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Low Carb Zucchini Casserole
Source: dLife

Cheesy herbed zucchini casserole.

Prep Time: 15 minutes
Cook Time: 35 minutes
Difficulty: Easy

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 112.3
Total Carbs 14.9 g
Dietary Fiber 3.1 g
Sugars 5.8 g
Total Fat 4.5 g
Saturated Fat 1.9 g
Unsaturated Fat 0.7 g
Potassium 681.1 mg
Protein 5.1 g
Sodium 232.4 mg
Dietary Exchanges
1 Fat , 2 Vegetables , 1/2 Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 tbsp  Margarine, 80% fat, unsalted
1 each  red onion
1 cup  fresh chopped celery
2 lb  medium zucchini
0 1/2 tsp  salt
0 1/2 tsp  ground thyme
0 1/4 tsp  hot red pepper flakes
0 1/4 tsp  white pepper
2 tbsp  cornstarch
0 1/2 cup  fat free half and half
0 1/2 cup  reduced fat sour cream
0 1/4 cup  Cheese, cheddar, sharp, reduced fat, shredded
0 1/2 cup  Bread Crumbs, white, very low sodium
  1. Preheat oven to 350 degrees F.
  2. In a large skillet over medium heat, melt the margarine. Add the onion and celery and cook, stirring often, until tender, about 5 minutes. Add the zucchini, salt, thyme, red pepper flakes, and pepper. Cook until the zucchini is just tender, 8 to 10 minutes.
  3. In a cup, dissolve the cornstarch in the half and half. Pour over the zucchini and cook, stirring, until thickened and coating the vegetables, about 2 minutes.
  4. Remove from the heat and stir in the sour cream and 3 tablespoons of the cheese. Scrape into a 2 quart baking dish. Mix together the bread crumbs and remaining tablespoon of cheese. Sprinkle evenly over the top.
  5. Bake until bubbly, about 20 minutes. Turn on the broiler and broil until the top is lightly browned, about 1 minute.

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