Slice the zucchini into thin, ¼-inch pieces. Try to make them as even as possible for uniform cooking.
Sprinkle salt on both sides of your zucchini slices.
Place zucchini slices in a single layer on a paper towel and let them rest for 15 minutes. Then, flip them and let them sit for another 15 minutes on the other side.
Pat them dry to remove the moisture.
Lay the zucchini slices in overlapping rows in a baking dish. Once done, set the dish aside for now.
Prepare the cheese sauce
Melt butter in a cast-iron skillet over medium heat.
Add your diced onion to the skillet and cook for 2-3 minutes until it softens.
Stir in minced garlic and cook for an additional 2 minutes.
Once it's done, pour in the heavy cream and give it a good stir.
Once the mixture begins to simmer, add half of the grated Parmesan and Gruyere. Stir until the cheeses are fully melted, and the sauce is well combined.
Bake the casserole
Preheat the oven to 400°F (204°C).
Carefully pour the simmering cheese sauce over the zucchini slices in the baking dish.
Cover the dish with foil, pop it in the oven, and bake for 15 minutes.
After 15 minutes, remove the foil, and sprinkle the remaining Gruyere and Parmesan cheese over the top. Bake for extra 5 minutes or until the cheese is bubbly and golden.
Finally, remove the dish from the oven. Scoop out a portion and serve hot!
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Nutrition
Nutrition Facts
Keto Zucchini Casserole
Amount Per Serving
Calories 244Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 12g75%
Trans Fat 0.2g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 59mg20%
Sodium 556mg24%
Potassium 331mg9%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 4g4%
Protein 11g22%
Vitamin A 859IU17%
Vitamin C 19mg23%
Calcium 351mg35%
Iron 1mg6%
*
Nutritional values are estimates only and do not include carbs from sugar alcohols.
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