I just started putting things into a greased dish when I came up with this Induction friendly recipe. I got the idea from this dish on Linda Genaw’s recipe website: http://genaw.com/lowcarb/zucchini_gratin.html . I found this quite tasty and found it tasted a lot like pizza, without a crust. You could use a little more sausage and make this into quite a filling main dish. But as I only had a tiny bit of sausage left in the sausage package, about 2-3 oz. is all that went into mine last night.
2 medium zucchini about 6″ long
3 plum tomatoes
3 oz. mozzarella cheese, grated
1 T. Parmesan cheese
Light sprinkle of onion powder (less than ¼ tsp. total)
3 oz. crumbled seasoned ground pork or pork sausage
Sprinkle salt and pepper
Preheat oven to 350º. Grease quiche glass pan or glass pie plate with a dab of butter. Slice zucchini into ¼” thick slices. Boil in water 3-4 minutes (or longer if you really want to speed up the time this dish takes. Place a single layer on the bottom of dish. Slice the tomatoes into thin slices and place a layer atop the zucchini in the pan. Sprinkle with half the Parmesan, half the mozzarella and a light sprinkle of oregano on this layer. Repeat the layers until all veggies are used up, ending with a cheese layer. Dot the top with bits of sausage meat. Sprinkle with salt and pepper. Bake at 350º for about 20-30 minutes, until juices that bleed out of veggies are evaporated (zucchini and tomato both give off a lot of water) and veggies are tender.
NUTRITIONAL INFO: Serves 4, each serving contains:
10.9 g fat
6.03 g carbs
1.65 g fiber
4.38 g NET CARBS
11.7 g protein
303 mg sodium