Low Carb Zucchini Quark Lasagna. Spring feelings reloaded.
Z surrendered: It's still a bit early in the year and the "winter" was not particularly wintery, at least here in northern Germany. But when the pale little family is finally illuminated by a more self-confident sun during their walk together, a Frollein can already develop spring feelings.
"Spring lets its blue ribbon flutter again through the air ...", I remember loud to a poem from my school days and hold my face in a sunbeam. "Huh? What kind of band? "Replies the son. Okay - for trips to the poetry you are in the third class may not be 100% receptive. But at least he can memorize the names and 6- to 12-digit order numbers of all LEGO Star Wars sets. There's definitely potential for slumbering, alright.
At least I've decided to start spring now. And that is of course best with a nice green and light dish. The zucchini quark lasagna, which has to serve it once again, could of course also casserole or quiche without bottom call. But first, I think that there are quite lasagne-like, and secondly, the sometimes skeptical remainder family is more interested in a lasagne than in a low-carb vegetable casserole.
"Das Smells but delicious, "says the best son of all later and I think:" sweet, well-known scents seemingly streaked the country. "Or a 4-square-meter kitchen in Hamburg - there makes the spring no difference.
And here comes the recipe for a spring-fresh low carb zucchini quark lasagne with pine nuts
500 g of zucchini cut lengthwise into 2 mm thick, long slices. (This can also be done by children, because if the slices are not perfect, it does not matter - no one notices afterwards!)
Finely grate 100 g Parmesan and mix well with 400 g curd , 2 eggs and salt and pepper 1 bunch of basil finely and stir in or alternatively use 2 tablespoons of finished (best!) pesto (by the way, coincidentally existing 9-year olds can be wonderfully used as food processors.) Who If it tastes a bit spicier, season the quark mixture with 1 pinch of cayenne pepper and paprika or another favorite spice.
Soak the bottom of a medium Roast a large casserole dish with 1 tsp olive oil . Layer the zucchini slices and quark mixture alternately. Season the individual layers with a little salt and pepper . Finish with the quark mixture, sprinkle with 50g grated Parmesan cheese, 2 tablespoons pine nuts and 1 tbsp breadcrumbs . If you like, you can make a pattern out of the zucchini rests - sailboats or stars are particularly suitable (should I not Put 175 degrees for 40 - 50 minutes in the oven. Allow to cool before serving. Eat at a place with spring sunshine.
There are many more delicious low carb recipes by the way.