This is a simple side dish that has a lot of flavor. The prep is easy and the green beans cook quickly. It does require the green beans to be fresh, so make sure they are in season when making this. Besides the green beans, all of the other items are pantry staples for me that I always have on hand. I also think this recipe would be good with broccoli or cauliflower, but you may have to roast them a little longer than you would the green beans.
Parmesan Green Beans
Ingredients:
- 12-16 oz package of fresh green beans, trimmed
- 1 egg, beaten
- 2 tbs olive oil
- 1/2 cup grated Parmesan
- 2 cloves garlic, minced
- 1 tbs garlic salt (I use Lawry's)
Directions:
Preheat oven to 425. Mix together egg, olive oil, parmesan, and garlic salt. Add green beans and toss well. Spread into a single layer on a foil lined baking sheet (tip: lining your baking sheet with foil is great for tons of recipes and saves you clean up time). Bake for 15 minutes. Enjoy!
Do you love pizza? I love pizza! Most people I know are a fan of pizza. Also, most people I know have gone low carb or keto lately. This is a perfect recipe for those kind of diets! And it's pizza flavored! This recipe is also versatile, because you could really dress it up with your favorite pizza toppings. You could make it a meat lovers by adding sausage, bacon, ham, ground beef, etc. You could make it a supreme by adding bell peppers, onions, mushrooms, etc. If you don't like tomato sauce, use alfredo sauce. Use the recipe as a base and use your imagination to top it the way you would your favorite pizza!
Pizza Zucchini Casserole
Ingredients:
- 2 medium zucchini, shredded
- 2 eggs, beaten
- 1/2 cup pizza or marinara sauce (make your own or use store bought)
- 1 cup parmesan
- 2 cups mozzarella
- 1/2 package pepperoni (I use Armour, it has a nice, spicy kick)
- salt & pepper
Directions:
Preheat oven to 400. *Tip make sure you squeeze out excess moisture in the zucchini first. I like to lay mine on some paper towels and leave it for an hour or so. Super easy* Mix together in a large bowl the zucchini, eggs, parmesan, salt, pepper, & 1/2 the mozzarella (1 cup). Press mixture into a 9x13 pan and bake for 20 minutes. Take out of the oven and top with pizza sauce, cheese, and then pepperoni. Place back into the oven and continue baking for another 20-30 minutes. Enjoy!
This recipe is a great way to keep salmon moist while adding lots of flavor. I found the recipe while perusing Pinterest, and you can find the original pin HERE. I did make some minor adjustments to the recipe, like leaving out the parsley and fennel, and you can compare the differences to the original recipe which can be found HERE. I served it with yellow rice (I use Vigo brand) and my Parmesan Green Beans (find that recipe HERE). It is a quick weeknight recipe as neither the tomato sauce or salmon takes long to cook.
Preheat the oven to 400. Saute the onions in olive oil over medium heat. Add in the garlic, cook an additional minute. Stir in the red pepper flakes and then add your tomatoes. Cook for five minutes and then add your dill. Place salmon on foil lined baking sheet and season with salt and pepper. Top with tomato sauce and sprinkle with crumbled feta. Bake for 15 minutes. Enjoy!
