KN (Original): Keto Cheesy Zucchini Casserole

Ok, this is an amazing side for any meal: breakfast, lunch, or dinner! We like it with a side of meat. Isn’t zucchini the best for low carb? Very versatile! Here we go-

Keto Cheesy Zucchini Casserole

9 servings

cals 294 cal| net carbs 5.9| fat 23.4g| protein 13.2g

INGREDIENTS:

~* 2 medium Zucchini (Peeled and cut in rounds)

~* 2 tablespoons of Butter

~* 3 large Eggs

~* 1/3 cup of Sour Cream

~* 1/3 cup of chopped Onions

~* 1/3 cup of chopped Celery

~* 6 ounces of shredded Cheddar

~* 1 tablespoon of Seasoned Salt

HOW TO MAKE IT:

Pre-Heat the oven to 350 Degrees Fahrenheit

I like to chop the onions and celery, so they’re ready to go. Then, depending on if the zucchini’s peel looks good or not, I’ll peel it like I had to with these guys. Then I chop them up into nice rounds that are Goldy-locks— not too thick, not too thin either.

Get a pot of water boiling. We’re gonna throw the zucchini in there to seal the juices, boil them for 5 min. (and you really wanna do this step….otherwise you will end up with a watery soup mess and hate this recipe) After 5 min, the zucchini will turn sorta brighter in color but also more see-through. Drain them and set aside til later.

Now, saute the onion and celery with the 2 tablespoons of butter. While they caramelize a bit, take the 3 eggs and whisk them with the 1/3 cup of sour cream in a bowl. Place the drained zucchini into an ungreased casserole dish. I used a glass 9×9 casserole dish. Use seasoned salt on the zucchini and then pour the sauteed onions and celery on top of them in a pretty even way so you will have some in every bite. Then add the whisked egg mixture all over the veggies in the casserole dish.

Adorn it with the cheddar cheese and it is ready to bake for 30 minutes. Take out of the oven when it is golden brown in color.

Now, here’s for my visual learners:

Onions and Celery, chopped
Zucchini peeled and cut into rounds
So this step is VERY important. If you don’t want a soupy, watery dish, make sure you boil your zucchini for 5 min.
2 tablespoons of butter melting
Onions and Celery, Sauteed
See what I meant about the color being brighter, but they’re also translucent?
9×9 casserole dish
Add sauteed onions and celery on top of the zucchini
3 eggies
1/3 cup of sour cream and 3 eggs
sour cream and eggs whisked together
pour egg mixture on top of veggies
add 6 oz of cheddar cheese on top
look at this beauty!
mouth watering

Ketonian Zucchini Casserole

  • Servings: 9
  • Print

cals 294 cal| net carbs 5.9| fat 23.4g| protein 13.2g


Credit: KetonianNerds.com

Ingredients

  • 2 medium Zucchini (Peeled and cut in rounds)
  • 2 tablespoons of Butter
  • 3 large Eggs
  • 1/3 cup of Sour Cream
  • 1/3 cup of chopped Onions
  • 1/3 cup of chopped Celery
  • 6 ounces of shredded Cheddar

Directions

  1. Pre-Heat the oven to 350 Degrees Fahrenheit

    I like to chop the onions and celery, so they’re ready to go. Then, depending on if the zucchini’s peel looks good or not, I’ll peel it like I had to with these guys. Then I chop them up into nice rounds that are Goldy-locks— not too thick, not too thin either.

  2. Get a pot of water boiling. We’re gonna throw the zucchini in there to seal the juices, boil them for 5 min. (and you really wanna do this step….otherwise you will end up with a watery soup mess and hate this recipe) After 5 min, the zucchini will turn sorta brighter in color but also more see-through. Drain them and set aside til later.

    Now, saute the onion and celery with the 2 tablespoons of butter. While they caramelize a bit, take the 3 eggs and whisk them with the 1/3 cup of sour cream in a bowl. Place the drained zucchini into an ungreased casserole dish. I used a glass 9×9 casserole dish. Use seasoned salt on the zucchini and then pour the sauteed onions and celery on top of them in a pretty even way so you will have some in every bite. Then add the whisked egg mixture all over the veggies in the casserole dish.

  3. Adorn it with the cheddar cheese and it is ready to bake for 30 minutes. Take out of the oven when it is golden brown in color.

Are you ready to devour this?

Once again, thank you for the unbelievable support. I am really enjoying the Ketogenic Lifestyle and all the wonderful new ways of eating veggies!! When I cheated on Keto, I kinda went on a bread bender starting at my brother’s wedding hahah and I’m not joking at all: I was extremely HUNGOVER like worse than the day after my 21st birthday. And then the inflammation pain came with a vengeance…. So to me, it wasn’t worth it.

Granted, I cheated for like a whole week because we went to New Orleans after! Perhaps, next time, a long time from now, I will only do a day. Or just a meal. LOL Has this ever happened to you? Comment below or send us an email with your stories! We love our Keto community 🙂

Keto On, Ketonians!!

Love,

Ro.

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4 Comments

  1. Phoebe Strough says:

    Is there a substitute for sour cream? My doctor just took me off all dairy. Can I use coconut cream and put lemon in it? Thanks Roberta. Phoebe

    Like

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