BAKED TOMATO, SPINACH & MOZZARELLA: Marinate tomatoes in balsamic vinegar for 30 minutes. Lay on a baking sheet, season with salt and pepper. Bake for 7 minutes at 350 degrees. Then top with sautéed spinach and mozzarella. Broil until cheese melts.
Pack your dinner full of veggies w/ our simple Stuffed Zucchini: Preheat oven to Scoop out zucchini pulp cook pulp in heated oil. Stir in Knorr® Fiesta Sides™ Mexican Rice, Fill zucchini boats with rice, sprinkle with cheese. Bake until tender.
Baked Eggplant: Peel and slice eggplant into thumb-thick slices, salt on both sides and let sit Wash slices(squeezing gently). Dip slices in egg and panko(w/ salt & pepper). Bake at until soft on inside & crispy(browned) on
I make cups out of those giant zucchini that show up in the garden for these low-carb and gluten-free Meat, Tomato, and Mozzarella Stuffed Zucchini Cups. This popular recipe is also South Beach Diet Phase One.