Keto Zucchini and Sausage Casserole
A creamy, plant-based zucchini casserole loaded with savory vegan sausage, herbs, and a dairy-free cheese sauce—low in carbs, big on comfort.
Ingredients
- 2 medium zucchinis sliced thin
- 1 tbsp olive oil
- 1 small onion diced
- 2 garlic cloves minced
- 1 cup vegan sausage crumbles pre-cooked or store-bought
- ½ cup soaked cashews
- ½ cup unsweetened almond milk
- 2 tbsp nutritional yeast
- 1 tbsp lemon juice
- ½ tsp paprika
- ¼ tsp sea salt
- ¼ tsp pepper
- ½ cup vegan cheese shreds
Instructions
- Preheat oven to 375°F (190°C).
- Heat oil in skillet and sauté onion and garlic until golden.
- Add vegan sausage crumbles, cook 5 minutes, then remove from heat.
- Blend cashews, almond milk, lemon juice, yeast, salt, pepper, and paprika until smooth.
- Toss sliced zucchini with sausage mix in a bowl.
- Add the cashew cream and mix gently to coat everything.
- Pour mixture into greased casserole dish and spread evenly.
- Sprinkle vegan cheese on top because duh, cheese.
- Bake for 35 minutes until bubbly and lightly browned.
- Cool for 5 minutes and serve with sass and sparkle.
Notes
Nutritional Values (Per Serving)
- Calories: 265
- Total Fat: 17g
- Saturated Fat: 4g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 10g
Vitamins & Minerals (Per Serving)
- Iron: 16%
- Vitamin C: 12%
- Calcium: 9%
- Vitamin B6: 8%
- Magnesium: 10%
Additional Notes & Tips
- Add crushed red pepper if you need extra heat to match your attitude.
- Don’t skip the soaking step for cashews unless you like gritty sauce.
- Feel free to throw in mushrooms, kale, or whatever’s wilting in your fridge.
- Top with fresh herbs to feel fancier than your ex’s new girlfriend.
- Leftovers reheat like a dream—if you even have any.