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Saturday, November 10, 2012

KETO: Zucchini Lasagna and Pumpkin Ice Cream

Low Carb/Keto Pumpkin Spice Ice Cream

For the ice cream "recipe" I actually just bought some low carb ice cream (there are a couple of brands who make this) and added flavors.

Let 3/4 cup of ice cream soften
Add 1/4 cup pure pumpkin (canned)
Add cinnamon, cloves, ginger, and nutmeg. For these, I just did a sprinkle of each. Be careful with cloves and ginger, as it can be easy to add too much of these strong flavors.
Stir well and eat as is or refreeze to the initial firmness!



Low Carb/Keto Zucchini Lasagna

2 small zucchinis
1 pound italian sausage
2.5 ounces shredded mozzarella
2/3 cup of cottage cheese
1/8 tsp of salt and pepper
1/4 cup parmesan
1/8 teaspoon garlic salt
1/3 cup tomato sauce


1-Preheat the oven to 400 degree Fahrenheit
2-Grease a quart-size baking dish - either a flat one or a taller one.
3-Slice the zucchini to about 1/8th of an inch
4-Place the zucchini in a single layer on a baking tray or oven-safe cooling rack and bake for about 5 minutes.
5-Brown the italian sausage
6-Flip the zucchini over and bake a few more minutes, until a light golden-brown.
7-While the zucchini is baking, mix together the cottage cheese, salt and pepper, garlic salt, and parmesan
8-Line the bottom only of the baking dish with zucchini.
9-a)If using a flat quart baking dish, spread all of the cottage cheese mixture over the zucchini
9-b)If using a taller dish, spread about half of the cottage cheese mixture over the zucchini
10-Layer the sausage on top of the cheese (like before, flat dish = all of it, tall dish = half
11-Spread (all or half of the) tomato sauce over the meat
12-Finish the layers, if using a tall dish
13-Sprinkle mozzarella over the top
14-a)Bake for about 30 minutes at 375, if using a flat dish
14-b)Bake for 35-40 minutes at 350, if using a tall dish

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