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Keto zucchini au gratin


INGREDIENTS
3 medium Zucchini (sliced in 1/4" thick slices)
Sea salt
Black pepper
3 oz Brie cheese (edges cut off)
1/3 cup Heavy cream
2 tbsp Unsweetened almond milk (or any milk of choice)
1 tbsp Butter
2 cloves Garlic (minced or crushed)
1 cup Swiss, Gruyere, Cheddar, shredded cheese blend (or any shredded sharp cheese)
1/2 tbsp Italian seasoning

INSTRUCTIONS

Toss the zucchini slices with sea salt. Place into a colander and set over the sink to drain for 45 minutes. Pat dry at the end.

Preheat the oven to 400 degrees F.

In a small 1.5 quart casserole dish, arrange the zucchini slices in several overlapping rows. Season lightly with black pepper. (They already have salt at this point.)

Combine the brie, cream, milk, butter, and garlic in a small saucepan. Heat for a few minutes on the stove over low to medium-low heat, stirring frequently, until the cheese melts and the mixture is smooth. Pour the mixture evenly over the zucchini.

Sprinkle the shredded cheese blend on top. Top with Italian seasoning.

Bake for about 25-30 minutes, until the cheese on top is golden brown.

RECIPE NOTES

Serving size: 1/2 cup

NUTRITION INFORMATION PER SERVING

Calories: 199 | Fat: 16g | Total Carbs: 5g | Net Carbs: 4g | Fiber: 1g | Sugar: 2g | Protein: 10g
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