Recipe for Baked Zucchini Cheddar Casserole
Low Carb


    Baked Zucchini Cheddar Casserole

    Yield: 8 servings

    2 pounds zucchini, shredded
    1 1/2 cups Cheddar cheese, shredded
    1 can cream of chicken soup
    2 cups sour cream
    1/4 pound butter, melted
    1/2 cup onion, diced
    1 teaspoon salt

    Shred zucchini and place in a colander sprinkle with salt and toss. Allow to drain for at least 15 minutes. Use your hands to press all the liquid out you can.

    Mix all ingredients. Place in a 9 x 13-inch baking dish and bake in a 350 degree F oven for 45 minutes to one hour.

    Serves 8 to 12.

    Per Serving: 380 Cal (79% from Fat, 11% from Protein, 10% from Carb); 11 g Protein; 34 g Tot Fat; 10 g Carb; 2 g Fiber; 278 mg Calcium; 1 mg Iron; 899 mg Sodium; 86 mg Cholesterol