Zucchini Mozzarella Casserole. This Keto zucchini squash casserole is a total winner in our house. Baked zucchini casserole is the perfect Sunday brunch the whole family will enjoy. It is the perfect way to enjoy that lasagne taste without the noodles. It is manageable to make, as well as delicious and well.
Made this last night. It was so easy and fast. Great for busy people and it tasted really good. It is a very cheesy zucchini casserole and it is a comforting recipe and it is made all in one casserole dish in 35 minutes.
You can enjoy this dish if you are not following the ketogenic diet also.
It is a warm and comforting recipe.
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Ingredients required for old fashioned zucchini casserole
5 oz. (2⁄3cup) cream cheese
¼ cup heavy whipping cream
1 tsp. onion powder
½ tsp. garlic powder
salt and pepper, to taste
14 oz. zucchini, cut into slices
1 (4 oz.) red onion, sliced thinly
3 oz. green bell peppers, sliced thinly
1½ cups (6 oz.) shredded mozzarella cheese
1 tbsp. butter, for greasing pan
How to prepare zucchini casserole with stuffing:
1 Preheat your oven to 180C.
2 Grease with a melted butter casserole dish.
3 Take a saucepan and add cream cheese onion powder, garlic powder, and salt and pepper over medium-high heat and stir well till well combined.
4 Cut the zucchini into thick slices, red onion, and green bell pepper and put them into three separate bowls.
5 Take a small bowl and set aside mozzarella cheese.
6 Now we have to take a baking dish and place a layer of zucchini, red onion, green bell pepper, and mozzarella.
7 Now we have to add cheese over the vegetables and we have to add the remaining cheese.
8 Now bake it for 30 to 35 minutes or till it cooks well.
Nutritional Information for Keto zucchini and mozzarella casserole:
Protein: 1 g
Dietary Fiber: 6 g
Polyunsaturated Fat: 3 g