Zucchini, Sour Cream and Jack Cheese Bake

Serves 4

· 4 Tbsp. unsalted butter

· 1/2 cup finely chopped green onion

· 1 clove garlic, minced

· 1 lb. zucchini, trimmed and sliced 1/8-inch thick

· 1/2 cup grated Jack cheese - hot pepper is good!

· 1 egg

· 1/2 cup sour cream

· 1/2 tsp. salt

· 2 Tbsp. chopped fresh basil or I tsp. dried

Preheat the oven to 350°F. Butter an 8 by 8-inch baking dish.

Melt 1 Tbsp. of the butter in a large frying pan over medium heat. Add the onion and garlic and sauté until the onion is translucent. Scrape into a large bowl. Melt the remaining butter over medium high heat in the same frying pan. Add the zucchini and cook, stirring frequently until the moisture has evaporated and the zucchini is tender. Transfer to a food processor and pulse until smooth. Add the remaining ingredients and pulse to combine. Add the onions and pulse once. Pour into the prepared baking dish. Bake for 30 minutes until lightly golden.

· Total Calories: 1008

· Fat: 93 grams

· Carbs: 16 grams

· Fiber: 3 grams

· Protein: 27 grams

source: www.lowcarb.ca

Karen Barnaby