A few weeks ago, I was browsing my favorite store, and I found a little vegetarian cookbook entitled: vegetarian …made simple . It was $3.99, so I figured, “what could I really lose here?” . . . I’ve been needing to eat healthier, create a better eating meal plan for myself and my health.
When I had some time, I looked through it and marked the pages that interested me most. Then, to help myself I created a shopping list on post-it notes and marked those on the page as well, because that has been a problem of mine when trying new recipes, I never have the list of ingredients.
Yes I can cook basic stuff from scratch, such as, frying chicken and other poultrys, hamburgers, salads, mashed potatoes. The list goes on. But I want to eat dishes. Stuff that you usually only see on the menu at what some might consider high end restaurants. (examples)
Well my first go round at this, the recipe I chose, is the title of this post, cheese baked zucchini. Its filling my belly up!! And this is some type of spanish zucchini that begins with C. (message me or comment to correct… thanks) It contains a lot of fiber which is great! Fiber is something that most of us need to have a healthy, balanced diet. so what they hey!!!
Well the recipe is below the pic! I added a little more cheese, and sprinkled with my favorite seasoning Lemon Pepper. If you are a meat and carb lover, you probably will be opposed to this dish, although its actually very tasty.
4 medium zucchini (I used 2)
2 tbsp extra virgin olive oil (didn’t use very much of this)
4 oz/115 g mozzarella cheese, sliced thinly (I used shredded. it worked just fine for me)
2 large tomatoes, seeded and diced (I only used 1)
2 tsp chopped fresh basil or oregano (I used italian seasoning)
1 Slice the zucchini lengthwise into 4 strips each. Brush with oil and place on a baking sheet.
2 Bake the zucchini in a preheated oven, 400`f/200`c, for 10 minutes without letting them get too floppy.
3 Remove the zucchini from the oven. Arrange the slices of cheese on top and sprinkle with diced tomato and basil or oregano. Return to the oven for 5 minutes, or until the cheese melts.
4 Remove the zucchini from the oven and transfer carefully to serving plates.