Baked Zucchini with Pepper Jack Cheese

Yield: 4 servings

Ingredients:

4 Tbsp. unsalted butter
1/2-cup green onion, finely chopped
1 clove garlic, minced
1 lb. zucchini, trimmed and sliced 1/8-inch thick
1/2 cup grated pepper jack cheese
1 egg
1/2-cup sour cream
2 Tbsp. dry white wine
1/2 tsp. salt
2 Tbsp. chopped fresh basil or I tsp. dried

Procedu

Preheat the oven to 350 degrees F. Butter an 8 by 8-inch baking dish.

Melt 1 Tbsp. of the butter in a large frying pan over medium heat. Add
the onion and garlic and sauté until the onion is translucent.

Scrape into a bowl. Melt the remaining butter over medium high heat in
the same frying pan.

Add the zucchini and cook, stirring frequently until the moisture has
evaporated and the zucchini is tender. Transfer to a food processor
and pulse until smooth.

Add the remaining ingredients except the onion, garlic mixture and
pulse to combine.

Add the onions and garlic and pulse once. Pour into the prepared
baking dish. Bake for 30 minutes until lightly golden.

Carbohydrates: 4 grams
Net Carbohydrates: 3.25 grams
Fiber: 0.75 grams
Protein: 6.75 grams
Fat: 23 grams
Calories: 252

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