Zucchini casserole with turkey
Zucchini gives this casserole more moisture and volume, while turkey, eggs, and brynza add protein and satisfying richness. The result is soft, home-style, and easy to fit into a family keto dinner without grains or flour.
Slice the zucchini (700 g) into very thin rounds. Cut the turkey fillet (350 g) into small pieces and season it with table salt (4 g), black pepper (1 g), and nutmeg (1 g).
Grate or crumble the brynza (100 g). Mix the eggs (150 g) with the 10% fat cream (150 g) until smooth. Lightly grease a baking dish with olive oil (10 g), then arrange layers of zucchini, turkey, and cheese.
Pour over the egg-and-cream mixture so the top layer is well covered. Cover the dish with foil and bake at 180 °C for about 30 minutes, then remove the foil and bake for about 10 minutes more until the top turns golden.
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