Keto Thanksgiving: Main Course
Cheesy Zucchini Casserole: A Thanksgiving Delight
Thanksgiving is a time for gathering with loved ones, giving thanks, and savoring delicious dishes that warm the heart. While the star of the show is often a succulent turkey, we can’t forget the importance of indulgent sides that bring comfort and joy to the table. Among the array of delectable offerings, let’s introduce a dish that’s both a celebration of the season and a nod to healthier eating—Cheesy Zucchini Casserole. This dish packs a cheesy punch while embracing the wholesome goodness of zucchini.
As the autumn leaves fall and the air turns crisp, there’s something truly special about a recipe that captures the essence of the season. The Cheesy Zucchini Casserole is a dish that combines the earthy flavors of zucchini with the irresistible allure of three types of cheese. Whether you serve it as a sumptuous side dish or as a vegetarian main course, it’s bound to become a Thanksgiving tradition in your household.
Makes: 9 servings
- 3 lbs green zucchini, shredded
- 1 1/2 teaspoon salt(divided)
- 2 cups cooked white rice (from about 1 cup dry rice)
- 2/3 cup sour cream
- 1/2 cup plain Greek yogurt
- 1 teaspoon lemon juice
- 1/2 teaspoon baking powder
- 4 large eggs
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 3 cloves garlic, minced
- 1 cup mozzarella cheese
- 2 cups cheddar cheese, shredded
- 1 cup Mexican cheese, shredded
- 1/2 cup green onions, chopped (plus more for garnish)
Start by preheating your oven to 400 degrees F and butter a 9×13 casserole dish, setting it aside.
Grate the zucchini using the large holes and transfer it to a colander placed over the sink.
Sprinkle with 1 teaspoon of salt and stir.
Let it stand for 15 minutes, then use your hands to squeeze out the excess moisture.
Transfer the drained zucchini to a large mixing bowl.
In a small bowl, mix sour cream, lemon juice, and 1/2 teaspoon of baking powder.
Stir in the eggs and the sour cream mixture into the shredded zucchini.
Add the cooked rice, 1 cup of cheddar cheese, and 1 cup of Mexican cheese.
Stir in the green onions, the remaining 1/2 teaspoon of salt, minced garlic, paprika, and onion powder.
Pour the mixture into the prepared casserole dish and spread the yogurt over the top. Bake it uncovered for 20 minutes.
Sprinkle the remaining 1 cup of mozzarella cheese and cheddar cheese on top and bake it uncovered on the center rack in the preheated oven for 20-30 minutes.
Allow it to stand for 10 minutes before serving.
Garnish with sour cream, chopped tomatoes, green onions, and serve.
Nutritional Information (per serving):
- Calories: 242 kcal
- Fat: 10g
- Saturated Fat: 5g
- Cholesterol: 99mg
- Sodium: 391mg
- Potassium: 569mg
- Carbohydrates: 18g
- Fiber: 2g
- Sugar: 5g
- Protein: 20g