2 small zucchini, sliced
1/4 cup heavy cream
1/2 cup shredded cheddar cheese
1/4 cup grated Parmesan cheese
2 green onions, finely chopped
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
Salt and pepper to taste
Cooking oil or cooking spray for greasing ramekins
Preheat your oven to 375°F (190°C).
Grease four ramekins with cooking oil or cooking spray.
Use a clean kitchen towel or paper towels to squeeze out any excess moisture from the sliced zucchini.
In a mixing bowl, combine the sliced zucchini, eggs, heavy cream, shredded cheddar cheese, grated Parmesan cheese, green onions, garlic powder, dried oregano, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
Divide the mixture evenly among the greased ramekins, filling them about 3/4 full.
Place the ramekins on a baking sheet and bake in the preheated oven for 20-25 minutes, or until the tops are golden brown and the center is set.
Remove from the oven and let the casseroles cool for a few minutes before serving.
Serve the cheese, eggs, and zucchini casserole hot, straight from the ramekins.
This keto-friendly casserole is a delicious and easy option for a breakfast or brunch dish. The combination of zucchini, cheese, and eggs creates a flavorful and satisfying meal. Feel free to customize the recipe by adding other keto-friendly ingredients such as cooked bacon, diced bell peppers, or mushrooms. Enjoy your cheesy and nutritious casserole!