CREAMY ZUCCHINI CASSEROLE | MEXICAN RECIPE | CALABACITAS CON CREMA
THIS CREAMY ZUCCHINI CASSEROLE IS A MEXICAN RECIPE (CALABACITAS CON CREMA) THAT CAN BE USED AS A SIDE DISH OR AS A MAIN DISH. CALABACITAS CON CREMA IS ONE OF MANY TIPICA VEGETARIAN MEALS FOR MANY COUNTRY REGIONS OF MEXICO. I HOPE YOU ENJOY IT. #deliciosavida #eatathome #homemadefoodisbetter
INGREDIENTS
1.5 POUNDS OF ZUCCHINI
1 MEDIUM ONION
4 MEDIUM TOMATOES
1 JALAPEÑO PEPPER
1 LARGE GARLIC CLOVE
3 CILANTRO STRINGS
1 TSP GROUND CUMIN
1 TSP OF OREGANO
1 TBSP POWDERED CHICKEN BROTH
1 C SOUR CREAM
4 TBSPS OF OIL
SALT TO TASTE
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The Cheesy Tomato Zucchini Casserole Recipe You'll Keep Coming Back To
#zucchini #casserole #tastycooking
This flavorful fresh side dish is one that you’ll want to make again and again. It’s cheesy and delicious!
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Tomato Zucchini Casserole Recipe
Ingredients:
1 3/4 cup shredded mozzarella cheese
1 1/2 teaspoon Italian seasoning
1/2 teaspoon garlic salt
salt and pepper to taste
2 zucchinis, sliced
6-7 Roma tomatoes, sliced (or other preferred tomatoes)
1/4 cup shredded Parmesan cheese
4 tablespoons melted butter
1 cup plain or Italian-style bread crumbs
Directions:
1. In a small bowl, mix the mozzarella cheese and spices. Stir and set aside.
2. Slice zucchini and tomatoes. Grease a 9x9 baking dish. Layer zucchini, cheese mixture, and tomatoes in the casserole dish. Repeat layers and top with Parmesan cheese.
3. Mix melted butter and bread crumbs and sprinkle over the casserole.
4. Cover with foil and bake in a 375-degree oven for 35 minutes. Remove foil and return to oven for 20-25 minutes or until golden brown.
5. Remove from oven and let stand for 5-10 minutes prior to serving. Salt and pepper to taste.
TIP- Cooked shredded or diced chicken could also be added to this casserole to make it a main dish.
Low Carb Recipe Remake - Southern Living Zucchini Casserole - Keto Casserole Recipe
Have you ever found a recipe in a book or magazine that wasn’t low carb, but looked delicious? Happens to me all the time! Today, we’re looking at a few techniques that low carb and keto cooks can use to lower the carb counts of a recipe. It’s not always possible, but with a little ingenuity, we can usually make it work.
Today’s recipe is from the July 2017 issue of Southern Living magazine, one of my all-time favorite publications. Tucked away in the last few pages is a recipe for Zucchini Rice Gratin, which they state was inspired by Julia Child’s recipe for Tian de Courgettes au Riz (Zucchini Rice Gratin). We took a look at both recipes and developed a plan of attack to bring this beautiful casserole to the dinner tables of low carb and ketogenic eaters everywhere. We successfully lowered the carb count from 28g in the original recipe to 6.5g in our low carb version!
Link to original Southern Living Recipe:
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HIGHFALUTIN’ LOW CARB ZUCCHINI RICE GRATIN
(Inspired by Southern Living and Julia Child)
1/3 cup crushed pork rinds
3/4 cup grated parmesan cheese (divided)
2 Tbsp bacon fat (or olive oil)
1/2 cup chopped yellow onion
1 clove of garlic, minced
2 oz. cream cheese
1/3 cup heavy whipping cream
2 lb. fresh zucchini, roughly chopped
1.5 cup cauliflower, grated and cooked
1 tsp. chopped fresh thyme (or 1/2 tsp dried)
1/8 tsp. cayenne pepper (or 1 tsp paprika)
1 tsp. kosher salt
1/2 tsp. black pepper
Makes 6 servings.
1. Preheat oven to 425 degrees Fahrenheit.
2. Crush the pork rinds and combine with 1/4 cup of the parmesan cheese and set aside.
3. Grate the cauliflower, place in a microwave-safe bowl and cover. Microwave on high for 3-4 minutes. Allow to cool, then strain in cheesecloth to remove excess moisture. Measure out 1.5 cups of cooked, grated cauliflower in a separate bowl and fluff it with your fingers.
4. Heat bacon fat or olive oil in a large skillet over medium heat. Add onions and cook until golden brown (5-7 minutes), stirring often. Add garlic and cook for 30-45 seconds or until fragrant, stirring constantly.
5. Add the chopped zucchini to the skillet and stir well to combine. Allow zucchini to cook, stirring often, for 5-7 minutes, or until lightly brown and softened.
6. While zucchini cooks, add the cream cheese to the heavy cream in a microwave-safe bowl and microwave for 30-60 seconds, or until the cream cheese has melted into the cream. Stir well to mix.
7. Once zucchini is lightly browned, turn off the heat and add to the skillet the remaining 1/2 cup of parmesan cheese, the melted cream cheese and heavy cream mixture, and the cooked cauliflower. Stir well to combine and flatten the top with the back of your spoon.
8. Place the (oven-safe) skillet in the oven at 425 for 15 minutes. Remove from oven, and turn the broiler to high. Sprinkle the pork rind/parmesan mixture on top of the casserole and return to the oven. Place 6” under the broiler and broil for 3-5 minutes, or until the top is golden brown.
9. Remove from oven, allow to cool. Enjoy!
NUTRITIONAL INFORMATION
Per serving. Makes 6 servings.
Calories: 214
Fat: 17g
Protein: 8.4g
Total Carbs: 8.6g
Fiber: 2.1g
NET CARBS: 6.5g
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Carefree by Kevin MacLeod is licensed under a Creative Commons Attribution license (
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Carrot Zucchini Vegetable Casserole | Vegetarian Recipe | Allrecipes.com
Get the top-rated recipe for Carrot Zucchini Vegetable Casserole at
Watch how to make a simple, creamy carrot and zucchini casserole with a crunchy bread-crumb top. It's a tasty change of pace from casseroles calling for cream soups and cheese. A bit of horseradish gives it real zing.
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