KETO ZUCCHINI CASSEROLE

EASY

INGREDIENTS

– 2 lbs Zucchini – 1 tsp Salt – 2 tbsp Unsalted Butter  – 2 oz Onion – 3 Garlic Cloves – 1/2 cup Heavy Cream – 1/2 cup Sour Cream – 1 cup Parmesan – 1 cup Mozzarella  – 1 tsp Salt

Extract Water from Zucchini

Slice the zucchinis into 1/4 inch, place on a large bowl, sprinkle 1 tsp salt over the slices and toss with your hands. 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, heavy cream, sour cream, 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

KETO ZUCCHINI CASSEROLE

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