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CHEESY CAULIFLOWER FRITTERS

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CHEESY CAULIFLOWER FRITTERS Crispy cheese cauliflower fritters which are also keto, gluten free, low carb and wheat flour free. These make a great substitute for hash browns or potatoes for brunch.  I like making cauliflower fritters for brunch. They make a great substitute for hash browns or potatoes. Ingredients:  1   lb   cauliflower florets 1   cup   shredded cheddar cheese 2   large  eggs 2   tbsp   coconut flour 2   tbsp   finely chopped scallions   plus additional for garnish olive oil   for cooking cauliflower fritters sour cream   for garnish Instructions: Shred the cauliflower with a food processor or large cheese grater. Steam cauliflower until just tender. Mix in cheese with cauliflower while the cauliflower is still hot, until cheese is melted and evenly mixed in. Add in eggs, coconut flour and scallions. Mix until everything is evenly combined. Use a 1/4 cup to scoop cauliflower batter. Use the back of a spoon to compress and compact cauliflower mixture into the measuring...
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Zucchini Lasagna Roll-Ups

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Zucchini Lasagna Roll-Ups

Preparation Time 20 minutes Cooking Time 40 minutes Total Time 1 hour Servings 6 portions Calories 353 kcal

Ingredients

  • Salt
  • 1 tablespoon. olive oil
  • 2 cloves of crushed garlic
  • ½ cup finely chopped sweet onion
  • 3/4 pound ground turkey
  • 1 ½ cups Marinara sauce
  • 2 cups mozzarella cheese divided
  • 1 cup full-fat ricotta
  • ½ cup of Parmesan cheese
  • 1 egg
  • 2 tsp. Italian spices
  • ½ tsp. salt
  • ¼ teaspoon. Pepper

Instructions

  1. Preheat the oven to 400 degrees.
  2. Using a mandolin, cut the zucchini lengthwise into 1/8-inch-thick slices. (You can also use a knife, be careful!) You should get about 24 slices.
  3. Combine oil, crushed garlic and onion in a large skillet over medium heat. Saute for 2-3 minutes. Add the ground turkey and cook for another 6-8 minutes or until fully cooked.
  4. Pour 1 cup of marinara sauce into the bottom of a 9-inch square baking dish.
  5. In a medium bowl, combine 1 cup mozzarella cheese, ricotta cheese, Parmesan cheese, egg, Italian seasonings, salt and pepper. Mix until combined. Add the ground turkey mixture and mix until combined.
  6. Place 1 ½ tablespoons of the turkey and cheese mixture on top of a zucchini slice. Slice the zucchini and place on a 9-inch square baking sheet. Repeat with remaining cheese mixture and zucchini slices.
  7. Pour the remaining ½ cup of marinara sauce over the rolls and top with 1 cup of mozzarella cheese.
  8. Bake in the preheated oven for 25-30 minutes.
  9. Serve with fresh parsley and bon appetit! Serving size is 4 zucchini rolls.



Food Preparation and Storage

  • Preparation: Make the zucchini rolls and cover and refrigerate until ready to bake. Bring to room temperature before putting in the oven. You can also bake and then refrigerate or freeze.
  • To store: Store leftover rolls in an airtight container in the refrigerator for up to 5 days.
  • To freeze: Prepare the recipe and let it cool completely. Then store in the refrigerator in a freezer-safe airtight container for up to 3 months.
  • To Reheat: Quickly reheat leftovers in the microwave or reheat in an ovenproof bowl in a 350° oven.

Expert Tips and Tricks

  • Use a mandolin. This is the surest, quickest, and easiest way to cut zucchini.
  • Release the moisture. Use the salt trick to extract the extra water from the zucchini.
  • Gather the spice. Add crushed red pepper flakes to the ground turkey mixture.
  • Use summer squash instead of zucchini. They have a super similar texture but will be a little sweeter.
  • Simplify. Skip rolling and fold the zucchini into lasagna like noodles.

Nutrition FactsPumpkin Lasagna Roll-Ups | Keto, Low Carb Calories Per Serving 353 Calories from Fat 180% Daily Value*Fat 20g31%Saturated Fat 10g63%Cholesterol 114mg38%Sodium 931mg40%Potassium 751mg21%Carbs 11g4% Fiber 2g8%Sugar 2.8%7Protein 32g64%Vitamin28 1025% AV %Calcium 432mg43%Iron 2.6mg14%



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