Zucchini Lasagna - Baked Vegetable Goodness

Zucchini lasagna with six other vegetables. No pasta. No beef. Very little dairy (can omit). 

Tomato Sauce:

1 small onion, diced

1 large carrot, shredded

1 large parsnip, shredded

1 cup fresh spinach, chopped

1 large tomato, diced (skins removed)

3 garlic cloves, diced

1 tsp dried basil

1/4 tsp himalayn salt

2 T grapeseed oil

Sauté all vegetables. I didn't have any red wine available so I opted for adding 1 cup of organic tomato basil sauce to the above. Simmer on low heat until ready to be used, about 20 minutes.

Pasta substitute:

2 large zucchini, cut into thin strips

1/8 tsp himalayan salt

1 tsp grapeseed oil

Cook zucchini on each side in a skillet with oil. Season the zucchini before placing in pan. Cook each side 2 minutes. 

Extra filling: 

I purchased a jar of ready-made artichoke spread. All the ingredients are whole-food based and nothing added. I used half of the jar or about 4 oz for where the cheese filling would be in a traditional lasagna.

Line square pan with prepared zucchini. 

Top the zucchini with the tomato sauce and then add the layer of artichoke dip. 

Add whatever leftover zucchini then top with more sauce. Add the optional 1-2 T grated Parmesan cheese.

Bake uncovered for 20 minutes in a 350 degree oven. Let cool for 5 minutes. Dig in! 

Buon Appetito!! 

Choose, eat, and live well! =)

Egg Muffins for Breakfast

Preheat oven to 350º F.

Line a muffin pan using a preservative free meat like Hormel or Oscar Meyer Selects. 

I suggest Hormel turkey or chicken breast (free of preservatives, no nitrates/nitrites) then add diced vegetables of your liking (I used zucchini and broccoli florets) to the lined pans. 

*Beat 4 eggs with 1 T of milk (you can omit) and S&P then pour over the veggies. Add cheese to the top of eggs (optional). Bake for about 14 minutes. Check to see if cooked thoroughly with a toothpick in the center. Let cool in pan on wire rack for 3-5 minutes then serve! 

* 4 eggs will yield 8 egg muffins.

You may substitute or omit any ingredients. If you make yours different, please share. I'd love to share your healthy substitutions with my subscribers. 

Choose, eat, and live well! =)

Lightly Breaded and Baked Zucchini

I made oven fried zucchini. I served the zucchini with a side of whole wheat rotini and tomato sauce. 

The zucchini sticks weren't fully breaded upon completion, they still tasted great! But I'm a bit bias because I love zucchini!!!

Recipe is inspired by Bridget Swinney. 

Ingredients:
Cooking spray 
1⁄2 cup  Panko bread crumbs 
2 T Parmesan cheese, freshly grated 
1/2 tsp oregano 
1/2 tsp basil 
1⁄4 tsp garlic powder 
3 medium zucchini 
1/2 cup coconut milk 
1 cup spaghetti sauce

Directions:
1. Preheat oven to 450°F. Spray baking sheet with cooking spray.

2. Place bread crumbs, oregano, basil, cheese, and garlic powder in a Ziploc bag and shake well to combine all ingredients. Set aside.

3. Cut each zucchini in half horizontally. Then cut each half lengthwise into 8 pieces. Fill a small dish with milk. Dip each zucchini stick in water or milk, then drop into crumb mixture. Shake until zucchini stick is coated on all sides. Place on cookie sheet. Repeat with rest of sticks.

4. Bake on cookie sheet for 10 to 15 minutes or until brown and tender. Serve with warm spaghetti sauce and pasta.

Choose, eat, and live well! =)