Zucchini Spinach
A light and healthy pasta alternative
INGREDIENTS
- 2 C. Julienned strips of zucchini
- 4 C. fresh spinach
- 15 cherry tomatoes halved
- 3-4 Cloves Garlic minced
- 1 Tsp finely chopped basil
- 1 yellow onion diced
- 1 Tbsp Extra Virgin Olive Oil
- Sea salt & pepper to taste
Sauté the mushrooms until tender. Add the spinach and ham; stir and cook until heated and mixed well.
Grease pie plate with spray and pour the Spinach mixture into the plate. Add onions, salt and pepper. Beat the eggs and pour evenly over the spinach mixture.
Bake 350 Degrees for 25-35 mins.
OPTIONAL:
Make a base out of thinly sliced zucchini and change vegetables based on preferences.
Stuffed Tomatoes with Eggplant
Easy to make and a perfect vegetarian entree that is filling and tasty.
INGREDIENTS
- 1 ¼ tsp. salt, divided
- ½ tsp. fresh ground pepper, divided
- ½ pound lean ground chicken
- 1 large eggplant
- 2 garlic cloves, finely chopped
- 1 tsp. ground cumin
- ¼ cup fresh mint, chopped
- ¼ cup fresh parsley, chopped
Preheat the oven to 400.
Coat a 9-by-13 inch baking dish with cooking spray. Prick eggplant all over with a fork. Grill, turning occasionally, until charred and tender. 10-15 minutes.
Cut tops off tomatoes (reserve them). Scoop out the inner flesh with a spoon and place in a blender.
Add oil, ¼ tsp. of salt, and pepper and puree until smooth. Spread the sauce in the baking dish. Lightly sprinkle the insides of the tomatoes with ¼ tsp. salt.
Once the eggplants are ready, transfer to a cutting board to cool, then peel. Place the eggplant in a food processor or blender to mash. In a large bowl. Let it cool for 10 min.
In a non-stick pan, cook chicken, onion, garlic, cumin, and the remaining ¾ tsp. salt and ¼ tsp. pepper for 10 minutes. (We don’t want it to be fully cooked).
Add to a large bowl with the eggplant and mix well.
Stuff tomatoes with the filling and replace the tops. Place in the prepared baking dish.
Bake for 30-35 minutes, and sprinkle with mint and parsley.