KETO ZUCCHINI CASSEROLE

KETO ZUCCHINI CASSEROLE

TIMINGS

prep time: 30 MINUTES

cook time: 25 MINUTES

total time: 55 MINUTES

INGREDIENTS

  • 2 pounds of zucchini, sliced into thin rounds
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons butter
  • 1/2 cup heavy cream
  • 4 ounces cream cheese
  • 1/2 cup cheddar cheese, shredded
  • 1/2 cup mozzarella cheese, shredded
  • Salt and pepper to taste

INSTRUCTIONS

  1. Preheat oven to 400 degrees F.
  2. Take sliced zucchinis and arrange on a large pan, sprinkle with salt and set aside.
  3. Meanwhile in a large skillet, melt butter over medium heat.
  4. Add onion and garlic and cook until softened.
  5. Add heavy cream, cream cheese, 1/2 the cheddar cheese and 1/2 the mozzarella cheese, salt and pepper and whisk together let it boil and set aside.
  6. Drain the zucchini and pat dry with a paper towel.
  7. Arrange the zucchini in a casserole dish.
  8. Pour the cream cheese mixture over the top and spread evenly.
  9. Top with remaining cheddar and mozzarella cheese.
  10. Bake for 20-25 minutes or until bubbly.
  11. Serve hot and enjoy!

NOTES

Use salt sparingly since we salted the zucchinis. You may not need any salt if you do this

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