22-02-2022 19:20 Keto Zucchini Casserole - Sweetashoney - SaH

KETO ZUCCHINI CASSEROLE

www.sweetashoney.co
This Keto Zucchini Casserole is a cheesy keto dinner or side dish full
of healthy low-carb vegetables and sour cream for only 6.6g of net
carbs.

Prep Time Cook Time Total Time

30 mins 15 mins 45 mins

Servings: 6 servings
Net Carbs: 6.6g
Calories: 298.4kcal

Author: Carine

EQUIPMENT
1 Ceramic Baking Dish
1 Non-Stick Saucepan
1 Measuring Cups Set

INGREDIENTS  4.74 from 430 votes

2 pounds Zucchini 4 large zucchinis
1 teaspoon Salt
2 tablespoons Unsalted Butter melted or olive oil + 1 tablespoon to grease dish
2 oz Onion peeled, sliced
3 Garlic Clove
1/2 cup Heavy Cream
1/2 cup Sour Cream
1 cup Shredded Parmesan divided
1 cup Grated Mozzarella divided (or old mature cheddar or Emmental)
1 teaspoon Salt

INSTRUCTIONS
1. Preheat oven to 425°F (220°C). Grease a 1.5-liter square glass or ceramic baking dish with butter. Set
aside.
2. Slice the zucchinis into 1/4 inch thick (0.6 cm), 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. This step
will extract the zucchini water and prevent a watery casserole, don't skip!
3. Drain the zucchini slices, then lay the slices onto absorbent paper and pat dry with more absorbent
paper to remove as much excess water as you can.
4. 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.
5. Stir in half of the grated parmesan and half of the grated mozzarella and stir until the cheese is fully
melted and it forms a cheesy sauce.
6. Lay the zucchini slices in a row into the square baking dish. See the picture in my post or watch the
video to see how to make this.

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22-02-2022 19:20 Keto Zucchini Casserole - Sweetashoney - SaH

7. 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.
8. Bake for 15-20 minutes or until cheese is broiled on top, the sauce bubbles in the pan, and zucchini are
tender. Don't overbake, or the zucchini will become mushy.

STORAGE
1. Store in the fridge in an airtight container for up to 4 days. Rewarm in a saucepan or the microwave.
2. Freeze in a single-serve airtight container for easy single meal serve. Defrost in the fridge the day before
and rewarm in the microwave or saucepan.

NUTRITION

Nutrition Facts
Keto Zucchini Casserole

Amount Per Serving (1 serving)

Calories 298.4 Calories from Fat 219
% Daily Value*
Fat 24.3g 37%
Saturated Fat 14.6g 91%
Cholesterol 76.6mg 26%
Sodium 1216mg 53%
Potassium 491.4mg 14%
Carbohydrates 8.3g 3%
Fiber 1.7g 7%
Sugar 5.1g 6%
Protein 13.4g 27%

Vitamin A 1100.3IU 22%

Vitamin C 28.4mg 34%
Calcium 342.2mg 34%
Iron 0.8mg 4%
Net Carbs 6.6g
* Percent Daily Values are based on a 2000 calorie
diet.

Nutrition facts are provided as is from the Spoonacular API. If any doubt, you should always calculate the nutrition facts using your own
method.
Net Carbs are calculated by removing fiber, erythritol from the carbohydrate content because these normally have no affect on blood sugar
levels.
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