Keto Scalloped Zucchini
A delicious, low-carb twist on a classic comfort side dish. Thinly sliced zucchini baked in a rich, creamy cheese sauce.
Equipment
- Oven-safe skillet
Ingredients
- 2 tbsp butter
- 1/2 onion chopped
- 2 tsp minced garlic
- 3 oz cream cheese softened
- 1/4 tsp paprika
- 1/2 tsp Italian seasoning
- 1/2 cup heavy whipping cream
- 1/2 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- salt and pepper to taste
- 2 large zucchini sliced thinly
Instructions
- Warm up your oven by preheating it to 350°F.
- In a good-sized, oven-safe skillet, melt the butter over medium heat and gently sauté the chopped onions until they are soft and translucent.
- Stir in the minced garlic, paprika, Italian seasoning, and cream cheese. Season with a pinch of salt and pepper, and stir continuously until the cream cheese melts into a smooth paste.
- Pour in the heavy whipping cream and let the mixture simmer gently until it thickens into a rich, creamy sauce.
- Fold in the shredded mozzarella and cheddar cheeses until melted and smooth, then carefully pour the cheese sauce out of the skillet and set it aside.
- In the same skillet, arrange your fresh, nutrient-rich zucchini slices in beautiful, slightly overlapping concentric circles.
- Pour the luscious cheese sauce evenly back over the zucchini layers.
- Pop the skillet into the oven and bake for 20 to 25 minutes until the cheese is bubbly and golden, and the zucchini is perfectly tender.
- Let this delicious dish rest for 10 minutes to set before serving!
Notes
Nutrition per serving: Calories: 265 kcal, Total Carbs: 7g, Net Carbs: 5g, Fats: 23g, Protein: 9g.
