Keto zucchini and cheese casserole
Description
A juicy casserole of pan-fried zucchini under a rich cheese sauce is sure to be a hit. It comes together very quickly. The main thing is to salt the sliced vegetables and leave them for a few minutes, draining off the excess liquid. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare the listed ingredients. Choose young zucchini, without seeds inside and with tender skin. ✨
- 2
Step 2
Wash the zucchini in water, cut the stems off the vegetables, and slice them into rounds no more than 1 cm thick. Salt lightly and leave for 10 minutes, then pour off the liquid that has released.
- 3
Step 3
Heat a frying pan with vegetable oil and arrange the sliced zucchini in it. Fry on one side for 2–3 minutes over medium heat.
- 4
Step 4
Flip it over and fry on the other side for the same amount of time.
- 5
Step 5
Then place the courgettes in a baking dish, and pour milk of any fat content into the frying pan. Grate hard cheese on a fine grater and add it to the milk. Season with salt and pepper, heat until the cheese melts and cool slightly. Whisk a chicken egg and mix it with the sauce.
- 6
Step 6
Pour the sauce over the fried zucchini in the baking dish. Preheat the oven to 200 degrees and place the dish inside. Bake for about 15–20 minutes until done.
- 7
Step 7
Serve the casserole hot to the table, still in the baking dish. It will be slightly on the soft side in texture, but it will taste simply perfect.