Keto Noodle Casserole

This Keto Noodle Casserole blends the umami flavors of Japanese cuisine with a low-carb twist, featuring zucchini noodles and a savory miso sauce. It's a comforting and satisfying dish that's perfect for a weeknight dinner while keeping you on track with your keto lifestyle.

Ingredients

• Zucchini - 2 medium, spiralized
• Ground chicken - 200 grams
• Shiitake mushrooms - 100 grams, sliced
• Green onion - 2 stalks, chopped
• Garlic - 2 cloves, minced
• Soy sauce (or tamari for gluten-free) - 2 tablespoons
• Miso paste - 1 tablespoon
• Sesame oil - 1 tablespoon
• Coconut milk - 100 ml
• Egg - 1 large
• Salt - to taste
• Black pepper - to taste
• Sesame seeds - for garnish

Steps

1. Preheat the oven to 180°C (350°F).
2. In a large skillet, heat sesame oil over medium heat and add minced garlic. Sauté for 1 minute until fragrant.
3. Add the ground chicken to the skillet and cook until browned, about 5-7 minutes. Season with salt and black pepper.
4. Stir in sliced shiitake mushrooms and cook for another 3-4 minutes until they are tender.
5. In a bowl, mix the soy sauce, miso paste, coconut milk, and chopped green onion. Pour this mixture into the skillet and combine well.
6. Remove the skillet from heat and stir in the spiralized zucchini noodles. Mix until they are coated with the sauce.
7. Transfer the mixture into a baking dish and beat the egg in a small bowl. Drizzle the beaten egg over the top of the casserole.
8. Bake in the preheated oven for 15-20 minutes until the zucchini is tender and the egg is set.
9. Remove from the oven, garnish with sesame seeds, and serve hot.

Nutrition

• Calories: 410
• Protein: 38 g
• Carbs: 10 g
• Fiber: 3 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 120 mg
• Total Fat: 25 g
• Saturated Fat: 6 g
• Unsaturated Fat: 18 g
• Water: 0.3 L

Health Benefits

• Low in carbohydrates, making it suitable for ketogenic diets.
• Rich in protein from ground chicken, supporting muscle health.

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