Low Carb Scalloped Zucchini Recipes
LOW CARB SCALLOPED ZUCCHINI
Scalloped zucchini is a low carb side dish made with sliced zucchini baked with a rich and decadent cheese sauce! Gluten free and keto friendly recipe.
Provided by Georgina @StepAwayFromTheCarbs
Categories Low Carb Side Dishes
Time 27m
Number Of Ingredients 8
Steps:
- Preheat the oven to 350F.
- Heat the olive oil in a cast iron skillet or oven-proof pan, and sauté the zucchini. Stir frequently, while cooking, seasoning the zucchini with salt and pepper as you move them around the skillet.
- As the vegetables cook, make the cheese sauce by adding the cream cheese, heavy cream and water to a medium saucepan. Cook over a low heat until the cheese has melted. Add the shredded cheddar, a quarter cup at a time, stirring until it has melted before adding more.
- Drain the zucchini of any excess liquid, then pour the cheese sauce over the zucchini, then finish with the grated Parmesan.
- Roast until the top is golden brown, about 15 minutes. Grind some black pepper over the top and serve.
Nutrition Facts : Calories 267 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 60 milligrams cholesterol, Fat 25 grams fat, Fiber 1 grams fiber, Protein 7 grams protein, SaturatedFat 12 grams saturated fat, ServingSize Sixth of the recipe, Sodium 334 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
LOW CARB SCALLOPED ZUCCHINI
Make and share this Low Carb Scalloped Zucchini recipe from Food.com.
Provided by Mercy
Categories Lunch/Snacks
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Boil the zucchini in salted water for 5 minutes and then drain really well and pat dry.
- Mix the egg, cottage cheese, onion, diced ham, parsley, salt and garlic powder together.
- Spray a 2 quart casserole with nonstick cooking spray and then layer 1/3 of the zucchini in the bottom.
- Layer 1/2 of the cheesy ham mixture over the zucchini and continue layering until finished off with a top layer of zucchini.
- Spread the uncooked bacon out over the top and bake for 1 hour at 350°F.
Nutrition Facts : Calories 299.9, Fat 20.8, SaturatedFat 7.6, Cholesterol 98.6, Sodium 1249.6, Carbohydrate 8.2, Fiber 1.9, Sugar 3.4, Protein 20.4
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- Prepare your zucchini for about an hour before you want to bake them. Use a vegetable slicer or slice by hand ¼-inch thick slices. Arrange your zucchini slices on a flat surface and press paper towels over them to soak up excess moisture. Lay clean paper towels over the zucchini slices and lay a heavy cutting board or plates over them for 30 minutes. Once done, toss the zucchini slices in a large mixing bowl with salt and pepper.
- While the zucchini is being pressed, you can make the cheese sauce for the dish. Melt the butter in a small pot over low heat and stir in the garlic. Let the butter turn a golden brown and sprinkle in the paleo flour. Whisk this mixture over low heat as the flour also turns golden.
- Once you have a golden roux, whisk in the cream and vegetable broth. Whisk over medium heat as you bring the liquid to a simmer. Once the liquid has thickened, reduce the heat back down to low. Whisk in the first amount of cheddar cheese until you have a melted cheddar sauce. Again, whisk over low heat as the sauce reduces and thickens for 2-3 minutes.
- Set the sauce aside to cool and finish its thickening process. Preheat your oven to 350 degrees. Use an 11x7-inch or medium-sized glass baking dish to layer the scalloped zucchini. Create the first layer of zucchini by overlapping the slices by about ¼-inch across the bottom of the pan. Spread about ¼ of your cheese sauce across the layer. Follow this process by arranging a second layer of zucchini slices and cheese sauce. The original recipe here makes about 4 layers of zucchini and cheese sauce.
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- Place a single layer of zucchini in the bottom of the casserole dish. Top with the cottage cheese mixture (about 1/2 to 3/4 cup) and sprinkle with a little of the cheddar cheese. Repeat, ending with the cheddar cheese, until all ingredients are used.
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