Low Carb Zucchini, Sour Cream and Jack Cheese Bake |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Karen's Gourmet Low-Carb Recipes By Karen Barnaby Another low carb side dish. 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 |
Directions:
1. Preheat the oven to 350°F
2. Butter an 8 by 8-inch baking dish.
3. Melt 1 tablespoons of the butter in a large frying pan over medium heat.
4. Add the onion and garlic and sauté until the onion is translucent.
5. Scrape into a large bowl.
6. 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.
7. Transfer to a food processor and pulse until smooth.
8. Add the remaining ingredients and pulse to combine.
9. Add the onions and pulse once.
10. Pour into the prepared baking dish.
11. Bake for 30 minutes until lightly golden.
12. Total Calories: 1008
13. Fat: 93 grams
14. Carbs: 16 grams
15. Fiber: 3 grams
16. Protein: 27 grams.
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