KETO ZUCCHINI CASSEROLE

THE COMFORTING

GLUTEN-FREE

100% KETO

HIGHLIGHTS

6.6G NET CARBS

SUPER CHEESY

30 MINUTES PREP

DIABETES-FRIENDLY

INGREDIENTS

– 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.

1

Drain

Lay the slices onto absorbent paper and pat dry with more absorbent paper to remove as much excess water as you can

2

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.

3

Lay Zucchinis

Lay the zucchini slices in a row into the square baking dish.

4

Pour the Cheese Sauce

Pour the cheese sauce and top of the zucchini and spread evenly to cover all the zucchini slices.

5

Sprinkle Cheese

Sprinkle the rest of the parmesan and mozzarella cheese all over the zucchini slices.

6

Bake

Bake in an oven preheated to 425°F (220°C) for 15-20 minutes. Don't overbake, or the zucchini will become mushy.

7

NET CARBS FAT PROTEIN

6.6 grams

24.3 grams

13.4 grams

SERVINGS

TIME

Serving: 1 Serving Makes: 6 Servings

Prep: 30 Minutes Cook: 15 Minutes

SWIPE UP FOR PRINTABLE RECIPE

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