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
Ingredients:
- 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)
Instructions:
Start by preheating your oven to 400 degrees F and butter a 9×13 casserole dish, setting it aside.
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Grate the zucchini using the large holes and transfer it to a colander placed over the sink.
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Sprinkle with 1 teaspoon of salt and stir.
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Let it stand for 15 minutes, then use your hands to squeeze out the excess moisture.
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Transfer the drained zucchini to a large mixing bowl.
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In a small bowl, mix sour cream, lemon juice, and 1/2 teaspoon of baking powder.
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Stir in the eggs and the sour cream mixture into the shredded zucchini.
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Add the cooked rice, 1 cup of cheddar cheese, and 1 cup of Mexican cheese.
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Stir in the green onions, the remaining 1/2 teaspoon of salt, minced garlic, paprika, and onion powder.
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Pour the mixture into the prepared casserole dish and spread the yogurt over the top. Bake it uncovered for 20 minutes.
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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.
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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
This Thanksgiving, let the Cheesy Zucchini Casserole grace your table and become the centerpiece of a memorable meal. It’s a d
ish that not only honors the flavors of fall but also celebrates the joy of sharing a wholesome and indulgent side dish with loved ones. Whether you serve it alongside turkey or as the star of a vegetarian feast, this casserole is a delightful way to embrace the season and create new traditions at your holiday gatherings. Give it a try, and you’ll discover why it’s destined to become a Thanksgiving delight in your home.
Keto Thanksgiving: Cheesy Zucchini Casserole
Ingredients
- 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)
Instructions
Start by preheating your oven to 400 degrees F and butter a 9x13 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
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.
Nutrition Information
Amount Per Serving Calories 242Total Fat 10gSaturated Fat 5gCholesterol 99mgSodium 391mgCarbohydrates 18gFiber 2gSugar 5gProtein 20g
