Tag Archives: zucchini

High Protein Quiche

Posted in breakfast, brunch, comfort food, Dani's Favorite, Freezer Friendly by

My first grandson was born in August. My daughter’s friend Miki brought over an amazing quiche to enjoy during those first postpartum days at home. It was such a blessing to their new little family! Miki was kind enough to share her oh so delicious recipe with us. I know this one will be enjoyed over and over again by our family. I hope you enjoy it too!

Thank you, Miki!

Ingredients

1 premade pie crust

5-6 slices of bacon, chopped

1 small onion, chopped

1 zucchini , grated

3 eggs

3/4 cup egg whites (from approx. 4 eggs)

1/2 cup cottage cheese

3/4 – 1 cup shredded cheese (I like Trader Joe’s Swiss and Gruyère mix)

2-3 T chopped chives

1/2 tsp Italian seasoning

Pinch nutmeg

Salt and pepper to taste

Directions

  1. Preheat oven to 375 degrees F
  2. Cook pie crust for 8-10 minutes (not fully cooked)
  3. Cook bacon in frying pan until crispy, then set aside
  4. Discard half of the bacon fat and then in the same pan, cook the onions until soft. Add zucchini + salt and cook off moisture
  5. Add chopped bacon back into pan. 
  6. In a small bowl, mix eggs, egg whites, Italian seasoning and nutmeg with a wire whisk. 
  7. Assemble the quiche: pie crust…bacon, onion, zucchini mixture…chives…cheeses…egg mixture. 
  8. Bake at 375 degrees for 30 minutes or until center is set. Be careful not to burn. 
  9. Let cool for 10-15 minutes before slicing. 
  10. Enjoy for breakfast or brunch or add a green salad and make it dinner. 

Yellow Squash and Onions

Posted in 30 minute meals, side dish, SP friendly, Standard Process Friendly, vegan, vegetarian, Weeknight Meal by

Here’s an easy and healthy weeknight side dish that’s packed with flavor but only needs a few ingredients. Pair it with your favorite chicken or fish dish.

Serving : 2

Ingredients

2 yellow squash (1/2 in slices)

1/2 small onion 

Sprinkle of dried thyme

Sprinkle of red pepper flakes

Splash of Olive oil 

Instructions

Wash the produce.

Slice the squash into 1/2 inch coins and slice onion into 1/2 inch rings. 

Toss in a bowl with olive oil and herbs

Lay in a single layer on a foil lined pan and roast at 375 degrees for 20 minutes or until slightly browned.

Serve and enjoy!

Gardener’s Ratatouille

Posted in cut calories, italian, side dish, SP friendly, Standard Process Friendly, vegan, vegetarian, weight loss ideas by

Here’s a fresh and tasty way to use up the midsummer garden surplus of zucchini, eggplant, tomatoes and peppers.  

Servings: 8 cups

Ingredients

  • 4 teaspoons olive oil
  • 1 cup onions diced (approx I medium onion)
  • 2 cloves garlic minced (approx 2 tsp)
  • 1 cup bell pepper (any color)
  • 2 cups zucchini and/oe yellow squash large diced
  • 2 cups eggplant, diced
  • 3 cups fresh tomatoes chopped
  • 3 Tbsp fresh herbs, chopped (parsley, basil and oregano)
  • salt and pepper to taste (roughly 1 tsp each)

Instructions

  • In a large saute skillet, heat  olive oil over medium high heat. Add the onions and saute until translucent, about 5 minutes. 
  • Add the remaining vegetables and garlic. Cover, reduce heat simmer 30 minutes or until veggies are cooked thru. A
  • Stir in the fresh herbs and season with salt and pepper. Simmer uncovered for an additional 5-10 minutes.  (Don’t overcook).
  • Garnish  with more fresh herbs as desired and Enjoy!  

Skinny Italian Zucchini Boats

Posted in italian, low-carb, main meal by

Image

Skinny Italian Zucchini Boats

 Ingredients

3 medium zucchinis
1 lb. lean ground pork
12 oz. marinara sauce
1 Tablespoon Sriracha hot chili sauce
1 Tablespoon fennel seeds
2 teaspoons fresh garlic, minced (or garlic powder)
2 teaspoons onion powder
1 teaspoon seasoned salt (I like Seven Seas)
1 teaspoon black pepper
8 oz mozzarella or Monterey jack cheese, grated
1/2 cup freshly grated Asiago or Romano cheese
3 Roma tomatoes, sliced thin ( I used yellow cherry tomatoes)
fresh basil, chopped
extra virgin olive oil for drizzling

 Instructions Continue reading →