family favorites – Twiins in the Kitchen®

Gluten-Free, Low Carb

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.

Servings: 4

Ingredients

2 cups ricotta, whole milk
4 medium zucchini ( if making lasagna, add more zucchini for more than 2 layers)
1 large egg, lightly beaten
1/2 cup Pecorino Romano cheese, grated
1 garlic clove, minced
1/4 cup fresh Basil, thinly sliced & divided
EVOO for greasing casserole or baking dish
salt & pepper to taste
1/2 to 1 cup mozzarella cheese, shredded
1½ cups Basic Tomato Sauce

Instructions

Preheat oven to 375º F.
Lightly drizzle EVOO into a large casserole or baking dish.
Add a few spoonfuls of tomato sauce and spread evenly.
Wash zucchini and cut off ends.
Slice zucchini in half lengthwise then, use a vegetable peeler to thinly slice each zucchini into flat strips. (stop peeling when you reach the center or slices will get too narrow).
In a medium bowl mix the ricotta, egg, Pecorino Romano, garlic, 2 Tablespoons basil, and season with salt & pepper to taste. Mix well.

Lasagna Option: Spoon a few tablespoons of tomato sauce into the bottom of a large baking dish or lasagna pan.

Lay strips of zucchini noodles in bottom of the baking dish so that they overlap lengthwise.
Spoon about half the ricotta mixture over zucchini and gently spread over noodles.
Spoon a little tomato sauce over the filling and spread evenly.
Sprinkle with grated cheese.
Sprinkle with shredded mozzarella on top and repeat layers, ending with mozzarella on top.
Bake on middle rack until cheese is melted and starting to brown lightly about 25-30 minutes.
Remove from oven and top with remaining basil and grated cheese. Let it sit for 5 minutes before serving. If too much liquid from the zucchini is present use a turkey baster to remove excess.

Ravioli Option: Spoon a few tablespoons of tomato sauce into the bottom of a large baking dish or lasagna pan.

Using 4 strips of zucchini, place 2 slightly overlapping on a flat surface in a vertical position. Place the other 2 strips horizontally to form an even cross.
Spoon approximately 1 Tablespoon of ricotta mixture in the center of the zucchini cross.
Starting from the top fold down strips to cover the mixture. Repeat with the 3 remaining sides. Place seam side down into baking dish.
Sprinkle with grated cheese, basil, and top with mozzarella.
Bake at 375º F oven on middle rack for approximately 15-20 minutes until cheese melts and starts to brown lightly.
Remove from oven and top with remaining basil and grated cheese. Let sit 5 minutes before serving. If too much liquid from the zucchini is present use a turkey baster to remove excess.

Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

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!❤️

Ingredients

- 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 omit breadcrumbs or replace with 4C® Gluten-free seasoned 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)

Instructions

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.

Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.