Tag Archives: cheese

Cheesy Zucchini Bake

Quick post to share a new go-to recipe! I love zucchini… I love cheese…. so when I saw a pin for an “Easy Cheesy Zucchini Bake,” I was immediately sold. I modified the original recipe (which you can find in this post on www.kalynskitchen.com) by adding olive oil and I didn’t use basil. I think it really comes down to a matter of preference, including (or not including) EVOO or basil won’t make or break this dish. It’s a great side – I served it with baked chicken – and it held up alright overnight in the fridge.

Enjoy! And stay tuned for a couple new recipes that I plan on posting in the next couple of weeks that I discovered on a recent trip to Maine including a delicious black bean & corn salad and a scandalously decadent chocolate cake!

Cheesy zucchini bake!

Ingredients

  • 2 medium-sized zucchini, sliced
  • 2 medium-sized yellow squash, sliced
  • 2 T thinly sliced green onion
  • 1 T extra virgin olive oil
  • 1/2 tsp. dried thyme
  • 1/2 tsp. garlic powder
  • 1/2 cup + 1/2 cup low-fat Italian cheese mix
  • salt and fresh ground black pepper to taste

Directions

  1. Preheat oven to 350F.  Spray an 8″ x 8″ baking dish with non-stick spray.
  2. Combine zucchini and squash in large bowl with olive oil, green onion, thyme, garlic powder, and 1/2 cup of cheese. Mix until well-combined and season with salt and pepper.
  3. Pour into baking dish and bake for 25 minutes, or until zucchini is almost done.
  4. Remove from oven and add remaining cheese on top; return to oven for 10-15 minutes, or until the cheese is melted and zucchini cooked through.
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Clean Eating Baked Ravioli

I always look forward to finding the latest issue of Clean Eating magazine in the mailbox, and March 2012’s issue did not disappoint! I was immediately drawn to Julie O’Hara’s “Classics, Only Cleaner” column featuring her “not-so” fried ravioli. Any cleaned-up bar food favorite is sure to be a hit with me and I couldn’t wait to try this one out. 

I picked up the ravioli at Fairway and made these on a Friday after work. They only took about half an hour to make, from start to finish, which makes this recipe even more delightful. The final result was a deliciously cheesy, crispy bite-sized appetizer that hit the spot at a fraction of the calories of its fried counterpart. They could even be a stand-in for mozzarella sticks when the craving strikes!

I’ve included the recipe for the ravioli from the magazine below (but I ended up using pre-made marinara sauce to save some time and keep things simple). Enjoy!

Clean baked ravioli

Ingredients

  • Olive oil cooking spray
  • 2 egg whites
  • ¼ tsp seal salt, divided
  • 1/8 tsp. plus ¼ tsp. fresh ground black pepper, divided
  • ½ cup fine whole-wheat bread crumbs*
  • ¼ cup grated Parmigiano-Reggiano cheese (1 oz)
  • 1 tsp. dried oregano
  • 1 tsp. dried thyme
  • Dash ground cayenne pepper, or to taste
  • 1 9-oz package bite-sized whole wheat cheese ravioli
  • Marinara sauce

Directions

  1. Preheat oven to 375 F. Coat a large rimmed baking sheet with cooking spray.
  2. In a shallow bowl, combine egg whites and 1/8 tsp. each salt and 1/8 tsp. black pepper.
  3. In a separate shallow bowl, combine bread crumbs, remaining 1/8 tsp. salt and ¼ tsp. black pepper, Parmigiano-Reggiano, 1 tsp. dried oregano, 1 tsp. thyme and cayenne.
  4. Dip ravioli into egg mixture and then bread mixture, shaking off excess.
  5. Transfer to baking sheet.
  6. Repeat with remaining ravioli, adding to sheet in a single layer.
  7. Bake, turning once, until lightly browned (or 12-16 minutes).
  8. Serve with marinara sauce.

*Fine whole-wheat bread crumbs do work best, but I didn’t have any so I took regular whole-wheat bread crumbs and ground them a bit with the pestle & mortar.

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