Zucchini Roses!

I saw something like this on “Tasty” or one of those random food videos on Facebook. The other recipe had carrots (blech), which made for a more colorful garden, but I think that yellow and green squash worked just fine. It also had a crust, but I am low-carbin’ it so no crust for me!

I started by making ribbons of the squash using my veggie peeler…

Zucchini Ribbons
The vegetable peeler makes great ribbons…

This time making ribbons wasn’t so bad. When I made Zucchini Lasagna in the crock pot it took forever to make the ribbons I needed to fill the pan, even only 1/4 of the way full! I used tiny squashes today, because I was just using my small Corningware dish.

Then I made the base of the “garden”…

All Cheeses
All the cheeses!

I mixed ricotta cheese, parmesan cheese, garlic powder and Italian seasoning right in the dish. No need to measure, just mix in however much you want! I also added mozzarella on top of the mixture…

More Cheese
More cheese!

The cheese will help keep the “roses” together in the dish.

Then I started rolling and planting…

Zucchini Garden
Zucchini rose garden…

This part was a little bit more annoying than I though it would be. That’s only because I was hungry and I had no patience. Maybe I was even a little hangry. Just a bit…

I topped off my freshly planted roses with olive oil, more parmesan, salt and pepper…

Cheesed Up
All cheesed up

I popped the dish in the toaster oven for about 30-35 minutes and…

Zucchini Roses

Yay! Something new to add to the low-carb repertoire!

You’ll notice, I like to use the toaster oven a lot. This is especially the case in the summer. If I don’t have to turn on the oven, I don’t.

Try it, it’s easy! Enjoy!

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