Ingredients

Ingredients scaled to: 1 serving

1/2 medium Zucchini (98 grams)

1 tsp Butter (4.7 grams)

1/16 cup, chopped Onions (8.9 grams)

1/3 oz Cream cheese (9.4 grams)

1/16 cup, fluid (yields 2 cups whipped) Heavy whipping cream (13.2 grams)

1 1/16 tbsp Sour cream (12.8 grams)

3/16 cup, shredded Mozzarella cheese (18.7 grams)

3 1/3 tbsp Parmesan cheese (16.7 grams)

1/16 tsp Pepper (0.087 grams)

1/16 tsp Garlic powder (0.13 grams)

1/16 tsp Paprika (0.087 grams)

 

 

Directions

Directions are based on the original recipe of 6 servings

1. Preheat the oven to 350 degrees.

Cut the ends off the zucchini and slice it in half lengthwise. Then cut into small bite-sized pieces. Salt the zucchini and let sit. Drain and pat them dry with a paper towel. Place into a baking dish and set aside.

In a medium saucepan add the butter and chopped onion and saute for a minute or two.

2. Add the cream cheese, heavy cream, sour cream, black pepper, garlic powder, and paprika. Cook on medium-high heat until the cream cheese is melted, whisking constantly

3. Now add ½ cup grated parmesan and ½ cup shredded mozzarella. Whisk until well combined.

Pour the cheese sauce over the zucchini and stir to ensure all the zucchini is covered with the sauce.

Sprinkle the remaining ½ cup of parmesan and ½ cup mozzarella on top.
Bake for 20-30 minutes or until the cheese is bubbling and gets golden.

 

Per serving: 284 Calories • 7.9g Carbs (1.2g Fiber) • 23.6g Fat • 11.3g Protein