Keto Zucchini, Carrot, and Cheese Bake
Ingredients:
1 large zucchini, sliced
1 medium carrot, grated
1 medium potato (use a low-carb substitute like cauliflower if strict keto)
2 green onions (spring onions)
100 grams (3.5 oz) of shredded cheese (cheddar or mozzarella)
3 large eggs
4 tablespoons of almond flour (instead of semolina)
Salt, to taste
Black pepper, to taste
Instructions:
Prepare the Vegetables:
Preheat your oven to 375°F (190°C).
Slice the zucchini and grate the carrot. If using a potato substitute, cut cauliflower into small florets.
Finely chop the green onions.
Cook the Vegetables:
In a skillet, lightly sauté the zucchini, grated carrot, and chopped green onions over medium heat with a bit of oil or cooking spray until tender, about 5-7 minutes. If using cauliflower, you can steam it until tender.
Prepare the Mixture:
In a large bowl, whisk the eggs. Stir in the shredded cheese, almond flour, salt, and pepper.
Add the sautéed vegetables to the bowl and mix until well combined.
Bake:
Pour the mixture into a greased baking dish or oven-safe pan.
Bake for 25-30 minutes, or until the top is golden brown and a knife inserted in the center comes out clean.
Cool and Serve:
Allow the bake to cool slightly before serving.
Nutritional Information (per serving, assuming 4 servings):
Calories: ~200
Fat: ~15g
Protein: ~12g
Carbs: ~8g
Fiber: ~3g
Net Carbs: ~5g
Tips:
Cheese: Using a strong cheese like sharp cheddar can add more flavor.
Vegetable Substitutes: Cauliflower can be used instead of potatoes to keep the recipe low-carb.
Add-ins: Consider adding herbs like rosemary or thyme for extra flavor.
Texture: Almond flour helps to give the bake a firmer texture and a bit of fluffiness compared to semolina.
Enjoy this keto-friendly bake as a delicious and easy dinner option!