Low Carb Zucchini Sour Cream And Jack Cheese Bake Food

ZUCCHINI, SOUR CREAM AND JACK CHEESE BAKE

Steps:

• Preheat the oven to 350 degrees.
• Butter an 8 by 8-inch baking dish.
• Melt 1 tablespoon butter in large frying pan over medium heat.
• Add the onion and garlic and saute until the onion is translucent.
• Scrape into a large bowl.
• Melt the remaining butter over medium-high heat in the same frying pan.
• Add the zucchini and cook, stirring frequently until the moisture has evaporated and the zucchini is tender.
• Transfer to food processor and pulse until smooth.
• (or use hand blender.) Add the remaining ingredients and pulse to combine.
• Add the onions and pulse once.
• Pour into the prepared baking dish.
• Bake for 30 minutes until slightly golden.

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.

ZUCCHINI BAKED IN SOUR CREAM

Steps:

• Cook the zucchini in a small amount of boiling water in a large saucepan for 6 minutes or until tender; drain well. Place the zucchini in a 1 1/2 quart greased casserole; set aside.
• Combine the cheddar cheese, sour cream, butter, and salt in a small saucepan; cook over medium-low heat until the cheese melts, stirring constantly. Pour the cheese sauce over the reserved zucchini.
• Combine the breadcrumbs and Parmesan cheese. Sprinkle over the casserole.
• Bake, uncovered, at 375 degrees for 10 to 12 minutes or until lightly browned.