NOT WATERY Keto Zucchini Lasagna Recipe

23
21



THIS AMAZING KETO ZUCCHINI LASAGANA IS NOT WATERY! GET YOUR BUILT BARS: This video is sponsored by …

source

Comments

comments

23 COMMENTS

  1. I slice the zucchini into 4 thicker slices and douce with olive oil, then lay onto parchment paper, and bake at 425 for 20 min then turn over gently and bake for 10 min. Layer onto bottom of dish, sprinkle with parmigiana on top of zucchini noodles. Etc. I’m telling you, broiling the zucchini makes a huge difference.

  2. Looked delish! I use eggplant that is salted and weighted to draw out the moisture but then I lay them out on paper towels and place a cookie sheet on top and a few heavy items on top of the cookie sheet then let them sit for about 20 minuets. I think the trick to a more stable and firm faux noodle is to fry them in a little olive oil before using them. Another thing I do is skip mixing the egg in the ricotta and just mix the seasoning in I find that the extra moisture from the egg also tends to create a little extra moisture that's not really needed but that's just me. I love that you used fresh basil as a topping it really made it look beautiful. Thank You

LEAVE A REPLY

This site uses Akismet to reduce spam. Learn how your comment data is processed.