It has been a while now that my husband and I are eating Keto-style.  Of course, each person needs to discuss food choices and diet with their own doctor.  Every one of our doctors has given Keto the thumbs up for us, so we have been sticking to it, not restricting portions, and losing weight we didn’t even know we had to lose.  

Eating Keto is easier than one would think.  I have spent some time researching foods that are Keto friendly and then throw things together and find inspiration wherever it pops up.  Ingredients that are on the fence, like carrots, onions and tomatoes, I use more as a seasoning and less as a main ingredient and it has been working out just fine.  

This particular recipe was inspired by a neighbor and so I created my own version.  It is SO EASY!  

Katrina’s Kitchen Original Recipe /Cheesy-Zucchini

Ingredients:

Zucchini (3) 

Shredded Cheese (6 oz)

Cherry Tomatoes (6-8)

Olive Oil

Preheat oven to 350 degrees. Wash each zucchini, trim the ends and cut in half length-wise.  Take a baking dish and lightly spray or grease bottom with olive oil. Place zucchini flat side up inside the dish. Sprinkle shredded cheese over the top of each zucchini (I used mozzarella but you can use whatever cheese you fancy) and then place a few cherry tomato halves on each zucchini , on top of the cheese.  Bake for 35-45 minutes or until zucchini is tender.  I covered the baking dish with foil for the first 30 minutes of baking to keep the cheese from burning and then removed the foil for the final 15 minutes of cook time. 

To prepare as an appetizer cut the zucchini in the opposite direction, into rounds approximately 1/4 inch thick and repeat the remaining steps.  So easy, so delicious! 

Xo

K