1 1/2 pounds zucchini
3/4 cup fresh parsley, chopped
Juice of 1 lemon
1 cup low-fat cottage cheese
1 teaspoon salt
Pinch of freshly ground black pepper
1 teaspoon fresh basil, chopped
2 tablespoons olive oil
2 cups brown rice, cooked
1/2 cup grated cheddar cheese
2 tablespoons grated Parmesan cheese
Preheat oven to 350°F.
Grease an 8 x 8 inch square baking dish.
Slice zucchini in 1/4 inch rounds. Steam or microwave zucchini until done, but still firm.
Mix rice with lemon juice, parsley, seasonings and oil.
In the prepared dish, layer rice mixture, cottage cheese and
Top with the grated cheddar cheese.
Bake uncovered for 10-15 minutes, or until cheese is melted and top is browned. Remove from oven.
Sprinkle with Parmesan cheese.
4 tablespoons olive oil, divided
2 large onions, halved and thinly sliced
Coarse salt and fresh ground pepper
2 teaspoons chopped fresh rosemary leaves, divided
1 pound small pasta shells
12 ounces frozen winter squash puree, thawed
1 cup grated Parmesan cheese, divided
3 slices crusty baguette, cut into 1/4 inch cubes (1 1/2 cups)
butter for baking dish
Preheat oven to 400°F.
Butter a 9 x 13 inch baking dish. Heat 3 tablespoons of the oil in a large skillet over medium- low heat. Add the onions; season with salt and pepper.
Cover and cook until the onions are soft and release their liquid, about 15 minutes.
Uncover; increase heat to medium. Cook, stirring, until the onions are browned, 20-25 minutes. Stir in 1 teaspoon of the rosemary leaves. Meanwhile, cook the pasta in a large pot of boiling, salted water for 2 minutes less than the package instructions suggest.
Drain, reserving 1 1/2 cups of the cooking water. Return the pasta to the pot.
Stir squash and reserved pasta water into the onions; simmer for 2 minutes.
Toss the squash mixture and 1/2 cup of the Parmesan cheese with the pasta. Transfer to prepared dish.
Combine the bread cubes with the remaining Parmesan cheese, rosemary, and oil; season with salt and pepper.
Top the pasta with the bread cubes; bake until golden brown, 10-15 minutes.
Note: Can substitute fresh squash for frozen squash. Roast whole winter squash on a rimmed baking sheet, turning occasionally, until very tender when pierced with a knife, about 1 hour, depending on size of squash. When cooled enough to handle, halve the squash lengthwise and scrape the flesh into a food processor (discard the skin and seeds). Puree until smooth.
1 bunch Swiss chard (about 1 pound)
1 tablespoon olive oil
1 tablespoon fresh garlic, minced
1 quart vegetable broth
3 cups water
2 – 15 ounce cans cannellini beans, drained and rinsed
1/2 cup freshly grated Parmesan cheese, plus more for garnishing, if desired
Salt and freshly ground pepper
Rinse chard well, trim off and discard discolored stem ends. Tear leaves from stems. Thinly slice rest of stems crosswise. Cut leaves into 1-inch pieces.
Pour oil into a 4-5 quart pan over medium heat. Add chard stems and garlic. Stir often until stems are limp, about 10 minutes. Add chard leaves, broth, and 3 cups water. Bring to a simmer; cook, stirring occasionally, until chard is tender to bite, 10 minutes longer.
Add beans and stir occasionally until hot, 1 to 2 minutes. Stir in 1/2 cup Parmesan cheese. Add salt and pepper to taste. Ladle into bowls; serve with more Parmesan cheese, if desired.