[bluewater bird]

Hi Carlo - please add me to your ping list. Thanks!

[carlo3b]

LowCarb Sausage Zucchini Basil PastaCarlo

• 4 sm. zucchini (sliced into strips thus.. PastaCarlo.. LOL)
• 2 tbs. Olive Oil, (I prefer pure olive oil)
• 2 lg. garlic cloves, minced
• 2 large, or 1 can, 14.5 oz. diced tomatoes
• 1 tsp dry Oregano
• 1/2 tbs. red pepper flakes (optional)
• 1/2 lb. hot Italian sausage links, cooked, cut into 1"
• Season with Salt and Pepper to taste
• Fresh Basil, (roll leaves tightly then slice into thin ribbons)
• 1/2 cup freshly grated Parmesan Reggiano cheese


1) Slice with vegetable peeler the unpeeled zucchini into ribbons, turning the squash as you go.
2) Put 1 Tablespoon of the olive oil in a saucepan over medium heat; when it's warm, add the minced garlic.
2) Sauté briefly, then add the tomatoes and oregano. Allow the sauce to simmer, uncovered for a few minutes.
3) Meanwhile, heat the remaining tablespoon of oil in a wide skillet; when it's hot, add the zucchini. Stir for several minutes until the zucchini is soft and the edges are clear.
4) Add salt and pepper to taste, then mix in the sauce.
5) Add the sausage and stir well.
6) Stir in the basil and transfer to a serving dish.
Generously sprinkle with Parmesan.

[carlo3b]

Be sure to check the thread for many new recipes.. :)

LowCarb Italian Zucchini Laseggna

• 10 lg. eggs
• 3 medium zucchini, washed and sliced 1/4 inch thick
• 1/4 cup olive oil
• 2-28 oz. cans ground Italian tomatoes
• 1 lb. ricotta cheese
• 1 cup freshly grated Parmesan Reggiano cheese
• Season with salt and pepper
• 1 lb. mozzarella cheese, sliced or shredded
• 1 lb Italian sausage, cooked and drained of fat
• 4 oz. spinach, washed and coarsely chopped
• 1/4 t. dried oregano.
• 1 T fresh Basil, (roll leaves tightly then slice into thin ribbons)


Preheat oven to 350 degrees.
1) Break eggs into a bowl, pierce yokes and gently mix, do not beat.
2) Place the zucchini in a single layer on a baking sheet, brush with olive oil, sprinkle with salt and pepper and bake for approximately 10 minutes or al dente.
3) Add additional 2 Tbs. pure olive oil, and spread evenly over the entire pan. Carefully add eggs over the zucchini, reset the zucchini in single layer and return to oven and bake until good and firm, or approx. 10 additional minutes.
Remove, cool, and slice into lasagna noodle size strips.
4) Mix ricotta with 1/2 cup parmesan, and season with salt and pepper.
5) Oil a 9 by 13 inch baking dish and spread 1/2 of the baked zucchini/egg slices on the bottom of the pan as you would lasagna noodles.
6) Spread 1/3 of the ground tomatoes over the egg/zucchini.
7) Next dollop 1/2 of the ricotta evenly over the tomatoes. Layer 1/2 of the mozzarella and 1/2 of the sausage over the ricotta.
8) Spread all the spinach (using it as the middle noodle layer), the oregano and basil over mixture.

Repeat the process with another layer of tomatoes, ricotta mixture, mozzarella and sausage, ending with a top layer of zucchini/egg strips. Spread the remaining tomatoes over the zucchini and cover and bake in a 350 degree oven for about 35 minutes, or until heated throughout. Remove.
Sprinkle with remaining Parmesan Reggiano cheese, and return to oven for 5 minutes.
Serve hot.. ENJOY!