Zucchini Cheese Casserole : Low Carb

Zucchini Cheese Casserole

• Large zucchini (1.5 – 2lbs)
• 1 tbsp olive oil
• ¼ c onion
• 3 or 4 cloves garlic, chopped
• 1 c mozzarella, shredded
• 2 eggs
• 1/3 c sour cream
• 1 c chopped basil or parsley (or combo of both!)
• ½ c parmesan cheese

1. Grate zucchini with a cheese grater or the grater attachment of a food processor. (While I am grating this, I put what I have grated so far in a strainer over a bowl so that some of the liquid drains out.  Then I try to squeeze as much liquid out through the strainer as I can)
2. Beat eggs, mozzarella and sour cream in a bowl and set aside.
3. In a large non stick pan, heat olive oil and sauté the onions and garlic.  When they are browned, add the grated zucchini and sauté for a few minutes.
4. Place the zucchini/onion mixture into an 8 x 8 pan.  Take the cheese/egg mixture and dump it into the pan and stir it into the zucchini mixture until well combined.
5. Layer the top with the parsley and basil.  Sometimes I leave that as a layer and sometimes I mix it in.
6. Sprinkle the parmesan cheese on top.
7. Bake at 375 for 20-25 minutes.

Serve with a green salad for an amazing delicious low carb meal!
Makes 6 servings: Calories 163, Carbs 6g, Fat 12g, Protein 11g,Fibre 1g
See more: