Wow! Im stuffed. I just prepared and ate a really fabulous dinner -- for myself! Jaim is gone for the evening and I was feeling too worn out after not sleeping well last night (yes a low BG was to blame for one of them..) to go to the store and buy anything for dinner. I was hoping to purchase a rotisserie chicken. I had some zucchini in the fridge and some tomatoes to use up and decided to make none other than a Diabetes Light recipe! One I have not made much since creating the recipe almost 2 years ago! Easy Baked Italian Zucchini. I am now eating just one serving of cheese only about once a month to avoid any reactions my body receives. So for the first time ever, made these tonight without cheese. Although if I had any Parmesan on hand, I would have sprinkled a bit on for sure! Truthfully, they were not quite as good as I remember without all the glorious parmesan & mozzarella. But, I still think this is my favorite way to eat zucchini and is a fabulous way to use the bounty of summers harvest! To make it a meal, I pulled some turkey wild rice sausages out of the freezer and after boiling, pan fried them in coconut oil. By this time, the kitchen was smelling SO good and my belly and blood sugar were insisting on a little bigger dinner, so I added a piece of gluten free toast to the meal (and ate a bunch more yummy zucchini!). I finished it off with some green grapes and a few chocolate chips for dessert. :) This is the 4th most popular blog post on Diabetes Light. Hope youll give them a try! I think youll really enjoy them. For the dairy-free version, I brushed olive oil on each piece of zucchini before topping with tomatoes and spices. Oh, and you sure could use fresh garlic and herbs - I am going to try that soon. The current version is great for a quick & delicious side! diabeteslight/easy-baked-italian-zucchini/
Posted on: Fri, 01 Aug 2014 00:03:37 +0000
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