Keto Shrimp and Zucchini Bake

This Keto Shrimp and Zucchini Bake is a deliciously cheesy and savory dish that brings together tender shrimp and fresh zucchini in a creamy sauce. It's a quick and satisfying meal perfect for low-carb diets.

Ingredients

• Shrimp, peeled and deveined - 300 grams
• Zucchini, sliced - 2 medium (about 300 grams)
• Cream cheese - 100 grams
• Cheddar cheese, shredded - 100 grams
• Parmesan cheese, grated - 30 grams
• Garlic, minced - 2 cloves
• Olive oil - 1 tablespoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Italian seasoning - 1 teaspoon

Steps

1. Preheat the oven to 190°C (375°F).
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
3. Add the shrimp to the skillet and cook until they turn pink, about 3-4 minutes. Season with salt, black pepper, and Italian seasoning.
4. In a mixing bowl, combine the cream cheese and half of the cheddar cheese. Stir until smooth.
5. Layer the zucchini slices in a baking dish, then spread the shrimp mixture evenly over the top.
6. Dollop the cream cheese mixture over the shrimp and zucchini, spreading it gently. Top with the remaining cheddar cheese and the grated Parmesan cheese.
7. Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and golden brown.
8. Remove from the oven and let it cool for a few minutes before serving.

Nutrition

• Calories: 400
• Protein: 36 g
• Carbs: 7 g
• Fiber: 2 g
• Sugar: 3 g
• Sodium: 850 mg
• Cholesterol: 250 mg
• Total Fat: 28 g
• Saturated Fat: 12 g
• Unsaturated Fat: 16 g
• Water: 0.5 L

Health Benefits

• Rich in omega-3 fatty acids from shrimp, promoting heart health.
• Low in carbohydrates, making it suitable for ketogenic diets.

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