Eco-Keto Zucchini Casserole
How to Make It
Step 1
Preheat the oven to 375 degrees Fahrenheit. Cut the zucchini into ½ inch disks and add them to a bowl. Add salt to the zucchini and stir to combine. Set aside for 15 minutes to allow the zucchini to release its excess water.
Step 2
In a non-stick pan over medium heat, add 3 tbsp of olive oil. Slice the onion and cook it in the pan for 2 minutes, stirring regularly. Add the almond meal and continue stirring for 1 minute. Season with salt and pepper and set aside.
Step 3
In a small saucepan over medium heat, drizzle the remaining 3 tbsp of olive oil. Slice and add the mushrooms to the saucepan along with the minced garlic. Cook for 2-3 minutes, occasionally stirring, until fragrant and the mushrooms release their juices.
Step 4
To the mushrooms, add the coconut milk and coconut flour. Stir well and bring to a boil. Taste and adjust the seasoning, then set the saucepan aside.
Step 5
Drain the water that was released from the zucchini. Layout a clean kitchen towel, and arrange the zucchini pieces on one half of the towel. Fold the other half over the zucchini pieces and press to squeeze out as much liquid as possible.
Step 6
Grease a medium-sized casserole dish. Arrange the zucchini pieces inside the casserole, leaving no space between them.
Step 7
On top of the zucchini, pour the creamy mushroom sauce you made earlier and spread it evenly. Distribute the onion and almond meal crumb on top. Bake for 15-20 minutes until the crumb is golden, the sauce is bubbly, and the zucchini pieces are tender.
Step 8
Let the casserole cool for 10 minutes. Garnish with fresh herbs on top and cracked black pepper. Serve warm.
Ingredients
- Zucchini, cooked from fresh – 400 g
- Salt – 0.5 tsp
- Olive oil – 6 tbsp
- Onion, white, yellow or red, raw – 0.25 small
- Just Almond Meal – 1 cup
- Mushrooms, raw – 150 g
- Coconut milk – 0.75 cup
- Garlic, fresh – 1 clove
- Coconut flour – 2 tsp