Begin by grating the zucchini using a box grater or food processor. Sprinkle lightly with salt and let sit in a colander for 10–15 minutes to drain excess moisture.

In a large mixing bowl, combine the drained zucchini with cottage cheese, mozzarella, cheddar cheese, almond flour, beaten eggs, and seasonings. Mix until evenly combined.

Preheat your oven to 350°F (175°C). Grease a 9x13-inch casserole dish and pour the zucchini mixture into it, spreading evenly.

Bake in preheated oven for 40–45 minutes, or until the top is golden brown and the center is set.

Let the casserole cool for about 10 minutes before serving. Enjoy warm with a fresh salad or as a main course.