Saturday, January 11, 2014
KETO: (Better) Zucchini Lasagna and Chicken Parmigiana
The last time I made zucchini lasagna, the result was tasty but quite liquidy. This recipe turned out much better for me, and I can't wait to make it again! I admit, we totally bought pre-made tomato sauce instead of making our own. It was still outstanding regardless. I can only imagine it would be even tastier with home made sauce. Other than that, no substitutions were used.
From the always-wonderful Linda's Low Carb Menus and Recipes.
We had a solid Italian entree, but still needed more protein. My husband thought of this! This is one of those recipes where you can easily enjoy it whether you are low-carb or not. It doesn't have that giveaway "substitution" taste or texture. LOVED it. No substitutions!
Apparently, our goal this night was to eat four days' worth of calories. And we achieved it! So tasty though. We had leftover "breading" from the chicken parmigiana, and we had string cheese. Naturally, we tested out mozzarella sticks.
6 Mozzarella Sticks
1 large egg, lightly beaten
1/2-2/3 cup of "breading" from Keto Chicken Parmigiana
*Dip each mozzarella stick into the egg, then coat with the low carb "breading" and place on a cookie sheet.
*After all are prepared, freeze them for ~30 minutes.
*Then, warm some olive oil in a frying pan on medium heat and brown the mozzarella sticks for a few minutes on each side.
*Serve with marinara sauce!