Need an easy, low-net carb casserole? This dish is amazing!
For the past few years, cauliflower and zucchini have kicked kale to the curb as the ultimate carb replacement in many of our traditional recipes. (trust me – we are thrilled about this!) This simple casserole takes full advantage of both cauliflower rice (sold in the freezer section of our supermarkets) and zucchini. We continued to skinny our dish by using lean ground beef (saving a ton of calories and fat) and light sour cream. Add in some mushrooms, and we have an amazing casserole the entire family will love!
Prep Time: 15 minutes
Cook Time: 25 minutes
Step 1: Preheat oven to 350 degrees.
Step 2: Prepare cauliflower rice according to package directions. Place to the side.
Step 3: Place a large skillet over medium heat. Add beef. Cook until no longer pink.
Step 4: Add water, olive oil, zucchini, mushrooms, and onions. Cook until vegetables are soft, around 7-10 minutes.
Step 5: Stir in chili powder. Cook 1 minute.
Step 6: Stir in cauliflower rice, green chiles, sour cream, and 1/2 cup mozzarella cheese.
Step 7: Pour mixture into a greased 9 x 13 baking pan. Bake 20-22 minutes. Serve.
Dietary Fat 11g
Saturated Fat 5g
Total Carbohydrates 6g
Dietary Fiber 2g