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| Courtesy of Cooking Light |
Ingredients
1/2 medium zucchini
3/8 teaspoon kosher salt, divided
1 tablespoon olive oil
1/2 cup chopped shallot
1/2 tablespoon finely chopped garlic
8 ounces sliced mushrooms
1/2 tablespoon unsalted tomato paste
1 jar sun roasted tomatoes
1/2 teaspoon freshly ground black pepper
2 1/2 ounces fresh baby spinach
2 ounces part-skim feta cheese (about 1/4 cup)
1 1/2 ounces preshredded part-skim mozzarella cheese (about 1/3 cup)
2 tablespoons loosely packed fresh basil
Instructions
Using a vegetable peeler, shave zucchini into long, even strips. Toss with 1/8 teaspoon salt in a colander. Let stand until ready to use.
Heat oil in a Dutch oven over medium-high. Add onion and garlic; cook, stirring often, until tender, about 3 minutes. Add mushrooms; cook, stirring often, until browned, about 5 minutes. Add tomato paste; cook 1 minute. Stir in tomatoes, pepper, and remaining 1/4 teaspoon salt; bring to a simmer, stirring often. Reduce heat to medium low, and simmer, stirring occasionally, until slightly reduced, about 6 minutes. Stir in spinach; cover and cook until spinach wilts, about 3 minutes. Remove from heat. Gently stir in zucchini strips.
Stir together ricotta and mozzarella, Dot zucchini mixture with cheese mixture. Put under broiler for about 1 minute until cheese melts. Remove from oven and sprinkle with basil.
Makes 2 Servings (serving size: 1 1/2 cups)
276 calories
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Roasted Honey Carrots
4 Ingredients
1 g, Salt and Pepper
4 medium, Carrots, raw
1.50 tablespoon, Oil - Olive
0.12 cup, Honey
Preheat an oven to 350 degrees F (175 degrees C).
Place the whole carrots into a baking dish, and drizzle with olive oil. Mix until the carrots are completely covered with olive oil. Pour on the honey, then season to taste with salt and pepper; mix until evenly coated.
Bake in the preheated oven until just tender, or cooked to your desired degree of doneness, 40 minutes to 1 hour.
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