Cheesy Zucchini Bake (LCHF)

Happy New Year 2018!

I hope you’re off to a good start so far, and were able to reflect on all the ups, downs and in-betweens of the last year. Although I was able to spend the holidays with my family, sadly I had to cancel many highly-anticipated engagements (including my annual Die Hard party) due to the Ultimate Sickness I caught at my office’s Christmas function. What was a cold turned into the flu, which morphed into strep throat – making my New Years Eve the quietest it’s been since that time I slept through midnight when I was 12.

But upwards and onwards! In an attempt to defeat this gruelling illness, one of my resolutions is to increase my daily consumption of vegetables (and good-for-you nutrients). This recipe is perfect for those days where you know you need some Vitamin C and Manganese, but may be too spent to put in much effort. Also known as my go-to “Lazy Zucchini Bake,” this low carb, keto side dish will lift your spirits and your fiber levels – guilt-free!


Cheesy Zucchini Bake

Makes 4 servings     |     Takes 1 hour & 15 minutes

What you need:

  • 5 cloves of garlic
  • 1 large white onion
  • 4 medium zukes
  • 3 tbsp butter
  • 2 tbsp olive oil
  • salt & pepper (to taste)
  • 1 tsp dried thyme
  • 1 tsp Italian seasoning
  • 1.5 cups shredded parmesan cheese

Allez cuisine!

1. Preheat your oven to 375ºF.

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2. Grease a medium-sized casserole dish (I used a 25cm x 15cm pan) with 1 tbsp butter and set aside.

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3. Thinly slice the garlic and onion. I used 5 cloves of garlic, but easily could have added more – it’s all up to your preference!

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4. Thinly slice your zucchini and set aside. **High Maintenance Tip: if juicy casseroles are a pet peeve of yours, sprinkle the zucchini with salt and let sit for 20 minutes. Lightly rinse with cold water and pat dry with paper towels.**

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5. Over medium heat, add 1 tbsp of butter and 1 tbsp of olive oil to a large skillet and melt. Add your garlic, onions, spices and slowly caramelize for 15-20 minutes, stirring consistently.

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6. When translucent (brown bits are okay!), remove from heat and set aside.

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7. In the same skillet, add the remaining butter and olive oil, and plop in the zucchini. Season with s & p and sweat for about 5 minutes until coated with all the leftover garlic and onion goodness.

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8. It’s time to start layering! Line your greased dish with half of the zucchini.

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9. Layer half of the onion mixture over the zukes.

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10. Add half of the shredded parmesan for good measure.

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12. Repeat! Once your casserole is assembled, cover with foil and pop into the oven. Bake for 35 minutes, then remove the foil and broil/grill for 2-3 minutes, or just until the cheese on top is golden brown and bubbly.

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12. Remove from oven and allow to cool for 5 minutes. Eat as is or serve with your main protein (FYI: steak is always recommended)!

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See, wasn’t that easy? It may not be the sexiest of dishes, but it’s definitely a delicious – and nutritious – side to your main meal. If you’re really feeling fancy, swap 2 of the zukes for 1 large eggplant and add as the bottom layer. If you try out this recipe – or any variation – make sure to snap a photo and use the hashtag #htfyg. Tag us @howtofeedyourgiant so we can see your creations!

 

Author: Jess Purver

Content creator, writer, dog lover, travel enthusiast, mac and cheese connoisseur & powerlifter in training. Fluent in Buffyverse and French (on a good day).

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