Keto Shrimp and Zucchini Casserole

This Keto Shrimp and Zucchini Casserole is a delightful and creamy dish, perfect for a low-carb meal that doesn't compromise on flavor. Packed with tender shrimp, fresh zucchini, and a cheesy blend, it's a satisfying and healthy choice for any dinner.

Ingredients

• Zucchini - 2 medium (about 400g)
• Shrimp (peeled and deveined) - 300g
• Cream cheese - 100g
• Shredded mozzarella cheese - 100g
• Parmesan cheese (grated) - 30g
• Garlic (minced) - 2 cloves
• Onion (finely chopped) - 1 small
• Olive oil - 1 tablespoon
• Dried oregano - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Paprika - 1/2 teaspoon
• Fresh parsley (chopped) - for garnish

Steps

1. Preheat your oven to 180°C (350°F).
2. Wash and slice the zucchini into thin rounds.
3. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until softened and fragrant, about 2-3 minutes.
4. Add the shrimp to the skillet and cook until they turn pink and opaque, about 3-4 minutes. Season with salt, black pepper, dried oregano, and paprika.
5. In a mixing bowl, combine the cooked shrimp mixture with the cream cheese and half of the mozzarella cheese. Mix until well combined.
6. In a greased casserole dish, layer half of the zucchini slices on the bottom. Spoon the shrimp and cheese mixture over the zucchini, then top with the remaining zucchini slices.
7. Sprinkle the remaining mozzarella cheese and grated Parmesan cheese on top.
8. Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and slightly golden.
9. Remove from the oven and let it cool for a few minutes. Garnish with fresh parsley before serving.

Nutrition

• Calories: 470
• Protein: 40 g
• Carbs: 10 g
• Fiber: 3 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 220 mg
• Total Fat: 30 g
• Saturated Fat: 15 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• High in protein, supporting muscle health and repair.
• Low in carbohydrates, making it suitable for a ketogenic diet.

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