Keto egg casserole with zucchini and ham

Keto egg casserole with zucchini and ham

Keto zucchini and ham egg casserole is delightful as a lunch, dinner, picnic, and even in school lunch boxes. This easy, fast keto recipe is by Libby Jenkinson from Ditch the Carbs.

Keto egg casserole with zucchini and ham

Keto zucchini and ham egg casserole is delightful as a lunch, dinner, picnic, and even in school lunch boxes. This easy, fast keto recipe is by Libby Jenkinson from Ditch the Carbs.
USMetric
4 servingservings

Ingredients

  • 1 lb 450 g zucchini, diced (about 0.25 inches or 0.5 centimeter)
  • 6 6 large egglarge eggs
  • ¼ cup 60 ml whole milk
  • 2 oz. 55 g smoked deli ham, diced
  • 4 oz. (½ cup) 110 g (110 ml) cream cheese, softened
  • 1 (½ oz.) 1 (15 g) scallion, slicedscallions, sliced
  • 1 cup (4 oz.) 240 ml (110 g) cheddar cheese, shredded
  • salt and pepper, to taste
  • 1 tbsp 1 tbsp butter, for greasing (optional)
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Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Pre-heat oven to 350° F (180° C). Set aside a lightly greased, 9"x 9" (23 x 23 cm) baking dish.
  2. Whisk the eggs and milk together.
  3. Add the softened cream cheese. Small lumps of cream cheese in the mix are ok!
  4. Add the ham, spring onion, zucchini, and half the amount of shredded cheese. Add salt and pepper to taste.
  5. Stir and pour into a greased baking dish. Cover with the remaining shredded cheese.
  6. Bake for 20-30 minutes, or until the middle is set.
  7. Set aside to cool for 10 minutes prior to serving.

Tip

To quickly bring the cream cheese to room temperature, cut into 1" (2.5 cm) squares, separate, and rest on the countertop for 10 minutes. Alternatively, place the whole cream cheese block on the countertop, and rest for 60 minutes.

Zucchini

The zucchini will be more al dente in this recipe. If you prefer your zucchini softer, you can saute your diced zucchini in a pan for a few minutes first. This will also release some water from the vegetable, making your casserole firmer, and less moist.

Diet Doctor’s Recipe Team has slightly modified this recipe to follow our recipe and nutritional guidelines. You’ll find the original recipe link here: Ditch the Carbs - Low-carb zucchini and bacon slice.

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8 comments

  1. 4 comments removed
  2. J Sonnier
    Really good.
    Light in texture
    I will make this recipe again I think I will add bacon.
  3. Christine
    Really delicious. Light - almost like a soufflé in texture. I am enjoying Libby Jenkinson's recipes. They are simple but good, and often don't involve a lot of clean up afterwards.
    Reply: #7
  4. Kristin Parker Team Diet Doctor

    Really delicious. Light - almost like a soufflé in texture. I am enjoying Libby Jenkinson's recipes. They are simple but good, and often don't involve a lot of clean up afterwards.

    Thank you for your feedback, we always love sharing recipes from our collaborators.

  5. Teresa hughes
    Loved this! Used asparagus instead of zucchini. Precooked a bit it was perfect ham and asparagus not overpowering at all delicious cheesy flavor!
    Reply: #9
  6. Kerry Merritt Team Diet Doctor

    Loved this! Used asparagus instead of zucchini. Precooked a bit it was perfect ham and asparagus not overpowering at all delicious cheesy flavor!

    So glad you enjoyed it!

  7. Nona
    Absolutely delicious!!
    Thank for your work !!
  8. Shirley
    It was delicious. The zucchini was a little toothsome. Next time I may add some jalapenos.
    Reply: #12
  9. Kristin Parker Team Diet Doctor

    It was delicious. The zucchini was a little toothsome. Next time I may add some jalapenos.

    Jalapenos sound like a great addition.

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