KETO ZUCCHINI CASSEROLE
6.6G NET CARBS
30 MINUTES PREP
– 2 pounds Zucchini – 1 teaspoon Salt – 2 tablespoons Unsalted Butter – 2 oz Onion – 3 Garlic Cloves – 1/2 cup Heavy Cream – 1/2 cup Sour Cream – 1 cup Shredded Parmesan – 1 cup Grated Mozzarella – 1 teaspoon Salt
Extract Water from Zucchini
Slice the zucchinis into 1/4 inch thick, 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.
Lay the slices onto absorbent paper and pat dry with more absorbent paper to remove as much excess water as you can
Prepare Cheese Sauce
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. Add half of the Parmesan and Mozzarella.
Lay the zucchini slices in a row into the square baking dish.
Pour the Cheese Sauce
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 in an oven preheated to 425°F (220°C) for 15-20 minutes. Don't overbake, or the zucchini will become mushy.
NET CARBS FAT PROTEIN
Serving: 1 Serving Makes: 6 Servings
Prep: 30 Minutes Cook: 15 Minutes
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