(Total Time: 35 MIN| Serves: 4)
1 large zucchini, sliced lengthwise
1 cup cauliflower florets
3 eggs, beaten
1 cup shredded mozzarella cheese
1 cup spinach, torn
1 large onion, sliced
3 tbsp almond flour
2 large tomatoes, chopped
1 tbsp tomato paste
3 tbsp olive oil
¼ cup fresh basil, finely chopped
1 tsp garlic powder
2 tsp stevia powder
1 tsp salt
¼ tsp white pepper, freshly ground
Plug in the instant pot and press the ‘’Saute’’ button. Grease the inner pot with some olive oil and add tomatoes. Sprinkle with stevia, garlic powder, and fresh basil. Stir in tomato paste and pour in ¼ cup of water.
Gently simmer for 10-12 minutes, or until the liquid evaporates. Press the ‘’Cancel’’ button and remove the tomatoes from the pot.
Take a small fitting casserole dish and coat with oil. Make a layer with sliced zucchini and cauliflower florets. Now add sliced onions and mozzarella cheese. Sprinkle with spinach and season with salt and pepper.
Meanwhile, combine the tomato mixture with almond flour and pour over the casserole.
Top with beaten eggs and optionally sprinkle with grated Parmesan.
Tightly wrap with aluminum foil and set aside.
Now pour in one cup of water in the pot and set the trivet at the bottom of the inner pot. Place the casserole dish on the trivet and seal the lid.
Set the steam release handle to the ‘’Sealing’’ position and press the ‘’Manual’’ button.
Set the timer for 15 minutes on high pressure.
When done, perform a quick pressure release and open the lid. Remove the casserole from the pot and chill for a while before serving.
Per Serving (Calories 223 | Total Fats: 16.3g | Net Carbs: 9.1g | Protein: 9.6g |Fiber: 3.9g)