This is another low-carb veggie dish that has become a family favorite. I recently made it for my husband’s uncle who has very particular tastes. He called me the next day and wanted the recipe, saying it’s the best zucchini dish he’s ever had.
2 medium zucchini, quartered and chopped (about 4 cups)
2 tbsp butter cut into small pieces
3 large eggs
3/4 cup heavy cream
1/4 cup chopped onion
1/2 tsp salt
1/2 tsp pepper
6 ounces shredded cheddar, divided (about 1 1/2 cups)
1/4 cup grated Parmesan cheese
1/4 cup fried onions, finely crushed
Boil the zucchini in salted water till just tender, about 4-5 minutes. Drain and put the cooked zucchini in a 9X9 glass pan or 1 1/2 quart baking dish.
In a separate bowl mix all cream, eggs, onion, salt and pepper, Parmesan cheese and half of the cheddar cheese. Pour this over the cooked zucchini. The sauce will seep down into and between all the zucchini, so there’s no need to stir. Top with remaining grated cheese and the crushed fried onions. Bake at 350° for 20-25 minutes, until the sauce is bubbly and the topping is lightly browned.
For a low-carb version, substitute finely ground pork rinds for the fried onions.