Vegetarian keto tomatoes & zucchinis casserole
This casserole is all about a delicious blend of veggies and melted cheese... Veggies are layered in a baking dish, accompanied by crumbled feta cheese and topped with parmesan cheese, tomatoes and olives. Mediterranean flavors prevail...!
PREP
20 min
COOK
25 min
SERVINGS
5
Nutrition facts
Energy: 418 kcal
Protein: 20.0 gr
Fat: 34.8 gr
Net carbs: 6.4 gr
Ingredients
500 gr tomatoes
500 gr zucchini(s)
5 tbsp(s) olive oil (68 gr)
150 gr feta cheese - regular or vegetarian
Seasoning
salt (to taste)
ground black pepper (to taste)
2.5 tsp(s) dried ground oregano (5 gr)
Topping
2.5 cup(s) shredded mozzarella - regular or vegetarian (280 gr)
Optional
10 green olives (27 gr)
Instructions
- Preheat the oven to 180°C / 350°F
- Thoroughly wash the tomatoes -preferably classic tomatoes- & the zucchinis and cut them into thin slices
- Grease a baking dish with some of the olive oil
- Lay half of the zucchini slices at the bottom of the baking dish and season with salt & pepper
- Then, lay half of the tomato slices and season with salt & oregano
- Crumble the feta cheese on the tomatoes and sprinkle the rest of the olive oil
- Then, lay the rest of the tomato slices (optionally keep aside a few slices for topping), add salt & oregano, as well as the rest of the zucchini slices, add salt & pepper
- Spread on top the shredded mozzarella cheese, add the tomato slices you've kept aside and lay some green olives (optional)
- Bake in the oven for 20-25 minutes, until the cheese is melted
- Remove from oven and let it sit for 10-15 minutes, before cutting & serving
Notes
✔ Serving size: 1 piece (out of 5)
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