As cheesy as most of the jokes made about the zucchini and its shape.

Ingredients

Topping:

• 3/4 c (1.5 oz) crushed pork rinds
• 1/4 c grated parmesan cheese
• 3/4 tsp onion powder
• 1/2 tsp salt

Casserole:

• 30 oz raw zucchini, thin sliced
• 1 tsp minced garlic
• 10 fresh basil leaves, chiffonade
• 3 Tbsp butter
• 1/2 c heavy cream
• 1/2 c extra sharp shredded cheddar cheese
• 1/4 c grated parmesan cheese
• 1/2 tsp salt
• 1/2 tsp black pepper

Directions:

1. Preheat the oven to 450F.
2. Combine pork rinds, 1/4 c parmesan cheese, onion powder, and salt in a small dish and set aside.
3. Melt butter in large skillet over medium heat.
4. Add zucchini and cook 5 minutes stirring regularly to ensure even cooking on all pieces.
5. Add garlic and continue to cook 1 minute.
6. Add heavy cream and cook until sauce begins to reduce and thicken (approximately 5 minutes).
7. Add basil, 1/4 c parmesan cheese, extra sharp shredded cheddar cheese, salt, and pepper and mix until well combined.
8. Transfer to 9X12 baking dish.
9. Sprinkle topping evenly over zucchini mixture.
10. Bake uncovered for 10 minutes.
11. Allow dish to cool 5 minutes before serving.

Nutritional Information (1/6th recipe)

To slice the Zucchini, I like to use this sweet spiralizer gadget I bought on Amazon.