Keto Zucchini and Bacon Casserole
This plant-based, keto-friendly casserole features tender zucchini, crispy vegan bacon, and a creamy, dairy-free sauce baked to golden perfection.
Ingredients
- 2 medium zucchinis sliced thin
- 1 tbsp olive oil
- 1 small onion diced
- 2 garlic cloves minced
- ½ cup unsweetened almond milk
- ½ cup soaked raw cashews
- 2 tbsp nutritional yeast
- 1 tbsp lemon juice
- ½ tsp sea salt
- ¼ tsp black pepper
- ½ tsp smoked paprika
- ½ cup vegan shredded cheese
- ½ cup coconut bacon store-bought or homemade
Instructions
- Preheat oven to 375°F (190°C).
- In skillet, heat oil and sauté onion and garlic until fragrant.
- Blend cashews, almond milk, lemon juice, nutritional yeast, paprika, salt, and pepper until creamy.
- In a bowl, toss zucchini with sauce until coated like it’s going to prom.
- Layer mixture into greased casserole dish.
- Sprinkle vegan cheese and coconut bacon over the top.
- Bake uncovered for 30 minutes until bubbly and golden.
- Cool slightly before serving—if you can wait.
- Add more bacon if your sass level allows.
- Store leftovers in fridge for up to 3 days.
Notes
Nutritional Values (Per Serving)
- Calories: 235
- Total Fat: 15g
- Saturated Fat: 3g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 7g
Vitamins & Minerals (Per Serving)
- Vitamin A: 10%
- Calcium: 11%
- Iron: 14%
- Vitamin C: 17%
- Magnesium: 13%
Additional Notes & Tips
- For crispier bacon, broil for last 3 minutes.
- Add crushed red pepper if you're feeling spicy.
- Sub zucchini with yellow squash for a twist.
- Top with parsley or chives for a green goddess vibe.
- Pairs well with iced tea, sarcasm, and a face mask.