If you love ravioli or lasagna and want to cut down on carbs this is the recipe you’ve been waiting for! Not only is this dish delicious, but it’s so easy to make. Zucchini makes a great substitute for the traditional lasagna noodle or ravioli while delivering that classic Italian flavor. It can be layered like lasagna or folded into a ravioli style. Trust us…you will not be disappointed.
2 cups ricotta, whole milk
4 medium zucchini ( if making lasagna, add more zucchini for more than 2 layers)
Whenever we visited our beautiful, tiny, Grandma Tessie, we always looked forward to her cauliflower frittata (“cauliflower pie” as she called it). Although she never learned how to cook before getting married, it wasn’t long before she became a wonderful cook. Unfortunately, she never wrote down any of her recipes which have led us to weeks of trial & error to recreate. We’re happy to say we finally got it!❤️
1/4 cup chicken broth or stock
1 head cauliflower, florets only (16-ounce frozen cauliflower florets may be substituted)
1 clove garlic, minced
1 large onion, chopped
8 eggs, beaten
1 Tablespoon light or heavy cream
3/4 cup Pecorino Romano cheese, grated
1 Tablespoon Italian seasoned bread crumbs (for Gluten-free either omitbreadcrumbs or replace with4C® Gluten-freeseasoned breadcrumbs)
4 Tablespoons EVOO
Salt & Pepper to taste
Frittata Pan ( a large skillet with a cover can be used in place of a frittata pan)
Cook fresh cauliflower florets in a large pot with chicken broth and salted water. If using frozen cauliflower florets add chicken broth to cauliflower and microwave on high 8 minutes…either method, cook until soft but firm, not mushy.
Drain the cauliflower and set aside in a medium bowl to cool. Once cooled, chop the cauliflower into smaller pieces
Spray skillet with cooking spray to prevent sticking.
On med-high heat add 4 Tablespoons EVOO and heat until hot.
Add onions and cook on med-high until golden brown & caramelized.
Add garlic, cook an additional 1 minute. Add chopped cauliflower, sauté on medium heat for about 5 minutes, meanwhile…prepare egg mixture
After beating the eggs add cream, Pecorino Romano cheese, bread crumbs, salt, and pepper, mix well.
Lower heat to med-low and pour the egg mixture into the skillet and stir to mix then cover. Cook until eggs set about 5-6 minutes. Watch closely that it doesn’t burn.
Using a large plate, cover the top of the skillet so you can flip the pan over and back into the skillet for an additional 5 minutes. Make sure you use oven mitts to protect your hands from getting burned while flipping.
If using a frittata pan, simply flip the pan over to other pan side and continue to cook for 5 minutes.
Insert a toothpick into the center to test for doneness. If still clinging to toothpick cook additional time until toothpick comes out clean.
Slide frittata onto a serving dish and garnish with parsley sprigs and grated cheese (optional).
Frittatas can be served warm or room temperature and make a great brunch item or side dish for any meal.
For a variation try using your favorite vegetables in place of cauliflower.