ZUCCHINI, SOUR CREAM AND JACK CHEESE BAKE

KAREN'S ZUCCHINI, SOUR CREAM AND JACK CHEESE BAKE
4 tablespoons butter, divided
1 cup onion, finely chopped, 4 ounces or 1 medium onion
1 clove garlic, minced
1 1/4 pounds zucchini, sliced 1/8" thick *
4 ounces Monterey Jack cheese, shredded, 1 cup
1 egg
1/2 cup sour cream
1 teaspoon salt, or to taste
1/2 teaspoon pepper
1 ounce freshly grated parmesan cheese, optional

Butter or spray a 6x8" baking dish or a 6-cup casserole dish. Melt 1 tablespoon of the butter in a large skillet over medium-low heat. Add the onion and garlic; saut?until the onion is soft and translucent. Transfer to a small bowl.

Melt the remaining butter over medium-low heat in the same skillet. Add the zucchini and cook, stirring frequently until the zucchini is tender. Turn the heat to high very briefly; cook and stir constantly until most of the liquid has evaporated.

Transfer to a food processor and pulse until smooth. Add all the remaining ingredients except the onions and parmesan cheese and pulse to combine. Add the onions and pulse just to combine. Pour into the baking dish. Sprinkle the parmesan cheese over the top, if using. Bake at 350?for 30 minutes or until golden brown on top and set in the middle.

Makes 4-6 servings
Can be frozen

* About 1 1/2 pounds before trimming or 4 medium zucchini.

Per 1/4 Recipe: 319 Calories; 28g Fat; 12g Protein; 8g Carbohydrate; 2g Dietary Fiber; 6g Net Carbs

Per 1/6 Recipe: 213 Calories; 18g Fat; 8g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs

This is one of Karen Barnaby's recipes but I changed a few things. I used regular onion instead of green onions because I didn't have any on hand. I had a 4 ounce chunk of Monterey jack cheese so I used it all instead of the 2 ounces Karen called for. I slightly increased the amount of zucchini and used a smaller baking dish than called for because it would have come out too thin baked in an 8x8" pan. Karen added 2 teaspoons fresh basil to hers but I left that out and added some pepper instead. I also doubled the amount of salt, but you can add it to your taste. I also topped mine with some freshly grated parmesan cheese because I had some to use up and it just sounded like a good idea. Here's a link to Karen's original recipe.

Although the flavor of this is very good, it came out a little watery. Mine also took longer to bake but that's because my oven temperature inadvertently had gotten turned down 25 degrees. Maybe it would have set up better in the center had the oven been the correct temperature. I really liked the parmesan cheese on top.

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