Zucchini Rice Casserole

Zucchini Rice Casserole is a delightful low-carb Lebanese dish that combines the freshness of zucchini with aromatic spices and a cheesy topping. This comforting casserole is both satisfying and healthy, making it perfect for a light meal or side dish.

Ingredients

• Zucchini - 300 grams, grated
• Cauliflower rice - 200 grams
• Onion - 1 medium, finely chopped
• Garlic - 2 cloves, minced
• Egg - 1 large
• Feta cheese - 100 grams, crumbled
• Parmesan cheese - 50 grams, grated
• Olive oil - 1 tablespoon
• Ground cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh parsley - 2 tablespoons, chopped (for garnish)

Steps

1. Preheat the oven to 180°C (350°F).
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Add the minced garlic and cook for another minute until fragrant.
4. Stir in the grated zucchini and cauliflower rice, cooking for about 5-7 minutes until the vegetables are softened. Remove from heat.
5. In a mixing bowl, combine the cooked vegetable mixture with the egg, crumbled feta cheese, grated Parmesan cheese, ground cumin, paprika, salt, and black pepper. Mix well until all ingredients are incorporated.
6. Transfer the mixture into a greased baking dish and spread it evenly.
7. Bake in the preheated oven for 25-30 minutes, or until the top is golden and firm.
8. Remove from the oven and let it cool for a few minutes. Garnish with chopped fresh parsley before serving.

Nutrition

• Calories: 280
• Protein: 12 g
• Carbs: 12 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 90 mg
• Total Fat: 20 g
• Saturated Fat: 8 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Low in carbohydrates, making it suitable for low-carb diets.
• Rich in vitamins and minerals from zucchini and cauliflower.
• Contains healthy fats from olive oil and cheese.

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