How To Make Keto Zucchini Casserole Recipe
A low-carb casserole loaded with zucchini and cheese, perfect for a keto-friendly meal.
Serves:
Ingredients
- 4 medium-sized zucchini, sliced
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cloves garlic, minced
- 1/2 cup sour cream
- 1/2 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
Instructions
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Preheat the oven to 375°F.
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In a large bowl, combine the zucchini slices, olive oil, salt, pepper, and garlic. Mix well.
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Transfer the zucchini mixture to a 9×13 inch baking dish.
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In a small bowl, combine the sour cream, cheddar cheese, Parmesan cheese, and parsley. Mix well.
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Spoon the cheese mixture over the zucchini in the baking dish.
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Cover the baking dish with foil and bake for 30 minutes.
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Remove the foil and bake for an additional 15 minutes, or until the cheese is golden brown and bubbling.
Nutrition
- Calories : 195 kcal
- Total Fat : 14g
- Saturated Fat : 7g
- Cholesterol : 37mg
- Sodium : 541mg
- Total Carbohydrates : 8g
- Dietary Fiber : 2g
- Sugars : 5g
- Protein : 10g
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