Ingredients
-
2
-
1/2
-
-
1
-
1
-
2/3
-
1/2
-
1/4
-
1
-
3/4
-
-
-
-
-
Directions
These low-carb zucchini pork dumplings, use zucchini in place of dough. They are so dang good, you wont miss the carbs! They are also keto, paleo, gluten-free and whole30 friendly!
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Cut the Zucchini Lengthwise, Into 1/4-Inch Thick Slices Until You Have a Total of 12 Slices About the Same Size. Its Easiest to Do This With a Mandolin. My Mandolin Is from Oxo. |
|
2
Done
|
Season Both Sides of the Zucchini With 1/2 Tsp Salt and Pepper, Then Grill on a Grill Pan Over High Heat to Help Dry Out the Zucchini, Until Pliable and Grill Marks Form, but not Fully Cooked, About 2 Minutes on Each Side. |
|
3
Done
|
in a Medium Bowl, Beat the Egg Then Mix Together With Ricotta, Pecorino Romano, Basil, Garlic, 1/8 Tsp Salt and 1/8 Tsp Pepper. |
|
4
Done
|
Spread the Ricotta Mixture (about 1 1/2 Tablespoons Each) Evenly Onto Each Zucchini Slice, Spreading to Cover. |
|
5
Done
|
Roll Up Slices and Arrange Them Each Seam Side Down in the Prepared Dish. top Each With 1 Tbsp Marinara Sauce and 1 Tbsp Mozzarella Cheese and Tightly Cover With Foil. |
|
6
Done
|
Bake 20 Minutes, or Until the Cheese Is Hot and Melted. |
