Cheesy 10 Layer Casserole (low carb, vegetarian)
A low carb layered casserole of thinly sliced peppers, zucchini, tomatoes, and onions, topped with cheese and garlic, then baked until the cheese is melted and gooey.
A simple vegetable side dish that can be made a head of time perfect for your holiday table.
Just 5.4g net carbs per serving!
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- Zucchini > tomato > onion > pepper > cheese > repeat
- Layers of thinly sliced vegetable topped with cheese and baked until tender and the cheese is golden brown
- A quick and easy to prepare side dish that pairs very well with turkey, roasts, and everything in between
- Low carb, paleo, vegetarian, and keto friendly with no grains, no flour, and only 5.4g net carbs per serving
- A one pan make ahead recipe to save prep time and dishes
What's In It
- Bell pepper
- Garlic powder
- Italian seasoning
- Shredded cheese
- Salt and pepper
Nutrition and Servings
This recipe generally makes 7 or 8 side servings.
132 cals | 9g fat | 7.4g carbs | 7.3g protein | 5.4g Net Carbs
For the most accurate nutritional information use a recipe calculator like the free one at Cronometer to enter the ingredients and amounts you used.
What You Need to Know
Below are some in depth details to help you master this recipe, for a full list of ingredients and steps you can jump to the recipe to make it now.
How to slice the zucchini
Cutting the zucchini in half first makes it easier to slice. This technique is the same as in my zucchini lasagna recipe.
Cut them in half, stand each half on end, and slice from top to bottom into even slabs about 1/4″ [6mm] thick.
Lay the slices out on a plate or over the sink in a strainer and salt liberally.
Allow the zucchini to rest covered in salt for 10 or more minutes while you prep the other vegetables to draw out excess water.
This is crucial to avoiding an overly watery casserole.
After resting drain the water from the plate and pat the zucchini slices dry.
How to slice the tomatoes
To reduce the water content of the tomatoes, use only the fleshy outer portion of the tomato.
Remove the watery core with the seeds and the jelly like parts.
Slice the tip and tail off each tomato. Stand them on end and starting from the top slice around the core removing the outer ¼ inch [6mm]or so of flesh with the peel.
The core can be either eaten or composted.
How to slice the onions
I like to slice the onions into petals so they are easier to layer, but you can also use very thin slices of onion for this. As long as they are thin enough it will be fine.
To make the petals, cut the onion in half, then cut each half in 3 equal wedges.
Peel the layers of each wedge apart into petals.
How to cut the pepper
Remove the top, core, and seeds from the pepper.
Slice very thinly in either direction into rings.
The cheese mixture
Use shredded cheese of any kind and season lightly with dry herbs, garlic powder, salt, pepper, and whatever else you like!
I like a mixture of cheddar cheese and mozzarella cheese, but you could get real fancy and use whatever cheese you want.
Season the shredded cheese with some garlic powder, Italian seasoning and some cracked black pepper, combine well before layering it, into the casserole dish.
Layering the casserole
Really no wrong way to do this.
Start with the zucchini on the bottom for a nice even base. Cut any as needed to fit the casserole dish you are using.
Add the remaining ingredients in layers. Half way through the layering add a portion of the shredded cheese mixture, save the rest for the top.
Dish Size and Number of layers and
The number of layers will depend on the size of the dish you are using.
A 10x7x2 inch [25x18x5cm] casserole dish was able to fit 2 of each layer for a total of 10.
You may only get 1 layer of each if you are using a very wide dish unless you double up the vegetables.
That’s ok! It will still taste yummy!
Cooking Time and Temperature
Cooking method: Oven Baked
Temperature: 400°F [205°C]
Cooking Time: 35 to 45 minutes
You know its done when: The cheese is starting to brown and the vegetables are tender throughout
Rest for: 10 minutes before serving
Rest and cool
After removing the casserole from the oven, let it rest for around 10 minutes before serving. Not only is it piping hot, but resting will allow extra liquid to be reabsorbed into the casserole for a better consistency.
It’s normal for this dish to have some liquid leftover at the bottom after serving, it’s ok you can only do so much to reduce it.
Easy Cheesy 10 Layer Vegetable Casserole (Low Carb)
- Knife and Cutting Board
- oven safe casserole dish
- 3 medium zucchini sliced thin
- 1 large bell pepper sliced thin
- 4 medium roma tomatoes flesh only, thinly sliced
- 1 medium onion sliced thin
- 2 cups cheese shredded
- ½ teaspoon garlic powder
- 1 teaspoon Italian seasoning
- salt and pepper
- Slice and salt the zucchini. Cut the zucchini in half and then stand each piece on end. Cut into even slabs from top to bottom. Salt each piece liberally to draw out the moisture and place in a strainer or on a plate for 10-15 minutes. Drain off any water that collects and dab dry with a towel if necessary.3 medium zucchini, salt and pepper
- Slice the rest of the veggies. Cut the outer flesh off the tomato to remove the seeds and the core. Set the flesh aside for the casserole and compost the core. Slice the peppers and onions thin but evenly and set aside for layering.1 large bell pepper, 4 medium roma tomatoes, 1 medium onion
- Prepare the cheese mixture. Shred the cheese and add to a large bowl. Season with garlic powder, Italian seasoning, salt and black pepper. Combine well and set aside for layering.2 cups cheese, ½ teaspoon garlic powder, 1 teaspoon Italian seasoning, salt and pepper
- Layer the casserole. Start with a layer of zucchini in the casserole dish for an even base. Layer in the sliced tomatoes, bell pepper, and onions. After one layer of each, add a layer of cheese in the middle leaving at least half for the topping. Continue layering until all the veggies are used up or the dish is full. Finish with a thick layer of the cheese mixture.
- Bake for 35-40 minutes. Bake in a 400°F [205°C] oven for 35-40 minutes until the vegetables are tender and the cheese topping is starting to brown.
- Rest and serve. Remove the casserole from the oven and allow it to rest and cool for around 10 minutes. Use a large spoon or spatula to scoop out servings and enjoy!
Nutritional information is calculated using the recipe calculator and verified database available from Cronometer. Although every reasonable effort is made to provide accurate information this estimate is provided as courteously and convenience only. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe.Try the free recipe calculator at Cronometer
What to Serve With 10 Layer Casserole
This recipe almost always has a place on our holiday table as one of the many sides to our turkey dinner.
It’s a great low carb side dish for entertaining along side, turkeys, chickens, and roasts.
More Low Carb Sides for Your Holiday Table
Variations on This Recipe
Change the cheese, using a different mix of cheese can make this a real delicacy!
Change the spices, season the cheese mixture with whatever you like, you can even add some spice to kick it up a notch.
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