Zucchini & Parmesan Bites

Its Zucchini season and there is abundance of it everywhere. Love it and this is what I did with mine this week. Easy, yummy and a healthy way to eat them.



3 medium sized Zucchini

Garlic powder, salt and pepper

1/2 cup grated Parmesan cheese

Directions for your bites:

1. Preheat your oven to 425 F. Line a cookie sheet with parchment paper or foil and spray with your favorite cooking spray.

2. Wash and dry zucchini and cut into 1/4″ rounds ( next time I am going to cut them a little thicker and see what happens). Sprinkle zucchini with the garlic, salt and pepper. Spread a thin (or thick) layer of the Parmesan┬ácheese on top of each zucchini. Bake for 15-20 minutes or until the cheese turns golden and bubbly. Serve while hot. Enjoy


Slice your Zucchini approximately 1/4″ thick rounds and line them on a parchment covered cookie sheet sprayed with your favorite cooking spray. Don’t be anal about how they are on the pan just put them there.


Sprinkle them with garlic salt and pepper, or garlic powder, salt and pepper. Sprinkle the Parmesan cheese on top of the rounds


Bake them in the center of your oven at 425 for 15-20 minutes or until the cheese turns bubbly and brown.



Meatless Monday- Stuffed sweet potato

I have started a new thing in our house, it’s Meatless Monday. Not to say I don’t eat meat that DAY, but just not for dinner. I find also by picking something meatless it’s tends to run into something healthy. Last Monday I chose these stuffed sweet potatoes. They were easy very tasty and I can speak for both of us on saying we were full, satisfied and went to bed with lighter feeling belly, which is always a good thing!
I chose this theme for Monday cause everyone knows Tuesday Is ALWAYS for Tacos. Hope this inspires you to pick that one day to do something good and different.I swear after you do it once it tends to set in as a tradition .

This is the recipe I used but traded the Kale with Spinach

Stuffed Sweet Potatoes with Beans and Greens
Serves 4
4 sweet potatoes
2 tablespoons olive oil
1 shallot, diced
1 garlic clove, minced
1 (4-inch) sprig fresh rosemary
1/4 teaspoon red pepper flakes
1 1/2 cups (or 1 can) cooked and drained white beans
6 cups kale, trimmed and sliced into ribbons
Juice of 1/4 lemon
Salt and freshly ground black pepper

Preheat oven to 400┬░F.

Scrub the sweet potatoes and prick them in a few places with a fork. Place them on a baking sheet and bake until soft all the way through, about 45 minutes to 1 hour.

Start the beans and greens about 15 to 20 minutes before the sweet potatoes are done.

In a wide, deep saucepan with a cover, heat the olive oil over low-moderate heat. Add the shallots and cook until softened, about 5 minutes. Add the garlic, rosemary sprig, and red pepper flakes and cook, stirring, for about a minute. Add the beans and cook for 5 minutes, stirring occasionally. Add the kale, cover the pan, and cook, stirring occasionally, for about 5 minutes or until the kale is soft. Remove the rosemary sprig, stir in the lemon juice, and season to taste with salt and pepper.

To serve, slice each sweet potato lengthwise and push on the ends to open up the middle. Spoon the beans and greens into the center.




Next week: Meatless Monday- Stuffed Poblano Peppers