Keto Zucchini and Spinach Casserole
This keto zucchini and spinach casserole is a creamy, hearty, and 100% vegan comfort dish loaded with plant-based goodness and no guilt.
Ingredients
- 2 medium zucchinis sliced thin
- 2 cups fresh spinach chopped
- 1 tbsp olive oil
- ½ cup chopped onion
- 2 garlic cloves minced
- 1 cup cashew cream or store-bought dairy-free cream
- ½ cup unsweetened almond milk
- ¼ cup nutritional yeast
- 1 tsp dried basil
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup vegan cheese shreds optional
- Pinch of nutmeg optional but fancy
Instructions
- Preheat oven to 375°F (190°C).
- In a pan, heat olive oil. Sauté onion and garlic until soft, about 3 minutes.
- Add chopped spinach and cook until wilted, about 2 minutes. Remove from heat.
- In a blender, combine almond milk, cashew cream, nutritional yeast, basil, salt, pepper, and nutmeg. Blend until smooth.
- In a greased baking dish, layer half the zucchini slices.
- Spread the spinach-onion mix on top.
- Pour half the cream sauce evenly over the layer.
- Add the remaining zucchini slices.
- Pour the rest of the sauce. Top with vegan cheese if desired.
- Bake uncovered for 30 minutes until golden and bubbly.
- Let it cool for 5 minutes. Serve warm and with an attitude.
Notes
Nutritional Values (Per Serving)
- Calories: 245
- Total Fat: 15g
- Saturated Fat: 2g
- Carbohydrates: 13g
- Fiber: 4g
- Protein: 9g
Vitamins & Minerals (Per Serving)
- Vitamin A: 30%
- Calcium: 18%
- Iron: 22%
- Vitamin C: 16%
- Magnesium: 12%
Bonus Tips to Boost Flavor
- Salt your zucchini slices beforehand, then pat them dry — moisture is not your friend here.
- Add a squeeze of lemon juice after baking for zing.
- Feeling wild? Toss in chopped sun-dried tomatoes for extra flavor drama.
- Store leftovers in an airtight container. Reheat like a leftover-loving goddess.
- This dish pairs beautifully with sass, sparkling water, or wine — your choice.