Description
A simple, baked casserole featuring fresh zucchini, garlic, and a cheesy Parmesan crust. This dish works well as a low-carb side.
Ingredients
Scale
- 4 medium zucchini, sliced into 1/4-inch rounds
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese, plus 1/4 cup for topping
- 1/4 cup breadcrumbs (optional, omit for strict low-carb)
- 1 large egg, lightly beaten
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease an 8×8 inch baking dish.
- In a large bowl, combine the sliced zucchini, olive oil, and minced garlic. Toss to coat evenly.
- In a separate small bowl, whisk together the heavy cream, 1/2 cup of Parmesan cheese, beaten egg, salt, and pepper.
- Pour the cream mixture over the zucchini and garlic. Stir gently until the zucchini is coated.
- Transfer the mixture to the prepared baking dish.
- If using, mix the breadcrumbs with the remaining 1/4 cup of Parmesan cheese. Sprinkle this mixture evenly over the top of the casserole.
- Bake for 30 to 35 minutes, or until the top is golden brown and the zucchini is tender when pierced with a fork.
- Let the casserole rest for 5 minutes before serving.
Notes
- For a gluten-free version, skip the breadcrumbs entirely.
- If you do not have heavy cream, you can substitute with half-and-half, though the casserole may be slightly thinner.
- To reduce prep time, you can use pre-shredded Parmesan cheese.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 145
- Sugar: 3
- Sodium: 350
- Fat: 11
- Saturated Fat: 6
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 7
- Fiber: 2
- Protein: 7
- Cholesterol: 40