Y'all...I would eat this everyday if I could get away with it. The cheese and meat layers are rich and delicious, and I like the flavor and crunch of the Zucchini in there. I got this wonderfully decadent recipe from Charisse Teal at Fat Kitchen. Check out her website for the recipe and some great tips! CLICK HERE
**I've made this recipe three times, and I have some comments/suggestions for you before you get started:
Make sure you follow her tips on the blog post! I usually click "jump to recipe", but I'm really glad I read the tips on this one. They are very important!
This is a make-ahead recipe. DO NOT make this dish on the same day you plan on serving it or it will be a soupy mess. The best way to maintain the structure is to serve it after it has completely cooled. Plus, I think the flavor is better the next day! :)
The first time I made this recipe, I didn't use a Mandolin or slicer on the Zucchini, and I very quickly regretted that decision. It's difficult to cut a Zucchini into thin, even, and consistent slices! Also, I think that the presentation is better if all of the "noodles" are the same thickness.. I saw an add on Instagram for this kitchen tool called Vasta, and I just had to have it! You understand the late night impulse buy, right? It slices vegetables and fruits into long ribbons, and gives you a wide, consistent cut. GET YOURS HERE It also has a "Fettucine" setting so you can use it to make Zoodles for other pasta dishes as well
.I hope you enjoy it! This is truly one of my favorite recipes I've made since I started Keto.
NUTRITION
Serving Size: 1/8th of recipe
Calories: 379.4
Fat: 18.63
Carbohydrates: 5.13
Protein: 27.5
THIS IS WHAT MINE LOOKED LIKE RIGHT OUT OF THE OVEN! DE-LISH!
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