Low Carb Classic Shells and Cheese
Indulge in the comforting flavors of your favorite cheesy pasta dish—reimagined as a guilt-free, low-carb masterpiece with this Low Carb Classic Shells and Cheese recipe. Perfectly roasted zucchini rounds take center stage, cleverly transformed into "shells" that soak up a rich, creamy cheese sauce bursting with flavor. Made with a velvety combination of cheddar, cream cheese, Parmesan, and a hint of paprika and mustard powder, this dish delivers all the savory decadence without the carbs. Ready in under an hour and ideal for family dinners or meal prep, this keto-friendly alternative is baked to golden perfection for a luscious, satisfying twist on a classic.
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Recipe Information
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
Instructions
Preheat your oven to 375°F (190°C).
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.
Place the zucchini shells in a large bowl, drizzle with olive oil, and season with salt and black pepper. Toss to coat evenly.
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.
In a large saucepan over medium heat, melt the unsalted butter. Add the minced garlic and sauté for about 1 minute until fragrant.
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.
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.
Stir in paprika and mustard powder. Adjust seasoning to taste with additional salt and pepper, if needed.
Fold the roasted zucchini shells into the cheese sauce, ensuring they are fully coated.
Transfer the zucchini shells and cheese mixture to a greased baking dish and spread evenly.
Bake in the oven for about 15 minutes, or until the top is bubbling and golden brown.
Allow to cool slightly before serving. Enjoy your low-carb classic shells and cheese!
Nutrition Facts
Calories |
3184 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 279.3 g | 358% | |
| Saturated Fat | 159.1 g | 796% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 752 mg | 251% | |
| Sodium | 4920 mg | 214% | |
| Total Carbohydrate | 46.5 g | 17% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 24.2 g | ||
| Protein | 118.9 g | 238% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 3175 mg | 244% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 2620 mg | 56% | |
*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.
