Golden Zuchinni Casserole

Golden Zucchini Casserole

I found some golden zucchini and something called a flying saucer at the farmers market. I decided to stray away from my normal purchases of kale and tomato and give them a try. The golden zucchini tastes and looks like a mix between squash and zucchini. You really could use any kind of squash to make this recipe. It can be served alone, over a bed of greens, as a side dish, or we had it over pasta. 

 

Ingredients:

1 large golden zucchini, or two smaller zucchinis or squash

¾ cup whole wheat flour

2-3 tablespoons olive oil

1/3 jar of pasta sauce – we used a spicy marinara

1/3 cup shredded reduced fat mozzarella cheese

¼ cup roughly torn fresh basil

1/3 cup shredded parmesan cheese

Cooking Spray

Directions:

Preheat oven to 350. Spray a casserole dish with cooking spray.

Slice the zucchini into ¼ inch slices and then cut in half so they are half circle shaped.

 

Dredge the zucchini in whole wheat flour.  Heat the olive oil on medium-high in a skillet. Cook the zucchini for 2 minutes on each side.

Remove the zucchini from the skillet and place on a paper towel lined plate to dry off the excess liquid. 

 

In the casserole dish, layer the zucchini, pasta sauce, mozzarella cheese, basil, and then the parmesan cheese.  

 

Bake for 25-30 minutes until cheese is bubbly and golden brown.

We enjoyed it served over pasta.

 

Golden Zucchini Casserole 

Servings: about 2

Ingredients:

1 large golden zucchini, or two smaller zucchinis or squash

¾ cup whole wheat flour

2-3 tablespoons olive oil

1/3 jar of pasta sauce – we used a spicy marinara

1/3 cup shredded reduced fat mozzarella cheese

¼ cup roughly torn fresh basil

1/3 cup shredded parmesan cheese

Cooking Spray

Directions:

Preheat oven to 350. Spray a casserole dish with cooking spray.

Slice the zucchini into ¼ inch slices and then cut in half so they are half circle shaped.

Dredge the zucchini in whole wheat flour.  Heat the olive oil on medium-high in a skillet. Cook the zucchini for 2 minutes on each side.

Remove the zucchini from the skillet and place on a paper towel lined plate to dry off the excess liquid.

In the casserole dish, layer the zucchini, pasta sauce, mozzarella cheese, basil, and then the parmesan cheese.  

Bake for 25-30 minutes until cheese is bubbly and golden brown.

Strawberry Orange Muffins

Strawberry Orange Muffins

Recipe adapted from My Recipes

Ingredients:

1 ¼ cup halved strawberries

2 tablespoons smartbalance

1 ½ tablespoon grated orange rind

2 eggs

1 cup whole wheat flour

¾ cup all purpose flour

3 tablespoons fat free milk

1 cup sugar

1 teaspoon baking powder

½ teaspoon salt

Fresh orange juice squeezed from half of the orange

Cooking spray

Directions:

Preheat oven to 400. Spray a muffin pan with cooking spray.

In a food processor, chop the orange rind into tiny pieces. Add in the eggs and pulse for about 2 seconds.  

In a large bowl, combine the flour, sugar, baking powder and salt. Add in the egg and orange rind mixture, the orange juice, and milk. Stir until well combined – may need to add a little more milk if the mixture is too dry.

Fold in the strawberries. Pour batter into muffin pan. I like bigger muffins so I made 10 generous sized muffins instead of 12.

Bake for 20 minutes. Let cool and enjoy!

Spring Pea Pasta

Spring Pea Pasta

Ingredients:

Homemade Fettuccini Noodles – 2 servings or can use box noodles

1 tablespoon smart balance

2 tablespoons all purpose flour

2 garlic gloves – minced

1 cup vegetable broth

2 tablespoons fresh shaved – roughly chopped

1 ½ cup peas

¼ cup freshly grated parmesan cheese

salt and pepper to taste

 

Directions:

Make your pasta or boil noodles according to directions. 

  To make the sauce: In a large saucepan over medium heat, melt the SmartBalance. 
 

  Add the flour and stir for one minute. Add the minced garlic, lower heat and stir for 2 minutes.

  Slowly add in the vegetable broth, whisk until smooth. Season with sage, salt, and pepper.

 

To assemble the pasta: Add the noodles, peas, and top with parmesan cheese. 

 

Serve with a crusty slice of French bread and enjoy your tasty springtime pasta!  

Spring Pea Pasta

Ingredients:

Homemade Fettuccini Noodles – 2 servings or can use box noodles

1 tablespoon smart balance

2 tablespoons all purpose flour

2 garlic gloves – minced

1 cup vegetable broth

2 tablespoons fresh shaved – roughly chopped

1 ½ cup peas

¼ cup freshly grated parmesan cheese

salt and pepper to taste

Directions:

Make your pasta or boil noodles according to directions.

To make the sauce: In a large saucepan over medium heat, melt the SmartBalance. Add the flour and stir for one minute. Add the minced garlic, lower heat and stir for 2 minutes. Slowly add in the vegetable broth, whisk until smooth. Season with sage, salt, and pepper.

To assemble the pasta: Add the noodles, peas, and top with parmesan cheese.