The Zucchini Italian Meatloaf 3 TBS of of olive oil. ( You can use the regular. But in the this house it is always the finest EVOO available. I don’t rely on Kroger, I travel to Whole Foods in Nashville and spend the money for the premium grade extra virgin olive oil) 2 medium zucchini, chopped 1 Med. Onion chopped 2 or 3 cloves of crushed garlic 1 ½ lbs ground beef ( the leaner the better. I use Laura Lean’s but do the best you can) 2 tbs. snipped fresh parsley. ( grow it people!) 1 egg ¾ cup grated Parmesan cheese 1 teaspoon salt ( I use the Pink Himalayan sea salt) ½ tsp of pepper Preheat to 350 Heat the olive oil and sauté the zucchini, onion and garlic in it for about 7 minutes Let it cool and blend with remaining ingredients Form into a loaf and bake about 60 to 70 minutes . I suggest that you use a broiler rack to allow the grease to drip. You will only have 3 carbs and 29 grams of protein, Can’t beat that and it is wonderful!
Posted on: Sat, 15 Jun 2013 00:16:59 +0000
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