If you’re looking for some tasty low carb optavia zucchini recipes, you’ve come to the right place. We’ve got recipes for Lasagna, Lasagna boat, baked parmesan zucchini fries, and more.
Low-carb version of Chicken Parmesan
If you are looking for a low-carb version of Chicken Parmesan optavia, you’ve come to the right place. This recipe is easy, healthy, and perfect for those following a keto or paleo diet.
It is made with only one ingredient, and can be fried or baked in less than 15 minutes. When reheated, it can be browned, making it a perfect appetizer or snack.
For this dish, you will need boneless skinless chicken breast. The protein content in the chicken makes this a great choice for a low-carb, low-calorie meal. In addition, the selenium and vitamin B in the chicken is very good for you.
First, make sure the chicken is cooked through. You can use an internal thermometer to check that it is 180 degrees Fahrenheit. Once the chicken has reached that temperature, transfer it to a baking sheet and place in the oven. Let it bake for 10-15 minutes.
Meanwhile, prepare the zucchini. Cut lengthwise. Sprinkle with salt and pepper, then set aside. Remove the seeds. Place the zucchini in a colander and drain. Toss it with a bit of olive oil or butter and a bit of salt. Set the colander over a bowl to catch the water.
Prepare the marinara sauce. Add the ingredients to a pan and heat on low. Stir until the garlic is soft and the ingredients are combined. Season with Italian seasoning, garlic powder, and red pepper flakes for extra flavor.
Once the sauce is finished, mix in the cheese. You can also add some onion powder for extra flavor. Alternatively, you can sprinkle some shredded mozzarella on top of the chicken before serving.
To serve, you can put the chicken on a bed of zoodles. Zucchini noodles are great for those following a low-carb diet. They are low in carbohydrates and gluten-free.
Chicken Parmesan optavia is easy to prepare, and it is perfect for your next meal. Make it for a quick dinner or as an appetizer, and you will enjoy the cheesy, salty, and crisp flavors of this low-carb dish. It is perfect for any keto, paleo, or Trim Healthy Mama diet.
Baked parmesan zucchini fries
Baked parmesan zucchini fries are a fun, light and flavorful side dish to serve with dinner. They’re a healthy way to enjoy summer’s bounty. Plus, they’re easy to make! Unlike potato fries, they’re also low-carb and keto-friendly.
The secret to crispy zucchini fries is to coat them in oil. A light coat of olive oil will help them to crisp up. You can also use baking spray if you want to avoid getting your zucchini stuck to the pan.
To make these delicious zucchini fries, start by slicing up a good ripe zucchini. Using a knife, cut the sliced lengthwise. When you have about an inch between each slice, you’re ready to begin breading. Ideally, you’ll want to do this in an assembly line, with separate stations.
After the strips are breaded, place them on a prepared baking sheet. It’s important not to crowd the fries too much. If they’re too close together, they won’t get as crispy as they could.
After you’ve baked your zucchini fries, it’s time to enjoy them. They’re great with any number of sauces and toppings. Try marinara, honey mustard or ranch dressing. Also, try sprinkling them with extra Parmesan.
Alternatively, you can prepare your zucchini fries ahead of time and freeze them for later. Just be sure to store them in an airtight container. Otherwise, the fries will get soggy.
Baked parmesan zucchini fries are topped with a parmesan cheese sauce and fresh parsley. Serve them with a protein of your choice. This is a tasty and easy recipe that’s great for family mealtime or as an appetizer.
Whether you’re a fan of potatoes or zucchini, you’ll love this easy, healthy alternative. You can even bake them in your air fryer.
Zucchini fries are delicious, and they’re also low-carb and gluten-free! These fries are great for parties and snacking. Even better, they can be stored in an airtight container in the fridge for up to three days.
With four ingredients and just twenty-five minutes of cooking time, you can make these delectable, cheesy, and crispy oven-baked parmesan zucchini fries. They’re a perfect match for soups and burgers.
Lasagna boat
Zucchini Lasagna Boats are a healthy, gluten-free alternative to traditional lasagna. They have all the flavor of the classic dish without the added calories and carbs. You can even store leftovers in the freezer. It’s an easy weeknight meal to prepare and is a great way to use up zucchini.
This recipe uses ground turkey, extra lean beef, and an egg for a cheesy, meaty filling. You can make the recipe with any meat combination you like. However, it’s best to go with the leanest meat possible.
The ricotta layer has a special ingredient: basil. You can also add spinach to the marinara sauce for an even more nutrient-dense dish.
A great ricotta cheese sauce can be made from scratch, but it’s often more convenient to pick up a ready-made version. In addition to basil, this cheese blend includes eggs, parmesan, and mozzarella.
While the ricotta mix is being made, you’ll need to prep the vegetables. Cut the zucchini in half lengthwise, scoop out the seeds, and trim off the ends. Place them in a large non-stick skillet. Heat 1 tablespoon of olive oil over medium-high heat. Add the garlic and the bell pepper, and saute until softened, about 3 minutes.
If you’re looking for an elegant date night dinner, you can’t go wrong with a lasagna-stuffed zucchini boat. Served with a salad, this is a complete meal in one plate. Alternatively, you can enjoy it as a light lunch.
Lasagna-stuffed zucchini boats are delicious reheated. If you’re not into cooking, try buying a package of premade frozen ones. These can be cooked as instructed, then re-heated in the microwave for a quick meal.
You can also prepare your zoodles up to three or four days in advance. Once you have prepared all of the ingredients, you can place them in a large baking pan and bake them off in the oven. This method is the least mess and is a good way to enjoy a satisfying meal on a busy weeknight. Afterwards, you can enjoy your meals on the patio in the summer or in front of the fireplace in the winter.
Simple seafood recipe
Using optavia zucchini in a recipe is an easy way to get the flavor of shrimp without the carbs. This dish is great for low-carb diets and works well with frozen shrimp. You can also serve this seafood dish with rice, cauliflower rice or bread to soak up the juices. It can also be kept in the refrigerator for up to 3 days.
Before cooking, make sure to thaw the shrimp. Alternatively, you can use wild-caught shrimp, which are often better flavored. For a simple garnish, you can add basil or Parmesan to the recipe. The lemon garlic butter sauce is very versatile and can be served over cauliflower rice or rice.
After the shrimp are cooked, remove them from the pan and set them aside. In the same pan, heat the remaining oil and saute the zucchini until tender, about two minutes. Add the pine nuts and minced garlic and cook for a minute. Finally, add the cream and reserved zucchini pulp, stirring until the sauce is slightly thickened. Bring the sauce to a simmer, then reduce the heat to medium. Serve with crushed red pepper and fresh basil for a nice touch.
If you would like to have some extra vegetables to go along with your seafood meal, you can serve the dish with seasoned chickpeas, mahi mahi fillets or grilled peppers. These vegetables can be added to the sheet pan for a tasty and filling dinner. Finish the meal with yogurt or lemon wedges and you’re all set.