#paleo Zucchini Lasagna: 1 lb grass-fed Ground Beef; 1 cup Green Bell Peppers, chopped; 1 cup Onion, chopped; 1 Tbsp Fresh Basil; 1 Tbsp Italian Parsley; 1 Tbsp Fresh Oregano, or dried; 1 Zucchini, sliced thinly; 1 ¼ cup Mushrooms, sliced; 15 oz Tomato Sauce; 3 cloves Garlic, minced; 6 oz Tomato Paste; 1 tsp Salt and Pepper, to taste
1 spaghetti squash, roasted (harvested strands equal about 3 cups) 1 cup chopped, cooked bacon or pancetta 4 garlic cloves, sliced 1 TBSP chopped flat-leaf parsley 1/4 cup sliced scallions or shallots 1 tsp white wine vinegar 1/4 cup bacon (or pancetta) fat Salt and pepper, to taste 4-6 poached eggs (one or two per person) Garnish with chia seeds, optional
The breading on this was amazing! I have never had it stay on so well. It fried up beautifully. I used ground up chex with basil and Parmesan cheese for the bread crumbs and coconut oil for the oil. It was so good!