7 Cheesy Low-carb Vegetable Casseroles That’ll Make You Forget Pasta Exists

Craving comfort food without the carb hangover? These cheesy, low-carb vegetable casseroles bring all the cozy, bubbling goodness—without the noodles, rice, or potatoes weighing things down. We’re talking golden tops, melty centers, and bold flavors that make weeknights easier and weekends more delicious.

Each casserole is meal-prep friendly, uses everyday ingredients, and sneaks in a pile of veggies. Whether you’re feeding picky eaters or impressing a crowd, there’s a pan here with your name on it. Ready to fall in love with your oven again?

1. Creamy Broccoli Cheddar Bake With Crispy Almond Crust

This is like your favorite broccoli cheddar soup, only richer, thicker, and topped with a crunchy almond finish. It’s the weeknight hero that pairs perfectly with grilled protein—or stands proudly on its own. Comfort in a casserole dish, no apologies.

Ingredients:

• 6 cups broccoli florets (fresh or frozen, thawed)
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup cream cheese, softened
• 1 teaspoon Dijon mustard
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• 2 cups shredded sharp cheddar, divided
• 1/2 cup grated Parmesan
• 1/2 cup almond flour
• 2 tablespoons melted butter
• 2 tablespoons chopped fresh parsley (optional)

Instructions:

1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Blanch the broccoli in salted boiling water for 2–3 minutes until bright green. Drain well and pat dry—excess water dilutes the sauce.
3. In a skillet, heat olive oil over medium heat. Sauté onion 4–5 minutes until translucent. Stir in garlic for 30 seconds.
4. Reduce heat to low. Add heavy cream, cream cheese, Dijon, smoked paprika, salt, and pepper. Whisk until smooth and just steaming.
5. Off heat, stir in 1 1/2 cups cheddar and the Parmesan until melted and silky.
6. Toss broccoli with the cheese sauce and spread in the baking dish.
7. In a small bowl, combine almond flour, melted butter, remaining 1/2 cup cheddar, and a pinch of salt. Sprinkle evenly over the top.
8. Bake 18–22 minutes until bubbling and golden. Broil 1–2 minutes if you like extra crisp. Rest 5 minutes before serving.

Finish with fresh parsley and a crack of pepper. Add red pepper flakes if you want heat, or swap half the cheddar for Gruyère for a fancier flavor. Leftovers reheat like a dream for lunches.

2. Zucchini Lasagna Casserole With Ricotta Clouds

All the lasagna vibes, none of the pasta. Thin zucchini ribbons, creamy ricotta, and a punchy tomato-meat sauce layered into irresistible, bubbly goodness. It’s lighter than the classic yet totally indulgent—like lasagna that went to the spa.

Ingredients:

• 4 medium zucchini, sliced lengthwise into 1/8-inch strips
• 1 teaspoon kosher salt (for salting zucchini)
• 1 tablespoon olive oil
• 1 pound ground turkey or beef
• 1 small onion, minced
• 3 cloves garlic, minced
• 1 1/2 cups low-sugar marinara sauce
• 1 teaspoon Italian seasoning
• 1/2 teaspoon red pepper flakes (optional)
• 1/2 teaspoon black pepper
• 1 cup ricotta cheese
• 1/2 cup cottage cheese (blended smooth, optional for extra protein)
• 1/2 cup grated Parmesan
• 1 large egg
• 2 cups shredded mozzarella, divided
• Fresh basil leaves, torn

Instructions:

1. Salt the zucchini strips on both sides and lay them on paper towels. Let sit 15–20 minutes to draw out moisture. Pat very dry.
2. Preheat oven to 400°F (200°C). Grease a 9×13-inch dish.
3. In a skillet, heat oil over medium-high. Cook ground meat until browned, 5–7 minutes. Add onion and sauté 3 minutes; stir in garlic for 30 seconds.
4. Stir in marinara, Italian seasoning, red pepper flakes, and black pepper. Simmer 5 minutes; adjust salt to taste.
5. In a bowl, mix ricotta, cottage cheese (if using), Parmesan, egg, and 1 cup mozzarella until creamy. Season with a pinch of salt and pepper.
6. Assemble: Spread a thin layer of sauce in the dish. Layer zucchini, dollops of ricotta mix, more sauce, and a sprinkle of mozzarella. Repeat 2–3 times, finishing with sauce and remaining mozzarella.
7. Bake 20–25 minutes until bubbling and browned at the edges. Rest 10 minutes so it sets—key for clean slices.

Garnish with fresh basil. Add sautéed mushrooms or spinach between layers for extra veg. For a smoky twist, use provolone with mozzarella. Trust me, the leftovers might be better the next day.

3. Cauliflower “Mac” and Three Cheeses With Bacon Crumble

Call it the ultimate fake-out: tender cauliflower in a luscious three-cheese sauce, finished with a salty bacon crunch. It’s cozy, rich, and hits every mac-and-cheese craving minus the carb overload. Your inner child will be thrilled.

Ingredients:

• 1 large head cauliflower, cut into bite-size florets (about 7–8 cups)
• 1 teaspoon kosher salt (for blanching water)
• 4 slices thick-cut bacon, chopped
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1 cup heavy cream
• 4 ounces cream cheese, cubed
• 1 teaspoon Dijon mustard
• 1/2 teaspoon onion powder
• 1/4 teaspoon white pepper (or black)
• 1 1/2 cups shredded sharp cheddar
• 1/2 cup shredded Gruyère
• 1/4 cup grated Parmesan
• 2 tablespoons chopped chives (optional)

Instructions:

1. Preheat oven to 375°F (190°C). Grease an 8×11-inch or 9×9-inch baking dish.
2. Blanch cauliflower in salted boiling water 4–5 minutes until just tender. Drain very well and pat dry.
3. In a skillet, cook bacon over medium until crisp. Remove to a paper towel–lined plate; reserve 1 tablespoon bacon fat.
4. Add butter and bacon fat to the skillet. Sauté garlic 30 seconds. Stir in cream, cream cheese, Dijon, onion powder, and pepper. Whisk until smooth.
5. Off heat, fold in cheddar, Gruyère, and Parmesan until melted and velvety.
6. Toss cauliflower with cheese sauce and spread into the dish. Sprinkle bacon over the top.
7. Bake 15–18 minutes until bubbling. Broil 1–2 minutes for extra color. Rest 5 minutes; finish with chives.

For a smoky kick, add a pinch of smoked paprika. Want it vegetarian? Skip the bacon and top with toasted crushed pork-free rinds or almond crumbs for crunch. Serve with a crisp salad to balance the richness.

4. Spinach Artichoke Chicken Casserole That’s Party-Dip Extra

Imagine your favorite spinach-artichoke dip turning into dinner—with juicy chicken and a golden, cheesy top. It’s crowd-pleasing, protein-packed, and perfect for when you want something that tastes like a party but eats like a meal.

Ingredients:

• 1 tablespoon olive oil
• 1 1/2 pounds cooked shredded chicken (rotisserie works great)
• 10 ounces frozen chopped spinach, thawed and squeezed dry
• 1 (14-ounce) can artichoke hearts, drained and chopped
• 1 small onion, finely diced
• 3 cloves garlic, minced
• 8 ounces cream cheese, softened
• 1 cup sour cream
• 1/2 cup mayonnaise
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1 teaspoon lemon zest
• 1 cup shredded mozzarella
• 1/2 cup grated Parmesan
• 1/4 cup chopped fresh parsley
• Lemon wedges, for serving

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Heat olive oil in a skillet over medium. Sauté onion 4 minutes; stir in garlic for 30 seconds.
3. In a large bowl, mix cream cheese, sour cream, mayonnaise, salt, pepper, red pepper flakes, and lemon zest until smooth.
4. Fold in spinach, artichokes, chicken, mozzarella, and half the Parmesan. Stir until evenly combined.
5. Spread into the baking dish. Top with remaining Parmesan.
6. Bake 20–25 minutes until hot and lightly golden. Let rest 5 minutes.

Top with parsley and a squeeze of lemon. Serve with a simple arugula salad or spoon into roasted bell pepper halves. For extra ooze, scatter more mozzarella on top in the last 5 minutes—seriously, it’s addictive.

5. Roasted Pepper and Eggplant Parm Bake (Without the Breadcrumbs)

All the Italian comfort of eggplant parm with roasted peppers and zero breadcrumb heaviness. The veggies get roasted first for maximum flavor and minimal moisture, then tucked under a blanket of cheese and marinara. It’s rustic, saucy, and deeply satisfying.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• 2 large red bell peppers, seeded and quartered
• 3 tablespoons olive oil, divided
• Kosher salt and black pepper, to taste
• 2 cups low-sugar marinara sauce
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 8 ounces fresh mozzarella, sliced
• 1 cup shredded mozzarella
• 1/2 cup grated Parmesan
• Fresh basil leaves, for serving

Instructions:

1. Preheat oven to 425°F (220°C). Line two sheet pans with parchment.
2. Brush eggplant and peppers with 2 tablespoons olive oil; season with salt and pepper. Roast 20–25 minutes, flipping eggplant once, until tender and lightly charred. Reduce oven to 375°F (190°C).
3. In a small bowl, mix marinara with oregano and garlic powder.
4. Layer in a 9×13-inch dish: a thin layer of sauce, a layer of eggplant, roasted peppers, slices of fresh mozzarella, more sauce, a sprinkle of shredded mozzarella and Parmesan. Repeat, finishing with cheeses on top.
5. Drizzle remaining tablespoon olive oil over the surface.
6. Bake 20–25 minutes until bubbling and golden patches appear. Rest 10 minutes before slicing.

Finish with torn basil. Add olives or capers for briny contrast, or swap in smoked scamorza for deeper flavor. This pairs beautifully with a simple balsamic-dressed salad.

6. Cheesy Brussels Sprouts Gratin With Pancetta and Thyme

Brussels sprouts get the glow-up they deserve: caramelized edges, creamy center, and a pancetta-thyme perfume running through the whole dish. It’s the kind of side that steals the show from the main—don’t say I didn’t warn you.

Ingredients:

• 1 1/2 pounds Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• 4 ounces pancetta or bacon, diced
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 cup shredded Gruyère
• 1/3 cup grated Parmesan
• Pinch of nutmeg (optional but excellent)

Instructions:

1. Preheat oven to 400°F (200°C). Toss Brussels with olive oil, salt, and pepper on a sheet pan. Roast 15 minutes until starting to brown.
2. Meanwhile, cook pancetta in a skillet over medium until crisp. Remove; reserve 1 tablespoon fat in the pan.
3. Add butter to the skillet. Sauté garlic 30 seconds. Pour in cream; add thyme, nutmeg, and a pinch of salt and pepper. Simmer 2–3 minutes.
4. Transfer roasted Brussels to a greased 9×9-inch dish. Pour cream mixture over. Sprinkle Gruyère and Parmesan, then the pancetta.
5. Bake 12–15 minutes until bubbling and golden. Rest 5 minutes.

Try swapping Gruyère for fontina or white cheddar. For a vegetarian version, skip pancetta and add toasted slivered almonds on top. A spritz of lemon right before serving brightens the richness.

7. Tex-Mex Green Chile Cauliflower “Rice” Casserole

Big flavors, low carbs, and a gooey cheese pull—this Tex-Mex casserole brings green chiles, cumin, and lime to the party. Cauliflower “rice” keeps it light, while a creamy-cheesy sauce makes it irresistible. It’s fiesta food without the carb crash.

Ingredients:

• 2 tablespoons olive oil
• 1 small onion, chopped
• 1 jalapeño, seeded and minced (optional)
• 3 cloves garlic, minced
• 4 cups riced cauliflower (fresh or thawed frozen)
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 (4-ounce) can diced green chiles
• 1 cup sour cream
• 4 ounces cream cheese, softened
• 1 cup shredded Monterey Jack
• 1/2 cup shredded cheddar
• Juice of 1/2 lime
• 2 tablespoons chopped cilantro, plus more for garnish
• Optional add-ins: 1 cup cooked shredded chicken or chorizo

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9×9-inch or similar dish.
2. Heat olive oil in a large skillet over medium. Sauté onion and jalapeño 3–4 minutes. Add garlic for 30 seconds.
3. Stir in riced cauliflower, cumin, chili powder, salt, and pepper. Cook 5–6 minutes to remove moisture and develop flavor.
4. Reduce heat to low. Mix in green chiles, sour cream, cream cheese, Monterey Jack, cheddar, and lime juice. Stir until melted and creamy. Fold in cilantro and any optional protein.
5. Spread into the baking dish and smooth the top. Sprinkle a little extra cheese if you like.
6. Bake 15–18 minutes until bubbling and lightly browned. Rest 5 minutes.

Top with more cilantro, sliced avocado, and a few pickled jalapeños. Serve with a crisp slaw or alongside taco night. For extra smoke, add a pinch of chipotle powder.

Tips for Casserole Success

Keep things creamy, not watery—dry your veggies well. Most of these dishes benefit from a brief rest after baking so they slice cleaner. And don’t be shy with seasoning; vegetables love bold flavors and salt brings the cheese to life.

Make-Ahead & Storage

• Assemble ahead: Most casseroles can be assembled 1 day ahead; cover and refrigerate. Add 5–10 minutes to bake time.
• Freeze: Cool completely, wrap tightly, and freeze up to 2 months. Thaw overnight and reheat at 350°F (175°C).
• Reheat: 325–350°F until warmed through, or microwave individual portions.

There you have it: seven ways to pull off cheesy, low-carb comfort any night of the week. Pick one, preheat your oven, and let that golden top do the talking. Your future self (and your dinner guests) will be very, very happy.