Zucchini Casserole {Keto-Friendly and Gluten-Free}
Recipe by Brandon McDearis
This low-carb recipe is quick and easy to put together. It makes for a great breakfast on its own, but it is also a nice side to a dinner entrée, such as beef. The almond flour brings this casserole together better and gives it a more even consistency (as well as keeping it gluten-free), but it can be omitted from the recipe if you want to eliminate most of the carbs. This will be a sure-fire hit at your next low-carb or keto-friendly brunch!
This recipe is: keto-friendly, low-carb, gluten-free, grain-free, no added sugar
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Ingredients:
- 5 pieces bacon, diced
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 cups zucchini, grated
- 1 cup cheese, grated (cheddar or Colby Jack)
- ½ cup almond flour
- ½ cup vegetable oil
- ¼ cup heavy cream
- 6 eggs
- salt and pepper to taste
Preparation:
- Preheat oven to 350 degrees. Slowly render the fat from the bacon in a sauté pan or cast-iron skillet at low-medium heat. Once the bacon is rendered, but not yet crispy, add the onion and garlic and sauté until the bacon begins to crisp up and the onion just begins to caramelize.
- Add the bacon, onion, and garlic mixture to a bowl, along with all of the other remaining ingredients. Whisk together well and pour into a greased or sprayed 9x13 baking dish.
- Top with extra cheese if desired and bake for 1 hour. Rotate after 30 minutes and check for doneness. Cut into 8 equal pieces and serve (or refrigerate for a later meal).
- Cook Time: 1 hour(s)
- Yield: 8
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