I recently downloaded "Wheat Belly," by William Davis, MD, onto my Nook. I am not very far into the book and am already blown away by the information in it. Without even finishing the text, I have decided to test out the wheat-free lifestyle to see what happens.
That means testing out new recipes! Tonight's recipe was a medley of zucchini, roma tomatoes, cheeses and herbs. It was a delicious vegetarian and gluten free main course but would also make an amazing side dish.
Cheesy Zucchini Casserole
1 cup grated cheddar cheese
1/2 tsp fresh basil
1/3 cup grated parmesan cheese
2 crushed and chopped garlic cloves
1/2 tsp fresh oregano
2-3 medium zucchinis
2 roma tomatoes
1 tbs coconut oil
Dash of salt and pepper
Directions:
Coat 9 x 9 inch baking dish with coconut oil. In a large bowl, mix together cheddar cheese, basil, parmesan cheese, garlic, and oregano. Add a dash of salt and pepper if you'd like to. :)
Thinly slice the zucchini and place half of them in the baking dish. Sprinkle 1/4 of the cheese mixture on top of the zucchini.
Next, thinly slice the roma tomatoes, layering half of them on top of the cheese mixture. Sprinkle the tomatoes with 1/4 of the cheese.
Repeat layering: zucchini, cheese, tomatoes, and cheese.
Cover dish with foil and bake in preheated oven at 375 degrees for 25 minutes. Remove foil and bake for an additional 20 minutes.
Yields 4-5 servings.
If you are following the 21 Day Fix nutrition plan, use the green container to portion out a serving and count as 1 Green and 1 Blue container.
Enjoy!
