Packed full of fresh zucchini and cheddar cheese, this easy and creamy Zucchini Casserole is a delicious low-carb dinner that comes together in just 30 minutes!
Servings : 6servings
Prep Time 10 minutesmins
Cook Time 30 minutesmins
Resting Time 10 minutesmins
Total Time 50 minutesmins
Ingredients
2 to 4zucchini,sliced into half moons about 1/4-inch thick (you will need 6 cups total)
¼teaspoonsalt
⅓cupheavy cream
3wholeeggs
¼cupgrated parmesan cheese
3 to 4clovesgarlic,minced
1teaspoondried basil
¼teaspoonfresh ground black pepper,or to taste
⅛teaspoonground nutmeg
1½cupsshredded cheddar cheese,divided
2tablespoonsbutter,sliced into 1/4-inch thick pieces
chopped fresh parsley,for garnish
Instructions
Preheat oven to 350˚F.
Grease a 9-inch baking dish with butter.
Add the sliced zucchini to the baking dish and sprinkle with salt; mix and set aside.
In a mixing bowl, whisk together the heavy cream, eggs, parmesan cheese, garlic, basil, pepper, and nutmeg.
Layer 1/2 cup of shredded cheddar cheese over the zucchini.
Pour the prepared cream sauce over the zucchini and scatter pieces of butter over the zucchini.
Bake for 25 minutes.
Remove from oven and sprinkle with remaining cheese.
Bake for 7 to 10 more minutes, or until bubbly, browned, and zucchini is tender.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.