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+ servings

Easy Cheesy 10 Layer Vegetable Casserole (Low Carb)

10 layer low carb casserole om a white dish
Prep Time 25 minutes
Cook Time 45 minutes
Servings 8 sides
Calories 132 kcal
Net Carbs 5.4 g
A cheesy casserole of thinly sliced zucchini, peppers, tomato, and onion topped with melted cheese and garlic. A low carb vegetarian side dish with less than 6g net carbs.

Equipment

  • Knife and Cutting Board
  • oven safe casserole dish

Ingredients
 
 

  • 3 medium zucchini sliced thin
  • 1 large bell pepper sliced thin
  • 4 medium roma tomatoes flesh only, thinly sliced
  • 1 medium onion sliced thin
  • 2 cups cheese shredded
  • ½ teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • salt and pepper

Instructions
 

  • Slice and salt the zucchini. Cut the zucchini in half and then stand each piece on end. Cut into even slabs from top to bottom. Salt each piece liberally to draw out the moisture and place in a strainer or on a plate for 10-15 minutes. Drain off any water that collects and dab dry with a towel if necessary.
    3 medium zucchini, salt and pepper
  • Slice the rest of the veggies. Cut the outer flesh off the tomato to remove the seeds and the core. Set the flesh aside for the casserole and compost the core. Slice the peppers and onions thin but evenly and set aside for layering.
    1 large bell pepper, 4 medium roma tomatoes, 1 medium onion
  • Prepare the cheese mixture. Shred the cheese and add to a large bowl. Season with garlic powder, Italian seasoning, salt and black pepper. Combine well and set aside for layering.
    2 cups cheese, ½ teaspoon garlic powder, 1 teaspoon Italian seasoning, salt and pepper
  • Layer the casserole. Start with a layer of zucchini in the casserole dish for an even base. Layer in the sliced tomatoes, bell pepper, and onions. After one layer of each, add a layer of cheese in the middle leaving at least half for the topping. Continue layering until all the veggies are used up or the dish is full. Finish with a thick layer of the cheese mixture.
  • Bake for 35-40 minutes. Bake in a 400°F [205°C] oven for 35-40 minutes until the vegetables are tender and the cheese topping is starting to brown.
  • Rest and serve. Remove the casserole from the oven and allow it to rest and cool for around 10 minutes. Use a large spoon or spatula to scoop out servings and enjoy!

Notes

Its normal for there to be some liquid left in the dish after serving. 
For more details on how to slice the vegetables, jump up to the post now
Make Ahead: Prepare this dish ahead of a holiday or dinner party and store uncooked in the fridge until ready to cook. 
Leftovers: Store leftover sealed in the fridge for use within a week. 
Reheating: Reheat leftovers in the oven until the cheese is melted and the casserole is warm throughout. 

Nutrition

Calories: 132kcalCarbohydrates: 7.5gProtein: 7.3gFat: 9gSaturated Fat: 4.8gSodium: 400mgPotassium: 360mgFiber: 2gSugar: 4.4gVitamin A: 1365IUVitamin C: 45mgCalcium: 200mgIron: 6mgSugar Alcohols: 0.12gNet Carbs: 5.4g
Did you give this a try?Mention @yummyforadam or use #yummyforadam on instagram!
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Keywords: holiday sides, keto side dish, low carb holiday recipes, side for turkey