– Zucchini – Salt – Unsalted Butter – Onion – Garlic Cloves – Heavy Cream – Sour Cream – Parmesan – Mozzarella – 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 Zucchinis
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 where you'll make your Keto Zucchini Casserole.
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 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.
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