Meat, Tomato, and Mozzarella Stuffed Zucchini Cups
I make cups out of those giant zucchini that show up in the garden for these low-carb and gluten-free Meat, Tomato, and Mozzarella Stuffed Zucchini Cups. This popular recipe is also South Beach Diet Phase One. [KalynsKitchen.com]
This recipe is an oldie, but goodie! I had a big zucchini that needed using up and I was sooo in the mood for these yummy (and guiltless) zucchini pizza bites!! A perfect way to use up all the zucchini in your garden and satisfy your craving for pizza in a low-carb way. I make these all the time, sometimes for lunch or as snack. Even my husband thinks they are pretty darn good! They also happen to be gluten-free, and perfect for meatless Mondays. Of course, you could add some leftover…
Squash and ricotta pasta bake Added in two red peppers and roasted them with the butternut squash; added in large onion & chilli flakes with the garlic. Used 3 very generous tbsp ricotta. Added in 80g chopped kale (which worked well) The sage leaves on top were delicious - use lots. Next time: use a very large butternut squash, add in even more veg, e.g. courgettes &/or mushrooms. I served it with steamed broccoli, but salad or green beans might be better.
Courgette Salad. Serve immediately after making to avoid it going slushy. 2 large courgettes 3 tbsp olive oil 1 tbsp lemon or lime juice 1 tbsp clear honey 2 tsp poppy seeds 1 small garlic clove , crushed salt and pepper , to taste
Zucchini Tots...omg you would not believe how yummy these are. The entire pan is 9 points, so if you lose control and eat them all, then you don't have to feel that terrible :) I made these twice in 24 hours.