30-Minute Keto Zucchini Beer Macaroni and Cheese
Rich and cheesy with great complexity of flavor, this low-carb zucchini macaroni and cheese is healthy comfort food!
Servings 4 servings
Calories 373kcal
Ingredients
- 2 tablespoons clarified butter ghee or bacon grease
- 1/2 medium yellow onion diced
- 1 1/4 lbs zucchini halved lengthwise and cut into 1/2-inch thick slices
- 1/2 cup gluten-free ale or vegetable stock
- 4 oz cream cheese full fat
- 6 oz Cheddar cheese shredded
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon sea salt
- 1/8 teaspoon black pepper
- 1/8 teaspoon smoked paprika
- 2 tablespoons Parmesan cheese freshly-grated
- 2 pinch dried Italian seasoning for sprinkling on top (optional)
Instructions
- Heat the butter or bacon grease in a large skillet over medium heat. Once hot, add the onion and cook until starting to soften, about 3 to 5 minutes, stirring occasionally. Stir in the zucchini, turn the heat up to medium-high, and cook until the zucchini is softened, about 4 to 5 minutes, stirring occasionally. Transfer the vegetables to a bowl and set aside for now.
- To the same skillet, add the beer and stir with a wooden spoon to scrape up any brown bits that have formed on the bottom. Turn the heat down to medium.
- Whisk in the cream cheese until smooth. Stir in the Cheddar a handful at a time until smooth. Stir in the Dijon, salt, black pepper, and smoked paprika.
- Preheat the broiler. Stir together the vegetables and cheese sauce and pour into an 8 by 8-inch baking dish. Sprinkle the Parmesan on top. Broil until bubbling and browned on top. Top with a couple pinches of dried Italian herb mix, if desired.
- Serve warm.
Nutrition
Calories: 373kcal | Carbohydrates: 7.8g | Protein: 15.1g | Fat: 31.6g | Polyunsaturated Fat: 6g | Fiber: 1.8g