WW Recipe of the Day: Skinny Easy Cheesy 2-Ingredient Shredded Zucchini Casserole
Today I'm excited to share this super easy zucchini casserole that takes practically no work and just 2 basic ingredients—shredded zucchini and cheese.
A simple side dish or vegetarian main dish that is as delicious as it is light and healthy.
Cheese and Zucchini are about the only players here although I'm a garlic lover and added some (which is totally optional) along with a little salt and pepper.
It's delicious hot or at room temperature which makes it a great summertime veggie dish as we approach those dog days.
This shredded zucchini recipe has quickly become a favorite because it’s so simple, it brings out the natural goodness of fresh zucchini, and it proves that you don’t need to get complicated or fancy to make something great.
How Many Calories and WW Points in this Cheesy Zucchini Casserole?
According to my calculations, each serving has 148 calories and:
3 *SmartPoints (Green plan)
3 *SmartPoints (Blue plan)
3 *SmartPoints (Purple plan)
4 *PointsPlus (Old plan)
To see your WW PersonalPoints for this recipe and track it in the WW app or site, Click here!
The points may vary depending on the kind of cheese you use.
How to Make this Easy Healthy 2-Ingredient Shredded Zucchini Casserole
Step 1: Gather and prepare your zucchini and cheese. You can use a food processor (affiliate link) to shred your zucchini or an old fashioned box grater (affiliate link).
Step 2: Heat the oven to 350F degrees. Spray an 8-inch baking dish with nonstick spray and set it aside.
Step 3: Place all the ingredients in a large bowl and mix together thoroughly.
Step 4: Spoon mixture into the prepared pan and bake for 30 minutes.
Step 5: Serve hot or at room temperature.
Easy Skinny Zucchini Casserole Recipe Notes
All colors of zucchini are fine. I used the standard green, however yellow would work or a combination of the two would be just as good.
Most any shredded cheese will work: cheddar, jack, swiss, provolone, mozzarella or a combination. Just make sure that the cheeses are good "melters."
If you are a points conscious Weight Watcher, you'll save a point or two by choosing a reduced fat variety. If you are a fan of the pre-shredded packages like I am, there are plenty of great options.
Vegans can enjoy this by using one of the cheese alternatives now widely available.
I've made this now a few times and decided to branch out and see how other veggies worked with this simple technique. Cauliflower was great. I chopped it up in the food processor, like shredding the zucchini and used a mild jack that was also shredded. I followed my own instructions for baking and the result was delicious.
Old fashioned box graters work fine for the zucchini, however that will take a little longer. I chopped the garlic in the food processor, switched the blade and grated all the zucchini in about 30 seconds!
This cheesy shredded zucchini casserole goes with everything: chicken, pork, beef or fish.
It's a great side dish any time of year, especially in the summer, when zucchini is at its peak.
Or serve this as a main dish along with baguette slices and a crisp salad.
Serve a glass of your favorite crisp and cold Sauvignon Blanc for a nice treat and follow it with a slice or two of juicy melon.
Ways to Use Leftovers
Any leftovers are good as is for a quick snack right out of the fridge, or warmed slightly in the microwave (affiliate link). I added the last bits to my salad the next day as a garnish on top.
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2-Ingredient Shredded Zucchini Casserole
- 4 medium zucchini, shredded (about 3 cups)
- 1 cup shredded cheese (I used a Mexican blend)
- 2 garlic cloves, minced (optional)
- Salt and pepper, to taste
- Heat the oven to 350F degrees. Spray an 8-inch baking or gratin pan.
- Place all ingredients in a large bowl and mix together thoroughly.
- Spoon into pan and bake for 30 minutes.
- Serve hot or at room temperature.
*Points® calculated by WW. *PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT each plan's ZeroPoint Foods (Green plan, Blue plan, Purple plan) using the WW Recipe Builder.
More Zucchini Recipes for Weight Watchers
- High Protein Zucchini Pancakes
- Italian Zucchini Pesto Soup
- Tomato, Mushroom and Zucchini Skillet
- Baked Pasta with Cottage Cheese and Zucchini
Originally from the San Francisco Bay Area, Hallie is a chef-teacher who eventually found her way to Provence, France, where she gave food and wine tours of the region.
In addition to writing more than a dozen cookbooks, she has also been teaching both professional and recreational cooking classes since 1978.
Hallie looks forward to sharing some of her favorite easy, healthy recipes with you here on Simple Nourished Living.
This post contains affiliate links to products I like. When you buy something through one of my Amazon links or other (affiliate links), I receive a small commission that helps support this site. Thank you for your purchase!
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Have you used frozen shredded zucchini? Do you drain it first if you use it?
Hi Deb, I've not tried with frozen shredded zucchini. If I were to use it I would definitely drain it first. ~Martha
Hi Martha, after shredding fresh zucchini do we drain it - any particular technique you suggest?
Hi Jane, I didn't drain it, but you can if you like. Id just give it a squeeze and wrap in paper towels to absorb any excess moisture. Hope this helps. ~Martha
Fast, easy and delicious side dish! Added bonus….. nutritious as well!!
Does the dish itself freeze well?