Hi, new to your recipes, they look great. OK, my dumb question-When trying to get single serving stats, we're just dividing your stats by 4, right?

4, 6, 8... It depends on how big your portion sizes are.

Karen

I made this last night with a few modifications. I left the zucchini whole. Even my hubby who is a devout, non veggie eater liked it! So I skipped the shredding step. I added more cheese, I knew it would be necessary to get him to enjoy it.

I beat the egg slightly in a bowl before adding it to the rest of the stuff. Mixed it all really well, and topped with more Jack cheese.

Delish!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

I made this and loved it, couldn't stop eating it. Unfortunetly the kids didn't share in my enthusiasm, though they both tried a bite.

More for me, but on with the quest to find ways to get veggies into them.

Add more cheese to it. I made it with about double the cheese in the recipe. If my hubby liked it, I know your kids will. Also, I think leaving the zucchini intact (rather than mushing everything else into a pulp) is better. Try it that way!

I made this tonight. I didn't have jack cheese in the fridge, like I thought I did, so I used muenster, and it worked swimmingly.

I also made a brussels sprouts recipe from the book, the one with the pignoli and balsamic vinegar. It was also yummy!

Sounds really yummy

It was! I did it more or less by the book--the food processor was already dirty from shredding the cheese, so why not.

One little variation: when I scraped the half-cup of scallions out of the pan at the beginning, I went all crazy and put them into a small bowl, not a large one. Am I a wild renegade, or is that an error in the book? You decide!

The flavor of this was delicious. But a question... is it supposed to be a creamy type of texture?? Mine was not firm at all...

Yep! It's supposed to be creamy.

Karen

Karen, I am new to the LC thing..On my eigth day of induction and no cheats thus far..YAY!! I saw you said you had a cookbook out..what is the name of it and what is your whole name? Can I ifnd it at wal-mart? target or Barnes and noble??? or do you have a website I can order it from?? I would love to get it..I am getting really bored with the induction phase and I have only known how to make all the italian dishes I grew up with..so I am lost here...would LOVE to buy your cookbook..is it induction friendly and do you state what ones are and aren't in your book?? if you could let me know I would be ever so thankful and grateful!!!! Love, Tara

I just answered my own question..LOL... I just clicked under your name on the low-carb gourmet and low and behold I found your book..LOL..~blushing~ As I said I am soooo new to this... So I will stick to my other question, are the recipes stated if they are induction friendly or not?? I willr ead the whole page about your book and I bet I will find the answer Where can I find it??..Geesh I may as well just go look first then post other questions..LOL...

There is an index in the book where the recipes are sorted from lowest carb count to highest so that will let you know if they are Atkins induction friendly or not.

I don't know what American bookstores carry it because I'm in Canada, but amazon.com has it available.

Karen

In my zucchini-laden, late-summer world, this is THE best recipe to use. Eventually, I will learn to lock my car doors at church. They look for places to stash an extra bag or two and if there's not a bag of zukes in your car... I don't mind - cake, bake, grilled, sliced and diced. It gets eaten. And I now own a Santoku knife - OOOOoooooo - and I'm taking a course from my local cooking school to REALLY learn how to use it well. I want at least two more of those knives, JUST to keep one clean at all times. I suppose I should get a dishwasher?? And not me??

OH - I did make this recipe with variations in veges - yellow summer squash and onions, brussel sprouts, broccoli and cauliflower. I haven't tried ALL the veges together. HHmmm....food experiment...

I tried this today and it was awesome! I made two other half-hearted attempts at a zucchini/cheese casserole recently and they were okay, but disappointing. This was bang-on.

I don't have a food processor, so I just left the zucchini cut in small pieces. I also added a can of mushrooms, just for the sake of having another serving of veggies. I used 4 oz of marble cheddar. I think that was more than a cup, but... more cheese = good.

My SO loved it. This will be a staple from now on.