Zucchini Keto Cooking Without Cheese

Zucchini is a versatile vegetable that can be used in a variety of keto-friendly recipes. Here are some ways to cook keto zucchini without cheese:

- Keto Baked Zucchini: Cut zucchini into 1-inch slices, season with salt and pepper, and top with Parmesan cheese and almond meal. Bake in the oven for 20 minutes or until golden brown.

- Easy Cheesy Zucchini Bake: Toss sliced zucchini with fresh basil, green onions, dried thyme, garlic powder, and grated mozzarella and Parmesan cheese. Bake in the oven for 25-30 minutes, or until the zucchini is tender.

- Keto Zucchini Casserole: Slice zucchini into 1/4-inch thick slices and toss with salt to remove excess moisture. Dredge the slices in egg and coat with crushed pork rinds and Parmesan cheese. Bake in the oven for 18-22 minutes, then top with marinara sauce and mozzarella cheese and bake for an additional 5 minutes.

- Garlic Parmesan Zucchini: Slice zucchini into 3/4-inch thick slices and top with a mixture of mayonnaise, Parmesan cheese, and minced garlic. Bake in the oven for 20-25 minutes or until the zucchini is softened and the topping is golden.

Keto Zucchini Casserole

Ingredients:

• 2 pounds Zucchini (4 large zucchini)
• 2 tablespoons Unsalted Butter (melted or olive oil + 1 tablespoon to grease dish)
• 2 oz Onion (peeled, sliced)
• 1/2 cup Heavy Cream
• 1/2 cup Sour Cream
• 1 cup Shredded Parmesan (divided)
• 1 cup Grated Mozzarella (or old mature cheddar or Emmental, divided)

Steps:

• Preheat the oven to 425°F (220°C). Grease a 1.5-liter square glass or ceramic baking dish with butter. Set aside.
• Slice the zucchini into 1/4-inch-thick pieces. Place them in a large bowl, sprinkle with 1 teaspoon of salt, and toss to coat all the slices. Set aside for 20 minutes to extract the zucchini's water and prevent a watery casserole.
• Drain the zucchini slices, then lay them on absorbent paper. Pat dry with more absorbent paper to remove excess water.
• In a large saucepan, melt butter over medium heat. Fry the onions until fragrant and soft.
• Stir in the garlic, heavy cream, and sour cream. Keep cooking until bubbles form on the sides.
• Stir in half of the grated parmesan and half of the grated mozzarella until the cheese is fully melted and forms a cheesy sauce.
• Lay the zucchini slices in a single layer in the square baking dish.
• Pour the cheese sauce over the zucchini and spread it evenly to cover all the slices.
• Sprinkle the rest of the parmesan and mozzarella cheese over the zucchini slices.
• Bake for 15-20 minutes or until the cheese is broiled on top, the sauce is bubbling, and the zucchini is tender. Do not overbake, or the zucchini will become mushy.

Storage:

Store leftovers in an airtight container in the fridge for up to 4 days. Rewarm in a saucepan or microwave before serving. For longer storage, freeze in single-serve airtight containers. Defrost in the fridge the day before and reheat in the microwave or saucepan.

Keto Zucchini Parmesan

Ingredients:

• 2 medium zucchini, cut in slices or half-moon slices
• 1/2 cup freshly grated Parmesan
• 1/2 teaspoon dried thyme
• 3/4 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 2 tablespoons olive oil
• 3 tablespoons chopped fresh parsley leaves

Method:

• Preheat the oven to 365°F/185°C.
• Cut the zucchini into 1/2-inch thick slices.
• In a bowl, combine Parmesan, dried thyme, smoked paprika, garlic powder, salt, and pepper.
• Toss the zucchini with olive oil and roll in the Parmesan mixture to coat all sides.
• Place the zucchini on a baking sheet lined with parchment paper.
• Sprinkle with extra Parmesan, if desired.
• Bake for 15-20 minutes, or until the zucchini is tender and the cheese is golden and crispy.
• Broil for 2-3 minutes for extra crispness, if desired.
• Garnish with fresh parsley and serve warm.

Keto Baked Zucchini

Ingredients:

• 2 medium zucchini
• 1/3 cup parmesan cheese
• 1 clove of garlic, minced
• 1 cup crushed pork rinds (aka pork rind panko)
• 3/4 cup finely grated Parmesan
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1 tablespoon olive oil
• 3/4 cup marinara sauce
• 6 ounces shredded mozzarella

Method:

• Preheat the oven to 425ºF and brush a large baking sheet with olive oil.
• Slice the zucchini into 1/4-inch thick slices.
• Combine all the other ingredients and spread on top of the zucchini rounds.
• Bake for 20-25 minutes or until the zucchini has softened and the topping is golden.
• If you have very big zucchini, use a little more mayo and cheese.
• We prefer these a little on the soft side but if you like your zucchini more al dente, check it at the 10-minute mark and every few minutes after that.

Tips:

• This recipe is perfect for weeknights as it has only 5 ingredients and a 5-minute prep time.
• This recipe is kid-friendly. They can help with cutting the zucchini and pressing the garlic.
• This recipe is best eaten right away when the coating is still crisp.
• If you do have leftovers, simply store them in a covered container in the refrigerator for up to 4 days.

Keto Zucchini Gratin

Ingredients:

• Zucchini
• Onion
• Salt and pepper
• Cheese (cheddar, pepper jack, mozzarella, parmesan, or a mix of your choice)
• Butter
• Garlic powder
• Heavy whipping cream
• Xanthan gum
• Almond milk or heavy cream

Method:

• Preheat the oven to 375°F. Grease a 9x9 or equivalent oven-proof pan.
• Slice the zucchini and onion thinly.
• Layer the zucchini and onion slices in the pan, seasoning each layer with salt and pepper and sprinkling with cheese. Repeat until all the zucchini, onion, and cheese are used up.
• In a microwave-safe dish, combine the garlic powder, butter, heavy cream, and xanthan gum. Heat for one minute or until the butter has melted, then whisk until smooth.
• Pour the butter and cream mixture over the zucchini layers.
• Bake at 375°F for about 45 minutes, or until the liquid has thickened and the top is golden brown.

Tips:

• Depending on the zucchini, you may need to cook it longer to reduce the sauce. If it is still very watery after 45 minutes, lower the oven temperature to 350°F and cook for another 10 minutes.
• To reduce the water content of the zucchini, sprinkle salt over the slices and let them sit for about 45 minutes before patting them dry.

Garlic Parmesan Zucchini

Ingredients:

• 2 medium zucchini, cut into 1/2-inch-thick rounds
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon sea salt, plus more to taste
• 1/2 teaspoon freshly cracked black pepper
• 1 teaspoon garlic powder
• 1/2 cup grated Parmesan cheese

Method:

• Preheat the oven to 450°F with a rack in the center position.
• In a large bowl, toss the zucchini with the olive oil, salt, pepper, and garlic powder.
• Arrange the zucchini on a rimmed sheet pan in a single layer, top with the Parmesan cheese, and bake for 5 minutes.
• Turn the oven broiler to High. Continue to bake until the cheese is golden brown and the zucchini is tender, about 2-3 minutes.
• Serve immediately as a side dish, snack, or pasta substitute.

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