Keto zucchini casserole with cheese

Keto 568 Last Update: Jul 23, 2021 Created: Jul 23, 2021 0 0 0
Keto zucchini casserole with cheese
  • Serves: 9 People
  • Prepare Time: -
  • Cooking Time: 55
  • Calories: -
  • Difficulty: Easy
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Zucchini casserole with cheese is a suitable side dish for meat dishes or baked fish. To make such a casserole, you need simple ingredients that you can buy at the supermarket and in the market. The casserole made from fresh young zucchini is especially good.

Ingredients

Directions

  1. Preheat the oven to 190C. Grease a baking dish with butter (a 20x20 cm baking dish was used for cooking).
  2. Peel the zucchini from seeds and peel and grate on a coarse grater.
  3. Place the grated zucchini in a colander over the sink, lightly salt and stir. Leave it on for 20 minutes to drain off excess water. Finally, squeeze out the moisture with your hands or with a tea towel.
  4. Add the squeezed zucchini to the mixing bowl. Add eggs, cheese, cream, onions, garlic, salt and pepper. Stir to combine the ingredients.
  5. Pour the mixture into a baking dish. Bake for 40-45 minutes.
  6. Cool the finished casserole for 10-20 minutes, cut into portions and serve.
  7. The dish is kept in the refrigerator for 3-5 days.

Keto zucchini casserole with cheese



  • Serves: 9 People
  • Prepare Time: -
  • Cooking Time: 55
  • Calories: -
  • Difficulty: Easy

Zucchini casserole with cheese is a suitable side dish for meat dishes or baked fish. To make such a casserole, you need simple ingredients that you can buy at the supermarket and in the market. The casserole made from fresh young zucchini is especially good.

Ingredients

Directions

  1. Preheat the oven to 190C. Grease a baking dish with butter (a 20x20 cm baking dish was used for cooking).
  2. Peel the zucchini from seeds and peel and grate on a coarse grater.
  3. Place the grated zucchini in a colander over the sink, lightly salt and stir. Leave it on for 20 minutes to drain off excess water. Finally, squeeze out the moisture with your hands or with a tea towel.
  4. Add the squeezed zucchini to the mixing bowl. Add eggs, cheese, cream, onions, garlic, salt and pepper. Stir to combine the ingredients.
  5. Pour the mixture into a baking dish. Bake for 40-45 minutes.
  6. Cool the finished casserole for 10-20 minutes, cut into portions and serve.
  7. The dish is kept in the refrigerator for 3-5 days.

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