Zucchini Casserole Keto low carb with Michael's Home Cooking

My recipe for Zucchini Casserole that is low carb and keto friendly. I use a cream sauce with gruyere and parmesan cheeses. I prefer it made with the sauce loose and not using the psyllium husks.
Ingredients:
1 Tablespoon butter
1 chopped clove garlic
1/4 teaspoon dried thyme leaves
1/8 teaspoon ground nutmeg
1/2 teaspoon psyllium husk powder (optional)
3/4 cup cream
1/4 cup parmesan
1/2 cup gruyere cheese
butter for greasing your baking dish
2 medium zucchini
salt/pepper
1/4 cup gruyere cheese for the top
(3/4 cup grated gruyere total)

In a small pot start your butter and garlic over low heat to cook the garlic.
Once the garlic is to your liking, add the thyme, nutmeg and optional psyllium husk powder and the cream.. Boil for 3 minutes to reduce the cream sauce a bit.
Take off the heat and add your parmesan and 1/2 cup gruyere stirring to combine to a smooth sauce.
Cut your zucchini into 1/4 inch slices (3mm) and place a layer into your baking dish.
I used an 8 X 8 baking dish.
Salt your zucchini, very important to do this since no salt is added to sauce! Add pepper if you want as well.
Add 1/2 your sauce and then add another layer of zucchini.
Salt your zucchini layer again!
Add the rest of your sauce.
Add the other 1/4 cup gruyere cheese.
Bake 375F for 25 minutes.

This makes 3 servings.
For one serving:
6g net carbs
(9g carbs – 3g fiber)
41g fat
19g protein
473 calories
2 Glycemic Load

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I will be making only keto recipes for the next few months.

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