Zucchini Pizza and Cheese Fried in Cheese (KETO)

Feb 11, 2014 by

Wow has it been a long time since I’ve posted a recipe.   I’ve been very busy with a lot of new projects and a new kid and thus I have not taken the time to get some new posts up.  I’ve been cooking a lot as usual, but in a new way.  I recently started on the KETO diet as a way to lose some weight, but really more to experiment with an entirely different way to eat and see how my body liked it.  I’ve been having some bad allergies and sinus issues where I couldn’t taste anything, hence the no new recipes for a while.  Allergy shots have been helping and the new diet is in full effect.  I’m still learning as I go as its a whole different paradigm, but the essentials are, low carbs, high fat.

With that, I’ve been cooking some fun low carb recipes lately and this was one of them.  You know I love zucchini and put it in everything from muffins, to waffles so I was happy to incorporate it into my low carb pizza.  This meal turned out amazing and I LOVE the marinara sauce.  It’s so simple and so tasty.


Here’s the final product and it is good.  Now lets get making with the food.


Here’s what you’ll need for the marinara sauce.  I modified the recipe from this one.


  • 28 oz can Peeled San Marzano Tomatoes
  • 1/4 tsp black pepper
  • 1 tsp red pepper flakes
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp salt
  • 2 Tbsp red wine vinegar
  • 1 Tbsp extra virgin olive oil


Here’s the easiest part of this recipe.  Put all of that into a blender or Nutribullet and blend it up.  It’s just that simple.


Now onto the pizza making parts.  You’ll need some zucchini, mozzarella cheese and pepperonis


Slice the zucchini at 1/4 inch strips.  A mandolin slicer is the way to go for this.


Grill them up on high heat for 30-45 seconds per side.  You just want them to have the nice little lines but still be firm.


Line a baking sheet with tin foil and lay down your zucchini strips.  Add a little salt and pepper and spoon on your marinara sauce


add your pepperonis


and then the cheese and throw it in the oven at 350 until the cheese is melted (about 5 minutes).


Viola, super yummy and low carb pizza.  Now onto the cheese fried in cheese


To make these cheese sticks you will need…


  • String cheese
  • Parmesan cheese
  • almond flour
  • oregano
  • basil
  • garlic powder
  • an egg or two
  • pork rinds


basically you are going to dip the string cheese into the egg and then into your coating and deep fry them.  I experimented and tried out two different coatings.  The first was just Parmesan cheese and the spices.  Pour out your cheese onto a plate.


add in your spices.  This was all by eye.  I used a good sprinkle of garlic powder and a nice dash of oregano and basil.


for the other mixture experiment I crushed up some pork rinds


and then added almond flour and the spices


I got this nice consistency

again, just cut the string cheese in half to get more manageable pieces.  Dip them in the egg, then roll them in the mixes and set on a tray.

Before frying in oil, put the coated cheese pieces in the freezer for 20-30 minutes so they can chill out and be easier to work with when you are frying them up.


Fry them in oil as you would deep fry anything else.  They only need to cook for a very short time until they are nice and golden brown.  Both mixtures turned out good, but I think the cheese only mixture was the slight favorite.  My friend who ate with us that night was blown away that you could fry cheese coated in cheese.  He was very happy.


speaking of happy, here was my little helper for the evening and one of the reasons I’m not posting as much lately.  He’s worth it.

As always, let me know how it turns out when you make this



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BLTA Lettuce Wraps

Feb 12, 2011 by

Lettuce is IN people.  Last March when I planted my garden I WAY over planted the lettuce.   Those seeds are so freaking small and I had no idea what I was doing.  So I had so much lettuce I didn’t eat.  Anyway, the lettuce bolted and I took it all out.   And then, much to my pleasant surprise, the lettuce came back on its own.


Well its back  in full force (and I didn’t even replant it) and while not as much as last time, still way too much, so its time to eat lettuce.

I’m also trying to do the low carb diet thing since my friend Brandon was in town and we did nothing but go out to eat and pig out on great food.

So I set out to do some BLTA (Bacon, Lettuce, Tomato, and Avocado)  lettuce wraps with a great corn and bean salsa.  This is so easy to make.


The only thing you cook in this recipe is the bacon.   Just fry some up in a pan.  Super simple.


Fresh lettuce from the garden


Slice up your tomatoes


Slice up the avacado


Then just build your wrap.  Start with the lettuce, and add the tomato


Then layer on the tasty tasty bacon.


Not sure where my pic of the avocado on there went, but its in there.  You can also see the corn and bean salsa I made that was so freaking awesome with and on the wrap.   Its super easy to make, but you’ll need a Trader Joe’s near by.


The salsa is just three ingredients and is so easy to make.

You’ll need:

1 jar of Trader Joes double roasted salsa

1 jar of Corn Chile

1 can of organic black beans


In a bowl add the black beans


then the corn


then the salsa


and stir.  thats it.  seriously

This salsa is so good and I plan on eating it on everything this week.

So thats it for the easy BLTA lettuce wraps.  If you’ve got some great lettuce recipes PLEASE let me know in the comments.  I need to eat all of this lettuce asap.


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