Keto Cheesy Garlic Zucchini Steaks are a low-carb and high-fat dish that keeps you full for a long day. it just has a few ingredients and some easy steps to follow and we have a nutritious and classical dish ready. Keto Cheesy Garlic Zucchini Steaks have 4 grams of Carbohydrates and 1 g of Dietary Fiber which comes up to 3 grams of Net Carbohydrates per Serving
EQUIPMENT:
An Oven
A Skillet.
INGREDIENTS:
2 Zucchini, Medium
Finely chopped or grated Garlic, 4 cloves.
Kosher salt To Taste.
1/2 cup of finely shredded Parmesan, Around 28 grams
57 grams of Shredded Mozzarella Cheese, About Half Cup.
A Quarter tsp + some additional Red pepper flakes, Crushed.
2 Tablespoon of torn Basil, Fresh.
Two+ Two tablespoons of Olive oil, Extra-Virgin
INSTRUCTIONS:
Take the Zucchini and cut them length-wise in half, making four out of two.
Take a Sharp Knife and make diagonal cuts half an inch apart which should be a quarter inch deep.
Next, Rotate it Diagonally and repeat the process to make a cross pattern.
Now Sprinkle salt on the flesh side of the scored Zucchini and allow it to rest for a quarter of an hour.
This releases the moisture from Zucchinis.
Set the oven to heat at 425 F while placing the rack in the centre of the Oven.
Place a little saucepan on the medium heat. Add two tablespoons of Olive Oil, Garlic, and Red Pepper flakes.
Cook until you smell the roasted garlic fragrance. Dish out the Garlic oil in a little bowl.

Take a skillet, heat one tbsp of Olive Oil, and keep two Zucchini steaks with flesh sides down and leave it for a couple of minutes or until the flesh sides turn golden brown.
Repeat the process with the remaining Zucchinis.
Take these golden-brown Zucchinis and place them on the Baking sheet with the flesh side up. Apply the pre-made Garlic Oil on the flesh side of all four Zucchini steaks.
Allow them to bake for around a dozen minutes in the already-heated oven.
Then cover the flesh side with Parmesan and Mozzarella Cheese and again bake till the cheese melts and becomes golden brown.
Then dish out the Baked Zucchini Steaks on a platter.
Garnish with Basil and more red pepper flakes.
TIPS:
Be careful when making Garlic Oil, Garlic should not be burned or it will destroy the classic taste and fragrance of Garlic.
STORAGE INFORMATION:
It is recommended to enjoy this dish as soon as it comes out of the Oven. If there are any of the Zucchini steaks left behind then you can place them in any tightly closed utensil in the fridge and consume them within three days.
Reheat them in a Microwave or Wrap in an Aluminium Foil to heat them in the Oven when going to eat it.
FAQs:
Why it is important to apply Salt to the Zucchinis?
Salt is applied to Zucchini before frying, so it takes excess moisture out and makes it easy to fry crispy.

NUTRITIONAL FACTS per Serving:
Total Servings: 4 Servings

Calories: 256 kcal
Total Carbohydrates: 4 grams.
Net Carbohydrates: 3g
Fats: 22 grams.
Proteins: 11 g
Fiber: 1 gram
Sugar: 3 g

The easy and quick recipe for lunch and dinner is the Keto instant pot pinto beans. This recipe is also low in carbs and good for the health. The taste of the pinto beans is very good and delicious. The taste of the pinto bean is very good and creamy. The pinto beans are perfect to eat, and their taste is very delicious. You can quickly make them for dinner and lunch also. Make this keto recipe for your dinner and make a happy meal for your family, you can also serve pinto beans with boiled rice. Follow the given directions below and then make it accordingly. It will help in saving time also
Tips:
Use the multifunctional instant pot.
If you have much time to cook then you can also cook them into the slow cooker.
Serve the pinto beans with the rice gives a great and delicious taste.
Equipment:
Multifunctional Instant pot
Spatula
Ingredients:
3 cups of the pinto beans
3-4 cups of the chicken broth
3 garlic cloves (minced)
1 teaspoon paprika
3 tbsp. Onion powder
Salt according to taste
1 large onion (chopped)
2 tomatoes (paste)
4 slices bacon (chopped)
½ tablespoon chilli powder
2 cups water
Ingredients notes:
Use the pinto beans fresh and healthy.
Add the taste of the spices as you want to eat.
Add the water as required in the pinto beans.

Instructions:
Firstly put the instant pot on medium to low flame.
Then add the little amount of the oil and put the chopped onion into the oil.
When the onion is light brown then add the bacon and minced garlic in it.
Let it cook until its colour becomes golden.
After that add the spices like salt, paprika, onion powder, and chilli powder, and also add the chicken broth then cook for 3-4 minutes.
Additionally, add the tomato paste and cook it for 3 minutes.
Furthermore, add the water and then put the fresh pinto beans.
Tightly place the lid of the pot and rest it for 50 minutes.
After the 50 minutes, remove the lid of the instant pot.
Now cook it for more than 5 minutes and then serve it!
Storage information:
Place the cooked pinto beans into the fridge for 2-3 days.
You can also freeze the pinto beans for 1 month in a box.

Frequently asked questions:
Can we cook the pinto beans in the slow cooker? Yes, you can make the pinto beans if you have 8-10 hours.
Is these pinto beans low in carbs? Yes, these pinto beans are low in carbs and also keto-friendly.
Can we soak the pinto beans before use? Yes, you soak the pinto beans before making it.

Nutritional facts:
Per serving1:

Calories 236 kcal
Carbohydrates 15 g
Fat 3 g
Fiber 0g
Protein 7 g
Sugar 10 g

If you are a Chicken lover then must try KETO TERIYAKI CHICKEN WINGS. Because their taste is unbelievable and awesome. Make it with the keto diet plan and enjoy this recipe. The chicken is also the favorite of the children, young and the aged people. Everyone loves the recipes of the chicken. So you have a mood to eat something crunchy and juicy bites yes it’s the time to make the teriyaki wings. You can them on any occasion such as a family lunch or dinner. Your family and friends will like these wings a lot. Their taste is very good and unique. The crunchy bites are perfect to eat and also have a very great taste. The making process of the wings is also very easy and simple. So you can easily get these wings and enjoy them. They can also be served as appetizers.
Tips:
Take the very fresh and healthy wings. Make sure to follow all the steps to make a good recipe.
Ingredients:
To Make the Teriyaki chicken wings:
Olive oil / Avocado oil
2-pound chicken wings
½ pepper 1 tablespoon Crystal kosher salt
For marinate:

1 tablespoon garlic paste
2 tablespoon corn-starch
3-4 spoon soy sauce
1 tablespoon grated or minced ginger root
4 tablespoons dry white wine
2 tablespoons honey
Ingredients Notes:
Take all the ingredients fresh and healthy.
You can avoid the use of white vinegar with 2 tablespoons of cold water.
Instructions:
Preheat or warm up the oven to 370-400 F.
Take the pan in which we cook the chicken wings.
Additionally, put the baking sheet into the baking pan.
After that, add the chicken wings into the pan and drizzle some olive oil into the pan.
After that drizzle it with the salt and pepper.

Now place the pan into the preheated oven and rest it to cook for 20-25 minutes.
Let’s start to make the teriyaki sauce:
For this take the pan and on the flame at low, Then add all the sauce ingredients like garlic, ginger, soy sauce, cornstarch, and all the other ingredients.
Cook it for 4-5 min in a low flame and whisk it until or unless it becomes too thick.
When it starts getting thick take care of it carefully because there is a chance of burning.
After the cooking of 5 min off the flame set the sauce on the side. To become it at room temperature.
Now check the chicken wings that are placed in the oven. When they become golden brown take them out and let them cool!
When the sauce is at room temperature top it in the teriyaki wings.
Eat it with your siblings and enjoy!
Notes:
Make the sauce properly until it looks like syrup. Cook the chicken’s wings completely.

Storage Information:
The chicken wings can be stored in the freezer for 1-2 months.
The teriyaki wings will be stored in the freezer in nearly raw condition.
When you can eat again than last night take the wings out from the freezer and put them in the fridge and then take out them the next day.
After that cook them into the oven for 15-20 minutes at the temperature of about 300-350 F.

Frequently Asked Questions:

Can we store the teriyaki wings? Yes, the steps are given in the storage information. Follow the steps to store your wings.

Can we also store the sauce? Yes, we can store it in the fridge for 4-5 days and can also freeze it for the month.

Nutritional Facts:
Serving per 0.25 g

Calories 300kcal
Carbohydrates 3g
Fiber 0 g
Fat 17 g
Proteins 25 g
Sugar 9 g

[cooked-nutrition]

KETO CHICKEN FLORENTINE CASSEROLE. Shredded chicken, mushrooms and spinach baked in an Alfredo type sauce and topped with gooey mozzarella cheese make this casserole hearty and satisfying!

To make, this is one of my very favorite casseroles! This Chicken Florentine casserole can be made with ingredients you might already have on hand if you need a last minute Low Carb dinner recipe!

They are typically very easy to put together and often have a fair amount of servings, is one of the best things about casseroles. For anyone who struggles with meal prepping and having enough Keto meals on hand, this is great .

Your kitchen is going to smell amazing when you bake this chicken florentine!! You will find yourself making this one again and again! Don’t let your leftovers go to waste as it also freezes perfectly!

WHAT’S IN KETO CHICKEN FLORENTINE CASSEROLE
Chicken
Mushrooms
Frozen spinach
Heavy cream
Mascarpone cheese
Parmesan cheese
Mozzarella cheese
Garlic
Grass-fed butter
Salt and pepper

Prep Time
5 mins
Cook Time
35 mins
Total Time
40 mins
Author:Julianne
Course:Main Course
Calories:412

INGREDIENTS
▢14 ounces shredded chicken
▢8 ounces chopped mushrooms,
▢9 ounces frozen spinach, thawed
▢1 cup heavy cream
▢½ cup mascarpone cheese
▢1 cup parmesan cheese, grated
▢1 ½ cups shredded mozzarella cheese, divided
▢2 garlic cloves, minced
▢2 tablespoons grass-fed butter
▢salt and pepper to taste

INSTRUCTIONS
Preheat oven to 375F. To a large bowl, add the shredded chicken . Add in the mushrooms. Out of the spinach, squeeze all the water, then with the chicken and mushrooms, add to the bowl .
To medium, heat a saucepan and melt the butter. Add in the garlic and for about TWENTY seconds, sauté , careful not to brown! Put heavy cream, stir. Remove heat and stir.
Over the bowl, pour the sauce with the chicken, mushrooms and spinach. Mix, then stir until it gets well combined and add ½ cup of the mozzarella cheese.
That has been sprayed with nonstick spray, pour into a casserole dish. Over the top, sprinkle the remaining 1 cup of mozzarella cheese and bake for TWENTY FIVE minutes.
Up to 425F, turn the temperature and for an additional 10 minutes, bake or until the cheese is golden and melted. Before serving, allow to cool slightly. For a few days, store leftovers in the fridge or freeze.
Nutrition Facts
Keto Chicken Florentine Casserole
Amount Per Serving
Calories 412Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 21g131%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 2g2%
Protein 26g

Packed with broccoli, these little Keto Broccoli Cheese Bites are served with a keto-friendly ranch dipping sauce. Pair with your favorite protein for a full meal or perfect on their own.
Level: Easy
Total: 50 min
Active: 50 min
Yield: about 28 bites and 1 cup of dressing
Ingredients
Broccoli Cheese Bites:
(about 12 ounces) 2 medium broccoli crowns, cut into medium florets(any excess stalks)
(about 4 heaping cups) sliced 1/4-inch thick
2 cloves garlic, lightly smashed
(about 2 tablespoons) 1 small scallion, thinly sliced
1/4 cup fresh flat-leaf parsley leaves
1 large egg plus 1 large egg yolk
1/4 teaspoon cayenne pepper, optional
1 teaspoon paprika
Kosher salt and freshly ground black pepper
3/4 cup almond flour (about 3 ounces)
1 cup finely shredded sharp Cheddar (about 3 1/2 ounces)
Nonstick extra-virgin olive oil cooking spray
Ranch Dipping Sauce:
1/2 cup sour cream
1/3 cup keto-friendly mayonnaise
2 tablespoons distilled white vinegar
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Kosher salt and freshly ground black pepper
1 tablespoon fresh dill, finely chopped
1/4 cup fresh flat-leaf parsley leaves, finely chopped

Instructions

Into a medium heat-safe glass bowl, put the broccoli, garlic, and 1/4 cup water. (First, wet a paper towel) layover the broccoli. Microwave for about THREE minutes, depending on your microwave, until bright green and crisp-tender. Remove(Carefully) the paper towel, (leaving any water behind in the bowl)transfer the mixture to a food processor and for FIVE minutes, allow to cool. Clean out the glass bowl and put it aside.
Meanwhile, in the center of the oven, position a rack and preheat to 400 degrees F. With parchment, line a baking sheet and put it aside.
To the food processor, add the scallion and parsley. Until the broccoli mixture is finely chopped, pulse(similar to the texture of rice). Along with the 3/4 cup of the Cheddar, egg yolk, cayenne (if using), paprika, 1 1/2 teaspoons salt, a couple of grinds of black pepper, almond flour, and whole egg, transfer to the reserved bowl. To mix everything together, use your hands until it gets well combined.
Onto the prepared baking sheet, scoop heaping tablespoons of the mixture, for about 28 total, spacing them evenly apart. Lightly wet your hands, then into a round ball, roll each mound, re-wetting your hands(as needed). This makes rolling the mix much easier to do and helps keep your hands from becoming sticky. With the cooking spray, spray the balls, and with the remaining 1 cup of Cheddar, sprinkle the tops, to help it adhere, pressing it gently onto the tops.
Until the bites are light golden brown and cooked through, bake in the oven, about TWENTY
FIVE minutes, rotating the baking sheet once halfway through the cooking time.
For the ranch dipping sauce:
Meanwhile, in a small bowl, combine the parsley, mayonnaise, a large pinch of salt, garlic powder, onion powder, vinegar, several grinds of black pepper, dill, and sour cream. Whisk to combine and as desired, season with more pepper and salt.
To a platter, transfer the broccoli cheese bites, and alongside, serve the ranch dipping sauce.
Notes
Nutrition:
Calories 270
Total Fat 28 grams
Cholesterol 90mg
Carbs 7g
Protein 10g
Sugar 1g