Zucchini Casserole

I’m already seeing this zucchini recipe on my Thanksgiving table (and maybe even for breakfast sometime)!!!

Oh my goodness – – – so delicious!!!

TIPS: To make this recipe LactoVeg or LactoOvoVeg leave off the pork rinds or substitute with breadcrumbs.

Zucchini Casserole Recipe

Ingredients

• 3 large eggs
• 2 large zucchini, chopped
• 1 1/2 cups shredded sharp cheddar cheese, divided
• 2 Tbsp unsalted butter, cut into small pieces
• 1/4 cup yellow onion, chopped
• 1/4 cup grated Parmesan cheese
• 1/4 cup pork rinds, finely crushed
• 1/4 cup heavy whipping cream
• 1/2 tsp freshly ground black pepper

Directions

1. Bring a large pot of lightly salted water to a boil on stovetop.
2. Add chopped 2 zucchini and cook until just tender, about 4 mins.
3. Drain well in a colander.
4. Preheat the oven to 350^◦ F.
5. Grease a 9″ round ceramic baking dish.
6. Spread cooked chopped 2 zucchini in the dish and dot with cut pieces of 2 Tbsp butter.
7. In a large bowl, whisk together 3 eggs and 1/4 cup cream.
8. Add to the egg mixture chopped 1/4 cup onions, 1/2 tsp black pepper, and 3/4 cup cheddar cheese.
9. Pour seasoned egg mixture over the zucchini.
10. Sprinkle the top of the dish with the remaining 3/4 cup cheddar cheese, 1/4 cup grated Parmesan cheese, and 1/4 cup crushed pork rinds.
11. Bake 35 mins, until bubbly and the edges are nicely browned.

Nutrition Facts
Servings: 6
Amount per serving
Calories	277
% Daily Value*
Total Fat 21.4g	27%
Saturated Fat 12.4g	62%
Cholesterol 153mg	51%
Sodium 427mg	19%
Total Carbohydrate 5.2g	2%
Dietary Fiber 1.3g	5%
Total Sugars 2.4g
Protein 17.7g
Vitamin D 17mcg	87%
Calcium 323mg	25%
Iron 1mg	6%
Potassium 357mg	8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

#Keto #LowCarb