LOW CARB ZUCCHINI CASSEROLE

 

LOW CARB ZUCCHINI CASSEROLE*

From Kristin Troyer

2 medium zucchini, quartered and chopped (about 4 cups)

2 T. butter, cut into small pieces

3 large eggs

1/4 cup heavy cream

1/4 cup chopped onion

1/2 t. salt

1/2 t. pepper

1  1/2 cups shredded cheddar, divided

1/4 cup grated Parmesan cheese

1/4 cup finely crushed pork rinds or parmesan crisps

Preheat oven to 350. Grease a 9-inch round or 8-inch square baking dish.

Bring a large pot of lightly salted water to boil.

Add the zucchini and cook until just tender, about 4 minutes.

Drain well in a colander.

Spread the zucchini in the dish and dot with pieces of butter.

In a large bowl, whisk together the eggs and cream. 

Stir in onions, salt, pepper and half the cheddar cheese.

Pour mixture over zucchini.

Sprinkle top with the remaining cheddar, the parmesan and the pork rinds.

Bake 35 minutes until bubbly and nicely browned.

Sprinkle with chopped basil, if desired.

*from the blog "All Day I Dream About Food"