Courgette Roses

  • Keto dinner
  • Nutritional value: See explanation

Explanation of Nutritional Value:
All cookbook recipes include the nutritional value; this is an inspirational recipe (which means it’s not suitable for a cookbook but still very tasty 😉). Calculate the nutritional values yourself, if desired, based on the quantities of the ingredients you use. Don’t know how to do that? You can read about it here.

Courgette Roses

In addition to all the recipes from my cookbooks, I’ve also selected some delicious recipes for you that may not be cookbook-worthy but are still very tasty and simple! Including this delightful dish.

Zucchini, bacon, and herbs, hmmmmm! Fun to make, even more fun to present in this beautiful form!

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  • 1 small courgette
  • A generous amount of salt
  • 150 grams of slices of straight bacon
  • 2 tablespoons of mild olive oil
  • ½ teaspoon of onion powder
  • ½ teaspoon of garlic powder
  • 15 grams of Parmesan cheese (grated)


Preheat the oven to 180 degrees Celsius (356 degrees Fahrenheit) and prepare muffin molds.
Slice the courgette into thin slices (this is easiest with a cheese slicer or mandoline).
Place the courgette slices in a colander and sprinkle generously with salt. Let it sit for 15 minutes to allow the moisture to be drawn out of the courgette. Meanwhile, mix the olive oil with the spices.

Pat the courgette dry with paper towels and toss the courgette slices in the oil.
Overlap 2 slices of bacon to create a long strip of bacon. Arrange the courgette slices on the bacon in a staggered pattern. Sprinkle a little grated cheese (saving some for the top) over the courgette. Repeat until you’ve used up all the bacon and courgette.

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Carefully roll up the strips and place them in the muffin molds.

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Sprinkle the rosettes with a bit more Parmesan cheese and bake them in the middle of the oven for 25-30 minutes, or until the bacon has a nice color.



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