Keto Artichoke Egg Bake Recipe

About this recipe

A delicious and low-carb keto-friendly casserole featuring artichokes, mushrooms, and cheddar cheese, perfect for a satisfying dinner.

Ingredients

• 150 g Spring Onion (Kandychi Path)
• 100 g Garlic - Single Clove
• 125 g White Shimeji Mushroom (Anabe)
• 1 pack (1 kg) Amul Diced Cheddar
• 250 g Zucchini Green
• 1 ltr Oreal Canola Oil (From The House Of Pansari)
• 100 g Milky Mist Cooking Unsalted Butter
• 100 ml Oleev Olivana Natural Olive Oil (Bottle)

Instructions

1. 1. Preheat your oven to 350°F (175°C). Grease a 13x9-inch baking dish and set aside.
2. 2. Drain the zucchini, reserving 1/2 cup of the olive oil. Slice the zucchini and set them aside.
3. 3. Heat 1 tablespoon of canola oil in a small skillet over medium heat. Add 1/2 cup of chopped green onions and sauté until tender, about 2-3 minutes. Add the single garlic clove, finely minced, and cook for an additional minute. Remove from heat.
4. 4. In a large mixing bowl, stir together the sliced zucchini, 3 cups of diced cheddar cheese, the sautéed onion and garlic mixture, and the reserved olive oil. Mix until well combined.
5. 5. Pour the mixture into the prepared baking dish, spreading it evenly. Bake, uncovered, for 35-40 minutes or until a knife inserted into the center comes out clean.
6. 6. Let the casserole stand for 5 minutes before slicing and serving. Enjoy your keto-friendly dinner!