Delicious and Healthy Easter or Passover Side Dish: Vegetarian Stuffed Zucchini
March 29, 2010
This week I had the opportunity to work with a new client, I Can’t Believe It’s Not Butter, as a spokesperson for their product on NBC 13 “Daytime Alabama”. This Stuffed Zucchini recipe was one of my favorites (especially since I Can’t Believe It’s Not Butter really brings out the flavor in fresh vegetables). This recipe for Stuffed Zucchini only has 150 calories per serving, 2.g grams of fat and only 13 carbs, and the cost per recipe is only $7.03 (for 4 people, very economical for fresh veggies).
My kids really like this (especially my youngest, Zachary). He said, “This tastes almost like a vegetable pizza.” I have to admit. He was right. So, if you’re looking for a new healthy side dish for Passover, Easter or for anytime during the year, try these. I bet you will be pleasantly surprised. It’s really easy too. I promise!
Stuffed Zucchini
Prep:
35 minutes
Cook:
20 minutes
Yield:
4 servings
Ingredients
5 medium zucchini, halved lengthwise
2 Tbsp. I Can't Believe It's Not Butter!® Spread
1 medium onion, chopped
1 small red bell pepper, finely chopped
3 cloves garlic, finely chopped
1/2 tsp. dried oregano leaves, crushed
1/2 tsp. kosher salt
1/2 tsp. freshly ground pepper
1/4 cup grated Parmesan cheese
2 Tbsp. I Can't Believe It's Not Butter!® Spread
1 medium onion, chopped
1 small red bell pepper, finely chopped
3 cloves garlic, finely chopped
1/2 tsp. dried oregano leaves, crushed
1/2 tsp. kosher salt
1/2 tsp. freshly ground pepper
1/4 cup grated Parmesan cheese
Preparation
1. Preheat oven to 375°. Scoop out pulp from 8 zucchini halves; set aside. Arrange zucchini halves on baking sheet.
2. Meanwhile, coarsely chop remaining zucchini. Melt I Can't Believe It's Not Butter!® Spread in 12-inch nonstick skillet over medium-high heat and cook chopped zucchini and onion, stirring occasionally, 5 minutes, or until vegetables are tender. Add red pepper, garlic, oregano, salt and pepper. Cook, stirring frequently, 1 minute. Let stand to cool slightly.
3. Evenly spoon vegetable mixture into zucchini halves. Top with cheese. Bake 30 minutes or until zucchini are tender.
2. Meanwhile, coarsely chop remaining zucchini. Melt I Can't Believe It's Not Butter!® Spread in 12-inch nonstick skillet over medium-high heat and cook chopped zucchini and onion, stirring occasionally, 5 minutes, or until vegetables are tender. Add red pepper, garlic, oregano, salt and pepper. Cook, stirring frequently, 1 minute. Let stand to cool slightly.
3. Evenly spoon vegetable mixture into zucchini halves. Top with cheese. Bake 30 minutes or until zucchini are tender.
One Response to “Delicious and Healthy Easter or Passover Side Dish: Vegetarian Stuffed Zucchini”
Meal Makeover Mom Janice says:
March, 30 2010at 08:07 pm
These look simple and yummy! I think my kids might agree with your son about the taste. I'll grab some zucchinis at the market and give them a try...
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Flourless Chocolate Torte: Gluten-Free and Wonderful for Passover and Easter
March 25, 2010
I have made this Flourless Chocolate Torte for several years for my wonderful family for Passover. It’s been a treasured recipe that I haven’t shared. When I got a note from my friend, Robin, saying that her son’s birthday falls on Passover this year, I knew I had to give her the recipe. So here it is…..You can substitute bittersweet chocolate for semisweet or mix the two. It is really easy to prepare and only a few ingredients. Just take your time and follow the directions very carefully. I was in a hurry and unhooked my springform pan too soon (trying to make it to my son’s baseball game) and it came out looking like a chocolate souffle as seen above. Still wonderful and sinfully rich.
Flourless Chocolate Torte
Prep:
20 minutes
Cook:
25 minutes
Yield:
8 to 10 servings
Ingredients
2 (8-ounce) packages semisweet chocolate squares, chopped
1 cup unsalted butter
6 large eggs
1/2 cup sugar
Sifted powdered sugar
Whipped Cream (optional)
1 cup unsalted butter
6 large eggs
1/2 cup sugar
Sifted powdered sugar
Whipped Cream (optional)
Preparation
1. Preheat oven to 425F. Grease a 9-inch springform pan; wrap bottom of pan with foil. (This will keep water from seeping in during baking.) Set aside.
2. Melt chocolate and butter in a heavy saucepan over low heat, stirring often. Cool mixture slightly.
3. Beat eggs at medium speed with an electric mixer until foamy. Gradually add sugar, beating 5 minutes or until volume is increased 4 times. Fold chocolate mixture into egg mixture; pour into prepared pan. Place in a large shallow pan. Add water to depth of 1 inch.
4. Bake at 425F for 25 to 30 minute or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack at least 20 minutes. Remove sides from pan. Cool torte on wire rack. (Cake will fall and become uneven.) Dust with powdered sugar.
For whipped cream, beat whipping cream until foamy; gradually add 1/4 cup powdered sugar, beating until soft peaks form. Serve with torte with strawberries and/or raspberries.
2. Melt chocolate and butter in a heavy saucepan over low heat, stirring often. Cool mixture slightly.
3. Beat eggs at medium speed with an electric mixer until foamy. Gradually add sugar, beating 5 minutes or until volume is increased 4 times. Fold chocolate mixture into egg mixture; pour into prepared pan. Place in a large shallow pan. Add water to depth of 1 inch.
4. Bake at 425F for 25 to 30 minute or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack at least 20 minutes. Remove sides from pan. Cool torte on wire rack. (Cake will fall and become uneven.) Dust with powdered sugar.
For whipped cream, beat whipping cream until foamy; gradually add 1/4 cup powdered sugar, beating until soft peaks form. Serve with torte with strawberries and/or raspberries.
One Response to “Flourless Chocolate Torte: Gluten-Free and Wonderful for Passover and Easter”
Robin Bloomston says:
March, 30 2010at 11:08 am
If the manna from the sky was this chocolate torte it would have been more than sufficient. It was absolutely delicious and made us very popular. It held a birthday candle well and was devoured. I have sent everyone to yor web page for the recipe. Thank you sooo much for the recipe!
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Healthy Valentine Gift: Gluten-Free Valentine Cookies: 5 Days Left To Order
February 02, 2010
There’s only five days left to order Gluten-Free Valentine Cookies. They have been the rage and so popular! I’m so happy that everyone is so excited, and the response is so positive. If you want to try them, (and you live in Birmingham), head to Max’s Deli in the Collonade. They’re selling my cookies like “hotcakes”. Click on the link on the main page to right to order your cookies today. Thanks, Alison
One Response to “Healthy Valentine Gift: Gluten-Free Valentine Cookies: 5 Days Left To Order”
Carly Jayne Rullman says:
February, 03 2010at 01:08 am
I am such an advocate for these cookies—not just because Alison rocks, but because they are INCREDIBLE. I had the chance to sample them last week and fell in love. No wonder why they are being sold around Valentine's Day!
p.s. Richard, my dear boyfriend, will you please get me some? If you really love me, then you will.
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Four Ingredient Brownie: Easy Almond Butter-Topped Brownies
October 09, 2009
Since I have been getting many requests for a quick brownie recipes, I thought I would give you a semi-homemade idea: Almond-Butter Topped Brownies. Start with your favorite brownie recipe or brownie mix (I used Duncan Hines) and top with almond butter, nuts and chocolate. These also work great with your favorite peanut butter or Nutella. These make a quick party dessert, bake sale item or Halloween treat.
Almond Butter-Chocolate Chip Brownies
Prep:
20 minutes
Cook:
7 minutes
Yield:
8 servings
Ingredients
8 brownies, cooked
1/2 cup almond butter
1/2 cup finely chopped, toasted almonds or pecans
1/2 cup mini chocolate chips (I used semisweet)
1/2 cup almond butter
1/2 cup finely chopped, toasted almonds or pecans
1/2 cup mini chocolate chips (I used semisweet)
Preparation
1. Preheat the oven to 375F.
2. Spread each of the brownies with 1 tablespoon of almond butter. Sprinkle with 1 tablespoon chopped nuts. Top the nuts with 1 tablespoon mini chocolate chips. Place the brownies on a baking sheet and bake for 5 minutes until the chocolate is starting to melt. Transfer the brownies to the refrigerator and let cool until the chocolate hardens, about 30 minutes to one hour.
2. Spread each of the brownies with 1 tablespoon of almond butter. Sprinkle with 1 tablespoon chopped nuts. Top the nuts with 1 tablespoon mini chocolate chips. Place the brownies on a baking sheet and bake for 5 minutes until the chocolate is starting to melt. Transfer the brownies to the refrigerator and let cool until the chocolate hardens, about 30 minutes to one hour.
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