LOW CARB SCALLOPED ZUCCHINI
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
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
LOW CARB SCALLOPED ZUCCHINI
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
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
SCALLOPED ZUCCHINI
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
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
AIDA'S SCALLOPED ZUCCHINI
Provided by Aida Mollenkamp
Categories side-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Heat grill to 350 degrees F (medium heat) and oil well.
- Place zucchini in a sieve set over a bowl, salt well, toss to coat, and set aside to let drain, at least 5 minutes.
- When ready to cook, oil 1 piece of aluminum foil on 1 side. Sprinkle 1/4 cup cheese in the middle of the foil to form a rectangle, shingle 1/4 of the zucchini over cheese (about 3 rows of 8 zucchini coins). Sprinkle 1/4 cup of the shallots and 1 teaspoon of garlic evenly over top, and season with salt and freshly ground black pepper. Top with another 1/4 cup cheese, sprinkle with 1 teaspoon all-purpose flour, and top with 4 sprigs of thyme. Enclose foil tightly to form a packet and repeat to make 4 packets.
- Place the packets on the grill and cook until zucchini is soft and cooked through, turning once, about 10 minutes total.
SCALLOPED VEGETABLE BAKE RECIPE BY TASTY
Here's what you need: medium zucchinis, medium potatoes, medium carrots, medium eggs, butter, milk, nutmeg, dried basil, dried thyme, salt, pepper, all-purpose flour, shredded cheddar cheese
Provided by Gwenaelle Le Cochennec
Categories Dinner
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350ºF (180ºC). Line a 10-inch (25-cm) springform pan with parchment paper.
- Carefully slice the zucchini, potatoes, and carrots very thinly with a mandoline or a sharp knife. Watch your fingers!
- In a large bowl, combine the eggs, melted butter, and milk, and whisk until combined.
- Add the nutmeg, basil, thyme, salt, pepper, and flour, and whisk well.
- Add the sliced veggies to the batter and stir well until the slices are well-coated.
- Add half of the vegetables slices to the prepared pan and flatten with a spoon.
- Sprinkle the cheese over the vegetables.
- Top with the rest of the vegetables and cover the pan with aluminum foil.
- Bake for about 1½ hours, until the vegetables are fully cooked and tender.
- Let cool for at least 10 minutes, and release the springform, slice, and serve.
- Enjoy!
Nutrition Facts : Calories 421 calories, Carbohydrate 40 grams, Fat 22 grams, Fiber 4 grams, Protein 16 grams, Sugar 5 grams
SEARED CURRIED SCALLOPS WITH ZUCCHINI
Categories Shellfish Vegetable Sauté Dinner Seafood Scallop Curry Zucchini Summer Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 2 servings
Number Of Ingredients 7
Steps:
- Remove tough muscle from side of each scallop if necessary. Pat scallops dry and sprinkle with curry powder and salt and pepper to taste. Heat 1/2 tablespoon oil in a large nonstick skillet over moderately high heat until hot but not smoking, then sear scallops in 2 batches, adding another 1/2 tablespoon oil if necessary, until golden, 1 to 2 minutes on each side. Transfer scallops to a plate.
- Add remaining tablespoon oil to skillet, then cook ginger and garlic over moderate heat, stirring, until fragrant, about 30 seconds. Add zucchini and salt and pepper to taste, then cook, stirring frequently, until crisp-tender, 4 to 5 minutes.
- Return scallops to skillet with any juices accumulated on plate and toss with zucchini just until heated through, about 1 minute.
SCALLOPED ZUCCHINI & YELLOW SQUASH
Beautiful, delicious melange. From book Southern Church Suppers. The little bit of sugar makes all the difference.
Provided by mammamia 2
Categories Vegetable
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350.
- Mix sliced vegetables.
- Mix melted butter with sugar, salt, oregano, and pepper.
- Mix butter with veggies.
- Spread in pan.
- Bake ½ hour; remove from oven; spread Parmesan over top; bake ½ hour more.
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