Wednesday, March 01, 2006

Viva Low-Carb's Sausage Zucchini Recipe

With a store calling itself Viva Low-Carb, you KNOW I'm gonna love 'em! The store owner Rosanna is a vivacious woman eager to help people who are livin' la vida low-carb get on track and stick with this lifestyle change for good.

In the newsletter she sends out to her customers today included some very kind comments about me.

"Jimmy Moore (the low carb blogger) came to town and we met him. He is one of the many low carb success stories, many of whom come to our store. He, however, is a writer and has written a book about his low-carb success “Livin La Vida Low Carb" and has become a bit of a celebrity. He is a true champion in response to the “haters” out there trying to bad mouth the low carb approach. He’s a no nonsense, tell it like it is kind of guy. And quite nice too!

Aw, I think I'm gonna cry, Rosanna! That is SOOOOO sweet of you to write about me like that (although the "celebrity" part may only be in my mind! LOL!).

Viva Low-Carb is one of the low-carb stores carrying my book and I appreciate them for doing that. She has copies available for sale right now at her store in Southern California.

In the same newsletter, Rosanna shared an incredible low-carb recipe that I couldn't wait to share with you. It's for a Sausage Zucchini Frittata that looks like it'll make you slap your momma silly...TWICE! It's THAT good!

Here's the recipe:


8 ounces fresh turkey sausage, sliced (or ground sausage)
2 cups unpeeled Zucchini, shredded
2 scallions, sliced
1 tablespoon fresh Basil, minced
1 teaspoon italian seasoning
4 large eggs
1/3 cup heavy cream
4 ounces cream cheese, cut into 1/2 inch cubes
1 cup shredded mozzarella cheese
1 cup shredded sharp cheddar cheese

1. Preheat oven to 325F. Spray an 8 inch pan with cooking spray.
2. Brown sausage, drain well and spread over the bottom of the pan.
3. Top with zucchini, then scallions and seasonings.
4. Whisk eggs and cream slightly, then pour over sausage mixture.
5. Sprinkle cream cheese on top, then mozzarella and cheddar.
6. Bake for 45 minutes or until knife inserted in the middle comes out clean.
7. Serve warm.

Makes six servings.

4g carbohydratess
1g fiber
3g net carbs
18g protein
38g fat
435 calories

THANKS again Rosanna for the compliments and recipe! Be sure to visit her at


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