Low Carb Zucchini Casserole Recipes

Keto Zucchini Casserole Sweet As Honey

WebJun 1, 2020 · Preheat oven to 425°F (220°C). Grease a 1.5-liter square glass or ceramic baking dish with butter. Set aside. Slice the zucchinis …

Rating: 4.9/5(649)
1. Preheat oven to 425°F (220°C). Grease a 1.5-liter square glass or ceramic baking dish with butter. Set aside.
2. Slice the zucchinis into 1/4 inch thick (0.6 cm), place on a large bowl, sprinkle 1 teaspoon salt all over the slices and toss with your hands to bring the salt in contact with all slices. Set aside 20 minutes. This step will extract the zucchini water and prevent a watery casserole, don't skip!
3. Drain zucchini slices, then lay the slices onto absorbent paper and pat dry with more absorbent paper to remove as much excess water as you can.
4. In a large saucepan, melt butter over medium heat and fry onions until fragrant and soft. Stir in garlic, pour heavy cream, sour cream, and keep cooking until it forms bubbles on the sides.

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Ground Beef Zucchini Casserole (Keto, Low Carb, GF)

WebAug 17, 2020 · Add the zucchini and broth to the pan and cook until the zucchini is soft, about 5 more minutes. Turn the heat down to medium …

1. In a cast-iron skillet, cook the ground beef on medium heat until browned, about 5 minutes. Remove ground beef and drain grease, leaving 1 Tbsp of the grease in the pan to saute the vegetables in.
2. In the same skillet, cook the chopped onions over medium heat until they start to soften, about 3 minutes. Add the garlic to the pan and cook for 1 more minute.
3. Add the zucchini and broth to the pan and cook until the zucchini is soft, about 5 more minutes.
4. Turn the heat down to medium-low add the cream cheese and then sour cream.

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Cheesy Zucchini Casserole from ThatLowCarbLife.com

WebJul 2, 2019 · Stir in the garlic and continue cooking for 30 seconds or until garlic is fragrant. Transfer the mixture to a colander and let drain for 10 …

1. Heat the butter in a large skillet over medium heat. Once melted, add the zucchini and onion and cook, stirring frequently, until the zucchini is tender-crisp and the onions have softened a bit.
2. Stir in the garlic and continue cooking for 30 seconds or until garlic is fragrant.
3. Transfer the mixture to a colander and let drain for 10 minutes.
4. Preheat oven to 350 degrees and spray an 8x8 baking dish with non-stick spray.

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