Keto Zucchini Casserole Food

KETO TACO ZOODLE CASSEROLE

Steps:

• Preheat oven to 350 degrees F.
• In an 9x13-inch baking dish, lightly spray the bottom with cooking spray.
• Place the zoodles in the dish and spread out as much as possible.
• Bake zoodles at 10 minute intervals. Remove and stir every 10 minutes, continue baking at 10 minute intervals until the moisture has evaporated.**
• While zoodles are pre-baking, heat a medium size greased skillet over medium heat and brown the ground turkey or beef. Drain off any fat.
• Add taco seasoning and the undrained can of tomatoes. Set mixture aside.
• In a medium size skillet over medium heat melt the butter, add the garlic, almond milk, heavy cream, cream cheese and 1 cup of the cheddar cheese. Whisk mixture until it is smooth and cheese has melted. Remove from heat.
• In the 9x13-inch pan you pre-baked your zoodles in, layer the zoodles, taco meat, cheese sauce and remaining shredded cheese to the top.
• Bake 25-30 minutes until gold and bubbly.

ZUCCHINI TOMATO CASSEROLE

Steps:

• Preheat oven to 375˚F.
• Grease a 9-inch baking dish with a little butter. Set aside.
• Prepare the cream cheese mixture by combining cream cheese, milk, basil, and ground nutmeg in a bowl. Set aside.
• Layer half of the zucchini slices on the bottom of the baking dish.
• Sprinkle with a bit of salt and pepper.
• Add a layer of sliced tomatoes over the zucchini slices.
• Sprinkle with half of the garlic and half of the fresh basil.
• Add a layer of HALF of the cream cheese blend over the tomatoes; sprinkle with half of the shredded Italian cheese.
• Repeat one more layer of zucchini slices; add a bit of salt and pepper.
• Repeat one more layer of tomato slices; add the rest of the garlic and fresh basil.
• Spread a layer of the remaining cream cheese mixture and sprinkle the rest of the shredded Italian cheese.
• Dot with slices of butter.
• Bake for 22 to 25 minutes, or until mixture is bubbly, browned, and veggies are tender.
• Remove from oven and let stand 10 minutes.
• Garnish with fresh basil; cut and serve.

ZUCCHINI CASSEROLE RECIPE

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.

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.

CHEESY ZUCCHINI CASSEROLE

Steps:

• Preheat oven to 400 degrees F. Spray a square 2-quart baking dish with olive oil spray.
• Slice the unpeeled zucchinis into 1/2-inch thick slices. Sprinkle them with salt. Place them in a colander and allow them to drain at room temperature for 30 minutes. This step helps prevent a watery casserole.
• Transfer the drained zucchini to a large bowl. Add the marinara sauce, black pepper, dried oregano, garlic powder, and 1 cup mozzarella. Mix everything together.
• Transfer the mixture to the prepared baking dish. Sprinkle it with the remaining mozzarella and with the Parmesan. Bake, uncovered, until the cheese is bubbly and browned, about 30 minutes.
• Let the casserole rest for 10 minutes before serving it. Like all casseroles, it tastes best when warm or at room temperature.

EASY ZUCCHINI CASSEROLE - CHEESY, LOW CARB, KETO AND DELICIOUS!

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.

KETO SUMMER SQUASH AND ZUCCHINI GRATIN

Steps:

• Preheat the oven to 450°F (230°C). Grease a 2-quart baking dish with 2 teaspoons of the olive oil.
• In a large skillet, heat the remaining olive oil over medium heat. Add the zucchini, squash, onion powder, 3/4 teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until zucchini and squash are crisp-tender, 6 to 8 minutes.
• Add the dried thyme, cream, and cream cheese and cook until thickened, 3 to 4 minutes. Remove skillet from heat; stir in 1/4 cup of the Parmesan.
• Spoon the mixture into a shallow 2-quart baking dish.
• In a small bowl, combine the remaining Parmesan cheese with the pork panko and season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Sprinkle the squash with the Parmesan-panko mixture and bake until the top is golden brown and bubbling, about 10 minutes. Serve right away.

KETO MEATBALL CASSEROLE WITH ZUCCHINI

Steps:

• Preheat oven to 400 degrees.
• Evenly place sliced zucchinis as a first layer in to your casserole dish. Add half of the amount of heavy cream on top and half of the shredded cheddar.
• Make meatballs. Mix turkey, egg, onion and spices and form 12 meatballs. Add them to the casserole dish in one layer.
• Top it with leftover cheese and cream.
• Bake for 17 minutes, then turn the broiler on and let cheese get nice and brown for another 5 minutes. You can add more cheese before turning the broiler on.

KETO ZUCCHINI CASSEROLE

Steps:

• Sprinkle some salt into a large pot of water. Bring to a boil. Add 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.
• Add eggs and cream in a large bowl. Whisk until well combined. Stir in onions, salt, and pepper, and half of the cheddar cheese. Pour over the zucchini.
• Top with the remaining cheddar, parmesan, and pork rinds. Bake in preheated oven for 35 minutes, until bubbly and the edges are nicely browned. Sprinkle with chopped basil, if desired.

GROUND BEEF ZUCCHINI CASSEROLE (KETO, LOW CARB, GF)

Steps:

• In a cast-iron skillet, cook the ground beef on medium heat until browned, about 5 minutes. Remove ground beef and drain grease, leaving 1 Tbsp of the grease in the pan to saute the vegetables in.
• In the same skillet, cook the chopped onions over medium heat until they start to soften, about 3 minutes. Add the garlic to the pan and cook for 1 more minute.
• Add the zucchini and broth to the pan and cook until the zucchini is soft, about 5 more minutes.
• Turn the heat down to medium-low add the cream cheese and then sour cream.
• Add the beef back into the pan along with the salt, pepper, and Worcestershire sauce. Stir gently to combine.
• Sprinkle with the cheddar cheese over the top.
• Place the entire dish in the oven and broil for 2 minutes until the cheese is browned and melted. Or, add lid to skillet and cook for 3-4 minutes until the cheese melts. Using the stovetop, your cheddar cheese won't be crispy, but it will melt.

ZUCCHINI PIZZA CASSEROLE

Steps:

• Preheat oven to 400°F (200°C). Grease a 13-inch (33 cm) x 9-inch (22cm) baking dish with oil spray or butter. Set aside.
• Heat oil in a large skillet or slow cooker (choose a big enough pan that fits all the zucchinis and meat, about 6 liters/24 cups).
• Add minced onion and cook until fragrant and translucent.
• Add ground beef - crumbling the beef is the best to create small pieces of meat, garlic powder, and Italian seasoning. Cook beef for 2 minutes until cooked through.
• Stir in zucchini slices (or grated zucchini) and pizza sauce. Cover the saucepan and simmer for 3-4 minutes until the sauce forms bubbles on the side of the pan.

CHICKEN AND ZUCCHINI CASSEROLE - LOW CARB

Steps:

• Combine zucchini, chicken, 2 tablespoons melted butter, onion flakes (if using), garlic, broth, sour cream, xanthan gum (for thickening), salt, and pepper in large bowl. Spread into 7x11 casserole pan.
• Sprinkle crushed pork rinds on top and drizzle with remaining 2 tablespoons melted butter.
• Bake at 350°F for 40-45 minutes or until top is golden brown.

BAKED ZUCCHINI CASSEROLE RECIPE

Steps:

• Preheat Oven to 450 degrees F or 230 degrees C.
• Thinly Slice the Zucchini. Season it with Salt and Pepper. Allow it to sit for 15-minutes on a paper towel. After 15 minutes, flip your Zucchinis and allow them to sit for an additional 15-minutes. Use a paper towel to soak out excess moisture.
• Place the Sliced Zucchini in a baking dish in rows. Keep the dish aside.
• Heat Butter in a Skillet. Add Chopped Onions and minced Garlic. Saute until fragrant.
• Pour Heavy Cream and Stir until combined. Now add shredded Mozzarella Cheese and Grated Parmesan Cheese.Take it off the heat. And toss until the cheese melts.
• Pour Cheese Sauce over the Zucchini layer into the baking dish. Add some more Mozzarella Cheese on top. Cover with aluminum foil. Bake for 20-minutes. Get it out from the oven and serve hot.

CHEESY KETO ZUCCHINI CASSEROLE

Steps:

• Boil a large pot of lightly salted water. Put the zucchini and blanch it for about 4 minutes until tender. Drain the water into a strainer.
• Preheat the oven up to 350F. Grease an 8-inch square or 9-inch round ceramic baking dish. Distribute the zucchini in the pan and add slices of butter.
• Whisk together the cream and eggs in a large bowl. Add the salt, pepper and onions and half of the cheddar cheese. Put the zucchini on top.
• Sprinkle with parmesan, remaining cheddar, and pork rinds on top. Bake for 35 minutes until the corners are nicely browned.
• If desired, garnish with chopped spring onion.

KETO CHEESY CHICKEN ZUCCHINI CASSEROLE

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.

LOW CARB ZUCCHINI CASSEROLE RECIPE

Steps:

• Preheat the oven to 425°F and grease a baking dish with butter. Set aside.
• Place the zucchini slices in a strainer and season with salt. Set aside while you prepare the rest of the ingredients to help extract any unwanted liquids.
• Roughly slice the onions and heat the butter in a saucepan. Sauté the onions for 5 minutes, then mince and add the garlic. Season with salt and pepper. Cook for another minute until fragrant and pour in the sour cream. Simmer for 2-3 minutes. Turn the heat off and add the feta and mozzarella cheese. Stir to melt into a sauce.
• Pat the zucchini slices dry with a piece of absorbent paper.
• Lay the zucchini slices into the prepared baking dish. Pour in the sauce and spread evenly.
• Bake for 15-20 minutes in the preheated oven until golden brown. Serve hot, straight from the oven.

KETO ZUCCHINI BAKE WITH CHICKEN

Steps:

• Preheat the oven to 350 degrees.
• Heat the olive oil in a skillet over medium high heat.
• Add the chicken and onion to the skillet, and season with salt and pepper to taste. Saute until the chicken is mostly cooked through, and the onion is becoming tender.
• Stir in the zucchini and cook until the chicken is completely done. Remove the mixture and set aside.
• Lower the heat to medium and add the butter to the same skillet.
• Mix in the garlic and saute for 30 seconds.
• Stir in the chicken broth, heavy whipping cream, Italian seasoning and salt and pepper to taste. Simmer until the sauce has thickened.
• Add the parmesan cheese to the sauce and stir to combine.
• Place the meat and vegetable mixture in a well greased 9x9 baking dish.
• Pour the sauce over the mixture and stir to combine.
• Sprinkle the mozzarella cheese on top.
• Bake for 20 minutes and let rest 10 minutes before serving.

CHEESY ZUCCHINI CASSEROLE

Steps:

• Preheat oven to 350˚F.
• Grease a 9-inch baking dish with butter.
• Add the sliced zucchini to the baking dish and sprinkle with salt; mix and set aside.
• In a mixing bowl whisk together the heavy cream, eggs, parmesan cheese, garlic, basil, nutmeg, and ground pepper.
• Layer 1/2 cup of shredded cheddar cheese over the zucchini.
• Pour the prepared cream sauce over the zucchini and scatter pieces of butter over the zucchini and sauce.
• Bake for 25 minutes.
• Remove from oven and sprinkle with remaining cheese.
• Bake for 7 to 10 more minutes, or until bubbly, browned, and zucchini is tender.
• Remove from oven and let stand 10 minutes.
• Garnish with parsley; Cut and serve.

KETO ZUCCHINI PIZZA CASSEROLE RECIPE

Steps:

• Preheat the oven to 400 degrees.
• Remove zucchini tips and shred them.
• Place shredded zucchini in a clean tea towel and squeeze out all excess liquid, this step is super important, otherwise, the pizza will result being watery.
• Mix shredded zucchini with softened cream cheese, shredded parmesan cheese, and 1/2 teaspoon of salt.
• Then beat the two eggs and gently mix them with the rest of the ingredients. Spread this mixture in a 9x 13.
• Bake it for 15 minutes or until slightly golden on top.
• In a skillet or saucepan, sauté chopped onion in heated olive oil until translucent, then add minced garlic and stir over the stove until fragrant.
• Prepare the pizza sauce by blending the tomato sauce with sautéed onion and garlic, fresh basil, dry oregano, and 1/2 teaspoon of salt. Blend until smooth.
• Pour pizza sauce over the zucchini base and top with shredded mozzarella cheese.
• Bake for 5-8 minutes or until cheese is melted.
• Serve warm with some fresh basil on top.

KETO SQUASH CASSEROLE

Steps:

• Preheat the oven to 400 degrees.
• Place the squash and onion with an inch or two of water in a skillet over medium high heat on the stove. Bring to a boil, cover and steam the vegetables until tender.
• Drain the vegetables completely, add salt and pepper to taste and place them in a greased 9x9 baking dish.
• In a bowl, whisk together the heavy whipping cream, eggs and melted butter until completely combined and frothy.
• Pour the egg mixture over the vegetables in the baking dish.
• Sprinkle the cheese on top of the mixture.
• Mix together the pork rind crumbs and the parmesan cheese, and sprinkle it over the top of the casserole.
• Bake for 20-25 minutes until the cheese is melted and bubbly.

KETO ZUCCHINI PIZZA CASSEROLE

Steps:

• Preheat oven to 400 degrees. Grease a 9 x 13-inch pan.
• Shred the zucchini and place it in a colander. Sprinkle with salt and lightly toss to combine. Place the colander in the sink or over a bowl and let the zucchini drain for at least 10 minutes. Press with paper towels if desired to remove even more moisture. I would highly recommend taking this step as it will help your casserole not come out so watery.
• In a medium bowl, mix together the drained zucchini, parmesan, eggs, 3/4 cup mozzarella cheese, Italian seasoning, and garlic powder. Press the zucchini mixture into the greased 9x13-inch pan and bake for 20 minutes, until it starts to brown around the edges.
• While the zucchini crust is baking, heat the olive oil in a medium-sized skillet over medium heat. Once hot, add the chopped onion and sauté for about 5 minutes. Then add the ground beef and cook until browned, about 10 to 15 minutes.
• Once the ground beef is cooked, add the marinara sauce to the skillet and stir to combine. Spoon the mixture over the zucchini crust.
• Sprinkle the remaining mozzarella cheese on top of the meat marinara sauce. Top with pepperoni slices and olives.
• Bake for another 15 to 20 minutes, until the cheese is melted. Enjoy!

KETO TEX MEX HAMBURGER CASSEROLE

Steps:

• Preheat oven to 400 degrees.
• On the stove, heat a skillet to medium heat and cook ground beef with onion until no longer pink. Drain grease if needed.
• Mix seasonings together in a small dish and pour over meat. Stir to coat ground beef.
• Add chopped zucchini and chipotle salsa, and let simmer for a couple minutes.
• Transfer contents to a square casserole dish. Top with green chiles and shredded cheese. Place inside oven for 15-20 minutes until cheese is melted and bubbly. Garnish with freshly chopped tomato and avocado.