EASY ZUCCHINI CASSEROLE - CHEESY, LOW CARB, KETO AND DELICIOUS!
An easy one pan family and budget friendly dish! Great for vegetarian keto or meatless Monday! Great low carb side dish that even the kids will love!
Provided by © Copyright Anita Breeze for Ketogenic Woman. We'd LOVE for you to share a link to this recipe, but
Categories Keto Main Meals
Time 48m
Number Of Ingredients 7
Steps:
- Grease a 9 inch baking pan with butter
- Place overlapping zucchini slices in baking dish, layering it with onions and cheese between each layer
- You can use a round dish or square
- In a small bowl combine sour cream with garlic powder, salt and pepper and just enough cream to thin the mixture.
- Spread sour cream mixture over the zucchini
- Bake at 350 degrees for 35 minutes or until casserole is brown and bubbly on top.
- Let rest in oven for 10 minutes.
Nutrition Facts : Calories 200 calories, Carbohydrate 4 grams carbohydrates, Cholesterol 48 milligrams cholesterol, Fat 16.8 grams fat, Fiber 1 grams fiber, Protein 9 grams protein, SaturatedFat 10.3 grams saturated fat, ServingSize 1/4 recipe
KETO ZUCCHINI CASSEROLE
Steps:
- Preheat oven to 425°F (220°C). Grease a 1.5-liter square glass or ceramic baking dish with butter. Set aside.
- Slice the zucchinis into 1/4 inch thick (0.6 cm), place on a large bowl, sprinkle 1 teaspoon salt all over the slices and toss with your hands to bring the salt in contact with all slices. Set aside 20 minutes. This step will extract the zucchini water and prevent a watery casserole, don't skip!
- Drain the zucchini slices, then lay the slices onto absorbent paper and pat dry with more absorbent paper to remove as much excess water as you can.
- In a large saucepan, melt butter over medium heat and fry onions until fragrant and soft. Stir in garlic, pour heavy cream, sour cream, and keep cooking until it forms bubbles on the sides.
- Stir in half of the grated parmesan and half of the grated mozzarella and stir until the cheese is fully melted and it forms a cheesy sauce.
- Lay the zucchini slices in a row into the square baking dish. See the picture in my post or watch the video to see how to make this.
- Pour the cheese sauce and top of the zucchini and spread evenly to cover all the zucchini slices. Sprinkle the rest of the parmesan and mozzarella cheese all over the zucchini slices.
- Bake for 15-20 minutes or until cheese is broiled on top, the sauce bubbles in the pan, and zucchini are tender. Don't overbake, or the zucchini will become mushy.
Nutrition Facts : ServingSize 1 serving, Calories 298.4 kcal, Carbohydrate 8.3 g, Protein 13.4 g, Fat 24.3 g, SaturatedFat 14.6 g, Cholesterol 76.6 mg, Sodium 1216 mg, Fiber 1.7 g, Sugar 5.1 g
ZUCCHINI CASSEROLE RECIPE
You're going to love this easy zucchini casserole! Deliciously cheesy, low in carbs and keto friendly, this zucchini bake makes a wonderful summer side dish that even the kids will love. A great way to use up that bounty of summer squash.
Provided by Carolyn
Categories Side Dish
Time 45m
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Add the zucchini and cook until just tender, about 4 minutes. Drain well in a colander.
- Preheat the oven to 350F. Grease a 9-inch round or 8-inch square ceramic baking dish. Spread the zucchini in the pan and dot with pieces of butter.
- In a large bowl, whisk together the eggs and cream. Stir in the onions, salt, and pepper, and half of the cheddar cheese. Pour over the zucchini.
- Sprinkle the top with the remaining cheddar, the parmesan, and the pork rinds. Bake 35 minutes, until bubbly and the edges are nicely browned. Sprinkle with chopped basil, if desired.
Nutrition Facts : ServingSize 1 serving = 1/6th of recipe, Calories 195 kcal, Carbohydrate 2.8 g, Protein 10.4 g, Fat 14.4 g, Fiber 0.6 g
EASY CHEESY ZUCCHINI CASSEROLE
This is the only way I can get kids to eat zucchini, and the adults enjoy it as well. It really is good; it was included in the school cookbook at the request of my daughter. This recipe is a request at all my holiday meals. Try it, and I think your family will like it!
Provided by breezermom
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Saute zucchini, onion, and garlic in melted butter in a large skillet 5 minutes or until vegetables are crisp-tender; remove from heat.
- Sprinkle flour and salt over sauteed vegetables, tossing gently to combine. Stir in evaporated milk, sour cream, and cheese.
- Spoon zucchini mixture into a 1 quart casserole dish. Bake at 375 degrees for 20 minutes or until cheese melts and it is hot and bubbly.
KETO CHEESY CHICKEN ZUCCHINI CASSEROLE
This is very cheesy and satisfying! This is kind of like a lasagna where Zucchini replaces the noodles and Chicken replaces the beef and the white sauce replaces the tomato sauce.
Provided by Parrotlady24
Categories European
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Slice zucchini about a 1/4 inch thick length wise or on the diagonal. Grill zucchini until they are well scored on each size (you need to cook out most of the water so that you do not have a watery casserole). Set aside or do a day ahead and refrigerate. You'll need enough zucchini to make two layers (faux noodles) in your dish.
- Boil chicken breast in salted water until done. You can reserved the broth from the chicken breast to use in other recipes, and it freezes well. Shred chicken and set aside.
- Make the white sauce (The "Low Carb White Sauce" was adapted from the "Step Away From the Carbs" website.). In a large saucepan cook onion in 1 tablespoon of the oil until translucent. Add garlic and cook another minute or two. Add cream cheese, heavy cream and water (or use some of the chicken broth) to the saucepan. Heat over a low heat until the cream cheese has melted. Place an egg yolk into a small bowl and temper it by adding a small spoonful of the cream mixture into the bowl and mixing well. Then add the egg yolk mixture into the saucepan. Keep cooking for a few minutes until the sauce has thickened, stirring constantly. Add salt, pepper, oregano and shredded chicken and cook on low for about 2 minutes. Set aside.
- In a food processor combine room temperature cream cheese, cottage cheese, egg and parmesan and blend until well combined. Set aside.
- Coat a 9" by 13" pan with olive oil. Cover the bottom of the pan with one layer of zucchini. Add a layer of the cream and chicken mixture. Top with half of the cottage cheese mixture and half of the mozzarella. Repeat the zucchini chicken cheese layers with the remaining ingredients. Back at 350 for 30-35 minutes. Let cook for about 10 minutes before slicing and serving.
Nutrition Facts : Calories 485.6, Fat 35.9, SaturatedFat 17.2, Cholesterol 168.7, Sodium 822.8, Carbohydrate 9.6, Fiber 1.4, Sugar 6.2, Protein 31.7
CHEESY ZUCCHINI CASSEROLE
This tasty casserole is great for lunch, as a side dish, or a light supper. The recipe came from a cookbook called "Stand By Your Pan: Country Music Cookbook" by Diane Pfeifer. Her funny alternative country-music-inspired title for the recipe is "Don't Rock The Zuke Squash" :)
Provided by loof751
Categories Cheese
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Slice the zucchini. Peel and slice the tomatoes. Grease a 2 quart baking dish.
- Saute the sliced zucchini and onions in the olive oil until soft.
- In a blender or with a mixer, whip the cottage cheese with the basil, oregano, and pepper.
- Alternate layers of zucchini, cottage cheese, and tomato slices. Top with Parmesan cheese.
- Bake at 350 degrees for 25-30 minutes.
Nutrition Facts : Calories 188.7, Fat 10.8, SaturatedFat 3.6, Cholesterol 21.2, Sodium 435.1, Carbohydrate 9.8, Fiber 2, Sugar 6.9, Protein 14.1
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