My mother thought it was hilarious that in New Hampshire in August, you couldn’t park your car with the windows open for fear that someone would slip some zucchini onto the back seat. I wouldn’t mind that at all, since there are many delicious ways to use the green [and yellow] summer squash while following the Fasting Lifestyle.
Zucchini Breakfast Soufflé: 280 calories 2.1 g fat 5.4 g fiber 16.4 g protein 33.3 g carbs 245.4 mg Calcium PB GF
1 cup fresh zucchini, grated, steamed, patted dry 2 Tbsp cup fatfree cottage cheese 2 tsp Parmesan cheese large pinch herbes de Province one white from a 2-oz egg 1/2 cup strawberries, or rasperries, or blueberries 5-6 oz fruit smoothie or green smoothie or natural apple cider nearly-black coffee or tea or lemon in hot water. Grate the zucchini on a box grater and steam it over water or ‘saute’ it in a pan with enough water to prevent sticking. Transfer it to paper towels to dry off excess liquid. HINT: steam it the night before and let it drain in a strainer over night. Combine with the cheeses and herbs. Beat the egg white until stiff and fold into other ingredients. Bake at 350 until puffed and starting to brown. Prep your beverages, add the fruit, and there you are: enjoying summer’s bounty.
Zucchini Fritatta 300 cal 21 g fat 3.5 g fiber 23 g protein 20 g carb 402 mg Calcium GF PB HINT: serves two, so save half for lunches or dine with a friend. Inspired by a recipe in Fresh Ways with Vegetables, part of a Time-Life series.
3 two-oz eggs ¼ cup low-fat ricotta chesse thyme, salt, pepper to taste 3 oz mushroom, chopped 2 cloves garlic, minced or pressed ¼ c. onion, chopped ½ pound zucchini, grated 1 tsp lemon juice 2 Tbsp Parmesan cheese, grated 1 and ½ oz mozzerella cheese, grated
Whisk the eggs, ricotta, salt, pepper, and thyme together. Heat the broiler. Cook the mushrooms, garlic, and onion in an oven-safe pan for 2-3 minutes. Add zucchini and lemon juice and cook about 5 minutes, until vegetables are soft and all the liquid has evaporated. Turn the heat down to medium and stir in the Parmesan. Smooth the surface of the vegetables in the pan and pour in the egg/ricotta mixture. Cook on the stove-top for 1 minute. Sprinkle with mozzerella and put under the broiler for 2-3 minutes. Cut in half. Save that half for tomorrow or serve proudly to your dinner companion.
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