Garlic Parmesan Zucchini and Tomato Bake

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This year for Christmas I'm determined to go the "healthier" route for whatever I bring to the parties. Normally I would just make some cookies or drinks or casseroles. This year I'm doing my part in making the meal not just full of heavy foods that make you feel crappy afterwards. For my Christmas Celebration #1 with my family I am making a Garlic Parmesan Zucchini and Tomato Bake. I thought this would be a good addition because it's super easy to make and doesn't require a lot of ingredients. I know I personally don't have time to make super complicated dishes that take awhile to make while I'm wrapping presents, working out, getting ready, and visiting multiple families. 

All you need for this recipe is some fresh vegetables, garlic, parmesan, and a few spices most everyone has in their kitchen. The only thing I actually had to buy for this recipe was the zucchinis, squash, and tomatoes. Everything else I already had in my kitchen. After I gathered all my ingredients I got to work chopping everything. I used my favorite Joseph Knives. Today I needed the purple serrated knife for the tomatoes, and the green knife for chopping the zucchini and squash. 

Once everything was chopped I placed it all in a bowl and mixed in all the dry ingredients. I love all the beautiful colors in this recipe. Lately I've been obsessed with Eating in Color. This book truly motivates me to eat healthy and it's a great way to find recipes where I can get my servings of vegetables in. 

The original recipe I followed called for 1/3 cup of parsley or basil. I had basil on hand so I used that. All I have to say is HOLY BASIL BATMAN! The dish tasted like straight up basil with a few vegetables thrown in. I will be remaking this recipe in the near future for a side dish for dinner and I will be using only 1-2 tablespoons of basil. I'm 99% sure it would taste best with 1 tablespoon of basil and a little olive oil. Or even try making it stove top with a little olive oil to saute the vegetables. Try it out and let me know what you think!!

Garlic Parmesan Zucchini and Tomato Bake

Serves: 5

Prep Time: 10 minutes

Cook Time: 25-35 minutes

Ingredients

• 2 large or 2.5 lbs Zucchini, cut into quarters
• 10 oz grape tomatoes, cut in halves or 2 large tomatoes, diced
• 7 garlic cloves, crushed
• 1/2 cup Reduced Fat Parmesan Cheese
• 1 tsp basil/thyme/oregano, dried
• 1/2 tsp ground black peper
• 1 tbsp parley/basil, finely chopped
• Cooking Spray

Directions

1. Preheat oven to 350 degrees and spray an 8X8 baking dish with cooking spray. Set aside.
2. In a large mixing bowl, add all ingredients, except parsley/basil, and stir to combine.
3. Transfer to a prepared baking dish and bake uncovered for 25 minutes, then check for doneness. Add 10 minutes if you like well cooked vegetables. Remove from the oven, garnish with basil or parsley and serve hot/warm. 

Margherita Spaghetti Squash

Sometimes it's hard to find substantial meals for dinner that are healthy and vegetarian. This Margherita Spaghetti Squash was the perfect solution. It's even Gluten Free! It was mouthwateringly delicious! My fiancé even approved and asked for me to make it again this next week. The whole thing took about 50 minutes and was the perfect amount to feed both my fiancé and me. 

The recipe was extremely easy to make. The only slightly hard part was cutting the spaghetti squash in half. I always struggle greatly getting it cut. I usually end up banging and pressing a little too hard on my squash with a dull knife. I recently got an amazing new knife set from Joseph Joseph. This made the job so much easier. The squash was cut in a jiffy. 

Here's how I made this amazing and healthy dinner....

Ingredients:

• 1 Large Spaghetti Squash
• 2 Tablespoons Olive Oil
• 5 medium Campari Tomatoes (you can also use 1 Large Roma Tomato)
• 2 Tablespoons of Basil (fresh of dried)
• 1/4 cup Shredded Mozzarella Cheese
• 1 Teaspoon Salt
• 1 Teaspoon Pepper
• 1 Teaspoon Garlic Powder

Directions:

1. Preheat the oven to 400 degrees Fahrenheit.
2. Slice the spaghetti squash in half lengthwise down the middle. 
3. Remove the seeds and center strings.
4. Drizzle the two halves with olive oil and then sprinkle with salt, pepper and garlic powder. 
5. Place the squash, open side down on a cookie sheet and bake for 30 minutes.  
6. Remove from the oven, check to see if the squash is soft and easily comes up with a fork into a spaghetti like texture.  If it's too hard to remove, cook for another 10 minutes.   
7. Remove from the oven, scrape and fluff the stringy squash with a fork.  Leave the squash in the skin.
8. Turn the oven up to broil. 
9. Add the tomatoes and fresh basil into the squash, stir and top with the mozzarella cheese.  
10. Place in the broiler for 3-4 minutes, until the cheese is melted and slightly browned. 
11. Allow to cool for 5 minutes before serving the squash.
12. ENJOY!

This recipe was adapted from Hoopfinity's Happenings and Easy Recipes To Do. 

<3 Kelly Jean

FIGO Restaurant Deserves Five Stars

Tonight for dinner my sister and I went to visit an amazing Italian Restaurant called FIGO at their Alpharetta location. At first when I walked in I was in shock! I had so much amazing food to choose from on their menu. My favorite part was that you can completely make your own pasta. Just pick a pasta and pick the sauce.

I went with the Spinach Penne with Primavera sauce that was garnished with just a dash of parmesan. It was a wonderful blend between the spinach penne, the fresh tomatoes, broccoli, green peas, fresh spinach and garlic with extra virgin olive oil, basil and white wine. It was (to point it out in one word) AMAZING! I was full already without having eaten half the plate of pasta. It probably didn't help that I indulged myself earlier in the meal with their delicious bread and olive oil. This was definitely the food for a carb fanatic vegetarian. (which I am)

For a lighter dinner I recommend the Insalata di Spinaci e Caprino. It's not only healthy for you, but it also works for anyone with a Gluten Free Allergy as well.

You should go check them out, FIGO.

<3 Kelly Jean