Hello LYL friends!
Welcome to another Whip It Up Wednesday at LYL!
Before the holidays I posted on Facebook what type of recipes you’d like to see more of and many of you shared that your struggle with veggies based side dishes.
So today I’m excited to announce that I have dedicated the entire month of January to veggies side dishes and will be sharing with you a new veggie dish every Wednesday this month; starting with this really simple and delicious Winter Baked Zucchini w/ Herbed Tomatoes dish!
During the winter season fresh zucchini’s can be hard to find here in Newfoundland, so I was super excited when I hit the grocery store today and found a bunch that were perfectly ripe.
So to celebrate my fresh find I wiped up a really simple dish showcasing both beautiful ripe zucchini and tomatoes, complemented by a lemon zest and fresh herb topper.
This simple dish will not only satisfy your winter cravings for warm comfort food, but it also provides some amazing detoxifying properties.
Zucchini and tomatoes are an excellent source of vitamin C, an antioxidant vitamin that helps prevent the cellular damage caused by environmental toxins and harmful chemical processes within your body, helping to rejuvenate your skin. Plus fresh parsley acts as a diuretic and can help cleanse the kidneys and enhances sodium and water excretion from the body.
Enjoy this recipe as a vegetarian main dish, or a side dish paired with grill chicken or lamb.
Winter Baked Zucchini w/ Herbed Tomato’s
2 tsp. minced garlic
3 tbsp. olive oil
¼ cup fresh herb blend (cilantro, parsley, green onions or chives)
3 Roma Tomatoes, deseeded and chopped
3 medium zucchinis cut lengthwise
Zest and juice from ½ lemon
¼ cup grated parmesan cheese (optional)
Preheat oven to 400°F.
In a medium size bowl, add olive oil, garlic, herbs and tomatoes, toss lightly.
Next, slice each zucchini in half, lengthwise.
Spray a 6 x 12 glass baking dish with olive oil and arrange zucchini halves in the dish.
Spoon the tomato and herb mixture evenly on top of each zucchini halve. Top with lemon juice and zest and season with salt and pepper. Sprinkle with parmesan cheese, optional.
Cover dish with aluminum foil, place in oven and bake for 20-30 minutes or until zucchini is tender.
Makes 4 servings
What are your favorite veggies? Please take the time to post below; you just might see your favorites whipped up next Wednesday 🙂
P.S. For more delicious detoxify recipes join our 14 Day Fresh Start program TODAY!!! Sign-up by midnight tonight and save $50!! Check it out: http://www.courtneyrowsell.com/2013/01/your-14-day-fresh-start/
Broccoli and carrots
Thanks Angela! Don’t cook with broccoli a lot as I personally find it causes major bloating as do so many of my clients. However I do have a really nice glazed carrot recipe I will share next week 🙂 Stay tuned. Thanks again for posting! 🙂