Zucchini Parmesan (low fat)

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Adapted from NYT Cooking.

This is a delicious dish that will make a zucchini lover out of anyone. Serve alongside pasta to make it a complete meal.

Ingredients

For the Sauce

  • 1-28 oz. can of whole peeled tomatoes (preferably SM brand pictured below)
  • 1 small onion, chopped
  • 4 medium cloves garlic
  • 1 teaspoon kosher salt
  • 1/4 teaspoon red pepper flakes
  • 1 tablespoon chopped fresh basil

For the Zucchini

  • 2 to 2¼ pounds zucchini
  • Salt and pepper
  • 3 tablespoons extra-virgin olive oil
  • ¾ cup freshly grated Parmesan

Directions

For the sauce:

  1. To make tomato sauce, heat 1 tablespoon olive oil in a large, heavy skillet over medium heat and add onion. Cook, stirring often, until tender, about 5 minutes.
  2. Add garlic. Cook, stirring, until fragrant, 30 seconds to a minute, and add tomatoes, salt, pepper, red pepper flakes, and basil sprigs. Increase heat to medium-high. When tomatoes are bubbling briskly, stir and simmer about 20 minutes.
  3. Remove from heat and stir in basil.

For the zucchini

  1. Heat oven to 475 degrees. Line 2 sheet pans with parchment.
  2. Trim ends off zucchini and cut in half crosswise, then into lengthwise slices, about 1/4 to 1/3 inch thick.
  3. Place sliced zucchini in a bowl and toss with olive oil.
  4. Arrange zucchini slices on baking sheets in one layer and sprinkle with salt and pepper.
  5. Roast for 15 minutes, until lightly browned on the underside and tender (it’s ok if it doesn’t get browned).
  6. Remove zucchini from oven and reduce heat to 375 degrees.

To assemble:

  1. Spread 1/4 cup tomato sauce over bottom of dish.
  2. Arrange a third of the zucchini in an even layer over tomato sauce.
  3. Spoon a third of remaining sauce over zucchini.
  4. Sprinkle with 1/4 cup Parmesan.
  5. Repeat with 2 more layers, ending with 1/4 cup Parmesan.
  6. Drizzle on little bit of olive oil. Bake 30 to 35 minutes, until bubbling and browned on the top and edges.
  7. Remove from heat and allow to sit for 5 to 10 minutes before serving.
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This is my favorite brand for canned tomatoes

Healthy Breakfast Muffins

Ingredients

  • 2 ripe bananas (or additional 2/3 cup of pumpkin puree)
  • 1 cup pumpkin puree
  • 1 medium zucchini (or apple or carrot)
  • 2 teaspoons vanilla extract
  • 1/3 cup packed brown sugar
  • 2 small, medium or large eggs
  • 10 dates, pitted
  • 1/4 cup extra virgin olive oil
  • 1 cup garbanzo beans
  • 1/2 cup milk
  • 1 cup whole wheat pastry flour
  • 1/2 cup all purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 cup rolled oats
  • 1/2 cup nuts

Directions

  1. Preheat oven to 400-F. Grease muffin tin or use muffin liners.
  2. In a large mixing bowl smash bananas with a fork.
  3. Add pumpkin puree, zucchini, vanilla, brown sugar, and egg; Mix well.
  4. In a food processor, mix dates, oil, garbanzo beans, and milk. Add to the large mixing bowl.
  5. Place a sieve over the mixing bowl and sift in the flours, baking soda, cinnamon, and salt.
  6. Stir in oats, and nuts. Mix until combined.
  7. Bake for 18 minutes-22 minutes, or until a knife inserted into the center comes out clean.
Note – these muffins are not very sweet. I find that baked goods that are low in sugar taste sweeter when cold, so I like to store these muffins in the fridge.