Scalloped Zucchini

Scalloped ZucchiniThis cheesy, delicious zucchini will make a wonderful Holiday side dish.  It is so rich and tasty!  My husband dipped up seconds and he rarely does that with vegetables!  This was delicious with baked chicken or would be delicious with grilled steaks or pork chops!  Although I used my Joyce Chen Spiralizer to make zucchini ribbons, you could use another blade for “zoodles“, or just thinly sliced zucchini if you prefer.  This recipe is suitable for Atkins Induction, Keto diets and Primal Blueprint occasionally.

Many delicious low-carb recipes like this can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends (me included).  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon  or our direct order site: DISCLAIMER: I do not accept payment for this book promotion. I promote the books because they are great cookbooks anyone would be proud to add to their cookbook collection.


12 oz. zucchini, cut into ribbons or zoodles

½ T. minced dehydrated onion, toasted

1½ oz. red bell pepper, chopped

½ c. sour cream

3 oz. cream cheese

¼-½ cube beef bouillon (or granules), or 1/8 tsp. Better Bouillon Beef Soup Base

Dash coarse black pepper

2 oz. (½ c.) shredded mozzarella cheese

VARIATION:  1)   Add already cooked chicken meat, ground pork or ground beef for a meal!  2) Use finely chopped cabbage lightly sauteed in bacon grease a few minutes in place of the zucchini before constructing the dish.  Yummy and doesn’t taste like cabbage at all, so a great idea for those reticent kiddoes and hubbies (like mine) that don’t like cabbage.

DIRECTIONS:  Preheat oven to 350º.  Lightly oil a ceramic baking dish and set aside.  Place the minced onion in a baking pan and toast in the oven until lightly browned, about 5 minutes. Using your spiralizing tool, cut zucchini into ribbons, zoodles or slice very thin with a knife.  Place in large mixing bowl.  Soften cream cheese in microwave in a small bowl.  Add sour cream to the cream cheese and blend the two along with the beef bouillon base and black pepper.  Add the chopped red pepper and stir well to coat the ribbons with the liquid mixture.  Spoon half the mixture into the baking dish and top with half the mozzarella cheese.  Spoon the remaining mixture on top and spread the remaining mozzarella on top. Cover with foil and bake 20 minutes.  Remove foil and bake 15-20 minutes longer uncovered or until bubbly and beginning to lightly brown on top.  Serve while hot.

NUTRITIONAL INFO:   Makes 5 servings, each contains:

169.4 calories, 14.24 g fat, 6.04 g carbs, 1.50 g fiber, 4.54 g NET CARBS, 5.36 g protein and 205 mg sodium

Leave a Comment

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s