Low Carb Scalloped Zucchini Food

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LOW CARB SCALLOPED ZUCCHINI



Low Carb Scalloped Zucchini image

Make and share this Low Carb Scalloped Zucchini recipe from Food.com.

Provided by Mercy

Categories     Lunch/Snacks

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 9

3 medium zucchini, sliced into disks
1 egg
1 cup cottage cheese
1/3 cup red onion
1/4 lb diced ham
2 teaspoons dried parsley
1/2 teaspoon salt
1/4 teaspoon garlic powder
6 slices bacon

Steps:

  • Preheat oven to 350°F.
  • Boil the zucchini in salted water for 5 minutes and then drain really well and pat dry.
  • Mix the egg, cottage cheese, onion, diced ham, parsley, salt and garlic powder together.
  • Spray a 2 quart casserole with nonstick cooking spray and then layer 1/3 of the zucchini in the bottom.
  • Layer 1/2 of the cheesy ham mixture over the zucchini and continue layering until finished off with a top layer of zucchini.
  • Spread the uncooked bacon out over the top and bake for 1 hour at 350°F.

Nutrition Facts : Calories 299.9, Fat 20.8, SaturatedFat 7.6, Cholesterol 98.6, Sodium 1249.6, Carbohydrate 8.2, Fiber 1.9, Sugar 3.4, Protein 20.4

LOW CARB SCALLOPED ZUCCHINI



Low Carb Scalloped Zucchini image

Scalloped zucchini is a low carb side dish made with sliced zucchini baked with a rich and decadent cheese sauce! Gluten free and keto friendly recipe.

Provided by Georgina @StepAwayFromTheCarbs

Categories     Low Carb Side Dishes

Time 27m

Number Of Ingredients 8

2 tbs olive oil
3 zucchini, sliced into coins
salt and black pepper
½ cup cream cheese
½ cup heavy cream
¼ cup water
¾ cup shredded cheddar cheese
¼ cup grated Parmesan

Steps:

  • Preheat the oven to 350F.
  • Heat the olive oil in a cast iron skillet or oven-proof pan, and sauté the zucchini. Stir frequently, while cooking, seasoning the zucchini with salt and pepper as you move them around the skillet.
  • As the vegetables cook, make the cheese sauce by adding the cream cheese, heavy cream and water to a medium saucepan. Cook over a low heat until the cheese has melted. Add the shredded cheddar, a quarter cup at a time, stirring until it has melted before adding more.
  • Drain the zucchini of any excess liquid, then pour the cheese sauce over the zucchini, then finish with the grated Parmesan.
  • Roast until the top is golden brown, about 15 minutes. Grind some black pepper over the top and serve.

Nutrition Facts : Calories 267 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 60 milligrams cholesterol, Fat 25 grams fat, Fiber 1 grams fiber, Protein 7 grams protein, SaturatedFat 12 grams saturated fat, ServingSize Sixth of the recipe, Sodium 334 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat

SCALLOPED ZUCCHINI



Scalloped Zucchini image

This scalloped zucchini recipe is a fresh new take on au gratin potatoes. It's a gluten-free and low-carb way to enjoy delicious zucchini and cheese.

Provided by Lisa MarcAurele

Categories     Side Dish

Time 45m

Number Of Ingredients 9

3 medium zucchini (thinly sliced)
2 tablespoons olive oil
4 ounces cream cheese (softened and cut into pieces)
½ cup heavy whipping cream
¼ cup unsweetened almond milk
1 cup shredded cheddar cheese
¼ cup grated Parmesan cheese
½ teaspoon garlic powder
salt and pepper (to taste)

Steps:

  • Preheat the oven to 350°F.
  • Place the oil in a skillet over medium high heat on the stove.
  • Add the zucchini to the skillet, and sauté seasoned with salt and pepper to taste until becoming tender.
  • While the zucchini is cooking, place the cream cheese into a saucepan over medium heat until melted.
  • Whisk the almond milk and heavy whipping cream into the cream cheese until smooth.
  • Stir the cheese and garlic powder as well as salt and pepper to taste into the sauce mixture.
  • Pour the sauce mixture over the zucchini, and toss to coat if needed.
  • Bake for 15 minutes.
  • Sprinkle with the parmesan cheese and serve.

Nutrition Facts : Calories 288 kcal, Carbohydrate 6 g, Protein 9 g, Fat 26 g, SaturatedFat 13 g, Cholesterol 64 mg, Sodium 289 mg, Fiber 1 g, Sugar 4 g, UnsaturatedFat 11 g, ServingSize 1 serving

SCALLOPED ZUCCHINI (CROCK POT)



Scalloped Zucchini (crock Pot) image

Make and share this Scalloped Zucchini (crock Pot) recipe from Food.com.

Provided by Northern_Reflectionz

Categories     Cheese

Time 8h10m

Yield 6 serving(s)

Number Of Ingredients 9

1 large zucchini, peeled and diced
1 onion, small minced
1 1/2 cups crackers, crushed
2 teaspoons baking powder
2 tablespoons butter or 2 tablespoons margarine, melted
2 eggs
1/3 cup evaporated milk
salt and pepper
1/2 cup cheese, grated

Steps:

  • In saucepan, saute zucchini until tender.
  • (7 to 9 minutes).
  • Drain well.
  • Mix zucchini with remaining ingredients (except cheese).
  • Pour into greased Crock Pot.
  • Sprinkle with grated cheese.
  • Cover and cook on LOW for 4-8 hours, or HIGH for 1 1/2 - 2 hours.

Nutrition Facts : Calories 215.8, Fat 13.5, SaturatedFat 5.7, Cholesterol 90.8, Sodium 435.8, Carbohydrate 17.3, Fiber 1.1, Sugar 2.2, Protein 7.1

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