YIELD: 8 Servings
MACRONUTRIENT RATIO: 2:1
KETO DIET PLANS: Classic Keto, Modified Keto, Modified Atkins, Low Glycemic Index, and MCT Oil
Zucchini is readily available, inexpensive and low-carb on it’s own, it’s perfect for incorporating into ketogenic meal plans! We made this simple side dish to accompany our Sweet Italian Sausage & Chestnut Stuffed Turkey Breast for Thanksgiving 2018. You could easily add additional ingredients such as onion, tomato, or other spiralized vegetables to this dish to add different flavors and textures. To save time, or if you do not have a spiralizer, look for pre-spiralized vegetables in the produce department. Please do not use frozen spiralized zucchini for this recipe as it has not been tested. Crumbled pork rinds would be a fantastic topping for added crunch!
If you are looking for 4:1 ratio Thanksgiving recipes, please download our free Thanksgiving 2017 eBook!
8 cups or 800 grams loosely packed zucchini noodles
1 cup or 238 grams heavy cream
4 ounces or 113 grams shredded gruyere cheese
3 tablespoons or 42 grams butter
Optional seasonings: Salt, papper, garlic powder, fresh herbs
1Place the zucchini noodles in a mesh colander, sprinkle with salt and toss to coat evenly. Allow them to sit over the sink for about 2 hours, they should release a good amount of moisture. Gently dry and squeeze the excess moisture from the noodles with a paper towel. 2Pre-heat the oven to 350 degrees. Grease a 9 inch baking dish with a small amount of butter then place the zucchini noodles in the baking dish in an even layer. 3In a small sauce pan, combine the heavy cream, butter and cheese. Heat the mixture over medium heat until the butter and cheese are completely melted and the sauce is smooth. Remove from the heat and add optional seasonings. 4Pour the cream mixture over the noodles and bake for about 1 hour or until nicely browned. Allow this to cool for about 15 minutes then slice into 8 pieces before serving.