Ingredients
- 2 garlic cloves
- 15 oz keto tomato sauce
- 1 1/2 tsp Pink Himalayan Salt
- 1 Tbsp Extra virgin olive oil
- 1 egg beaten
- 1/2 cup crushed almonds
- 3 large zucchinis sliced thinly
- 1 tsp basil
- 6 oz shredded cheese
- 7 oz farmer cheese
- 1 tsp onion powder
- 1/2 cup parmesan cheese
Instructions
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Steam the zucchini slices in a pot until softened.
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While steaming heat up the EVOO in a saucepan. Pour in the garlic to sauté. Pour in the tomato sauce and all the spices.
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Set oven to 350 degrees.
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Mix the farmer cheese and egg in a bowl.
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Pour the crushed almonds out on to a plate and coat every zucchini strip in it.
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Take a pan and pour 1/3 of the sauce on the bottom. Layer out 1/3 of the zucchini strips. Layer 1/2 the farmer cheese mix on that, then 1/3 of the shredded cheese on to that.
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Repeat this for another layer.
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On the top layer do the rest of the zucchini strips, then keto sauce then cheese. Top with the parmesan cheese.
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Bake covered for 30 minutes.
Recipe Notes
