Low Carb Classic Potato Bake
Indulge in the creamy, cheesy goodness of a comfort-food classic—reimagined for a low-carb lifestyle—with this Low Carb Classic Potato Bake. Instead of potatoes, this recipe features tender cauliflower florets and zucchini slices as the base, delivering all the satisfying texture and flavor without the carbs. Smothered in a rich blend of heavy cream, cream cheese, and butter, and topped with shredded cheddar and Parmesan, this dish transforms into a bubbling, golden masterpiece after baking. Perfect for keto enthusiasts or anyone seeking a healthier alternative, this savory bake is a crowd-pleaser for both everyday meals and special occasions. Ready in under an hour and garnished with fresh parsley, it’s an irresistible way to enjoy indulgence with less guilt.
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Recipe Information
Ingredients
- 1 large head Cauliflower
- 1 large Zucchini
- 1 cup Heavy cream
- 4 ounces Cream cheese
- 2 cups Cheddar cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 2 tablespoons Butter
- 2 cloves Garlic, minced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C).
Cut the cauliflower into small florets and slice the zucchini into 1/4-inch thick rounds. Set these aside.
Bring a large pot of water to a boil. Add the cauliflower florets and cook for about 5 minutes, until just tender. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Add the minced garlic and saute for about 30 seconds, until fragrant.
Add the heavy cream and cream cheese to the pan, stirring until the cream cheese is fully melted and the mixture is smooth.
Season the cream mixture with salt and black pepper.
In a large mixing bowl, combine the cooked cauliflower and zucchini. Pour the cream cheese mixture over the vegetables and toss gently to coat.
Transfer the vegetable mixture to a 9x13-inch baking dish. Sprinkle the shredded cheddar cheese evenly over the top.
Bake in the preheated oven for 30 minutes, until bubbling and the cheese is golden brown.
Sprinkle the grated Parmesan cheese and chopped parsley over the baked vegetables.
Allow the bake to cool slightly before serving. Enjoy your low carb classic potato bake!
Nutrition Facts
Calories |
2755 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 229.1 g | 294% | |
| Saturated Fat | 141.0 g | 705% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 700 mg | 233% | |
| Sodium | 8661 mg | 377% | |
| Total Carbohydrate | 77.4 g | 28% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 37.8 g | ||
| Protein | 98.4 g | 197% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 2410 mg | 185% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 3535 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
