Cheesy Zucchini Casserole

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!

Inspired by: http://women2share.com/losing-weight-vegetarian-style-the-best-zucchini-casserole-recipe

Moroccan Carrot Salad

This is another delish recipe that I had during the 3 Day Refresh I did last week.  

It reminds me of summer time and I can't wait to take it to a BBQ...perhaps next to a pool.  

Ingredients

Makes 1 Serving

• 2 medium carrots, grated
• ½ tsp. extra-virgin olive oil
• 2 tsp. fresh lemon juice
• 2 Tbsp. chopped fresh cilantro (or parsley)
• ½ clove garlic, chopped
• 1 dash ground cumin
• 1 dash ground paprika
• 1 dash cinnamon
• 1 dash Himalayan salt
• 1 dash cayenne pepper (to taste; optional)

Instructions

1. Combine carrots, oil, lemon juice, cilantro, garlic, cumin, paprika, cinnamon, salt, and cayenne (if desired) in a large bowl; mix well.
2. Let salad marinate, covered, in refrigerator, for 2 to 3 hours before serving.

Cucumber Tomato Salad

This recipe is from the 3 Day Refresh, which I just completed for the first time this week!  It is a refreshing salad that makes a great snack or side dish for lunch or dinner.  It's also perfect to bring to a family picnic or cookout!  

Ingredients:

• 1 medium cucumber, sliced in half-moons
• 1 cup ripe plum or cherry tomatoes, each cut in half.
• 1 tbsp chopped red onion
• 2 tbsp red wine vinegar
• 1 tbsp balsamic vinegar
• 1 tbsp lemon juice
• 2 tsp extra virgin olive oil
• 1 tbsp chopped fresh flat leaf parsley
• 1 tbsp chopped fresh basil leaves
• Himalayan salt (to taste)
• Herbal seasoning (to taste)

Instructions:

1. Combine vinegars, lemon juice, and oil in a small bowl and mix well.

2. Combine cucumber, tomatoes, onion, parsley, basil and seasoning blend (if desired) in a large bowl. 

3. Drizzle dressing over salad and toss gently to blend. 

Makes 1 serving. 

Enjoy!  It's pretty kick ass.