Monday, May 25, 2015

Vegetable Parmesan Summer Dish

Recipe for Vegetable Parmesan Summer Dish



Here's a tasty way to use up some of those proliferous summer squash:

3 yellow and or green zucchini
Kosher salt
black pepper
1 Sweet Potato
1/2 small red onion
1 - 2 cups chopped Kale
1/2 cup shredded parmesan cheese (real cheese that you shred yourself)
2 TBLSP Olive oil
Freshly ground black pepper (optional)

Use Glass Bread Pan (as shown in photo above) or Glass Pie Plate so you can see the pretty layers of vegetables.

Directions
Slice the zucchini, sweet potato and red onion with a vegetable slicer to make them all consistent in size.  
Remove hard center of the kale leaves and chop the leaves in bite size pieces or less.  
Coat the bottom of dish with olive oil.  Add layer of zucchini, layer of kale, sprinkle with salt and pepper to taste, and sprinkle some of the shredded parmesan cheese.  Then add layer of sweet potato, then a layer of the red onion.  Repeat layers until pan is full, preferably ending with the sweet potato/onion layer and then top with a generous sprinkling of the parmesan cheese.  

Bake in oven at 350 F for approximately 30 minutes.  

For a nicer presentation, you can also cook in a pie plate and slice into pie shaped pieces.

Serve warm or chilled


Sunday, January 25, 2015

Paleo Zucchini Quiche

This marvelous zucchini quiche, chock full of vegetables, came together easily for a nice Sunday lunch with leftovers for then next day.  You can modify this with other vegetables as well but let me tell you when this was cooking it smelled like pizza!  


Zucchini Quiche

For a true Paleo Zucchini Quiche leave out the parmesan cheese.

Ingredients

1 Sweet Red Pepper, chopped
1 zucchini (green) or one yellow squash (or both if you like :-) - sliced and quartered
1 chopped onion
1/2 cup grated parmesan cheese (fresh grated so it's just cheese, nothing with preservatives in it)
1 teaspoon oregano
1 pinch of black pepper
1 pinch of salt
1 cup baby spinach chopped
8 eggs
6 strips of cooked bacon crumbled.  Use natural bacon (no nitrates) if possible.

Crust:
1 large sweet potato, finely chopped (use food processor)
1 TBSP olive oil

Directions:
Preheat Oven to 375 degrees

Combine olive oil and grated sweet potatoes and spread evenly in a pie plate baking dish.  Bake the crust for about 25 mins or until it's slightly browned.  Will depend on if you use a glass or metal pan.



Mixture:
Mix eggs separately then pour over and mix together with remaining ingredients.  Pour over the baked sweet potato crust.  Bake 1 hour or until when inserting a knife it comes out clean.

This stuff smelled like pizza when it was cooking!

The quiche filler ingredients before adding the eggs which I did separately in another bowl, then mixed them all together.

The mixture once added to the pie plate


The finale!  Filled with vegetables and eggy goodness.