Description
A very easy and healthy side dish. Low-carb too!
Ingredients
- 1 cup Pork Rinds, Crushed And Divided
- 1 Medium Zucchini, Sliced Into Thin Rounds
- 1 Large Onion, Thinly Sliced
- 2 Medium Tomatoes, Sliced
- 2 cups Fresh Spinach Leaves
- ½ teaspoons Salt
- ½ teaspoons Pepper
- 2 Tablespoons Parmesan Cheese, Grated
- ½ teaspoons Basil
- ½ teaspoons Oregano
- 1 cup Pork Rinds, Crushed And Divided
- 1 Medium Zucchini, Sliced Into Thin Rounds
- 1 Large Onion, Thinly Sliced
- 2 Medium Tomatoes, Sliced
- 2 cups Fresh Spinach Leaves
- ½ teaspoons Salt
- ½ teaspoons Pepper
- 2 Tablespoons Parmesan Cheese, Grated
- ½ teaspoons Basil
- ½ teaspoons Oregano
Preparation
Heat oven to 350 F.
Put half of the crushed pork rinds into the bottom of a well greased 2.75 quart casserole dish. Arrange your layers with half each of the following: zucchini, onions, tomatoes and spinach. Sprinkle with half of the salt and pepper. Now repeat the process with the remaining zucchini, onions, spinach and tomatoes. Sprinkle with remaining salt and pepper. I switched the second layer around a bit ending with the tomatoes. Sprinkle top with the Parmesan cheese, the rest of the crushed pork rinds, basil and oregano.
Baked, uncovered, for one hour.
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