Casserole:
- 30 oz raw zucchini, thin sliced
- 1 tsp minced garlic
- 10 fresh basil leaves, chiffonade
- 3 Tbsp butter
- 1/2 c heavy cream
- 1/2 c extra sharp shredded cheddar cheese
- 1/4 c grated parmesan cheese
- 1/2 tsp salt
- 1/2 tsp black pepper
Directions:
- Preheat the oven to 450F.
- Combine pork rinds, 1/4 c parmesan cheese, onion powder, and salt in a small dish and set aside.
- Melt butter in large skillet over medium heat.
- Add zucchini and cook 5 minutes stirring regularly to ensure even cooking on all pieces.
- Add garlic and continue to cook 1 minute.
- Add heavy cream and cook until sauce begins to reduce and thicken (approximately 5 minutes).
- Add basil, 1/4 c parmesan cheese, extra sharp shredded cheddar cheese, salt, and pepper and mix until well combined.
- Transfer to 9X12 baking dish.
- Sprinkle topping evenly over zucchini mixture.
- Bake uncovered for 10 minutes.
- Allow dish to cool 5 minutes before serving.
Nutritional Information (1/6th recipe)

To slice the Zucchini, I like to use this sweet spiralizer gadget I bought on Amazon.