Course: Side Dish
Cuisine: American
Diet: Diabetic, Gluten Free
Prep Time: 20 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 45 minutes minutes
Servings: 6
Calories: 288
This scalloped zucchini recipe is a fresh new take on au gratin potatoes. It's a gluten-free and low-carb way to enjoy delicious zucchini and cheese.
Print Recipe
Preheat the oven to 350°F.
Place the oil in a skillet over medium high heat on the stove.
Add the zucchini to the skillet, and sauté seasoned with salt and pepper to taste until becoming tender.
While the zucchini is cooking, place the cream cheese into a saucepan over medium heat until melted.
Whisk the almond milk and heavy whipping cream into the cream cheese until smooth.
Stir the cheese and garlic powder as well as salt and pepper to taste into the sauce mixture.
Pour the sauce mixture over the zucchini, and toss to coat if needed.
Bake for 15 minutes.
Sprinkle with the parmesan cheese and serve.
Calories: 288 | Carbohydrates: 6g | Protein: 9g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 64mg | Sodium: 289mg | Potassium: 325mg | Fiber: 1g | Sugar: 4g | Vitamin A: 966IU | Vitamin C: 18mg | Calcium: 230mg | Iron: 1mg
Net Carbs:
5
g
|
% Carbs:
6.9
%
|
% Protein:
12.4
%
|
% Fat:
80.7
%
|
SmartPoints:
12
Values
Array
(
[calories] => 288
[carbohydrates] => 6
[protein] => 9
[fat] => 26
[saturated_fat] => 13
[polyunsaturated_fat] => 2
[monounsaturated_fat] => 9
[cholesterol] => 64
[sodium] => 289
[potassium] => 325
[fiber] => 1
[sugar] => 4
[vitamin_a] => 966
[vitamin_c] => 18
[calcium] => 230
[iron] => 1
)
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