Zucchini Grilled Cheese

March 27th, 2019 by Debbie Martilotta

Ingredients

  • 2 c. grated zucchini
  • 1 large egg
  • 1/2 c. freshly grated Parmesan cheese
  • 2 green onions, thinly sliced
  • 1/4 c. cornstarch or Arrowroot
  • Kosher salt
  • Freshly ground black pepper
  • Vegetable oil, for cooking
  • 2 c. shredded organic Cheddar cheese

Directions

1. Squeeze excess moisture out of zucchini with a clean kitchen towel. In a medium bowl, combine zucchini with egg, Parmesan cheese, green onions, and cornstarch or Arrowroot. Season with salt and pepper.

2. In a large skillet, pour enough vegetable oil to layer the bottom of the pan. Scoop about 1/4 cup of the zucchini mixture onto one side of the pan and shape into a small square. Repeat to form another patty on the other side.

3. Cook until lightly golden on both sides, about 4 minutes per side. Remove from heat to drain on paper towels and repeat with remaining zucchini mixture. Wipe skillet clean.

4. Place two zucchini patties in the same skillet over medium heat. Top both with shredded cheese, then place two more zucchini patties on top to form two sandwiches. Cook until the cheese has melted, about 2 minutes per side.

5. Repeat with remaining ingredients. Serve immediately.


Spinach Kale Egg Bake

March 27th, 2019 by Debbie Martilotta

Ingredients

  • 8 large eggs
  • 4 cups spinach and kale blend
  • 1/2 cup feta cheese, crumbled
  • 1/2 cheddar cheese, shredded
  • 1/3 cup green onions, sliced
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon red pepper flakes (optional)
  • 1/4 cup milk
  • 2 teaspoons salt
  • 1 teaspoon black pepper

Preparation

1. Preheat oven to 375F. Grease a 9 x 13 baking dish with cooking spray.

2. Layer spinach and kale along the bottom of baking dish, spreading evenly. Sprinkle feta, cheddar, and scallions over top.

3. Beat together eggs, garlic powder, milk, red pepper flakes, salt, and black pepper. Pour over top leafy greens and cheeses.

4. Bake for about 25-30 minutes, or until center is set and the top is slightly browned.

Cool for about 5 minutes, then cut into squares to serve.