Zucchini, Sour Cream and Jack Cheese Bake

[tamarian]

Auto generated link to page (Please do not remove): http://www.lowcarb.ca/karen/recipe066.html

[TeriDoodle]

Oh MAN! Does THAT sound goooooooood!!!

[tlawson]

Karen,

How do you come up with these GREAT ideas?!? I usually just saute zuccini in some butter with sundried tomato, garlic, basil, and a little sea salt. I can't wait to try this one!!

Theresa :wave:

[Karen]

I have long conversations with my "inner chef"!

Fact is, I've always loved cooking. One idea leads to another!

Karen

[Marilyn N]

This recipe sounds awesome!
Is the carb count for the entire recipe or just for each serving?

[Karen]

For the entire recipe since what constitutes a serving is quite a subjective process! ;)

Karen

[TriciaW]

Many, many thanks for your work on this forum! I made this recipe last night and it was incredible. I added a little more cheese (used Habinero Jack!) and twice the fresh basil and it turned out incredibly fantastic.

An interesting side note: I cooked this in a casserole dish on my gas barbeque grill! My oven is out of commission (the top range still works) but I was in a cooking mood so I set the grill to 350 and it turned out perfect! Who knew? As I live in California, I am pleased to know that if the next big earthquake hits I can still cook, with or without services. Thanks again!

[LCBarbara]

I have made this casserole twice since finding it several weeks ago. The first time was for my DH who raved about it and the second for his family, a group of notoriously picky eaters. A direct hit again! I doubled the recipe for the family meal. My s-i-l even pulled out the leftovers, microwaved it and ate it as a dip with tortilla chips!

Thanks for such a great recipe! It's going into the dinner rotation!

[alaskaman]

Wow, you really have some good ideas here. I may modestly say, I have a good reputation as a cook ( doesn't come out modest, does it) my dishes are attacked first at church potlucks, my piecrusts melt in the mouth, etc. But haven't really COOKED since getting serious about lowcarb. I see you have provided a way to go. Thanks.

[Karen]

I have a good reputation as a cook ( doesn't come out modest, does it) my dishes are attacked first at church potlucks, my piecrusts melt in the mouth, etc.
Hey alaskaman! If you've got it, flaunt it! :D

You will love cooking the LC way!

Karen

[alaskaman]

Regarding this recipe, I can only say, as Tarzan always said when swinging from vine to vine, UMGAWA!!!

[Frangi]

I looked at this recipe yesterday thought YUMMY! Printed it out and intended to make it for dinner last night. Well, I got home looked again at it and decided I was too lazy to get out and clean the food processor so I just trimmed and sliced my Zucchini, sliced up the onions and brown them in butter with salt, pepper and garlic. When they were done i simply added some sour cream and stirred it up real good. Man o man was that delicious! This is a keeper and adapted to the short cuts really well. Thanks for the idea!

[burkesincs]

Karen - I just wanted to say THANKS! I am relatively new to this forum, but since I found it I've prob. spent 10 hrs. in the recipes. Your recipes, specifically, have helped me stay on course and shown me that this really is a WOE I can live with. I can tell from your posts how much of your busy time you spend helping others understand LC nutrition, FAQs, etc., and, not to sound TOO mushy, but you've really helped me. Also, your personal recipes are wonderfully delicious. Have you written a LC cookbook? If not, you should. I'll be fighting off others to purchase it. I would love to take your cooking class but can't b/c I'm in Texas. But I just wanted to express my appreciation and say THANK YOU!

[Karen]

Thanks so much for the compliments! You don't sound mushy at all. :)

Have you written a LC cookbook? If not, you should. I'll be fighting off others to purchase it.
I have and it will be out in 2004. There'll be plenty printed, so no fighting will be necessary! :lol:

Karen

[Splendid]

Wow, that was just amazing. It reminded me a little of the artichoke and spinach dip I was addicted to at "my" restauraunt. I was so happy when my little one wouldn't eat his, more for Mama.

[ewinpa]

Hi, new to your recipes, they look great. OK, my dumb question-When trying to get single serving stats, we're just dividing your stats by 4, right?

[Karen]

we're just dividing your stats by 4, right? 4, 6, 8... It depends on how big your portion sizes are.

Karen

[Ladyborg]

I made this last night with a few modifications. I left the zucchini whole. Even my hubby who is a devout, non veggie eater liked it! So I skipped the shredding step. I added more cheese, I knew it would be necessary to get him to enjoy it.

I beat the egg slightly in a bowl before adding it to the rest of the stuff. Mixed it all really well, and topped with more Jack cheese.

Delish!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

[LadyBelle]

I made this and loved it, couldn't stop eating it. Unfortunetly the kids didn't share in my enthusiasm, though they both tried a bite.

More for me, but on with the quest to find ways to get veggies into them.

[Ladyborg]

Add more cheese to it. I made it with about double the cheese in the recipe. If my hubby liked it, I know your kids will. Also, I think leaving the zucchini intact (rather than mushing everything else into a pulp) is better. Try it that way!

[binki]

I made this tonight. I didn't have jack cheese in the fridge, like I thought I did, so I used muenster, and it worked swimmingly.

I also made a brussels sprouts recipe from the book, the one with the pignoli and balsamic vinegar. It was also yummy!

[AmandainBC]

Sounds really yummy

[binki]

It was! I did it more or less by the book--the food processor was already dirty from shredding the cheese, so why not.

One little variation: when I scraped the half-cup of scallions out of the pan at the beginning, I went all crazy and put them into a small bowl, not a large one. Am I a wild renegade, or is that an error in the book? You decide!

[justducky2]

The flavor of this was delicious. But a question... is it supposed to be a creamy type of texture?? Mine was not firm at all...

[Karen]

The flavor of this was delicious. But a question... is it supposed to be a creamy type of texture?? Mine was not firm at all...
Yep! It's supposed to be creamy.

Karen

[kuteepie73]

:help: Karen, I am new to the LC thing..On my eigth day of induction and no cheats thus far..YAY!! I saw you said you had a cookbook out..what is the name of it and what is your whole name? Can I ifnd it at wal-mart? target or Barnes and noble??? or do you have a website I can order it from?? I would love to get it..I am getting really bored with the induction phase and I have only known how to make all the italian dishes I grew up with..so I am lost here...would LOVE to buy your cookbook..is it induction friendly and do you state what ones are and aren't in your book?? if you could let me know I would be ever so thankful and grateful!!!! Love, Tara :)

[kuteepie73]

I just answered my own question..LOL... I just clicked under your name on the low-carb gourmet and low and behold I found your book..LOL..~blushing~ As I said I am soooo new to this... :) So I will stick to my other question, are the recipes stated if they are induction friendly or not?? I willr ead the whole page about your book and I bet I will find the answer :) Where can I find it??..Geesh I may as well just go look first then post other questions..LOL...

[Karen]

So I will stick to my other question, are the recipes stated if they are induction friendly or not?? I willr ead the whole page about your book and I bet I will find the answer :) Where can I find it??..Geesh I may as well just go look first then post other questions..LOL...
There is an index in the book where the recipes are sorted from lowest carb count to highest so that will let you know if they are Atkins induction friendly or not.

I don't know what American bookstores carry it because I'm in Canada, but amazon.com has it available.

Karen

[cartersg1]

In my zucchini-laden, late-summer world, this is THE best recipe to use. Eventually, I will learn to lock my car doors at church. They look for places to stash an extra bag or two and if there's not a bag of zukes in your car... I don't mind - cake, bake, grilled, sliced and diced. It gets eaten. And I now own a Santoku knife - OOOOoooooo - and I'm taking a course from my local cooking school to REALLY learn how to use it well. :) I want at least two more of those knives, JUST to keep one clean at all times. I suppose I should get a dishwasher?? And not me??

OH - I did make this recipe with variations in veges - yellow summer squash and onions, brussel sprouts, broccoli and cauliflower. I haven't tried ALL the veges together. :) HHmmm....food experiment...

[Kristine]

I tried this today and it was awesome! :thup: I made two other half-hearted attempts at a zucchini/cheese casserole recently and they were okay, but disappointing. This was bang-on.

I don't have a food processor, so I just left the zucchini cut in small pieces. I also added a can of mushrooms, just for the sake of having another serving of veggies. I used 4 oz of marble cheddar. I think that was more than a cup, but... more cheese = good.

My SO loved it. This will be a staple from now on. :thup:

[kingafools]

just so i understand do the total carbs (16) mean per severing or for the entire dish? either way, is that how you you always label your recipes (by server/whole dish).

K
O
F

[kingafools]

never mind i found an answer http://forum.lowcarber.org/showthread.php?t=302233

K
O
F

[Ladyborg]

:thup: & :yum: