Keto Zucchini Alfredo Casserole
A creamy, low-carb Alfredo-style casserole featuring zucchini and dairy-free cheese for ultimate comfort without the cow.
Ingredients
- 2 medium zucchinis sliced
- 1 tbsp olive oil
- 1 small onion chopped
- 2 garlic cloves minced
- ½ cup raw cashews soaked 15 min
- ½ cup unsweetened almond milk
- 2 tbsp nutritional yeast
- 1 tbsp lemon juice
- ½ tsp sea salt
- ¼ tsp black pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ cup shredded vegan cheese
- Fresh basil optional, but extra
Instructions
- Preheat oven to 375°F (190°C).
- Heat oil in skillet, sauté onion and garlic until soft.
- Blend cashews, almond milk, lemon juice, nutritional yeast, garlic powder, onion powder, salt, and pepper until smooth.
- In a large bowl, toss zucchini slices with the Alfredo sauce.
- Transfer mixture into greased baking dish.
- Sprinkle vegan cheese on top like it owes you money.
- Bake uncovered for 30 minutes until golden and bubbly.
- Let rest 5 minutes—yes, patience.
- Garnish with fresh basil and serve with smug satisfaction.
- Store leftovers (if any) in an airtight container.
Notes
Nutritional Values (Per Serving)
- Calories: 220
- Total Fat: 14g
- Saturated Fat: 3g
- Carbohydrates: 11g
- Fiber: 3g
- Protein: 8g
Vitamins & Minerals (Per Serving)
- Calcium: 10%
- Vitamin A: 12%
- Iron: 15%
- Vitamin C: 18%
- Magnesium: 14%
Additional Notes & Tips
- Soak cashews in hot water for creamier sauce.
- Add steamed broccoli if you’re feeling extra green.
- Use spiralized zucchini for a pasta-vibe twist.
- Toss in chili flakes for a spicy kick.
- Pair with a glass of wine and zero regrets.