Low Carb Zuchinni Bake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 tablespoons unsalted butter 1/2 cup green onion, finely chopped 1 garlic clove, minced 1 lb zucchini, trimmed and sliced 1/8-inch thick 1/2 cup grated monterey jack cheese, hot pepper is good 1 egg 1/2 cup sour cream 1/2 teaspoon salt 2 tablespoons chopped fresh basil or 1 teaspoon dried basil
Preheat the oven to 350�F
Butter an 8 by 8-inch baking dish.
Melt 1 tablespoons of the butter in a large frying pan over medium heat.
Add the onion and garlic and saut� until the onion is translucent.
Scrape into a large bowl.
Melt the remaining butter over medium high heat in the same frying pan. Add the zucchini and cook, stirring frequently until the moisture has evaporated and the zucchini is tender.
Transfer to a food processor and pulse until smooth.
Add the remaining ingredients and pulse to combine.
Add the onions and pulse once.
Pour into the prepared baking dish.
Bake for 20 minutes until lightly golden
Last 10 minutes I put on the broiler to brown the top.
Serving Size:�4 slices from 8x8 pyrex plate
Butter an 8 by 8-inch baking dish.
Melt 1 tablespoons of the butter in a large frying pan over medium heat.
Add the onion and garlic and saut� until the onion is translucent.
Scrape into a large bowl.
Melt the remaining butter over medium high heat in the same frying pan. Add the zucchini and cook, stirring frequently until the moisture has evaporated and the zucchini is tender.
Transfer to a food processor and pulse until smooth.
Add the remaining ingredients and pulse to combine.
Add the onions and pulse once.
Pour into the prepared baking dish.
Bake for 20 minutes until lightly golden
Last 10 minutes I put on the broiler to brown the top.
Serving Size:�4 slices from 8x8 pyrex plate
Nutritional Info Amount Per Serving
- Calories: 209.2
- Total Fat: 16.3 g
- Cholesterol: 43.3 mg
- Sodium: 198.9 mg
- Total Carbs: 8.8 g
- Dietary Fiber: 2.4 g
- Protein: 10.0 g
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