“Oh the weather outside is frightful … “, and thankfully you can’t hear me sing. As predicted we are getting buried in snow. We have about a foot on the ground and it is still coming down. I don’t think we are going to get the 28 inches they are predicting. However this one storm has already dropped more snow than we normally get in an entire season.
Because the wind is blowing and it is so cold outside I decided to make a mostly hot brunch today. This zucchini and potato bake was just part of our brunch. Here is what I made.
Italian Zucchini and Potato Bake
Serves 4
Ingredients:
10 ounces of red potatoes, scrubbed (2 medium sized), I left the skin on since they are organic
1 ½ medium zucchini, scrubbed (approximately 2 cups)
¼ onion, peeled and diced
¼ cup water
1 clove garlic, peeled and minced
8 ounces tomato sauce
1 pinch fennel seeds
1 pinch hot crushed pepper flakes
1 pinch thyme
1 pinch oregano
1 pinch salt
1 pinch pepper
reduced fat tofu sour cream in a squeeze bottle, for garnish and flavor
Directions:
Preheat the oven to 350 degrees. Wrap four small spring form pans with aluminum foil around the bottom so they don’t leak. Place the pans on a half sheet pan.
Pierce the potatoes with the tip of paring knife and microwave until they are just tender (3 ½ minutes in my microwave). Set aside to cool so you can handle.
While the potatoes are cooking start the tomato sauce by water sautéing the onion and garlic until tender. Then add the tomato sauce, fennel, red pepper, thyme, oregano, salt and black pepper and cook for a few minutes so the flavor can combine and the sauce reduces a little. You want to taste the fennel and there to be a little heat from the red peppers.
When the potatoes are cool enough to handle slice them into ¼ inch thick slices. Then slice the zucchini on a diagonal, so the pieces are approximately the same size and thickness as the potatoes. Layer the potato and zucchini slices alternately in the spring form pans in a spiral fashion.
Top each zucchini and potato spiral with a couple of tablespoons of the tomato sauce. Bake for 20 minutes until the zucchini is cooked through.
Nutritional Information:
Amount Per Serving
Calories - 90.24
Calories From Fat (6%) - 5.5
Total Fat - 0.64g
Saturated Fat - 0.09g
Cholesterol - 0mg
Sodium - 394.72mg
Potassium - 760.93mg
Total Carbohydrates - 19.36g
Fiber - 3.06g
Sugar - 3.86g
Protein - 3.56g
The nutritional numbers above assume that you use two tablespoons of tofu sour cream in total when plating.
Comments:
I liked these exactly as they were, but the hubby has his second one seared for a few minutes in a lightly oiled cast iron pan. He wanted a little crisp on the bottom.
We had these today for brunch with a porky seitan cutlet (it hasn’t been posted yet since I need to tweak the recipe) and a small green salad with raw cashew Caesar dressing. My husband had two servings of the zucchini and potato bake for additional calories.
Unrelated note:
The hubby just came in from shoveling and the snow is really piling up. Everything is so beautiful and white outside. I love being inside looking out the window when it is snowing. Everything looks so clean and fresh outside.
Today I am going to spend as much time inside as possible. I think some almond milk hot chocolate may be in order later tonight.
For now I need to go and figure out what I am making for dinner tonight. As usual I have no idea other than some type of soup and probably seitan since my parents like it.
Serves 4
Ingredients:
10 ounces of red potatoes, scrubbed (2 medium sized), I left the skin on since they are organic
1 ½ medium zucchini, scrubbed (approximately 2 cups)
¼ onion, peeled and diced
¼ cup water
1 clove garlic, peeled and minced
8 ounces tomato sauce
1 pinch fennel seeds
1 pinch hot crushed pepper flakes
1 pinch thyme
1 pinch oregano
1 pinch salt
1 pinch pepper
reduced fat tofu sour cream in a squeeze bottle, for garnish and flavor
Directions:
Preheat the oven to 350 degrees. Wrap four small spring form pans with aluminum foil around the bottom so they don’t leak. Place the pans on a half sheet pan.
Pierce the potatoes with the tip of paring knife and microwave until they are just tender (3 ½ minutes in my microwave). Set aside to cool so you can handle.
While the potatoes are cooking start the tomato sauce by water sautéing the onion and garlic until tender. Then add the tomato sauce, fennel, red pepper, thyme, oregano, salt and black pepper and cook for a few minutes so the flavor can combine and the sauce reduces a little. You want to taste the fennel and there to be a little heat from the red peppers.
When the potatoes are cool enough to handle slice them into ¼ inch thick slices. Then slice the zucchini on a diagonal, so the pieces are approximately the same size and thickness as the potatoes. Layer the potato and zucchini slices alternately in the spring form pans in a spiral fashion.
Top each zucchini and potato spiral with a couple of tablespoons of the tomato sauce. Bake for 20 minutes until the zucchini is cooked through.
Nutritional Information:
Amount Per Serving
Calories - 90.24
Calories From Fat (6%) - 5.5
Total Fat - 0.64g
Saturated Fat - 0.09g
Cholesterol - 0mg
Sodium - 394.72mg
Potassium - 760.93mg
Total Carbohydrates - 19.36g
Fiber - 3.06g
Sugar - 3.86g
Protein - 3.56g
The nutritional numbers above assume that you use two tablespoons of tofu sour cream in total when plating.
Comments:
I liked these exactly as they were, but the hubby has his second one seared for a few minutes in a lightly oiled cast iron pan. He wanted a little crisp on the bottom.
We had these today for brunch with a porky seitan cutlet (it hasn’t been posted yet since I need to tweak the recipe) and a small green salad with raw cashew Caesar dressing. My husband had two servings of the zucchini and potato bake for additional calories.
Unrelated note:
The hubby just came in from shoveling and the snow is really piling up. Everything is so beautiful and white outside. I love being inside looking out the window when it is snowing. Everything looks so clean and fresh outside.
Today I am going to spend as much time inside as possible. I think some almond milk hot chocolate may be in order later tonight.
For now I need to go and figure out what I am making for dinner tonight. As usual I have no idea other than some type of soup and probably seitan since my parents like it.
After I finish dinner planning for today I am going to try out one of my new exercise DVDs I picked up last night. Everyone has been raving about Jillian Michael’s 30 day Shred so I got that last night at Costco. How could I leave it there since it was on $5.99? I don’t know why it was so cheap, but I a love a bargain so it jumped into the cart with a few other exercise DVDs, with a lot of other stuff.
I will be back later with a dinner recipe or two. I hope you are all having a great day and stay warm.
I will be back later with a dinner recipe or two. I hope you are all having a great day and stay warm.
What a delicious brunch...perfect for a snowy day.
ReplyDeleteRose,
ReplyDeleteThanks! :) We thought it was really good. The hubby even commented that he couldn't imagine an unhealthy brunch tasting or looking any better. Quite a compliment I thought. Sometimes he is too sweet.
Alicia