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–+ servings
Patty Melts with Secret Sauce

Patty Melts with Secret Sauce: A Savory Twist You’ll Love

Enjoy these vibrant and nutritious Patty Melts with Secret Sauce for a delicious meal option that's low-carb and vegetarian.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegetarian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 2 cups Zucchini Chopped; can substitute with yellow squash.
  • 2 cups Bell Peppers Chopped; any variety can be used.
  • 1 cup Mushrooms Chopped; fresh or canned.
  • 2 cups Spinach Fresh, or well-drained frozen spinach.
  • 8 ounces Cream Cheese Can substitute with Greek yogurt.
  • 1 cup Vegetable Broth Use low-sodium or water as a substitute.
  • 1 cup Cheddar Cheese For topping; can use dairy-free cheese.
For Serving
  • 1 cup Fresh Herbs Optional for garnish.
  • 1 loaf Crusty Bread Serve alongside.

Equipment

  • Instant Pot

Method
 

Step-by-Step Instructions for Low-Carb Vegetarian Comfort Casserole
  1. Prep the Vegetables: Wash and chop zucchini, bell peppers, and mushrooms into bite-sized pieces.
  2. Sauté the Vegetables: Add chopped zucchini, bell peppers, and mushrooms to the Instant Pot. Sauté for about 5 minutes until softened.
  3. Mix in the Spinach and Cream Cheese: Stir in spinach and cream cheese, then add vegetable broth and mix until creamy.
  4. Pressure Cook the Casserole: Seal the Instant Pot and cook on high pressure for 10 minutes.
  5. Release Pressure and Add Cheese: Perform a quick release, stir, then fold in cheddar cheese until melted.
  6. Serve and Garnish: Let cool slightly, garnish with herbs, and serve with crusty bread.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 15gProtein: 10gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 45mgSodium: 500mgPotassium: 600mgFiber: 5gSugar: 4gVitamin A: 5000IUVitamin C: 45mgCalcium: 200mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Freeze in individual portions for up to 2 months.

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