this recipe, that I decided to modify for both our diets (Me=Low Carb, He=Mostly Vegan). It was actually pretty easy to make, even though it looked intimidating. He usually doesn't have any eggs, but a friend gave me several from her backyard chickens, and those are A-Okay with him.
It turned out beautifully and impressed the Husband! It makes a nice side dish and yet another way to use the versatile zucchini like a noodle.
- 3 Green and yellow zucchinis
- Large Carrot
- 1 Egg, beaten
- Cheese (I used brie, but any white cheese will work)
- Diced Bacon (optional)
I used a cheese slicer to cut the zucchini and carrot into long thin strips. You could also use a Mandolin. Blanch the carrot strips for about 5 minutes in boiling water. Then I laid out several strips and started to roll them. As the wheel got bigger I had to wrap the strips around it instead of roll it. Move the spiral to a casserole dish. Then I covered it with pressed garlic, poured over the cream and egg mixture, and the (optional bacon and) cheese. Bake at 350 degrees for 30 minutes, or until golden brown