Sometimes you open the fridge and ou feel like there’s nothing there to cook a meal and you really need to pay a visit to the supermarket. But then you open it again and realize you can test a recipe you had in mind a long time ago and you were afraid to try: keto zucchini souffle. Why afraid? Because I was positive the zucchini slices will remain raw and crunchy. Of course, this wasn’t the case, since I sliced them perfectly with my special grater.
1 medium zucchini
20 grams butter (0.7 oz)
200 grams mozzarella (7 oz)
100 grams goat cheese (3.5 oz)
50 grams smoked cheese (1.7 oz)
50 grams sheep cheese (1.7 oz)
I sliced the zucchini with the special grater and I sprinkled a bit of salt on top of it. I then greased a pot with some butter and placed the first layer of zucchini. I alternated the zucchini layers with different cheese combinations, and at the end, I poured the eggs, lightly beaten. If you have any left, add some mozzarella on top. Put the pot in the oven for about 30 minutes, at medium heat. Enjoy!