Keto Cheesy Zucchini Casserole
A cheesy, dairy-free casserole with zucchini slices, creamy vegan sauce, and keto-approved attitude. Warm, comforting, and 100% cow-free.
Ingredients
- 3 medium zucchinis thinly sliced
- 1 tbsp olive oil
- 1 small onion diced
- 2 cloves garlic minced
- ¾ cup unsweetened almond milk
- 1 tbsp arrowroot powder
- ¼ cup nutritional yeast
- ½ tsp black pepper
- ½ tsp salt
- ½ tsp Italian seasoning
- ½ cup shredded vegan cheese your fave brand
- 2 tbsp vegan parmesan optional but fabulous
Instructions
- Preheat oven to 375°F (190°C), channel your inner kitchen goddess.
- Lightly grease your baking dish, because we don’t do sticky messes.
- In a skillet, heat olive oil and sauté onion and garlic until they smell irresistible.
- Whisk almond milk, arrowroot, nutritional yeast, salt, pepper, and seasoning in a bowl until smooth.
- Pour the mixture into the skillet and stir until thick and dreamy.
- Add sliced zucchini into the sauce and coat gently—don’t bruise the diva.
- Transfer the zucchini mixture into the dish, spread evenly like you’re frosting drama.
- Top with shredded vegan cheese and optional parmesan if you’re feeling bougie.
- Bake uncovered for 30–35 minutes, until bubbly and golden brown.
- Let rest for 5 minutes before serving it like a boss.
Notes
Nutritional Values (Per Serving)
- Calories: 190
- Total Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 7g
Vitamins and Minerals (Per Serving)
- Vitamin C: 30%
- Vitamin A: 15%
- Iron: 12%
- Calcium: 10%
- Vitamin K: 28%
Additional Notes/Tips
- Use a mandoline if you want perfectly thin zucchini slices—channel your inner food stylist.
- Add chopped spinach or kale for a little green power boost.
- Swap almond milk for coconut milk if you like it richer than your ex.
- Store leftovers in the fridge; it tastes even better the next day (like revenge).
- Sprinkle crushed almonds on top for bonus crunch and a little extra drama.