– 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.
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, heavy cream, sour cream, half of the Parmesan, and Mozzarella.
Lay the zucchini slices in a row into the square baking dish where you'll make your Keto Zucchini Casserole.
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 the Keto Casserole
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