KETO ZUCCHINI CASSEROLE

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Grease a baking dish with olive oil to prevent sticking.
3. In a bowl, whisk together the heavy cream and eggs until well combined. This will be the custard mixture that binds the casserole.
4. Add the minced garlic, dried oregano, dried basil, salt, and pepper to the custard mixture. Mix well.
5. Layer half of the sliced zucchinis in the greased baking dish.
6. Pour half of the custard mixture over the zucchinis, making sure they are evenly covered.
7. Sprinkle half of the shredded mozzarella and grated Parmesan cheese over the custard mixture.
8. Create another layer using the remaining sliced zucchinis.
9. Pour the remaining custard mixture over the zucchinis.
10. Top with the remaining shredded mozzarella and grated Parmesan cheese.
11. Cover the baking dish with aluminum foil and bake in the preheated oven for about 20 minutes.
12. Remove the foil and continue baking for an additional 15-20 minutes, or until the top is golden brown and the casserole is set.
13. Once done, remove from the oven and let it cool slightly before serving.
14. Garnish with fresh herbs like basil or parsley if desired.

This Keto Zucchini Casserole makes a delicious and satisfying dish that’s low in carbs and high in flavor. It’s perfect as a main dish or a side for your keto-friendly meals. Enjoy!