Zucchini Mushroom Daikon Casserole. I know that casserole dish looks like it has gone through the Boer War because it has. It was my mom’s long before I got it is 1992. As I write this recipe I have had three portions of it with the 4th waiting in the wings. (I only made ½ the recipe). This casserole is all about the protein and fat and has nothing to do with calories and if anyone cares the carbohydrates are 3% of the total.
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- 3 Zucchini
- 1½ Lb Daikon Radish
- ½ Lb Mushrooms
- Small Yellow Onion
- 3 Eggs
- ½ C Ground Pork Rinds***
- ½ C Parmesan Cheese
- 4 Oz Provolone
- 4 Oz Shredded Mozzarella
- 1 t Salt
- ¾ t Pepper
- 1 T Olive Oil
- ½ C Sour Cream
- ¼ C Fresh Chives
- 1 t Butter
- Preheat oven to 350°
- Grate Daikon Radish and blanch about 5 minutes.
- Drain and squeeze, squeeze, squeeze & put into a large mixing bowl.
- Grate zucchini, put into another bowl, sprinkle lightly with salt, toss well, & let sit for 15-20 minutes.
- Drain and squeeze, squeeze, squeeze.
- Mix pork rinds & Parmesan cheese and set aside.
- Dice onion & mushrooms and sauté until softened & fragrant. Set aside.
- Grease 8” casserole dish with 1 t butter, put in enough pork rind mix in bottom and coat including the sides. Dump any left-over back into original.
- Mix radish & zucchini and squeeze one more time. Do not rinse out any salt from the zucchini.
- Beat eggs, add salt & pepper & beat again, add to radish & zucchini, and mix well.
- Put half of mix down into dish, and sprinkle with onions & mushrooms.
- Sprinkle with Mozzarella and lay in sliced Provolone on top.
- Put on last half radish mix, smoothing top, sprinkle on last half pork rinds & drizzle with olive oil.
- Bake 40-45 minutes & allow to rest on counter for 10-20 minutes before serving.
- Top with sour cream & fresh chives.
- 8 Servings
- 277 Calories, 19.9g Protein, 18.4g Fat, 9.3g Carbs, 3.2g Fiber, 6.1g Net Carbs