Low Carb Classic Shells and Cheese
Indulge in the creamy, cheesy goodness of this Low Carb Classic Shells and Cheese, a guilt-free twist on the iconic comfort food! Instead of traditional pasta, this recipe uses roasted zucchini "shells" for a low-carb alternative that’s tender yet satisfying. Tossed in a rich, velvety cheese sauce made with heavy cream, cream cheese, sharp cheddar, and Parmesan, every bite is bursting with flavor. Aromatic garlic, a touch of paprika, and a hint of mustard powder elevate the sauce, while a quick oven bake ensures a perfectly bubbly, golden top. Ready in just 45 minutes and packed with wholesome ingredients, this keto-friendly dish is a perfect choice for a weeknight dinner or a crowd-pleasing side. Savor the comfort of mac and cheese without compromising your low-carb lifestyle!
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Ingredients
- 4 Zucchini (medium)
- 2 tablespoons Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Unsalted butter
- 2 cloves Garlic (minced)
- 1 cup Heavy cream
- 4 ounces Cream cheese
- 2 cups Cheddar cheese (shredded)
- 0.5 cup Parmesan cheese (grated)
- 0.5 teaspoon Paprika
- 0.5 teaspoon Mustard powder
Directions
Step 1
Preheat your oven to 375°F (190°C).
Step 2
Cut the ends off the zucchini and slice them into approximately 1/4-inch thick rounds. Using a small cookie cutter or knife, cut out the center of each round to make them resemble shells.
Step 3
Place the zucchini shells in a large bowl, drizzle with olive oil, and season with salt and black pepper. Toss to coat evenly.
Step 4
Spread the zucchini shells in a single layer on a baking sheet lined with parchment paper. Place in the preheated oven and roast for 10 minutes. Remove from oven and set aside.
Step 5
In a large saucepan over medium heat, melt the unsalted butter. Add the minced garlic and sauté for about 1 minute until fragrant.
Step 6
Slowly add the heavy cream and bring to a gentle simmer. Stir in the cream cheese until it has melted completely and the mixture is smooth.
Step 7
Reduce the heat to low and gradually add the shredded cheddar cheese and grated Parmesan cheese, stirring constantly until the cheese is fully melted and the sauce is creamy.
Step 8
Stir in paprika and mustard powder. Adjust seasoning to taste with additional salt and pepper, if needed.
Step 9
Fold the roasted zucchini shells into the cheese sauce, ensuring they are fully coated.
Step 10
Transfer the zucchini shells and cheese mixture to a greased baking dish and spread evenly.
Step 11
Bake in the oven for about 15 minutes, or until the top is bubbling and golden brown.
Step 12
Allow to cool slightly before serving. Enjoy your low-carb classic shells and cheese!
Nutrition Facts
| Serving size | (1548.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3183.6 |
| Total Fat 279.3g | 0% |
| Saturated Fat 159.1g | 0% |
| Polyunsaturated Fat 4.3g | |
| Cholesterol 751.8mg | 0% |
| Sodium 4919.7mg | 0% |
| Total Carbohydrate 46.5g | 0% |
| Dietary Fiber 8.9g | 0% |
| Total Sugars 24.2g | |
| Protein 118.9g | 0% |
| Vitamin D 48.0IU | 0% |
| Calcium 3175.1mg | 0% |
| Iron 5.4mg | 0% |
| Potassium 2619.7mg | 0% |
Source of Calories