Zucchini Casserole

Simple and delicious Zucchini Casserole for your personal keto diet recipe cookbook

As a person who doesn't spend much time in the kitchen, I would never guess that someday I'll be the one writing a recipe. For the last three weeks, I have been on the keto diet.

My lunches have been the same as usual, with one difference. Switching pasta and other carbohydrates with vegetables is technically keto, but it's not cooking keto. Finally, even my friends started searching for keto-friendly recipes, and I knew it was time I made something different.

Welcome to my first recipe. It's a simple procedure and adjustable according to your preferences or how stocked your fridge is. It's tasty even to those who are not fans of vegetables and are not on a keto diet.

My recipe includes only one zucchini, as that was all we had in the garden. It was enough for one person's meal and another one's taste buds. As you can see from the photo, my boyfriend isn't keto - baked potatoes are his. It was perfect as we both could make lunch in the oven.

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Ingredients

The quantity is the amount I used, but feel free to mix it up according to your taste and stock. Net carbs are in the brackets for my keto readers. Everyone else can ignore the information.

• 1 zucchini (420 grams have got 6.9 grams net carbs)

• 10-15 grape tomatoes (130 grams - 3.3 grams net carbs)

• I didn't have any other fresh vegetables, but you can include other keto-friendly vegetables if you have them by hand.

• 3 cloves of chopped garlic (10 grams - 3.1 grams net carbs)

• 5 leaves of fresh basil (0 net carbs)

• 1 egg (1 net carb)

• 1 tablespoon of sunflower oil (0 net carbs)

• 20 grams herb butter (0 net carbs)

• 200 ml heavy cream (5.3 net carbs)

• 80 grams of mozzarella cheese (2.0 net carbs)

• 55 grams of Edam cheese (0.8 net carbs)

• Add other cheese you like.

• chili powder

• cayenne pepper

• herb salt

• Add other herbs according to your taste.

Step 1: Vegetables

Start by preheating the oven to 180 °C (350 °F). While it heats, you'll probably make everything else as you don't have much work.

Grease the baking dish. I used sunflower oil.

Cut the vegetables, add salt, and put it in the baking dish.

Arrange some cheese over the vegetables.

Step 2: Topping

Whisk together heavy cream, egg, garlic, the rest of the cheese, pieces of basil, and herbs.

Pour the topping over the vegetables.

Organize pats of herb butter on the various parts of the dish.

Step 3: Bake

Bake for 30 minutes.

You can add extra cheese 5 minutes before finishing the meal to get the typical brown-baked color at the top of the casserole. I decided that I had enough cheese, even for a keto meal.

Enjoy!

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Bon Appétit

If you consider yourself a clumsy cook, this recipe is for you. Add extra ingredients you like and leave out the ones that aren't according to your taste. How else can you make the vegetable casserole better and keto-friendly? Leave your similar recipes in the comment.