Tuesday, March 30, 2010

A healthy recipe that’s easy as pie

Another great recipe /article from 'Skinny in the City' Newsletter. if you were wondering what to do with all those Zucchini's from your garden? Here you go! last year a neighbor gave us a bunch of gorgeous veggies from their garden. We had more zucchini that we could grill. So this recipe would be a yummy option. Hope you enjoy this recipe & article. As always I would love to hear your feedback. - Tamra (a.k.a. The Frugal Mom)

I just got back from a trip to Israel — and while my vacations usually consist of over-eating the local cuisine and going to bed stuffed, this one was a little different. In Israel, it’s customary to have a big lunch and a light dinner (which could be anything from an omelet, to some yogurt, to a light cheese sandwich). So on this trip, every night that my head hit the pillow, my stomach wasn’t uncomfortably full.

Israelites also eat a lot of vegetarian cuisine. For good reason — studies show not eating meat just one day a week can help lower your cholesterol and your weight.

So in honor of everything I learned on my latest vacation, here’s an easy, light vegetarian dinner you can make tonight. Serve with a colorful side salad.

Zucchini Pie


Serves:
8

Prep Time:
10 minutes
Cook Time:
1 hour

Ingredients:
* Nonstick cooking spray
* 4 teaspoons breadcrumbs**

* 5-6 zucchinis, peeled, and cubed small
* ½ cup 0% cottage cheese
* ½ cup part-skim shredded mozzarella cheese
* 2 eggs
* 1 egg white
* ¼ teaspoon each: garlic powder, onion powder, pepper
* 2 tablespoons reduced fat feta cheese

Instructions:

1. Preheat oven to 350°F.
2. Spray a 9x11 inch Pyrex with nonstick cooking spray.
3. Spread 2 teaspoons bread crumbs on the bottom of the Pyrex.
4. In a bowl, combine the rest of the breadcrumbs, cubed zucchini, cottage cheese, ¼ cup mozzarella cheese, eggs, egg whites, and spices. Mix all together.
5. Pour into the Pyrex. Sprinkle the feta cheese and the remaining mozzarella cheese on top.
6. Bake for one hour, or until the top browns and bubbles.

**Omit breadcrumbs for a gluten-free recipe.


This can also be served with a Tzatziki sauce:


Ingredients:

* 2 cucumbers, diced
* 2 tablespoons dried mint leaves
* 8 ounces 0% Greek Yogurt
* Salt, to taste (and garlic powder — optional)

Instructions:

1. Mix all ingredients in a bowl and serve.

Nutrition Content:

Per serving (2½-inch piece of zucchini pie with 1/2 tablespoons tzatziki): 126 calories, 4 g fat, 2.5 g sat fat, 8 g carbs, 1.5 g fiber, 12 g protein, 122 mg sodium, 361 mg calcium, 376 mg potassium


Karen Kattan

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