Before you get started in this post, I just wanted to be sure you knew about our fantastic giveaway this week. It’s the Happy Gal Giveaway of the Year! All of my favorite organizing products, and you can enter to win one for free! Click here for more information. Now back to tomatoes and zucchini…
What to do with the plethora of zucchini and tomatoes this time of year? This dilemma is a little slice of heaven when you are eating healthy. Here’s a metaphor for you: if you had chocolate coming out your ears right now, what would you do? Bake up a storm…that’s what you’d do. Chocolate cake, chocolate chip cookies, chocolate brownies – you name it. Same story with what’s on season in your garden. There are so many delicious, healthy ways to enjoy zucchini and tomatoes. Check out these recipes and be sure to leave a comment to let me know how you like them. And if you’re looking for more healthy dinner ideas, check out my free 7-Day Healthy Meal Plan here.
This chicken dish is a sure win on a hot summer night! Serve with a delicious Happy Gal salad.
Chicken Pesto Bake
16 oz. boneless, skinless, chicken breasts
salt and pepper to taste
4 t. skinny basil pesto
1 medium tomato, sliced thin
6 T. shredded reduced fat mozzarella cheese
Skinny Basil Pesto
1 cup basil
1/4 cup grated parmesan
salt & pepper to taste
2 1/2 T. olive oil
In a food processor pulse basil, garlic, parmesan cheese, salt and pepper until smooth. Slowly add the olive oil while pulsing. Store in a sealed container and refrigerate until ready to use or you can freeze this in ziplocks bags to use at a later date.
Preheat oven to 400 degrees. Slice chicken breasts horizontally to create 4 thin breasts. Season with salt and pepper. Line baking sheet with foil for easy clean-up. Place the chicken on the foil and spread 1 tsp. of skinny pesto over each piece of chicken. Bake for 15 minutes or until chicken is no longer pink in center. Remove from oven and top with tomatoes, mozzarella and parmesan cheese. Bake for an additional 3-5 minutes or until cheese is melted.
Two serving options on this one: I like to mix it with cooked, shredded chicken and eat it like a salad. This makes a perfect meal! It’s also really good served with tortilla chips, but if you’re going that route, I’d recommend the Baked Tostitos to save on calories and fat.
Corn and Black Bean Salsa
1 can corn (11 oz.)
1 cup chopped fresh cilantro
½ c. chopped red onion
3 tomatoes, chopped
1 jalapeno pepper, seeded, finely chopped
1 red bell pepper, chopped
2 tsp. minced garlic
1 can black beans (15 oz.) drained and rinsed
2 lg. avacados, peeled and cut into ½ inch pieces
1 T. salt
¾ t. cumin
6 T. fresh lime juice
2 T. oil
2 T. cider vinegar
Combine all dressing ingredients, shake until well blended. Add to chopped salad ingredients and mix.
Lite string cheese
Salt and pepper
Slice the tomatoes and top with strands of string cheese. Sprinkle with basil, add salt, pepper and balsamic vinegar to taste. The final step is to leave your comment about how much you love this below, because you will think you’ve died and gone to heaven.
Whole wheat Ritz crackers
Laughing Cow Lite garlic cheese spread
Salt and pepper
Top a Ritz cracker with the Laughing Cow cheese spread, then add tomato and salt and pepper to taste.
This is such a great go-to recipe for a quick lunch, snack, or light dinner.
Turkey bacon, cooked
Fat free mayonnaise
Salt and pepper to taste
Top sandwich thin with these classic BLT toppings, saving yourself a lot of calories using these recommended substitutions. I love these thin sandwich buns…such a great way to eat your carbs.
This lasagna recipe is an old family secret. Hope you enjoy this healthy version! I love replacing the noodles with lasagna. Refined Carbs are not necessarily an enemy, but there is no reason to use them if you can improve upon the taste with a great vegetable like zucchini.
And the best part of this recipe? It makes a great meal – fresh or frozen! Be sure to check out my freezer meal post here for more great tips on making freezer meals.
1 lb ground turkey
¼ – ½ cup minced onion
1 large can tomatoes (2½ cups)
2 8-oz. cans tomato sauce
2 cloves garlic or ½ tsp minced garlic
½ cup grated parmesan cheese, divided
1 tsp salt
¼ tsp pepper
½ tsp oregano
4-5 zucchini, depending on size
6 oz. grated Mozzarella cheese
1 lb fat free cottage cheese
3 T. snipped parsley
Cook turkey with onions in skillet and drain fat. Blend tomatoes in a blender, then add to the meat along with the tomato sauce. Stir in garlic, salt, pepper, oregano, 2 Tbl Parmesan and parsley. Simmer, covered, for till heated through. Boil zucchini 5-6 minutes, until soft but not overdone. Slice lengthwise to imitate lasagna noodles. Now, in 9×13 baking dish, arrange ⅓ of sauce; then 1/3 of the sliced zucchini “noodles,” placing them lengthwise. Then add a layer of cottage cheese, a layer of Mozzarella cheese, and 2 Tbl Parmesan cheese. Repeat, ending with remaining sauce and Parmesan. Bake 30 minutes at 350°.
Turkey Meatloaf with Zucchini
Remember how Seinfeld’s wife wrote that book about sneaking vegetables into your kids’ food without them knowing? That’s kind of the trick with zucchini, and this is what you’re pulling off in this recipe. We love to eat this meatloaf with a little ketchup on the side, served with a baked yam and some steamed green beans.
1 lb. turkey burger
1/3 c. Italian style bread crumb
2 T. ketchup
¼ tsp. salt
¼ tsp pepper
Coarsely shred zucchinis and squeeze between paper towel layers until very dry. In large bowl with hands, mix zucchini, turkey, bread crumbs, egg, ketchup, salt and pepper. Form into loaves and freeze in disposable bread pans. Bake in oven at 450 degrees, about 45-60 minutes.
Rumbi’s Rice Bowl
I’m very predictable when I eat at Rumbi’s; it’s the teriyaki chicken rice bowl every time (skip the rice, add extra steamed veggies.) Zucchini season is a great excuse to make this for dinner. Thanks to Favorite Family Recipes for their version of this great recipe!
Okay, is anyone else’s mouth watering? You can always count on Chocolate Covered Katie to rescue us healthy-eaters when it comes to dessert! Click here for the recipe.
Healthy Zucchini Bread
I hate to deprive myself of something I want to eat. I also hate to eat lots of calories and sugar. So a healthy version of a favorite recipe seems to be a win/win. Hope you like this one from the Food Network. Extra tip: if you like chocolate chips in your zucchini bread, I’ve discovered sugar-free chocolate chips made by Hershey. Life-saver!
Yogurt Basil Chicken Kabobs (with zucchini)…
…Last, but certainly not least. When summer meets grilling meets too much zucchini, you really have no other choice. I love this kabob recipe from Martha Stewart (mostly because it exploits another love of mine: Ahh, basil! But that’s a post for another day.)
(This is the +1 because I almost forgot to give you my all-time favorite omelet recipe…full of tomatoes!)
If you weren’t expecting this recipe, then you don’t know me well enough yet. Anything worth eating can be made into an omelet. (Well, almost anything.) This is a breakfast you won’t soon forget. Hope you enjoy it!
Heat an omelet pan to medium heat. Pour in desired amount of egg whites, and top with tomato, basil, bacon bits and seasonings. Cook both sides, and serve folded in half with a small sprinkling of mozzarella cheese melted inside.
Have any great tips or recipes for tomato, zucchini, or other food in season? I’d love to hear them! Please comment below.