Showing posts from 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, preferabl

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 dis