Keto Cheesy Zucchini Casserole
About This Recipe
Indulge in the delicious and healthful journey of Keto Cheesy Zucchini Casserole, a dish that brims with an inviting fusion of flavors. This recipe manifests the quintessence of a gratifying meal that satiates your hunger without compromising your dietary norms. Amid the crunchy texture of zucchini and squash, find a luxurious layer of mozzarella, cheddar, and parmesan, all working together to create an enticing culinary symphony that resonates with the palate. Seasonings like fresh basil, green onions, thyme, and garlic intertwine, creating a fragrant melody that will make your kitchen smell like a top-tier restaurant.
Your path to a healthier lifestyle becomes a flavor-packed expedition with this Keto Cheesy Zucchini Casserole on your plate. This captivating dish is more than just a meal; it's a testament to how maintaining a ketogenic diet doesn't necessitate sacrificing taste. So, whether you're a seasoned keto dieter or just starting to navigate this lifestyle change, this recipe will undoubtedly become a favorite. And guess what? It's even easier to track your carb intake with a user-friendly 'keto mobile app' conveniently accessible for you.
The best part about Keto Cheesy Zucchini Casserole is its versatility. It can perfectly adorn your breakfast table, make a hearty lunch, or provide the ultimate comfort at dinner time. You can even make it a part of a festive banquet or a simple weekend family meal. With its rich flavor, enticing texture, and ketogenic properties, you'll be dishing up seconds in no time. So why wait? Embark on your flavorful keto journey with this remarkable casserole.
Ingredients










Directions
Preheat oven to 350F. Spray a baking dish with olive oil or non-stick spray. Wash the squash and cut in half-moon slices. Wash basil, spin dry or dry with paper towels and finely chop or slice. Slice green onions.
Combine the squash, basil, green onions, dried thyme, garlic powder, 1/2 grated mozzarella and 1/2 cup coarsely grated Parmesan and stir together until the veggies are coated with cheese and the herbs are well-distributed. Season with salt and fresh ground black pepper. Put the mixture in the baking dish and bake uncovered for about 25-30 minutes, or slightly longer.
When the zucchini is nearly cooked through, take the casserole dish out of the oven and sprinkle over the remaining 1/2 cup of grated mozzarella, plus a little more Parmesan if desired. Put the dish back in the oven and bake 10-15 minutes longer, or until the cheese is melted and nicely browned and zucchini is fully cooked.
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