Keto Zucchini Casserole
Keto Zucchini Casserole is a low carb recipe that the entire family will love. Even picky eaters can't resist zucchini recipes like this!
Servings: 8
Calories: 143.3
Ingredients
- 2 lb zucchini thinly sliced
- 1 cup shredded colby jack cheese divided
- 1/3 cup cottage cheese
- 1/3 cup mayo
- 1 egg
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
Instructions
- Sprinkle sliced zucchini with a little salt and set aside to drain for 30 minutes.
- Preheat oven to 350. Spray a 9x9 baking dish with cooking spray.
- Reserve 1/3 cup shredded cheese for the topping. Combine all the other ingredients in a bowl and mix well.
- Put half the zucchini in the baking dish. Top with half the sauce. Add the rest of the zucchini. Top with the rest of the sauce. Finish by adding the reserved cheese.
- Bake for 35-40 minutes until golden and bubbly.
Notes
Nutrition: This recipe has 8 servings. The nutrition facts are for 1/8th of the casserole.
To Reheat: Warm the oven to 325 degrees and reheat the casserole for 10-15 minutes or until it is hot. You can also microwave on a microwave-safe plate for 1 minute.
Substitutions: Swap the colby jack for mozzarella or cheddar cheese. Additionally, parmesan cheese is a nice option as well.
Nutrition
Calories: 143.3 | Carbohydrates: 4.7g | Protein: 6.3g | Fat: 11.4g | Saturated Fat: 3.4g | Polyunsaturated Fat: 4.5g | Monounsaturated Fat: 2.8g | Trans Fat: 0.02g | Cholesterol: 36.9mg | Sodium: 482.6mg | Potassium: 332.2mg | Fiber: 1.2g | Sugar: 3.3g | Vitamin A: 369.5IU | Vitamin C: 20.4mg | Calcium: 101.4mg | Iron: 0.6mg