Keto Vegetarian Greek Casserole
How to Make It
Step 1
Turn on an oven and preheat it to 350 degrees. Use a mandolin to thin-slice zucchini and mushroom into small rounds. You want the veggies to be thin enough to bake to tenderness in the oven but thick enough to avoid breaking apart. Add the sliced veggies to a large mixing bowl, followed by sliced spinach and chopped feta cheese. Toss the ingredients with chopped basil, salt, pepper, and oregano.
Step 2
Empty the contents into a clean glass baking dish. Four servings are made in a small, 7X5 baking dish in this recipe. Gently press the casserole filling down so the ingredients don’t rise above the edge of the dish. In a small bowl, whisk together almond milk, heavy cream, eggs, and salt. Pour the batter into the casserole dish, and let the batter fill in all the crevices.
Step 3
Cover the dish with aluminum foil and bake in your oven for 30 minutes. Then, uncover the dish and cook for another 10 minutes. Look for a golden brown around the edges and sides of the casserole, and the egg should be completely baked through. Make sure all excess liquid has evaporated. Let the finished casserole cool for 5 minutes before slicing.
Ingredients
- Zucchini – 2.5 oz
- Brown mushrooms (Italian or Crimini mushrooms), raw, high in vitamin D – 2 oz
- Spinach – 0.5 oz
- Feta cheese – 2 oz
- Basil – 4 leaf
- Salt – 0.13 tsp
- Black pepper – 0.13 tsp
- Oregano, dried – 0.25 tsp
- Almond milk – 0.25 cup
- Cream Heavy Whipping – 2 fl oz
- Raw egg – 2 large
- Salt – 0.13 tsp