CREAMY ZUCCHINI CASSEROLE | MEXICAN RECIPE | CALABACITAS CON CREMA
THIS CREAMY ZUCCHINI CASSEROLE IS A MEXICAN RECIPE (CALABACITAS CON CREMA) THAT CAN BE USED AS A SIDE DISH OR AS A MAIN DISH. CALABACITAS CON CREMA IS ONE OF MANY TIPICA VEGETARIAN MEALS FOR MANY COUNTRY REGIONS OF MEXICO. I HOPE YOU ENJOY IT. #deliciosavida #eatathome #homemadefoodisbetter
INGREDIENTS
1.5 POUNDS OF ZUCCHINI
1 MEDIUM ONION
4 MEDIUM TOMATOES
1 JALAPEÑO PEPPER
1 LARGE GARLIC CLOVE
3 CILANTRO STRINGS
1 TSP GROUND CUMIN
1 TSP OF OREGANO
1 TBSP POWDERED CHICKEN BROTH
1 C SOUR CREAM
4 TBSPS OF OIL
SALT TO TASTE
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Low Carb Recipe Remake - Southern Living Zucchini Casserole - Keto Casserole Recipe
Have you ever found a recipe in a book or magazine that wasn’t low carb, but looked delicious? Happens to me all the time! Today, we’re looking at a few techniques that low carb and keto cooks can use to lower the carb counts of a recipe. It’s not always possible, but with a little ingenuity, we can usually make it work.
Today’s recipe is from the July 2017 issue of Southern Living magazine, one of my all-time favorite publications. Tucked away in the last few pages is a recipe for Zucchini Rice Gratin, which they state was inspired by Julia Child’s recipe for Tian de Courgettes au Riz (Zucchini Rice Gratin). We took a look at both recipes and developed a plan of attack to bring this beautiful casserole to the dinner tables of low carb and ketogenic eaters everywhere. We successfully lowered the carb count from 28g in the original recipe to 6.5g in our low carb version!
Link to original Southern Living Recipe:
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HIGHFALUTIN’ LOW CARB ZUCCHINI RICE GRATIN
(Inspired by Southern Living and Julia Child)
1/3 cup crushed pork rinds
3/4 cup grated parmesan cheese (divided)
2 Tbsp bacon fat (or olive oil)
1/2 cup chopped yellow onion
1 clove of garlic, minced
2 oz. cream cheese
1/3 cup heavy whipping cream
2 lb. fresh zucchini, roughly chopped
1.5 cup cauliflower, grated and cooked
1 tsp. chopped fresh thyme (or 1/2 tsp dried)
1/8 tsp. cayenne pepper (or 1 tsp paprika)
1 tsp. kosher salt
1/2 tsp. black pepper
Makes 6 servings.
1. Preheat oven to 425 degrees Fahrenheit.
2. Crush the pork rinds and combine with 1/4 cup of the parmesan cheese and set aside.
3. Grate the cauliflower, place in a microwave-safe bowl and cover. Microwave on high for 3-4 minutes. Allow to cool, then strain in cheesecloth to remove excess moisture. Measure out 1.5 cups of cooked, grated cauliflower in a separate bowl and fluff it with your fingers.
4. Heat bacon fat or olive oil in a large skillet over medium heat. Add onions and cook until golden brown (5-7 minutes), stirring often. Add garlic and cook for 30-45 seconds or until fragrant, stirring constantly.
5. Add the chopped zucchini to the skillet and stir well to combine. Allow zucchini to cook, stirring often, for 5-7 minutes, or until lightly brown and softened.
6. While zucchini cooks, add the cream cheese to the heavy cream in a microwave-safe bowl and microwave for 30-60 seconds, or until the cream cheese has melted into the cream. Stir well to mix.
7. Once zucchini is lightly browned, turn off the heat and add to the skillet the remaining 1/2 cup of parmesan cheese, the melted cream cheese and heavy cream mixture, and the cooked cauliflower. Stir well to combine and flatten the top with the back of your spoon.
8. Place the (oven-safe) skillet in the oven at 425 for 15 minutes. Remove from oven, and turn the broiler to high. Sprinkle the pork rind/parmesan mixture on top of the casserole and return to the oven. Place 6” under the broiler and broil for 3-5 minutes, or until the top is golden brown.
9. Remove from oven, allow to cool. Enjoy!
NUTRITIONAL INFORMATION
Per serving. Makes 6 servings.
Calories: 214
Fat: 17g
Protein: 8.4g
Total Carbs: 8.6g
Fiber: 2.1g
NET CARBS: 6.5g
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Carefree by Kevin MacLeod is licensed under a Creative Commons Attribution license (
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Chicken Noodle Zucchini Casserole
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The Chicken Noodle Zucchini Casserole is great for lunch or dinner!
Zucchini Casserole | What's In Ellie's Belly?
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1cup rice
1 bell pepper
1 can corn
1can black bean
1/2 cup salsa
2t cumin powered
1t chili powder
zucchini
squash
Preheat oven to 400
Cook 1 cup rice to 2 cups water
Cut bell pepper and onion up and place on stove top for 5 min with a little oil.
Add corn, black beans, seasoning, salsa and rice
Place everything together in 9x13 dish with cheddar cheese over the top with tinfoil.
place in oven for 25 minutes or until the zucchini is soft.
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Roasted Zucchini 2 ways
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⭐️ Tender-crisp, aromatic, and flavorful, this roasted zucchini recipe is a delicious and original way of cooking zucchini in the oven.
⭐️ Ingredients
For roasting the zucchini
4 medium zucchini (about 1½ pounds)
2 teaspoons extra virgin olive oil
½ teaspoon salt (or more to taste)
2 twists black pepper
For the breadcrumbs topping
¾ cup breadcrumbs
2 tablespoons extra virgin olive oil
½ teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
Optional Garnishes
1 handful flat-leaf parsley
4 wedges of lemon
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
How to make The Best Zucchini Casserole you'll ever Taste!! | Zucchini recipe
???????????? How to make The Best Zucchini Casserole you'll ever taste!! ☁️The ingredients and quick tips are listed below ⬇️
Bake at 380 degrees for 35-40 minutes
Ingredients
1 Tbsp Olive oil
2 to 3 zucchinis
2 to 3 cups of cooked rice
1 bag of frozen corn
3 ripe tomatoes
1/4 onion
2 garlic cloves
2 to 3 tbsp chicken bouillon
1 Tbsp Mexican oregano
2 cups Mexican cheese blend
1/2 cup Panko crumbs + 3 Tbsp Butter
Tip‼️
Have a lot of fun when making this recipe ????
Make sure to preheat your over for a smooth baking experience
If you cut your zucchini’s into larger bites, cover completely with foil and remove last 5 mins
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