Introduction
About this Recipe
Let’s be real for a hot second. Bariatric surgery doesn’t fix mind hunger or cravings for specific “comfort foods”. For example, let ‘s have a look at pizza. Oftentimes pizza is high in calories and has a starchy crust that doesn’t sit too well after bariatric surgery.
That’s why we wanted to create a bariatric friendly alternative. And these mini zucchini pizzas check off all the boxes.
servings:
2 (5 mini-pizzas)
Ready In:
25 minutes
Nutritional facts per serving:
288 calories
25.7 g protein
16.3 g fat
8.1 g carbs
2.1 g fiber
Ingredients
- 1 small zucchini
- 1/2 cup (120 ml) marinara sauce
- 8 slices deli chicken, coarsely chopped
- 1/2 cup (60 g) grated Gouda cheese
- 4 basil leaves, finely chopped
- 1/3 cup (30 g) grated Parmesan
Zucchini is one of those vegetables that are often early introduced back to the post-op diet. Modify this recipe by peeling the zucchini if you can’t tolerate the skin yet.
Subsitute the zucchini for eggplant for a different variety.
And add the type of cheese of your liking. Low-fat ricotta mixed with the red marinara sauce can do the trick to increase the protein count of this recipe. Shredded mozzarella is another option to add or substitute for the grated Gouda cheese.
Step by Step Instructions
Step 1
Cut the zucchini in equal slices, about 0.4 in / 1 cm thick and preheat oven to 350 F (180 C).
Step 2
Line a baking sheet with parchment paper and spread the zucchini slices evenly.
Step 3
Place the baking sheet in the oven, about 15 minutes.
STEP 4
Remove the zucchini from the oven and top the cooked zucchini with the marinara sauce, deli chicken and grated Gouda cheese.
Step 5
Place again in oven, about 10-15 minutes, or until cheese turns golden brown.
Step 6
Remove the zucchini slices from oven and top with basil leaves and grated Parmesan.
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