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–+ servings
Keto Zucchini Casserole

Low Carb Zucchini Casserole Recipe

Prep: 15 minutes
Cook: 40 minutes
Total: 55 minutes

Ingredients

  • 4 large Zucchinis cut into ¼-inch thick slices
  • 1 cup Sour Cream
  • ½ cup Feta Cheese crumbled
  • 1 cup Mozzarella Cheese hard, shredded
  • 1 medium Red Onion
  • 3 cloves Garlic
  • 2 tablespoon Butter
  • 1 teaspoon Salt
  • ½ teaspoon Pepper

Instructions

  • Preheat the oven to 425°F (220°C) and grease a baking dish with butter. Set aside.
  • Place the zucchini slices in a strainer and season with salt. Set aside while you prepare the rest of the ingredients to help extract any unwanted liquids.
  • Roughly slice the onions and heat the butter in a saucepan. Sauté the onions for 5 minutes, then mince and add the garlic. Season with salt and pepper. Cook for another minute until fragrant, and pour in the sour cream. Simmer for 2-3 minutes. Turn the heat off and add the feta and mozzarella cheese. Stir to melt into a sauce.
  • Pat the zucchini slices dry with a piece of absorbent paper.
  • Lay the zucchini slices into the prepared baking dish. Pour in the sauce and spread evenly.
  • Bake in the preheated oven for 15 to 20 minutes until golden brown. Serve hot, straight from the oven.
Makes 6

Nutrition

Serving: 1serving (6 per recipe)Calories: 175Fat: 12gProtein: 11.1gTotal Carbs: 6.5gNet Carbs: 5.7gFiber: 0.8gSugar: 1.7g