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BEST EVER LOW-CARB ZUCCHINI BAKE




INGREDIENTS:

  • 4 medium-sized yellow or green summer squash, or a mixture of colors, sliced lengthwise and then into 1/4 inch slices (about 8 cups sliced squash)

  • 1 T olive oil (more or less, depending on the pan)

  • 1 T minced garlic

  • 2 T fresh thyme leaves or 1 T dried thyme (or less if you’re not that fond of thyme)

  • 2 large eggs

  • 1/3 cup sour cream

  • 1 cup crumbled feta, plus a few tablespoon more for the top if desired

  • 2 T grated Parmesan cheese

  • 1 T lemon juice

  • salt and fresh ground black pepper to taste
BEST EVER LOW-CARB ZUCCHINI BAKE


DIRECTIONS:

  1. Preheat oven to 375F/190C. Spray a 2-Quart glass rectangular casserole dish (or any 2 quart casserole dish) with non-stick spray or olive oil.

  2. Wash and dry squash, then cut off stem and blossom end and discard.

  3. Cut squash lengthwise in half, then slice into half-moon slices about 1/4 inch thick. (I used a Mandoline Slicer with the 7mm blade to get nice even slices, but you can use a knife.)

Read more at https://kalynskitchen.com/low-carb-zucchini-bake-feta-thyme/

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