0 sugar calories ~Shopping List~ 3 slices of a large eggplant, 1/2″ thick (lengthwise) Olive oil 2 Tbsp chopped onion 1/4 chopped zucchini 1/4 cup ricotta 2 Tbsp chopped parsley 1 tsp chopped fresh basil 1 Tbsp grated Parmesan, plus extra for garnish 1 egg Salt and pepper 1/2 cup marinara sauce ~To do~ Preheat oven to 450F. Brush eggplant with oil and place on oiled baking sheet. Bake for 20 minutes. Sautée onion and zucchini until soft (around 5 minutes). In a small bowl mix onion, zucchini, ricotta, parsley, basil, parmesan, egg, salt and pepper. Place mixture on the eggplant and roll. Place seam side down and top with marinara. Bake for another 20 minutes or until cheese is melted. Top with additional Parmesan to taste.
Daily Archives: March 13, 2016
0 sugar calories ~Shopping List~ 1/2 zucchini cut lengthwise 1 slice bacon 1/2 onion chopped 1/2 tomato, chopped 1 Tbsp sour cream Pinch dried thyme Pinch curry powder 2 Tbsp cheddar cheese, shredded Salt and pepper ~To do~ Preheat oven to 400 F. Cook bacon in a skillet. Remove and sautée onion (until soft). In a small bowl crumble bacon and mis with onion, tomato and sour cream. Top with thyme, curry powder, salt and pepper. Scoop out the zucchini seeds and place mixture into zucchini. Top with cheese. Bake for 20 minutes or until cheese melts. ~Alternatives~ Turn into a salad by serving on a bed of spinach.