Keto Cheese And Bacon Summer Pot Luck Casserole Recipe

Gluten Free
Lunch
Main Dishes
4.5/5
(1369 reviews)
Keto Cheese And Bacon Summer Pot Luck Casserole
Zylo Recipes

Description

This delightful summer casserole is destined to be a crowd-pleaser, brimming with rich flavors and textures. Imagine a symphony of four cheeses harmonizing with savory ground turkey, and the satisfying crunch of crisp pancetta, all nestled amongst strands of tender vegetable spaghetti. This is more than just a dish; it's an invitation to share joy with family and friends, perfect for potlucks and casual gatherings.

This layered casserole is a tapestry of complementary ingredients, each contributing to the overall experience. A base of seasoned ground turkey is artfully topped with ribbons of zucchini, offering a fresh counterpoint to the richness to come. A creamy sauce, infused with the aromatic essence of garlic and the sharp tang of parmesan, blankets the zucchini, creating a velvety foundation for the next layer.

Then comes the cheese – a generous blanket of melted mozzarella, its mildness contrasting beautifully with the sharpness of cheddar. Diced pancetta adds a smoky depth and a delightful salty pop, while sweet red onion provides a subtle sweetness and a welcome bit of bite. This layering process is then lovingly repeated, building a casserole of incredible depth and complexity.

As the casserole bakes in the oven, the cheeses melt and meld, the flavors deepen, and the top transforms into a golden-brown masterpiece, bubbling with anticipation. The aroma alone is enough to entice, promising a comforting and satisfying meal. Given the decadence of this casserole, with its abundance of dairy, consider serving it with something light and refreshing to balance the richness.

This casserole shines at summer potlucks, paired with a vibrant garden salad bursting with fresh greens and seasonal vegetables. It's equally at home as a family dinner, served alongside a medley of steamed green vegetables, providing a nourishing and balanced meal. Whether you're looking for a dish to share or a comforting meal for your loved ones, this layered casserole is sure to impress.

Preparation Time

Prep Time
20 min
Cook Time
47 min
Total Time
1 h 7 min

Nutrition Information

Per 1 servings serving
C
Calories
550 Kcal

C
Carbs
5 g
Fi
Fiber
2 g
Sugar
2 g

P
Protein
30 g

C
Fats
50 g
Saturated Fats 30 g
Unsaturated Fats 15 g

Cholestrol 150 mg
Sodium 500 mg
Potassium 200 mg
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Ingredients

    1.
    Ground Turkey
    Ground Turkey
    15 ounce
    2.
    Pancetta by Daniele
    Pancetta by Daniele
    2 ounce
    3.
    Cream Cheese Spread
    Cream Cheese Spread
    2 tablespoon
    4.
    Parmesan Cheese
    Parmesan Cheese
    2 tablespoon, grated
    5.
    Mozzarella Cheese
    Mozzarella Cheese
    1 cup, grated
    6.
    Cheddar Cheese
    Cheddar Cheese
    1 cup, grated
    7.
    Oregano, Dried
    Oregano, Dried
    1 teaspoon
    8.
    Olive Oil
    Olive Oil
    1 tablespoon
    9.
    Red Onion
    Red Onion
    1 small
    10.
    Zucchini
    Zucchini
    1 large
    11.
    Garlic Powder
    Garlic Powder
    1 teaspoon
    12.
    Salt, Sea Salt
    Salt, Sea Salt
    1 teaspoon
    13.
    Black Pepper
    Black Pepper
    ⅛ teaspoon
    14.
    Butter, Unsalted
    Butter, Unsalted
    1 tablespoon
    15.
    Chicken Broth, Bouillon Or Consomme, Ready-to-serve Can
    Chicken Broth, Bouillon Or Consomme, Ready-to-serve Can
    ½ cup

Instructions

    1.
    Slice the ends from the zucchini, peel away the outer skin and discard. Peel the zucchini into wide strips using a vegetable peeler to create to create pasta style ribbons. Add to a large bowl and sprinkle with half a teaspoon of salt. Toss to combine. Set to one side for 15 minutes to extract any excess moisture, then squeeze the zucchini to drain away any liquid.
    2.
    Heat the olive oil in a skillet over a medium/ high heat. Add the pancetta and cook through until crisp and golden. Remove from the skillet with a slotted spoon and set to one side.
    3.
    Add the ground turkey to the same skillet. Cook through until browned all over. Set to one side.
    4.
    Melt the butter in a small saucepan over a low/medium heat. Add the cream cheese, parmesan, garlic powder; oregano, remaining salt and pepper. Stir to combine, cooking until the cheeses have melted.
    5.
    Add the chicken stock to the saucepan. Stir well to combine with the melted dairy. Simmer gently for a few minutes to heat through and thicken to a creamy sauce consistency.
    6.
    Whilst the sauce is cooking you can prepare the cheese and pancetta layer. Finely dice the onion and add to a mixing bowl along with the mozzarella, cheddar and cooked pancetta. Mix together well to combine.
    7.
    Preheat the oven to 400 degrees Fahrenheit. Spoon half the ground turkey into the base of a medium oven proof dish. Ensure that you have created an even layer.
    8.
    Now to create the ‘pasta’ layer. Take half of the zucchini noodles and layer them over the ground turkey. Again, ensure that this is even.
    9.
    Now to add the sauce. Spoon half the cream cheese sauce over the top of the zucchini noodles. Ensure that you cover the zucchini and turkey evenly in the sauce.
    10.
    Now for the cheese layer. Scatter half the grated cheese, onion and pancetta mixture over the sauce, zucchini and turkey. Again, ensure that this is in an even layer.
    11.
    Next repeat the above layering processes with the remaining ingredients. Add a layer of turkey, zucchini, sauce and cheese. Ensure that everything is level so that the casserole cooks through evenly.
    12.
    Cover the casserole in foil and transfer to the oven. Bake for 15 minutes. After this time, remove the foil and bake for a further 10-12 minutes. The casserole should be hot through, bubbling and golden on top.