VEGETARIAN KETO ZUCCHINI PASTA BAKE
Prep time
Cook time
Total time
Keep it vegetarian, or add cooked left-over meat or fish and turn it into a super-charged omnivore meal. Either way, it tastes superb and couldn't be easier.
Author: Antya - queenketo.com
Recipe type: Main Courses
Cuisine: Ketogenic. Vegetarian. Low Carb. LCHF. Grain Free. Gluten Free.
Yield: 4 (main) or 8 (sides)
Ingredients
- 240g QUEENKETO pasta #1 or #2 (or use your favourite - pre-cooked and ready to eat)
- 3 large zucchini (500g net)
- 20g extra virgin olive oil (U.S. option HERE)
- 1 garlic clove (minced)
- 1 shallot (minced)
- ½ TBSP frozen, chopped basil (or a handful of fresh leaves - chopped)
- 400g mozzarella (dry pizza block)
- 300g crème fraîche
- 1 beef stock cube (crumbled - I use Kallo organic - U.S. option HERE)
- ½ tsp fine Himalayan pink salt (U.S. option HERE)
- a generous sprinkle of paprika and freshly ground black or white pepper
- 50g Parmigiano Reggiano (freshly grated)
- 10g unsalted butter
Instructions
- wash, dry, top + tail zucchini; slice them lengthways twice to obtain 4 quarters, then cut across into slivers.
- drizzle olive oil into a large frying pan, add the sliced zucchini, minced garlic, shallot, stock cube, salt and spices, plus 150g water; stir and cook over medium-high heat for 10 minutes, stirring occasionally.
- meanwhile, cut the mozzarella block into 1cm cubes, and chop the basil if using fresh leaves.
- pre-heat oven to 200°C Circo-Roast mode (see notes below)
- place the cooked zucchini with the juices into a large mixing bowl, add basil and blitz with an immersion blender, leaving some chunks.
- add 80g crème fraîche, adjust seasoning to your preference, then mix in 30g Parmigiano and mozzarella cubes before gently incorporating the pasta; QUEENKETO pasta is very absorbent, so you may need to loosen the mixture with up to 100g water if it seems too dry - add it in bit by bit, and use your judgement.
- butter an 18cm x 24cm (7" x 9.5") or 22-23cm square (about 8") Pyrex baking dish (U.S. option HERE) or similar size alternative, and pour the mixture into it; level it, then spread 220g crème fraîche all over and top with the remaining Parmigiano.
- bake on highest level oven rack for 20 minutes, until golden and bubbly.
- serve piping hot.
Notes
You'll need to double the Queenketo Pasta #1 recipe, if that's your preferred option.
If you decide to use Queenketo Pasta #2, make half the recipe and cut it into strips, rather than lasagna sheets.
If your oven doesn’t have a Circo-Roast function, bake at 200°C fan for 15 minutes, then grill for 5-8 minutes until caramelised.
This vegetarian bake is easy to customise with the addition of beef, pork, chicken, fish, sausages, mince or seafood, as long as it’s pre-cooked.
Strict vegetarians who avoid cheese made with rennet, should look for a suitable alternative to Parmigiano.
You will obtain 8 portions if served as a side dish.
The only way to ensure accurate measurement of ingredients is with Metric Kitchen Scales (U.S. option HERE).
If you decide to use Queenketo Pasta #2, make half the recipe and cut it into strips, rather than lasagna sheets.
If your oven doesn’t have a Circo-Roast function, bake at 200°C fan for 15 minutes, then grill for 5-8 minutes until caramelised.
This vegetarian bake is easy to customise with the addition of beef, pork, chicken, fish, sausages, mince or seafood, as long as it’s pre-cooked.
Strict vegetarians who avoid cheese made with rennet, should look for a suitable alternative to Parmigiano.
You will obtain 8 portions if served as a side dish.
The only way to ensure accurate measurement of ingredients is with Metric Kitchen Scales (U.S. option HERE).
Nutrition
Serving: ¼ Calories: 740 Fat: 61g Net Carbs: 5g Protein: 36g
Recipe by Queen Keto at https://queenketo.com/vegetarian-keto-zucchini-pasta-bake/