Ingredients:
- 4 medium zucchinis, thinly sliced
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup heavy cream
- 3 large eggs
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1/4 cup chopped fresh parsley (optional, for garnish)
Instructions:
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil.
- In a large bowl, combine the heavy cream, eggs, minced garlic, oregano, basil, onion powder, salt, and pepper. Whisk until well combined.
- Layer half of the sliced zucchini in the prepared baking dish. Sprinkle with a little salt and pepper.
- Pour half of the cream mixture over the zucchini. Sprinkle half of the mozzarella and Parmesan cheese over the top.
- Add the remaining zucchini slices on top and pour the rest of the cream mixture evenly over the zucchini. Sprinkle the remaining mozzarella and Parmesan cheese on top.
- Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
- After 30 minutes, remove the foil and bake for an additional 15-20 minutes, or until the casserole is bubbly and the top is golden brown.
- Let the casserole cool for a few minutes before slicing. Garnish with chopped fresh parsley if desired.
- Serve warm.
Nutrition Facts (Per Serving, based on 8 servings):
- Calories: 210
- Total Fat: 16g
- Saturated Fat: 9g
- Trans Fat: 0g
- Cholesterol: 110mg
- Sodium: 260mg
- Total Carbohydrate: 5g
- Dietary Fiber: 1g
- Sugars: 3g
- Protein: 10g
Note: Nutrition values are approximate and may vary depending on serving size and specific ingredients used.
Enjoy your Keto Zucchini Casserole! 😋