Tuesday, May 6, 2014
Zucchini Casserole- Low Carb
This recipe is adapted from Find best diet.com
I had a few zucchini left from the farmers market and the above recipe had everything in it that I had in the house.
I squeezed the zucchini but you can tell from the photo that it still was moist. No problem cutting it and it didn't fall apart.
When it was cooking Gabe said it smelled great and for someone who really doesn't like zucchini, I was shocked.
Large zucchini (1.5 – 2 lbs)
1 tbsp olive oil
1/4 c onion ( I used about 1/2 cup)
3 or 4 cloves garlic, chopped
1 c mozzarella, shredded
1/3 c sour cream
1 c chopped basil or parsley (or combo of both!) ( used an Italian blend seasoning)
1/2 c Parmesan cheese ( didn't have any fresh left so used canned Parmesan)
Grate zucchini in a food processor or with a cheese grater. Squeeze liquid out of the zucchini.
Beat eggs, mozzarella and sour cream in a small bowl and set aside.
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. Add the seasoning to the mixture and mix well.
Add the cheese,egg and sour cream to the zucchini mixture in the pan and stir until well combined
Place the zucchini/onion mixture into greased an 8 x 8 pan.
Sprinkle the parmesan cheese on top.
Bake at 375 for 20-25 minutes