How this Fast Diet Lifestyle works: Eat these meals tomorrow, for a calorie total of less than 600. On another day this week, eat the meals from a different post, another day of eating 600 calories or less. Eat sensibly the other days of the week. That’s it: a simple way to lose weight and be healthier. Join me in the Fasting Lifestyle.

My mother thought it was hilarious when she was told 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. Zucchini is certainly a prolific plant! “One package of seed would feed a whole village,” a friend joked. Many people grow more than they need, hence the search for someone to take them off your hands. I wouldn’t mind at all if someone were to leave some of these sleek green squashes in my car, since there are many delicious ways to use them [and their yellow counterpart] while following the Fasting Lifestyle.

Zucchini Bake: 184 calories… 7.5 g fat… 2 g fiber… 18 g protein… 9.5 g carbs… 161.5 mg Calcium…  
NB: The food values given above are for the egg bake and fruit only, not the optional beverages. PB GF Fine, flavorful breakfast for Zucchini Weather.

++ ½ cup/2 oz zucchini, sliced/grated, cooked ++++ ¼ cup 2%-fat cottage cheese, drained ++++ one 2-oz egg ++++ 1 T Parmesan cheese, grated ++++ pinch garlic powder ++++ pinch dill or herbes de Provence ++++ pinch cayenne pepper ++++ 2 oz fresh peach -OR- 1½ oz pear -OR- 3 oz fresh or sliced strawberries +++ Optional: blackish coffee [53 calories] or blackish tea or mocha cafe au lait [65 calories] ++++ Optional: 5-6 oz fruit smoothie or berry-yogurt smoothie [88 calories] ++

Grate the zucchini on a box grater and steam it over water or ‘saute’ it in a pan with enough water to prevent sticking. Drain it in a strainer, then transfer 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 garlic. Beat the egg with the white and stir into the cheeze/zucchini mixture. Spritz an oven-safe dish or ramekin with non-stick spray and pour in the egg mixture. Bake at 350F. For 12-15 minutes – it should puff and be starting to brown. Prep beverages, plate eggs with fruit, and there you are: enjoying summer’s bounty.

Zucchini Fritatta  300 calories…   21 g fat …      3.5 g fiber …     23 g protein…     20 g carbs…    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.