Keto Zucchini Bake

I hope you enjoy this delicious KETO #comfortfood dish! Perfect on its own with garlic toast or a great side dish to chicken or steak!
Ingredients:
-3 large organic zucchini, chopped into cubes
-4 string cheese, chopped into cubes (you could use shredded but I like the way these melt into bigger bites of cheese 🙂)
-2 tbsp organic olive oil
-your favorite seasonings to taste (I used pink sea salt, onion salt, garlic powder, truffle seasoning, basil & oregano, about a tsp each)
-1 container romesco dip from Trader Joe’s
-1 container full fat ricotta cheese
-1 cup shredded cheese
-low carb bread
-garlic
-butter
-parmesan cheese
Directions:
Zucchini Bake
1. Add the chopped zucchini and cheese stick cubes to a casserole dish.
2. Drizzle with olive oil, the seasonings you would like to use, and mix it together.
3. In a small bowl mix the romesco dip and 3 heaping tbsp of ricotta cheese. Mix together.
4. Pour mixture over the zucchini and stir well to combine.
5. Make little “boats” in your zucchini with a spoon and fill with about 1 tbsp of ricotta cheese each.
6. Top entire dish with shredded cheese.
7. Bake at 400 degrees for around 25 mins or until hot and bubbly.
Garlic Toast
1. Toast keto bread. Chop a clove of garlic in half and rub onto the hot toasted bread.
2. Spread on butter, a sprinkle of salt and, parmesan cheese.
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Talk naturally not like Justine Kameron ❤