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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Zucchini, carrot, & raisin muffins

Jul 25, 2011 by

I’m still on my zucchini kick.  So I made these guys.  So freaking good!


I may have to make them again.  I sent most of them off with my wife for her work potluck, because I knew if I kept them at home I would eat them all.  I kept a few at home…and promptly ate them all.


My garden is finally starting to slow down on the zucchini kick, and I’ve been giving them away daily.


But I still have more than enough of these giant awesome zucchinis, so I made some killer muffins.  Here’s what you need.



1/2 cup sugar

2 tablespoons canola oil

1/2 teaspoon salt

2 eggs

1 cup grated zucchini

1 cup grated carrots

1/2 cup raisins

1 cup White Whole What Flour

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Preheat oven to 375 and get yourself a bowl and lets get making these.  Its super easy.


In a big bowl, add a half cup sugar.


add 2 tablespoons canola oil


add 1/2 teaspoon salt


Add the eggs and mix it up


Grate 1 cup of carrots


and throw it in the mix


grate 1 cup of zucchini


and add it in the mix


stir this up.


In a separate bowl we are going to add our other dry ingredients together.  Add 1 cup White Whole Wheat Flour


1 teaspoon baking powder


1 teaspoon ground cinnamon


1/4 teaspoon ground nutmeg


mix it up


so it looks like this and then mix it into the other bowl


stir that up now to get this great gooey mixture


add in the 1/2 cup of raisins


and mix it up.


Throw these in your oven at 375 for 20 minutes.


They will come out looking and make your whole house smelling amazing.


Add some butter and eat it.  Then eat another.  Then another.  Then give the rest of them away before you eat them all.


I made a double batch of these and STILL had zucchini left over so I also fried up some leftover zucchini for dinner that night and it was awesome!!


This recipe was modified off of this awesome one.

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Zucchini Waffles

Jun 15, 2011 by

Yes I said it, zucchini waffles.  And yes I made them, and yes they are awesome.

The zucchini have taken over one of my garden boxes.  I did a much better job this year of spacing out the zucchini better.  I only planted a few plants and gave them lots of space.  They took all that space and then some.  They have taken over.  I have more zucchini than I know what to do with.

And we’re not talking small zucchini either.  I picked a HUGE one out and after making a huge double batch of the best zucchini bread in the world, and cooking and eating it with every meal, I still have so much zucchini left over from that SINGLE zucchini.


These things are so big!


And I just pulled out three more huge ones from the garden the other day.  I clearly rock at growing zucchini.

So I am on a mission to cook with zucchini and I had an “a-ha” moment the other night when I thought to myself, “two words, zucchini waffles!!”  They sounded so good, so I set out to modify the most amazing zucchini bread recipe into the most amazing zucchini waffle recipe ever.


And I think I nailed it.  They turned out light and fluffy and supremely awesome.  If your looking for something different, give these a try.

Lets get started, here’s what you’ll need.

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The most amazing zucchini lasagna ever made…ever

Nov 17, 2010 by

So I had this ginormous zucchini from my garden and I had to do something with it, so I set for to create a zucchini lasagna. Its the kind where you use the zucchini as the noodles, so less carbs + awesome zucchini = tasty tasty goodness.  Well I had no idea just how amazing this would turn out to be.  I’m not sure if its the fresh veggies from the garden, or just a bit of luck, but this recipe is an all time new favorite.

Here’s what you’ll need to get started:



  • 1 very large zucchini, or around 3 pounds of smaller zucchini
  • 3-4 medium size tomatoes (I used a bunch of smaller ones from the garden)
  • 1 onion
  • Fresh basil leaves
  • 2 Tablespoons fresh parsley
  • 30 oz tomato sauce
  • 12 oz tomato paste
  • Some bread to make some bred crumbs
  • Cheeses:
    • Ricotta – 1 pound
    • Parmesan – 1 Cup
    • Mozzarella – 1 pound
  • dried oregano, basil, parsley
  • 4 eggs
  • Ground Turkey (optional, You can leave it out  if you want to go veggie all the way)

First up you need to make some bread crumbs


Its so easy to make bread crumbs vs buying in the store.  Throw a few pieces of bread into the food processor.


Throw in some dried oregano, basil and parsley flakes.  I used about 1/2 – 1 teaspoon each.


Pulse it all together until you get this awesome looking and smelling mix.  Set it aside.

You can also put the extra in a bag or container and save in the fridge for a long time.


Now to slicing the zucchini.  Here’s where i realized that my ginormous zucchini was rock hard and was NOT going to work for this recipe.  It was at this point that it was dark outside and I had changed into comfy clothes and did NOT want to go out and go to the store.


Take 2!  So after a trip to the store and some new fresh zucchini later, we are ready to rock.


Using the fancy schmancy mandolin slicer, you will get these very pretty strips of zucchini.

Set those aside for a minute.


Time to make a mixture of goodness.  Combine 1 cup of the bread crumbs in a bowl.


add 1 cup of Ricotta cheese


1/2 Teaspoon dried oregano


1/2 Teaspoon dried basil


Chop up 2 Tablespoons of fresh parsley and throw that in the bowl


throw in 4 eggs


finally add 1 Cup of Parmesan cheese and mix it all up


This mixture of goodness looks and smells amazing.   Set this aside, and lets make the sauce.


I think the fresh basil is the key here.  Add about 10 or so leaves to the food processor


throw in your tomatoes


And an onion and mix


You’ll have an amazing chunky sauce at this point


Next throw in the tomato paste and the tomato sauce and mix it all up.  Set this aside and lets start building the lasagna.


Boil the zucchini slices for 5 minutes or less and let dry on a paper towel.


If you are adding the turkey, go ahead and brown it now.  I added a dash of some Italian seasoning to this as it browned.


Go ahead and grate up your mozzarella now as well.  Side note, the Salad Shooter
is awesome for this job.

Go ahead and start preheating the oven to 350 now.


OK in a big 9×13 pan, lay down a layer of your awesome sauce


Sprinkle over bread crumbs


Add your first layer of zucchini


Spread over about half the mixture of the goodness you made earlier


And add half the mozzarella cheese


Add the turkey meat if you are using it


Add the second layer of zucchini and more sauce


More breadcrumbs and the rest of the goodness mixture


Finish it off with the rest of the mozzarella cheese


And I added a bit of Parmesan flakes on top as well for good measure


Throw it in the oven at 350 for 40 minutes to 1 hour.  You want the cheese to be all nice and melty and golden brown.


Like this


Almost a little too golden, but its all good.


Nope I take that back, its so much better than good.  It is truly amazing.  I was shocked at how great this tasted.  Sometimes my recipes don’t always turn out, but WOW did this one work and work really well.

I can’t recommend this one enough.   Its so nice to have some warm lasagna on a nice cool evening.

You really should try this one soon.


If you try this recipe let me know how it turned out.  I think you will love it.

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Grilled Beets, Zucchini and Tri-Tip oh my

Jun 28, 2010 by


I have found my new favorite thing.  Grilled beets.  Yeah I hear you, it doesn’t sound terribly exciting, but these are seriously amazing.  I’m not a big beet fan.  I like them ok, but would never get really excited about eating them.  Our garden has grown some amazing beets thus far and we are now starting to harvest and eat them.  I thought I’d try something besides just steaming them, so I simply sliced them up, brushed with olive oil and threw them on the BBQ.  Add a little salt and pepper and voila, the most amazing tasty treat ever.

I also grilled up some Zucchini and some Tri-tip.  Here is the whole rundown.


Here is a the bounty from the garden


Wash and chop the tops and ends off of the beets.


Peel the beets.


It makes a fun red mess


Slice up the zucchini into 1/2 inch slices


Same thing with the beets


looking good


it doesn’t get much easier than this.  3 things you need.  Olive oil, salt and pepper.


Throw the steak on the grill.  I got a yummy tri-tip from Costco.  So good.


The beets cook for about 5-6 minutes per side.  I brushed the grill with some olive oil, lightly brushed the beets with olive oil and threw them on.


look how pretty!


I love those colors


Flip them over and add the Zucchini


The zucchini grills much faster.  Only a few minutes per side


When you take the meat off of the grill you must let it rest.  Don’t touch it, poke it, slice it, or anything.  Just let it rest for 10-15 minutes.


After you pull the zucchini and beets sprinkle them with salt and pepper.  They turned out so good.  I’m very excited to have a garden full of beets now!


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