Ingredients:
- 4 medium zucchinis, thinly sliced
- 1 tbsp olive oil or butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup shredded cheddar cheese (or mozzarella)
- 1/2 cup grated Parmesan cheese
- 1/2 cup heavy cream
- 3 large eggs
- 1/2 tsp dried Italian seasoning
- Salt and pepper, to taste
- Fresh herbs (parsley or basil), for garnish
Free Keto Meal Plan : KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE
Instructions:
- Preheat Oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Sauté Onion and Garlic: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes, or until softened. Add the garlic and cook for another minute until fragrant. Remove from heat.
- Prepare the Zucchini: Place the zucchini slices in a large bowl. Sprinkle with salt and let sit for about 10 minutes to draw out excess moisture. Pat them dry with paper towels to remove any moisture.
- Mix the Filling: In a separate mixing bowl, whisk together the eggs, heavy cream, half of the shredded cheddar, Parmesan cheese, Italian seasoning, salt, and pepper.
- Assemble the Casserole: Place half of the zucchini slices in the greased baking dish in an even layer. Add half of the sautéed onion and garlic mixture over the zucchini. Pour half of the egg and cheese mixture over the top. Repeat these layers with the remaining zucchini, onion mixture, and egg mixture. Sprinkle the remaining cheddar cheese on top.
- Bake: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the casserole is set and the top is golden brown.
- Cool and Serve: Remove from the oven and let it cool for a few minutes. Garnish with fresh herbs, slice, and enjoy!
Tips:
- For a bit more flavor, you can add crumbled cooked bacon or diced ham.
- This casserole can be stored in the fridge for up to 3 days and reheated in the oven.
This Keto Zucchini Casserole is cheesy, creamy, and the perfect low-carb comfort food!
