u/uk_kali

Hey keto foodies, 🥑 Eating keto doesn’t have to be boring. Get 1001+ guilt-free, fat-burning, delicious keto recipes in my FREE digital cookbook! 🔗 Tap the link in bio & download your copy now! 📚 ✨ Or Comment "FEAST" and I'll send you the link to your DMs 📥

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- Ingredients
Chicken:
2 lbs chicken breast, cubed (900 g) ½ cup olive oil (60 ml)
2 tbsp red wine vinegar (30 ml)
1 garlic clove, minced
1 tsp dried oregano

Chimichurri:
½ cup chopped parsley (30 g)
½ cup chopped cilantro (30 g)
1 tbsp dried oregano (3 g)
3 garlic cloves, chopped
2 tbsp minced shallots (or red onion) (20 g)
1 tbsp red wine vinegar (15 ml)
½ cup olive oil (120 ml)
1 tbsp lemon zest
Juice of 1 lemon (about 3 tbsp / 45 ml)
1 tsp red pepper flakes
1 tsp salt

- Instructions
Mix the olive oil, red wine vinegar, garlic, and oregano. Cut the chicken into 1-inch (2.5 cm) cubes and place in the marinade for at least 30 minutes.
At the same time, soak 4-6 wooden skewers in water.
Once marinated, thread the chicken tightly onto skewers. Season with salt and grill or cook in a heated skillet for 4-6 minutes per side, or until grill marks appear and the internal temperature reaches 165°F (74°C).
Combine all chimichurri ingredients in a bowl and mix well.
Brush the chimichurri over the cooked chicken skewers and enjoy!

Hey keto foodies, 🥑 Eating keto doesn’t have to be boring. Get 1001+ guilt-free, fat-burning, delicious keto recipes in my FREE digital cookbook! 🔗 Tap the link in bio & download your copy now! 📚 ✨ Or Comment "FEAST" and I'll send you the link to your DMs 📥

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This is one of those extra keto tips you’ll want to keep on hand for busy days. Tender roasted bell peppers stuffed with a rich, savory beef filling, finished with melted cheese and fresh herbs — simple ingredients, big comfort-food vibes, and totally satisfying without the carbs. 😋

Perfect for a keto dinner that feels cozy, filling, and family-approved.

💡 Why this keto recipe works:
✅ Low-carb & keto-friendly (with no-sugar-added tomatoes)
✅ High-protein and filling
✅ Easy oven-baked meal with minimal prep

On keto and bored of the same meals?
I made a Free starter recipe ebook to make keto more delicious and enjoyable.
Tap the link in my bio (profile page) to download your free copy 🥑

📊 Estimated Macros (per stuffed pepper):
Calories: ~460 kcal | Fat: ~28–32 g | Protein: ~32 g | Net Carbs: ~8 g

Extra keto tip: Skip or reduce the carrot and swap in zucchini or cauliflower to bring net carbs down to ~5–6 g per serving. 💚

Ingredients (Serves 3–4):
4 bell peppers
1 lb ground beef (450 g)
1 small onion, finely chopped
2 garlic cloves, minced
1 small carrot, finely diced
1 celery stalk, finely diced
1 cup canned tomatoes in their juice (240 ml) (no sugar added)
1 tsp paprika
Chili pepper, to taste
Salt and black pepper, to taste
A pinch monk fruit sweetener (optional)
Fresh parsley, chopped
Grated cheese, for topping (about ¾–1 cup / 75–100 g)
Extra virgin olive oil, for cooking

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Instructions:
Preheat the oven to 350°F / 180°C.
Remove the peppers from the oven.
until the cheese is melted and golden.
Cut off the tops of the peppers and remove the
Place them upright in a baking dish and bake for 15
Heat a little olive oil in a pan over medium heat.
Sauté the onion, garlic, carrot, and celery until
Add the ground beef and cook lightly until browned.
Stir in the canned tomatoes with their juice, paprika, o chili pepper, salt, black pepper, and a pinch of monk
Simmer for a few minutes, then finish with chopped
Fill them generously with the meat mixture.
Sprinkle grated cheese over each pepper.
Return to the oven and bake for another 15 minutes,
Remove from the oven and enjoy warm.

Hey keto foodies, 🥑 Eating keto doesn’t have to be boring. Get 1001+ guilt-free, fat-burning, delicious keto recipes in my FREE digital cookbook! 🔗 Tap the link in bio & download your copy now! 📚 ✨ Or Comment "FEAST" and I'll send you the link to your DMs 📥

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Get ready for the ultimate comfort bite — tender whole mushrooms baked in a rich, zesty tomato sauce, topped with golden, bubbly mozzarella that stretches with every forkful. It’s smoky, herby, slightly spicy, and unbelievably satisfying — all while staying keto-friendly and guilt-free. 💯

💡 Why this one’s a keto favorite:
✅ Low in carbs, high in flavor & cheesy goodness
✅ Ready in under 25 minutes
✅ Perfect side or meat-free main dish

Macros (per serving, serves 2):
Calories: 260 | Fat: 20g | Protein: 15g | Net Carbs: 5g
Ingredients (Serves 2–3):
10–12 whole mushrooms (8.8 oz / 250 g) (cremini or button)
1 heaping tsp paprika (5 g)
Salt, to taste
1 tsp dried oregano (2 g)
1 tsp red pepper flakes (2 g) (adjust to taste)
½ tsp black pepper (1 g)
1 tbsp olive oil (15 ml)
⅓ cup + 1 tbsp tomato purée (100 ml)
1½ cups grated mozzarella cheese (150 g)

Instructions:
Preheat the oven to 350°F / 180°C.
Gently clean the mushrooms with a damp cloth. Remove stems if desired.
In a bowl, toss the mushrooms with paprika, oregano, red pepper flakes, black pepper, salt, and olive oil until evenly coated.
Pour the tomato purée into a baking dish.
Arrange the whole mushrooms on top, pressing them gently into the sauce.
Bake for 15–18 minutes, until the mushrooms are tender and juicy.
Remove from the oven, sprinkle generously with mozzarella, and return to the oven for another 5 minutes, until the cheese is melted and golden.
Serve hot and enjoy.

Hey keto foodies, 🥑 Eating keto doesn’t have to be boring. Get 1001+ guilt-free, fat-burning, delicious keto recipes in my FREE digital cookbook! 🔗 Tap the link in bio & download your copy now! 📚 ✨ Or Comment "FEAST" and I'll send you the link to your DMs 📥

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This salmon and broccoli bake is the ultimate low-carb lunch or dinner when you want something rich, protein-packed, and seriously satisfying without the carbs.

Ingredients (Serves 3–4):
10–11 oz salmon (300 g), skin removed
9 oz broccoli florets (250 g)
1 cup cherry tomatoes (150 g), halved
4½ oz mozzarella (125 g), sliced or shredded
For the Filling:
4 large eggs
¾ cup heavy cream (170 ml)
Salt and black pepper, to taste
½ tsp dried garlic (or garlic powder)
Butter, for greasing the baking dish

Instructions:
Preheat the oven to 350°F / 180°C (top & bottom heat).
Grease a baking dish with butter.
Cut the salmon into small cubes.
Bring a pot of salted water to a boil and blanch the broccoli for 1 minute, then drain.
Place the broccoli, salmon cubes, and cherry tomatoes evenly in the prepared baking dish.
In a bowl, whisk together the eggs, heavy cream, salt, pepper, and dried garlic until well combined.
Pour the mixture evenly over the salmon and vegetables.
Top with mozzarella.
Bake for 30 minutes at 350°F / 180°C (top & bottom heat).
Then switch to convection (fan) and bake for another 20 minutes at 350°F / 180°C, until golden and fully set.
Let rest for 5–10 minutes before slicing.

Hey keto foodies, 🥑 Eating keto doesn’t have to be boring. Get 1001+ guilt-free, fat-burning, delicious keto recipes in my FREE digital cookbook! 🔗 Tap the link in bio & download your copy now! 📚 ✨ Or Comment "FEAST" and I'll send you the link to your DMs 📥

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This cheese bread is a simple low-carb bread alternative made with mozzarella, Parmesan, and fresh herbs. Soft on the inside with a golden crust, it’s perfect as a keto snack, side, or bread replacement without the carbs.

Only ~1g net carbs per serving, making it a great option for staying on track with a keto lifestyle.

Ingredients (Serves 6):
2 cups grated mozzarella (250 g)
½ cup grated Parmesan (50 g)
2 medium eggs
¼ cup fresh basil, finely chopped
1 garlic clove, minced
½ tsp baking powder
½ tsp dried oregano
¼ tsp salt

Instructions:
Preheat the oven to 350°F / 180°C (convection).
Line a baking sheet with parchment paper.
Wash and finely chop the basil.
Mince or press the garlic.
In a large bowl, combine mozzarella, Parmesan, eggs, basil, garlic, baking powder, oregano, and salt.
Mix well until everything is evenly incorporated.
Spread the mixture evenly onto the prepared baking sheet, forming a flat rectangle or circle.
Smooth the surface and edges.
Bake for 15–17 minutes, until golden and set.
Let cool slightly, then cut into 6 pieces and enjoy.

Hey keto foodies, 🥑 Eating keto doesn’t have to be boring. Get 1001+ guilt-free, fat-burning, delicious keto recipes in my FREE digital cookbook! 🔗 Tap the link in bio & download your copy now! 📚 ✨ Or Comment "FEAST" and I'll send you the link to your DMs 📥

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This avocado bread is a simple, high-protein, low-carb alternative that’s perfect for breakfast or a light lunch. Soft, flexible, and easy to use as a wrap or flatbread without the carbs.

Quick question…

Even if you’ve been doing keto for a while…

Do your mornings feel repetitive?
Same 2–3 meals. Standing in the kitchen half-awake thinking, “What haven’t I had this week?”

Keto doesn’t usually fail because you don’t know what to eat.

It gets harder when you’re tired of deciding.

When mornings feel random, the rest of the day feels heavier.

It’s not about knowledge. It’s about structure.

When breakfast is already planned, you don’t negotiate. You just follow through.

Hey keto foodies, 🥑 Eating keto doesn’t have to be boring. Get 1001+ guilt-free, fat-burning, delicious keto recipes in my FREE digital cookbook! 🔗 Tap the link in bio & download your copy now! 📚 ✨ Or Comment "FEAST" and I'll send you the link to your DMs 📥

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All the flavors of a classic cheeseburger with juicy ground beef, melty cheese, tangy pickles, and creamy burger sauce wrapped up in crisp lettuce instead of a bun! Fresh, flavorful, and low-carb perfection in every bite. The perfect keto-friendly lunch or dinner you can whip up in minutes. 💪✨

Macros (per serving, est.):
Calories: 320 | Fat: 24g | Protein: 22g | Net Carbs: 4g

🥬 Ingredients
For the Wrap:
5–6 large iceberg lettuce leaves (or green leaf lettuce)
5 oz (150 g) cooked ground beef, seasoned with salt and pepper
1 small tomato, sliced
2 tbsp finely chopped onion
1 large pickle, sliced
1 slice of cheese (optional — cheddar, Swiss, or your favorite)

For the Burger Sauce:
1 tbsp mayonnaise
1 tsp sugar-free ketchup (or 1 tsp tomato sauce + a pinch of allulose or erythritol)
½ tsp yellow mustard
1 tbsp diced pickle
1 tbsp pickle juice
½ tsp garlic powder
½ tsp paprika

🔪 Instructions
Remove the core from the lettuce and gently separate the large outer leaves. Pat them dry and set aside.
In a skillet over medium heat, cook the ground beef until browned and cooked through. Season with salt and pepper.
In a small bowl, combine mayonnaise, sugar-free ketchup, mustard, diced pickle, pickle juice, garlic powder, and paprika. Mix well until smooth.
Lay a large sheet of parchment paper on your surface. Arrange the lettuce leaves, overlapping them slightly to form a large “wrap base.”
Layer on the cheese (if using), cooked ground beef, tomato slices, onion, pickle slices, and a generous drizzle of burger sauce.
Fold the lettuce over the filling tightly, using the parchment paper to help secure it like a burrito. Cut in half and enjoy immediately!

Hey keto foodies, 🥑 Eating keto doesn’t have to be boring. Get 1001+ guilt-free, fat-burning, delicious keto recipes in my FREE digital cookbook! 🔗 Tap the link in bio & download your copy now! 📚 ✨ Or Comment "FEAST" and I'll send you the link to your DMs 📥

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Fresh, creamy, and packed with flavor — perfect for a light lunch, appetizer, or high-protein snack.

Ingredients (Makes 6–7 lettuce wraps):
3 hard-boiled eggs, chopped
1 ripe avocado
1 shallot, finely chopped
1–2 tbsp fromage blanc or Greek yogurt (15–30 g)
Fresh lemon juice, to taste
1–2 tsp sriracha mayo, to taste
1 tbsp fresh chives, chopped
A pinch of ground cumin
Salt and black pepper, to taste
A pinch of mild chili powder
6–7 large lettuce leaves

Instructions:
In a bowl, mash the hard-boiled eggs and avocado together until creamy but slightly textured.
Stir in the chopped shallot, fromage blanc (or Greek yogurt), lemon juice, sriracha mayo, chives, cumin, salt, black pepper, and chili powder.
Combine everything until smooth and well blended. Adjust seasoning to taste.
Spoon the mixture evenly into the lettuce leaves.
Serve immediately and enjoy.

🥑 Eating keto doesn’t have to be boring.
Get 1001+ guilt-free, fat-burning, delicious keto recipes in my FREE digital cookbook! 🔗 Tap the link in bio & download your copy now! 📚

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Ingredients

* 2 salmon fillets
* 1 avocado, sliced
* 2 boiled eggs, sliced
* 4 slices bacon
* 1 zucchini, sliced
* 2 cups mixed greens
* 1½ cups cauliflower rice
* 1 tbsp olive oil
* 1 tsp garlic powder
* 1 tsp paprika
* Salt and black pepper to taste
* 1 tbsp lemon juice
* Optional: chili flakes and fresh parsley

Method

1. Season the salmon with paprika, garlic powder, salt, and pepper.
2. Heat olive oil in a pan and cook salmon for 4–5 minutes per side until golden and flaky.
3. In the same pan, cook bacon until crispy. Set aside.
4. Lightly sauté zucchini slices for 2–3 minutes.
5. Steam or sauté cauliflower rice until tender.
6. Assemble the bowl with mixed greens, cauliflower rice, zucchini, avocado, eggs, salmon, and bacon.
7. Drizzle with lemon juice and sprinkle with parsley and chili flakes before serving.

Hey keto foodies, 🥑 Eating keto doesn’t have to be boring. Get 1001+ guilt-free, fat-burning, delicious keto recipes in my FREE digital cookbook! 🔗 Tap the link in bio & download your copy now! 📚 ✨ Or Comment "FEAST" and I'll send you the link to your DMs 📥

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This zucchini sandwich base is a simple low-carb alternative to bread made with just zucchini and eggs. Soft, flexible, and perfect for building a satisfying keto sandwich without the carbs.

Ingredients (Makes 3–4 sandwiches):
1 medium zucchini
2 large eggs
Salt, to taste
Black pepper, to taste
½ tsp dried oregano

Optional Filling Ideas:
Cooked ham
Sliced cheese
Tuna
Avocado
Cream cheese
Turkey slices

Instructions:
Preheat the oven to 350°F / 180°C.
Line a baking tray with parchment paper.
Wash and grate the zucchini.
Place it in a clean kitchen towel and squeeze out as much excess water as possible — this helps the base hold together.
Transfer the squeezed zucchini to a bowl.
Add the eggs, salt, pepper, and oregano.
Mix well until fully combined.
Spread the mixture onto the parchment-lined baking tray and shape it into a thin square or circle.
Bake for about 20 minutes, until fully set and lightly golden.
Remove from the oven and let cool slightly.
Cut into portions and add your favorite sandwich fillings.

Hey keto foodies, 🥑 Eating keto doesn’t have to be boring. Get 1001+ guilt-free, fat-burning, delicious keto recipes in my FREE digital cookbook! 🔗 Tap the link in bio & download your copy now! 📚 ✨ Or Comment "FEAST" and I'll send you the link to your DMs 📥

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The coconut and chocolate blend is truly delicious! It makes a very light cream 🥰 you have to try it.

Ingredients:
- 1 can of organic coconut milk (400ml) (not light)
- 160g of sugar-free dark baking chocolate (dark is essential)

Let me know what you think ❤️‍🔥

Hey keto foodies, 🥑 Eating keto doesn’t have to be boring. Get 1001+ guilt-free, fat-burning, delicious keto recipes in my FREE digital cookbook! 🔗 Tap the link in bio & download your copy now! 📚 ✨ Or Comment "FEAST" and I'll send you the link to your DMs 📥

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This baked eggplant is a simple low-carb dish with tender roasted slices, juicy tomatoes, melted mozzarella, and fresh pesto. A flavorful keto-friendly meal without the carbs.

Ingredients (Serves 2–3):
1 large eggplant (aubergine)
1–2 medium tomatoes, sliced
5–6 oz fresh mozzarella (150 g), sliced
1 tsp dried oregano
2–3 tbsp pesto sauce
Fresh parsley, chopped
Salt, to taste

Instructions:
Slice the eggplant into thick rounds or lengthwise slices.
Place them on a tray and sprinkle generously with salt.
Let sit for 20 minutes to draw out excess moisture.
Rinse the eggplant slices under water to remove excess salt.
Pat them dry thoroughly with paper towels.
Arrange the eggplant slices on a parchment-lined baking tray.
Top each slice with a slice of tomato and mozzarella.
Sprinkle lightly with salt and dried oregano.
Bake in a preheated oven at 400°F / 200°C for about 30 minutes, until the eggplant is tender and the cheese is melted.
Remove from the oven and brush or drizzle with pesto sauce.
Sprinkle with freshly chopped parsley before serving.

🥑 Eating keto doesn’t have to be boring.
Get 1001+ guilt-free, fat-burning, delicious keto recipes in my FREE digital cookbook! 🔗 Tap the link in bio & download your copy now! 📚

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Ingredients

For the Salmon

* 2 salmon fillets
* 1 tbsp olive oil
* 1 tsp garlic powder
* 1/2 tsp paprika
* Salt and black pepper to taste
* Red pepper flakes (optional)
* Juice of 1/2 lemon

For the Cauliflower Rice

* 2 cups cauliflower rice
* 1/4 cup diced onion
* 1/4 cup diced bell peppers
* 1 tbsp olive oil
* Salt and pepper to taste

Toppings

* 1 avocado, sliced
* 1 tsp sesame seeds
* Lemon wedges

Method

1. Heat oven to 400°F (200°C).
2. Place salmon fillets on a baking tray and drizzle with olive oil and lemon juice.
3. Season with garlic powder, paprika, salt, pepper, and red pepper flakes.
4. Bake for 12–15 minutes until salmon is flaky and cooked through.
5. Meanwhile, heat olive oil in a skillet over medium heat.
6. Add onions and bell peppers and sauté for 2–3 minutes.
7. Stir in cauliflower rice and cook for another 5 minutes until tender. Season with salt and pepper.
8. Plate the cauliflower rice, top with baked salmon, and add sliced avocado on the side.
9. Sprinkle avocado with sesame seeds and serve with fresh lemon wedges.

Hey keto foodies, 🥑 Eating keto doesn’t have to be boring. Get 1001+ guilt-free, fat-burning, delicious keto recipes in my FREE digital cookbook! 🔗 Tap the link in bio & download your copy now! 📚 ✨ Or Comment "FEAST" and I'll send you the link to your DMs 📥

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This keto-friendly pickle bread sandwich is crispy, cheesy, and loaded with fresh, flavorful fillings — all without a single slice of bread. The secret? A golden cheese “bread” that holds everything together while keeping carbs super low and flavor sky-high. Perfect for lunch, dinner, or a snack that hits all the cravings. 💯

💡 Why this one’s a keeper:
✅ Low-carb, keto-friendly & gluten-free
✅ Crispy, cheesy “bread” made in minutes
✅ Packed with fresh, tangy, and savory flavors

Here’s how to make it:
🧀 On a parchment-lined baking sheet, spread 1½ cups shredded mozzarella or cheddar into a rectangle
🥒 Layer sliced pickles evenly on top
🧀 Sprinkle a light handful of cheese over the pickles—just enough to help everything melt together
🔥 Bake at 400°F for 15–20 mins, or until golden and crispy
❄️ Let the cheesy “bread” cool completely before assembling

Now stack it up:
🥪 Turkey slices, lettuce, tomato, avocado, red onion, banana peppers, mayo, and mustard
🔪 Fold it up, slice, and enjoy!

Hey keto foodies, 🥑 Eating keto doesn’t have to be boring. Get 1001+ guilt-free, fat-burning, delicious keto recipes in my FREE digital cookbook! 🔗 Tap the link in bio & download your copy now! 📚 ✨ Or Comment "FEAST" and I'll send you the link to your DMs 📥

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Golden-roasted cauliflower slices loaded with melty mozzarella, tangy marinara, juicy tomatoes, and savory salami. It’s everything you love about pizza — cheesy, saucy, and satisfying — but with a wholesome low-carb twist that keeps it keto-approved. 💯🍅🧀

💡 Why this one’s a keeper:
✅ Low-carb, gluten-free & keto-friendly
✅ Crispy, cheesy & totally crave-worthy
✅ A fun, healthy spin on classic pizza night

Ingredients
1 head cauliflower
4 tbsp olive oil
2 tbsp grated Parmesan cheese
½ tsp each garlic powder, smoked paprika, Italian herbs
Salt and pepper to taste
50 g mozzarella grated
3 tbsp marinara sauce
2 slices salami optional
4 cherry tomatoes halved
Garnish: Fresh basil
Instructions

Preheat & Slice: Preheat the oven to 400°F (200°C). Slice the cauliflower into thick steaks, about ½-inch thick.
Season & Brush: In a bowl, mix olive oil, Parmesan, garlic powder, smoked paprika, Italian herbs, salt, and pepper. Brush both sides of the cauliflower steaks with this mixture.
Bake the Cauliflower: Place the steaks on a lined baking sheet and roast for 20-25 minutes, flipping halfway through, until golden and tender.
Add the Toppings: Spoon marinara sauce over each cauliflower steak. Sprinkle with mozzarella cheese. Add cherry tomatoes to two steaks and salami to another.
Final Bake: Return to the oven for another 5-7 minutes, until the cheese is melted and bubbly.
Garnish & Serve: Finish with fresh basil and serve warm.

🥑 Eating keto doesn’t have to be boring.
Get 1001+ guilt-free, fat-burning, delicious keto recipes in my FREE digital cookbook! 🔗 Tap the link in bio & download your copy now! 📚

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Ingredients

* 3 mini bell peppers (red, yellow, or orange)
* 1/2 cup shredded mozzarella cheese
* 12–15 mini pepperoni slices
* 2 tbsp pizza sauce or marinara sauce
* 1 tsp Italian seasoning
* 1 tsp chopped parsley
* Olive oil spray (optional)

Method

1. Preheat oven to 375°F (190°C).
2. Slice the mini bell peppers in half lengthwise and remove the seeds.
3. Arrange pepper halves on a baking tray lined with parchment paper.
4. Spoon a small amount of pizza sauce into each pepper half.
5. Add shredded mozzarella cheese on top.
6. Place mini pepperoni slices over the cheese.
7. Sprinkle with Italian seasoning.
8. Bake for 10–12 minutes until cheese is melted and bubbly.
9. Garnish with chopped parsley and serve warm.